Cooking General CourseWestern cooking class
(Cooking 2 year course)FRANCE / ITALY CUISINE CLASS
Focusing on French and Italian cuisine
A class where you can learn cooking from various European countries
Backed by a variety of cultures and histories
Advanced cooking techniques, as well as sauces and soups
Full-fledged pursuit of recipes that take a long time.
Specialty ingredients such as gibier, table manners, wine, etc.
Learn a wide range of knowledge and techniques of Western cuisine and deepen your knowledge.
You can learn advanced Western cooking techniques and management
2nd year Learn mainly French and Italian cuisine
You can also learn about management, overseas, and nutrition at select seminars
You can receive a curriculum in collaboration with a European culinary school
Qualifications that can be obtained
(Country) Cook license
Blowfish License (Blowfish Handling Registrant's Certificate)
Food education instructor
Life Care Color Test Level 2, 3
Professional Cook License, Culinary Technician
*Requires 6 years of work after graduation
If you pass the technical examination while in school, you will be exempt from the academic examination.
Western Cooking Class Features
2 hours of abundant practical training in two years!
Timetable example (2nd year)
MON YOUR WED THU FRI 1st period(8:50~
Design seasoning research 4st period(14:40~
After School Activities
Voluntary practice Voluntary practice
*Curriculum is subject to change.
2nd year class division!
Thoroughly Learn Western Cuisine
Learn Western cooking techniques
Authentic from sauce to soup.For example, fond blanc (broth made from chicken bones, beef tendons, potherb vegetables, etc.) is cooked for 5 hours while the onions are sautéed and the base is carefully prepared for 5 hours.The practical training to make from scratch is an experience that will be treasured as a chef.
[Example of training menu]
Mariniere with vegetables, prawn and scallop flan, tuna and avocado tartare, lobster fricassee with truffle flavor, rabbit and foie gras with galantine sauce perigueux, mushroom and chicken terrine, veal fillet with coffee flavor Madera Sauce, party menu, etc.
Learn Western culture and manners
Understand the history of French/Italian cuisine How to choose tableware, how to set the table, knowledge of wine, service etiquette, table etiquette Understand the basic terms of cooking in French and Italian
Food service training
We develop practical training that pursues the differences and characteristics of cooking + ingredients, such as comparing the taste of farmed and natural ingredients.
seminarglobal seminarNutrition Innovation SeminarManagement seminar
Cooperation with European culinary schools
You can learn lessons and recipes from authentic instructors through educational collaboration with culinary school in Florence, Italy and Rishart in Munich, Germany.
Learning from fishing ports, farmers and cooperating production areas
First-class chefs have an extremely high level of interest in ingredients, build strong relationships of trust with producers all over the country, and have routes to purchase good ingredients.Acquire the knowledge and skills to sincerely face ingredients, such as visiting production areas, interacting with producers, and comparing foods.
run a restaurant
Under the guidance of a full-time faculty member who has served as head chef in the hotel and restaurant industries for many years, he manages store concepts, menu configurations, and French and Italian restaurants.Practical lessons that are all real, such as how to adjust the strength and weakness of course dishes and high-quality service skills
Recipe development class
Recipes are devised under the theme of local production for local consumption.If it is actually used, the recipe will be used in various companies, facilities, and educational institutions.You can take lectures directly from food manufacturers and producers.