Supervised by Mr. Yasushi Karawatari, representative of Lumiere GroupExecutive Chef Candidate ClassW license system(Cooking Course + Confectionery Hygiene Course 2 years)CHEF MASTER CLASS
Top pageclass listSupervised by Mr. Yasushi Karawatari, representative of the Lumiere Group Total Chef Candidate Class (W License System / Cooking Course + Confectionery Hygiene Course, 2 years)
at hotels and restaurants Looking to step up! Mainly involved in cooking and even desserts I want to be a chef!
The executive chef is the person in charge of the banquet and restaurant departments. A class aimed at becoming the top chef among many. A chef's license is essential and In order to supervise the confectionery department, he will master confectionery in addition to cooking techniques and knowledge. Throughout the two years, I focused on cooking and also learned confectionery. W license can be obtained. A class that attracts attention from industry people from all over the world.
*Requires 6 years of work experience after graduation. If you pass the technical examination while enrolled in school, you will be exempted from the written examination.
Curriculum 1st year
1st year ｜ Culinary Arts Department
Basic practice
1 person 1 product training
A training course in which you complete all steps by yourself, from measuring to cooking to serving. You can see the progress of your technology.
routine training
Students will repeatedly practice basic skills for first-year field work, focusing on cutting vegetables.
Check test
We check that each child can make basic egg dishes such as cutting vegetables, making omelets, and making dashi rolls.
Small group review training
In small groups, we carefully re-learn the basic techniques we learned in the previous semester that we would like to review again.
Major training
In the first and second years, students choose one of three genres each to hone their expertise. Classes will be held inviting head chefs from hotels and restaurants.
Japanese cuisine major
Using seasonal ingredients that are unique to Japanese cuisine, you will learn a wide range of cuisine including kaiseki, kappo, and creative cuisine.
Western cuisine major
Learn and put into practice knowledge of Western ingredients, how to make dashi, and the structure of course meals.
Chinese cuisine major
Through Beijing, Shanghai, Sichuan, and Cantonese cuisine, you will learn how to handle fire, add flavor, and use Chinese knives.
Professional practice
1 item for hobbyists, 100 items for professionals. Learn the skills to produce and cook in the same environment as professionals, and eliminate the gap between you and the workplace.
banquet Training
The most popular class among students. We take turns cooking lunch for all students. Learn how to cook in bulk, which is essential for hotels and restaurants.
Restaurants Training
Practical training for all restaurant processes. You will be responsible for everything from menu planning, preparation the day before, cooking and service on the day of the event, and will gain immediate skills.
1st year timetable example
\ Daily training /
MON
YOUR
WED
THU
FRI
1st period(8:50~ 10:20)
Of the world food communication
Practice
Practice
cooking theory
Practice
2st period(10:30~ 12:00)
Food Nutrition
3st period(13:00~ 14:30)
Practice
Healthy food life research
Food Safety theory
Major training
Food Nutrition
4st period(14:40~ 16:10)
語
After School Activities (16:10~ 17:30)
Voluntary practice
Voluntary practice
*Curriculum is subject to change.
Curriculum 2st year
2nd year ｜ Confectionery hygiene department
Basic practice
1 person 1 product training
A training course in which you complete all steps by yourself, from measuring to decorating. You can see the progress of your technology.
routine training
We will practice basic skills such as squeezing cream, peeling oranges, and chocolate pens.
Check test
Each worker checks to see if they can make basic products such as sponge dough and cream puffs.
Small group review training
In small groups, we carefully re-learn the basic techniques we learned in the previous semester that we would like to review again.
Executive Chef Candidate Program(mainly cooking)
Knowledge required for executive chefs and cooks
There is a need to provide cuisine that suits the age of food diversity. With an eye on the Osaka/Kansai Expo, he will study a wide range of subjects, including halal, vegan, and game meat, and acquire the skills necessary to become an executive chef and chef.
Learn business management
Business owners need a multifaceted perspective and a wide range of perspectives. Learn from various fields such as companies, industry, and government, and acquire the ability to think and output on your own. In addition, by acquiring management skills such as writing business plans from an early age, students will develop their managerial perspective.
2030 Future Recipe & Kitchen Car Side Business
You can develop future recipes for 2030 and have the experience to grow into a chef that is in line with the evolution of AI. You can also participate in the Future Recipe Contest and create a track record of being selected as a finalist. In the kitchen car, the next generation of chefs learn about business through practical activities.
Learning to provide local production for local consumption
This is a rare restaurant in the world that uses locally produced ingredients, seasonings, and even tableware from Senshu, Osaka, a treasure trove of ingredients. Our customers are diverse, including government, industry, producers, companies, and the general public. The ultimate industry-government-academia education.
1st year timetable example
\ Daily training /
MON
YOUR
WED
THU
FRI
1st period(8:50~ 10:20)
Food science
Practice
Practice
confectionery theory
Practice
2st period(10:30~ 12:00)
Nutrition
3st period(13:00~ 14:30)
Practice
confectionery theory
Food hygiene
Practice
Food hygiene
4st period(14:40~ 16:10)
public hygiene
After School Activities (16:10~ 17:30)
Voluntary practice
Voluntary practice
*Curriculum is subject to change.
＼ SPECIAL ／
Overseas training for all employees
DAICHO's unique overseas training scholarship (no repayment required) Take advantage of this opportunity and let everyone go abroad while attending school!
1 person 1 product training
routine training
Check test
Small group review training
Japanese cuisine major
Western cuisine major
Chinese cuisine major
banquet
Restaurants
1 person 1 product training
routine training
Check test
Small group review training
Knowledge required for executive chefs and cooks
Learn business management
2030 Future Recipe & Kitchen Car Side Business
Learning to provide local production for local consumption
