[First-year students Faculty of Health and Nutrition] Introduction to the Cooking Practice I

[First-year students Faculty of Health and Nutrition] Introducing the Cooking Practical Class I.

Today's menu: fried rice, asparagus and quail egg soup, almond tofu

Culinary Arts Practice I is a compulsory course in the first year in which students learn the basics of cooking.
When the practical training started, while watching the teacher's demonstration,
Students write down cooking tips, heat settings, and cooking methods.
After that, we split into groups to prepare the food.

Although this is only their second cooking class, there is a lot of communication between groups during the class and the atmosphere is very friendly.

It seems that for many students, this was their first time eating almond tofu.
He said it was his first time trying it but it was delicious.
In addition to cooking techniques, you will also learn how to care for woks and other cooking utensils.

Through future practical training, students will be able to learn about the fun of cooking and the deliciousness of seasonal ingredients.
I wish more people knew about it.
In June, the first-year students will have a practical test in slicing cabbage and filleting a horse mackerel, so we are excited to see how their cooking skills will improve in the future.

(Source: Laboratory of Culinary Research)