Osaka Cooking Confectionery CollegeOsaka Cooking Confectionery College

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Supervised by Mr. Yasushi Karawatari, representative of Lumiere GroupExecutive Chef Candidate ClassW license system(Cooking Course + Confectionery Hygiene Course 2 years)CHEF MASTER CLASS

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.

Confectionery training776Time + Cooking training760Time = 1536Time

[Available qualifications]

[At the time of graduation]
[National qualification] Cooking license[National qualification] Confectionery hygienist examination qualification[National Qualification] Professional Cooking License/Cooking Technician
[National Qualification] Confectionery Manufacturing Technician Level 2 Examination Qualification[National Qualification] Bread Manufacturing Technician Level 2 Examination Qualification

[Aim for]
Fugu Processing Registrant/Food Education Instructor/Food Education Instructor/Vegetable Sommelier/Athlete Food Meister/Expert

*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.

  • Tokinokura's Restaurant
    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)
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!

≫ Click here for details