Blue Magic nurtures more Japanese cuisine chefs via e-learning programme
KUALA LUMPUR, July 12 (Bernama) -- Blue Magic Inc has developed an e-learning programme, japanese-cuisine.com to teach culture and techniques of authentic Japanese cuisine, in conjunction with the Japanese Culinary Academy.
Slated for a worldwide launch today, the programme is aimed at contributing to the future of Japanese cuisine and food culture, offering opportunities to learn the techniques involved in that cuisine and culture anywhere in the world.
The materials are structured in ways that allow users to watch videos and learn techniques, one by one, that form the basis of Japanese cuisine.
The initial curriculum was created by the academy, with the best chefs in Japan as instructors.
This curriculum also adheres to the guidelines established on April 1, 2016, by the Japanese Ministry of Agriculture, Forestry, and Fisheries, to certify culinary skills for Japanese cuisine outside of Japan.
The programme covers all the knowledge and skills needed for the Bronze Certification within that government-established guideline system.
Initially, lessons will be available in English and Mandarin, with plans to support other languages over the course of the programme.
An e-commerce site is scheduled to be launched early next month to sell the culinary equipment needed to learn Japanese cuisine techniques.
More details at https://japanese-cuisine.com
-- BERNAMA
Slated for a worldwide launch today, the programme is aimed at contributing to the future of Japanese cuisine and food culture, offering opportunities to learn the techniques involved in that cuisine and culture anywhere in the world.
The materials are structured in ways that allow users to watch videos and learn techniques, one by one, that form the basis of Japanese cuisine.
The initial curriculum was created by the academy, with the best chefs in Japan as instructors.
This curriculum also adheres to the guidelines established on April 1, 2016, by the Japanese Ministry of Agriculture, Forestry, and Fisheries, to certify culinary skills for Japanese cuisine outside of Japan.
The programme covers all the knowledge and skills needed for the Bronze Certification within that government-established guideline system.
Initially, lessons will be available in English and Mandarin, with plans to support other languages over the course of the programme.
An e-commerce site is scheduled to be launched early next month to sell the culinary equipment needed to learn Japanese cuisine techniques.
More details at https://japanese-cuisine.com
-- BERNAMA
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