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Overview
Learn from a trio of fish masters who bring together Thai and Japanese traditions to teach every stage of fish preparation—from responsible sourcing and traditional techniques to expert filleting, aging, and curing.
Gain the skills to enhance flavour, texture, and presentation across a variety of species. Whether you’re a chef, culinary student, or serious food enthusiast, this Fish Wisdom - Mastering Butchery, Aging and Culinary Craft course offered at The Food School is designed to build confidence and elevate your seafood craftsmanship to a professional level.
What you will learn
- Understand Fish Species & HandlingLearn from fish gurus to identify diverse species, assess quality, and apply proper storage techniques that preserve freshness and optimise yield.
- Master Traditional Processing MethodsHands-on training in Ikejime, Shinkeijime, and Dutsuijime—time-honoured techniques that boost flavour, texture, and shelf life with precision and respect for the ingredient.
- Perfect Your Filleting & ButcherySharpen your skills with professional techniques for filleting flatfish and eel. Minimise waste while maximising presentation under expert guidance.
- Enhance Flavour through Aging & CuringUnlock complex flavours through dry and wet aging, salt curing, brining, and fermentation. Learn to control key factors to bring out the best in every cut.
Programme Structure
Courses include:
- Part 1: Fish Management, Aging & Curing
Dive into the foundations of fish as a premium ingredient—learn to identify species, manage freshness, and unlock deeper flavour through aging and curing. This session blends essential theory with insider tips to elevate your seafood knowledge.
- Part 2: Hands-On – Fish Processing Techniques
Get hands-on with expert-led training in Ikejime, Shinkeijime, and Dutsuijime—traditional Japanese methods that preserve quality and honour the fish.
- Part 3: Hands-On – Filleting Techniques
Master the precision of filleting flatfish and eel with confidence. Learn refined knife skills to maximise yield and presentation.
- Part 4: Hands-On – Aging & Curing Techniques
Explore the science and craft of flavour development through dry/wet aging, salt curing, brining, and fermentation. Unlock the full potential of every cut.
Key information
Duration
- Full-time
- 1 days
Start dates & application deadlines
We did our best, but couldn't find the next application deadline and start date information online.
More details
- Contact the school for the next class.
Language
English
Delivered
On Campus
Campus Location
- Bangkok, Thailand
Disciplines
Culinary Arts View 41 other Short Courses in Culinary Arts in ThailandWhat students do after studying
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Academic requirements
We are not aware of any specific GRE, GMAT or GPA grading score requirements for this programme.
English requirements
We are not aware of any English requirements for this programme.
Other requirements
General requirements
- Qualified Age - Minimum 18 years old
- Suitable For - Upskill/Professional Chefs
Student Insurance via Studyportals Partner
Make sure to cover your health, travel, and stay while studying abroad. Even global coverages can miss important items like Additional medical costs, Repatriation, Liability etc. Make sure your student insurance covers your needs.
Studyportals partnered with Aon to provide you with the best affordable student insurance, for a carefree experience away from home.
Get your student insurance nowStarting from €0.53/day, free cancellation any time.
Remember, countries and universities may have specific insurance requirements. To learn more about how student insurance work at The Food School and/or in Thailand, please visit Student Insurance Portal.
Tuition Fees
Living costs
Bangkok
Thailand
23180 - 36560 THB / month
The living costs include the total expenses per month, covering accommodation, public transportation, utilities (electricity, internet), books and groceries.
Funding
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