[Faculty of Health and Nutrition 1st year students] Culinary Arts Practice I Course Introduction

In Cooking Practice I, you will learn a variety of Japanese, Western and Chinese cuisines while also mastering the basics of cooking, such as how to use knives, how to handle ingredients, and how to boil, bake and steam.

The menu this time was carrot potage, steamed fish, salad, bread and tea.

When the practical training began, the teacher actually made the food and demonstrated the cooking process, and the students watched and wrote down cooking tips in their notebooks. After the demonstration, the students split into groups of 4-5 people and started cooking. This was only the third practical training, and there were many things they were doing for the first time, but the group members cooperated by calling out to each other, such as checking the cooking process, and proceeded with the practical training. It was also impressive to see the groups happily eating the completed dishes with gusto.

In addition, in Cooking Class I, there was a class where each student filleted a horse mackerel, and in the class where they made seasonal dishes, they presented somen noodles in a beautiful presentation that was reminiscent of Tanabata, and for dessert they made mizu yokan, creating a refreshing menu that was perfect for summer. There are many more classes to come, and we look forward to watching these first-year students grow.

(Source: Laboratory of Culinary Research)