Ryo Design Architect Learning School's "Seafood Sommelier W Qualification Acquisition Course" correspondence course has been newly opened.Corporate Release | Nikkan Kogyo Shimbun Electronic Edition

Ryo Design Architect Learning School's "Seafood Sommelier W Qualification Acquisition Course" correspondence course has been newly opened.

(2018/11/22)

Category: Goods and services

Release issuing company: Shinsei Technology Development Laboratory Co., Ltd.

You can also learn general knowledge about fish, how to handle it, and various recipes for seasonal fish! Shinsei Technology Development Institute Co., Ltd. is pleased to announce that the "Seafood Sommelier W Qualification Acquisition Course" correspondence course of Ryo Design Architect Learning School has been newly opened. "Seafood sommelier W qualification acquisition course" Course contents In the seafood sommelier W qualification acquisition course and seafood sommelier W qualification acquisition special course, from basic knowledge about fish, fish types and handling, fish health effects, seasonal fish, and various fish It is a course where you can learn all about seafood such as cooking recipes used. We have adopted a curriculum that even beginners can proceed without problems, so anyone can take it with confidence. About qualification acquisition This course corresponds to two qualifications, "Seafood Sommelier" sponsored by Japan Safe Food Association (JSFCA) and "Fish Cooking Advisor" sponsored by Japan Instructor Technology Association (JIA). Seafood Sommelier As a seafood sommelier, you will be certified as having knowledge of fish and other seafood. It proves that you have knowledge of the history of fishing, the history of fish eating, the type of fish, and the health benefits of eating fish. It also proves your knowledge of which fish can get the most nutrients such as protein, calcium, DHA and EPA. It also proves that you have an understanding of the basic characteristics, nutrients and how to handle fish and shellfish such as squid, mackerel and bonito, and other fish and shellfish such as squid, abalone and crab. It is also acknowledged that they understand the differences in appearance and taste between natural and farmed fish. In addition to those who work as instructors, those who work at fish stores are also qualified. Fish Cooking Advisor As a fish cooking advisor, you will be certified as having a basic knowledge of fish and how to cook it. Has knowledge of the history of fish eating such as how the fish was cooked, and understands the characteristics of different fish such as white fish and lean fish, basic fish handling methods such as fillet, and the season of fish. , Certified by those who are recognized as able to cook properly. In addition, you must be able to judge the freshness of non-filled fish and fillet fish from the color, luster, odor, food labeling, etc., and have knowledge of appropriate processing, processing, and freezing storage for storing fish. Is also proved. After obtaining the qualification, you can work as a fish cooking advisor at home or at a culture school. Qualification can be obtained by exemption from the exam! Special courses designated by the Qualification Association are also available! You can take special courses designated by each association only at this school. In the special course, after clearing all the correction tasks, submitting the graduation task and exempting from the exam will certify the two qualifications of "seafood sommelier" and "fish cooking advisor" at the same time as graduating from the course. This course is recommended for those who want to get a qualification immediately or who want to get a qualification surely.Take the regular course by yourself and pass the exam to get the qualification Click here for details and application https://www.designlearn.co.jp/sakana/ To the details of the corporate press release To the PR TIMES top

Information source: PR TIMES Publisher of this release: https://prtimes.jp/main/html/rd/p/000000514.000014144.html

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