Cooking General CourseSushi washoku class (Cooking 2 year course)SUSHI JAPANESE CUISINE CLASS
Top pageclass listGeneral Cooking Course Sushi Washoku Class (Cooking 2-year course)
To master the profound path of Japanese cuisine Develop a solid foundation and gorgeous sensibilities
Japanese food has been registered as an intangible cultural property and is attracting attention from all over the world. Understand the cultural background and learn practical techniques for cutting and arranging dishes that decorate the four seasons. You will learn a wide range of dishes, from traditional Japanese cuisine to innovative creative cuisine.
The basics are knife sharpening, Katsura peeling, and Sanmai grating. knife technology, Dashi rolls and boiled and fried foods delicate pasteurization etc.Learn basic techniques.
Kaiseki, kappo, creative cuisine, etc. Japanese cuisine for all occasionslearn. Learn how to choose tableware, how to serve customers, etc.
The basis of sushi Learned ``Shari-kiri'', ``Nigiri'', and ``Maki-mono''. Learn how to serve customers at the sushi counter.
Cooking training1660Time
[Available qualifications]
[At the time of graduation] [National Qualifications] Chef's License/Expert/Cook Training Facility Training Assistant
*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 ｜ Acquire a stable foundation of skills through daily practical training
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.
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.
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.
Internship
Work experience at your dream hotel or patisserie/restaurant. Through this 10-day experience, you will have a clearer picture of your future self.
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 | In addition to advanced cooking techniques, improve product development and management skills
class practice
Learn everything from the structure of sushi to new ways to prepare Japanese food.
Menu development
Receive a theme from a company, create a recipe → cook → make a presentation to the company
Global menu development
Collaborating with embassies around the world, including the American Embassy and the Peruvian Embassy, to learn about foreign ingredients and develop menus that take advantage of them.
Collaborative product development with leading companies
Propose menus to consumers by adopting menus at popular restaurants and developing recipes using foods from famous companies.
[Achievements] Mizkan Co., Ltd., Balnibarbi Co., Ltd.
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.
advanced banquet Training
As an extension of the first year's banquet training, we will be working on large-volume cooking with smaller groups.
altitude restaurant Training
As an extension of the first year's restaurant training, operations will be conducted from a pre-management perspective, from ingredient selection, cost calculations, and customer attraction.
2st year timetable example
\ Daily training /
MON
YOUR
WED
THU
FRI
1st period(8:50~ 10:20)
Practice
Practice
Practice
Practice
Practice
2st period(10:30~ 12:00)
3st period(13:00~ 14:30)
Design
International communication
4st period(14:40~ 16:10)
management
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
banquet training
restaurant training
Internship
Global menu development
Collaborative product development with leading companies
advanced banquet
altitude restaurant
