Certification of Cooking Skills for Japanese Cuisine in Foreign Countries – Bronze Medal Certification Course | Peatixtag:peatix.com,2011:12021-11-15T09:45:14+08:00Peatixシンガポールセミナー事務局Certification of Cooking Skills for Japanese Cuisine in Foreign Countries – Bronze Medal Certification Coursetag:peatix.com,2018:event-4321122018-11-13T09:00:00SGT2018-11-13T09:00:00SGTTitle: Certification of Cooking Skills for Japanese Cuisine in Foreign
Countries – Bronze Medal Certification CourseOnce a lifetime opportunity
to test your skills and acquire the prestigious Bronze Medal and be certified
as a Japanese Cuisine Chef!DescriptionHosted by the Association Advancement
of Japanese Culinary Art (AAJ, https://www.shokuninrecipe.com/), the “Certification of Cooking Skills for
Cuisine in Foreign Countries” is an initiative by the Ministry of Agriculture,
Forestry and Fisheries (MAFF) of Japan. The Ministry of Agriculture, Forestry
and Fisheries (MAFF) established guidelines in April 2016 and has appointed AAJ
as the main certification body for foreign chefs of Japanese cuisine in this
scheme. In an effort to improve the basic training in Japanese cuisine
worldwide as well as to provide chefs outside Japan with easy access and
resources to learn Japanese techniques that can be incorporated into their
dishes, the Bronze Certification Course will provide participants with a good
understanding of basic know-how and also assess participants based on their
knowledge and practical skills. By
completing the course and clearing the requirements to acquire the
certification, participants will be awarded the Bronze Medal. Michelin-starred
chef Hidehito Uchiyama, owner and head chef of Ginza Uchiyama, will be gracing
the event and heading the demonstration session. Advantages to having the Bronze
Certification Medal1. 1. Chefs can declare
that they have knowledge and skills of Japanese cuisine externally, enhancing
their pursuit to having better treatment or compensation2. 2. Restaurants can
differentiate themselves from competitors, improving reliability and attracting
attention in the market3. 3. Certified chefs
are eligible for improving their knowledge and skills by having the opportunity
of attending seminars and examinations organised by the Certification BodiesRequirements of Bronze certification
medal1. 1. Knowledge
regarding Japanese dietary culture2. 2. Hygiene
Management: Types and prevention of food poisoning clothing, handling of food
ingredients, cleaning and sterilization of cooking utensils and equipment, food
ingredients and goods that require heating treatment3. 3. Technical skills:
How to use Japanese cooking utensils and equipment, how to select food
ingredients, how to cut and peel food ingredients, blending ratios of
seasonings, procedures and hours required for cooking, presentation,
preservation methods4. 4. Omotenashi
(Japanese hospitality and service) -----------------------------------------------------------------------------------------------Duration:
2 days (13, 14 November 2018)Target
Audience: Chefs/Aspiring ChefsParticipation
Fee: SGD$380Venue:
AllSpice Institute Singapore (Blk 162 #07-3545, Bukit Merah Central Singapore
150162)Content:
Lecture + Demonstration for 3 or 4 dishes by Chef Hidehito Uchiyama, Written Test, Practical Assessment, Award Ceremony ----------------------------------------------------------------------------------------------------------------------------Tentative
Schedule:Day
19:00
~ 10:00: Registration for Participants10:00
~ 12:00: Demonstration (Dish 1 & 2)12:00
~ 12:20: Speech12:30
~ 13:30: Lunch13:30
~ 16:00: Demonstration (Dish 3 & 4)16:00
~ 16.30: Question and Answer session16:30
~ 17:00: Diploma Award Session Day
29:30
~ 10:30: Registration for Participants10:30
~ 10:50: Short Presentation10:50
~ 11:10: Speech11:10
~ 11:30: Speech11:30
~ 12:10: Fish Cutting Demonstration12:10
~ 13:00: Lunch13:00
~ 13:35: Group B- Skill Test13:10
~ 13:25: Group A- Paper Test14:00
~ 14:35: Group A- Skill Test14:10
~ 14:25: Group B- Paper Test14:35
~ 15:00: Scoring15:00
~ 15:20: Questionnaire15:20
~ 16:00: Bronze Medal Award Session -----------------------------------------------------------------------------------------------Organized by The Association for the Advancement
of Japanese Culinary art (AAJ)
and Vivid CreationsWebsite: https://www.shokuninrecipe.com/http://www.vivid-creations.biz/ Inquiry: Email: hanrui@vivid-creations.bizTel: +65 6522 0527 AppendixMore
about Chef Uchiyama:Hidehito UchiyamaOwner Chef, ‘Ginza Uchiyama’, a Michelin-starred
restaurant in Tokyo Graduating from Shinjuku Chorishi Professional Training
College, Uchiyama opened his own restaurant ‘Ginza Uchiyama’ in 2002, after working
at several renowned restaurants in Tokyo. He has held his Michelin star for 11
consecutive years from 2008. Additionally, Uchiyama instructs cook trainees at
Shinjuku Chorishi Professional Training College, where he graduated from,
trying to develop new generations of professional chefs in the Japanese cuisine
world. His own restaurants are notably favoured by foreign
visitors and tourists in Japan. Moreover, his one-of-a-kind culinary art
lessons and cooking events attract professional cooks from around the world.
While having a rock-solid proficiency in traditional Japanese culinary methods,
Chef Uchiyama is now also credited with blending non-Japanese elements into his
craft.http://ginza-uchiyama.co.jp/ More about Kensuke MiyakeKensuke MiyakeVice Chairman, AAJGraduating from the faculty of economics at Keio University, he
attained a job at Tokio-marine group. Thereafter, he moved to AAJ while still
working for other companies as an advisor. Master of Business Adinistration (MBA)(Graduated from Aoyama Graduate School of Business at the top of
his class in 2015)“The Marketing strategy of companies located in Aoyama” (Co-author
in June, 2015)Goodwill Ambassador for Japanese Cuisine (Designated by Ministry
of Agriculture, Forestry and Fisheries in Feb, 2017)