A school with practical training every dayABOUT DAICHO
At the Cooking and Confectionery Hygiene Specialist School
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Make it every day
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every daypractical training
2 years1600TimeExceed
The amount of practical training is among the highest in the country! 
The joy of creating every day, passionately and to the fullest
DAICHO boasts one of the highest levels of practical training in the country.
The distinctive style of the program is that students first learn theory and ingredients in a classroom setting, and then learn how to "cook" through hands-on training.
The sensation of the knife touching the bone when filleting a fish, the sound and smell of butter melting in a frying pan,
We value the precious sensations that can only be obtained by experiencing it for yourself.
We have created an environment where you can use all five senses to experience the joy of cooking and acquire practical skills.
Isn't it actually normal to make it every day?
When you think of culinary school, many people may imagine that there is practical training every day.
However, in reality, only a limited number of schools are able to achieve this.
In order to conduct practical training every day, we would need to prepare many training rooms, which would be a huge undertaking.
However, at DAICHO, we value the balance between the number of practice rooms and the number of students so that each student can receive a thorough practical training.
We provide an environment where you can practice every day.
The key point is not to just memorize techniques and theories, but to actually learn them through physical activity.
If you have a strong foundation, you can continue to grow over the years.
That is why at DAICHO we place great importance on the fundamentals, and students steadily improve their skills through repeated daily practice.
This is possible because the training is conducted at a national level!
Improve your skills from various perspectives!
Combining four types of practical training and tests
From beginner to pro
First, change "knowing" to "being able to do" and then practice repeatedly until it becomes a "habit."
By offering the products you have actually designed to customers at the on-campus store,
This is an environment where you can feel fulfilled and grow passionately as a pastry chef or chef.
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routine training
Repeated practice of basic work and recipes
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1 person 1 product training
Challenge all processes by yourself
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Check test
One-on-one with the teacher to check the level of learning
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Major training
In the first and second years, students choose one of three genres each to hone their expertise.
[Confectionery class]
Pastry Chef Major/Boulangerie Major/
cafe major
[Cooking class]
Japanese Cuisine Major/Western Cuisine Major/Chinese Cuisine Major -
Professional practice
One for a hobby, 1 for a professional. Learn the skills to cook and manufacture in the same environment as a professional, and eliminate the gap with the workplace.