[First-year students] Culinary Arts Practice I Class Introduction

In the "Cooking Practice I" course that began in April, students have been learning a range of basic cooking methods, including wet-heat cooking methods such as stewing and steaming, as well as dry-heat cooking methods such as stir-frying, deep-frying, and grilling.

Today's menu is rice, Chinese crab and egg soup, fried dumplings, and almond cookies.

The practical training started with making soup from chicken bones. Many students were seeing chicken bones for the first time, and were very curious...! Some students were scared at first, but they carefully removed the odor and spent about an hour removing the scum. The soup they had made after so much time and effort was delicious! They asked for seconds. All the members of the group carefully wrapped each dumpling so that the filling would not come out, and cooked each portion carefully, carefully controlling the heat so that they would not burn.

The spring semester's practical training is halfway through, and we can see the students' growth as they enjoy the training while helping each other and dividing up the tasks within their groups. In about a month, they will have a test on shredding cabbage, and the first-year students are looking forward to seeing their cooking skills improve. On May 16th, we introduced the steamed food training, so please take a look.

(Source: Laboratory of Culinary Research)