MCRO 501G - Japanese Cooking Skills for Chefs Micro-Credential

Course Description

In this Japanese Cooking Skills for Chefs Micro-Credential you will learn cooking skills for Japanese cuisine in foreign countries and gain a recognised Japanese Cuisine Bronze Certification. The certificate was created and is administered by the Japanese Ministry of Agriculture, Forestry and Fisheries.

This Micro-Credential aims to elevate a chef's understanding of traditions and culinary skills embedded in Japanese food culture. This is achieved through an introduction to fundamental concepts of the history of Japanese cuisine, importance of seasons and customs, an introduction to Umami, and a discussion on the importance of "Omotenashi," the Japanese approach to hospitality. You will learn advanced Japanese knife skills and how to use a whetstone. A thorough discussion on the production procedures and use of Japanese fermented seasonings including soy sauce, sake, mirin, miso and rice vinegar will be introduced throughout this learning opportunity. Upon successful demonstration of the practical skill and theoretical component, you will be awarded with a certificate certifying you as a Japanese Bronze Certificate holder.  

Learn more about Bronze, Silver, and Gold Certification here.

Learner Outcomes

The Japanese Bronze Certification is will provide participants:

• An introduction to Japanese knives and equipment used in traditional Japanese cuisine

• An introduction to the use of a whetstone and caring for a Japanese knife

• An introduction to advanced Japanese knife skills while using a hand-crafted knife from one of Japan's most famous Knife manufacturers in Sakai City specifically customized for this course.  

• An introduction to "Dashi" Japanese stock and how to make it.

• A broad understanding of  authentic Japanese cuisine through the lens of history, geography and a discussion on the use of seasonal ingredients and fundamental concepts embedded in the dietary culture of traditional cuisine.

• A clear understanding of Umami and its origins

• An understanding of how Japanese fermented seasonings are produced and used in Japanese cuisine. These include soy sauce, miso, mirin, sake and rice vinegar. 

• A discussion about "Omotenashi", the heart and soul of Japanese approach to hospitality 

• Upon successful completion of the learning, the student will challenge the Bronze Certification exam and if successful be granted a certificate administered by the Japanese Ministry of Agriculture, Forestry and Fisheries.  

About the Instructor

In 2009 Chef Avi Sternberg and his family moved to Canada, after spending 8 years training in Japanese traditional fine dining restaurants and opening a restaurant in Hanoi, Vietnam. In 2016, with the help of his team, Chef Sternberg opened a Japanese themed restaurant in the center of Saigon, Vietnam. Professional Cook Instructor, Japanese Gold Certification and Japanese Blowfish License holder, Red Seal Chef, Certified Chef de Cuisine, and author of “Itamae: My Life In Front of the Cutting Board”, Chef Sternberg’s passion includes an appreciation for the lifelong learning opportunities of the craft and the adventures that lie behind the cutting board.

Watch Chef Sternberg achieve Gold Certification:

Notes

The course registration fee includes a custom-made knife from one of Sakai City's renowned knife manufacturers in Japan, crafted specifically for this course and yours to keep!