2 hours of abundant practical training in two years!

Timetable example (2nd year)

	MON	YOUR	WED	THU	FRI
1st period(8:50~ 10: 20)	height basic Practice	France Cooking practice	Food Services Practice	Italy Cooking practice	innovation Shon Cooking training
2st period(10:30~ 12: 00)
3st period(13:00~ 14: 30)			Design		seasoning research
4st period(14:40~ 16: 10)					management Ment
After School Activities (16:10~ 18: 00)			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.

  seminar

  global seminar
  Nutrition Innovation Seminar
  Management seminar
  select one from

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.

Authentic French/Italian
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.