Cooking Practice III (2nd year) Course Introduction

In Cooking Practice III, you will acquire the knowledge and skills necessary to prepare delicious, nutritionally balanced meals while aiming to pass the Level 2 Nutrition and Cooking Skills Certification Examination.

In the classroom, students learn about the relationship between health and nutrition, food, and the characteristics of food culture, and in the practical training, they put into practice the practical content of the certification exam. The teacher actually cooks in front of the students while explaining the key points of cooking, and then the students begin their practical training.

This was the second practical training session, and the time was kept in line with the exam time. Unlike the lively atmosphere of regular cooking classes in groups, this was individual cooking, so the students carefully checked their cooking operations. The teachers checked the completed dishes and told the students what was done well and what could be improved. Afterwards, the students tasted the dishes they had made. The students' serious attitude in this training session was very impressive.

The actual exam will be in September, and I hope you will do your best to pass.

Source: Laboratory of Culinary Research