\rest assured/
Everyone at first
"Professional skills" start from zero!
In fact, the food business
It's a surprisingly lucrative profession.
- Once you gain experience, independence and opening your own business is no longer a dream!
- Because it's a technical job, it's less affected by the economy!
- Food professionals have skills that are in demand all over the world!
If you have realistic dreams like "I want to have a stable job" or "I want to earn money," then "The Path of Food" is perfect for you.
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Restaurant
French, Chinese, and Italian
As a chef -
Café
Bringing smiles to customers with bread and sweets
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bridal
For a special day
Food and cake
Emotions -
Hotels
Cuisine from around the world
Workplace where you can meet -
In-flight meals/airport
RestaurantA delicious time for those heading out on a journey around the world
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Passenger ships and ferries
The best on the sea
Delivering a food experience -
School lunches and corporate cafeterias
A job that supports the health of many people
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Lecturer/Professional
The techniques learned
To the next generation
Seniors who are getting closer to their dreams speak honestly
"My trajectory"
What was the "final push" that made you decide to enroll?
I visited other schools, but I decided on DAICHO because of the positive atmosphere. I also participated in over 20 open campus events, and my relationships with the teachers and students were also a deciding factor.
What is the most beneficial thing you have learned?
The dual license system allows students to learn both cooking and confectionery, which gives students a sense of practical application in the workplace, and the terminology and techniques they learn in class can be immediately utilized at their part-time jobs. The great thing about DAICHO is that you can feel that "what you're learning is connected to the workplace."
What is your dream for the future?
I would like to open a small, relaxing cafe where people can enjoy sweets and food. I imagine a space filled with the warmth of nature and wood, like a "forest cafe." I aim to serve simple yet carefully presented sweets and lunch plates, and to be a place where each and every customer is valued.
What was the "final push" that made you decide to enroll?
She quit karate, which she had been practicing, and took up the path of confectionery as a "new challenge." In her first year of high school, she attended Daicho's open campus and, convinced that "there is no better school than Daicho," she decided to pursue it.
What is the most beneficial thing you have learned?
The best part of the classes is the hands-on training you do every day. The appeal is that you can grow in both practical and theoretical aspects while experiencing the sense of accomplishment of "I did it!" The close relationship with the teachers and the environment where it's easy to ask questions and get advice are also a great support.
What is your dream for the future?
After graduating, she hopes to gain about five years of experience at a hotel, then work at a patisserie before opening her own shop. She hopes to use what she has learned in the special classes to one day become a patissier who can stand shoulder to shoulder with famous chefs and patissiers.
What was the "final push" that made you decide to enroll?
At the open campus, the students seemed to have a more fun atmosphere than at other schools. The closeness to the teachers and the impression that they were easy to talk to were the final deciding factors.
What is the most beneficial thing you have learned?
Even the same dish may look different depending on the restaurant, but teachers with on-site experience will teach you from various angles, so you will be able to deepen your learning. You will gain knowledge that you can use in your part-time job and in an environment where you can ask any questions you may have immediately.
What is your dream for the future?
I would like to travel to eat a variety of cuisines not only in Japan but also overseas, learn from the food and people I encounter there, and eventually refine them into my own dishes, and open a restaurant where I can entertain customers. I want to make food that makes people happy just by eating it.
What was the "final push" that made you decide to enroll?
DAICHO was the only place where we had daily workshops where we could make things. At home, there are limitations on the materials and equipment available, but at DAICHO, the environment was set up so that we could make things to our heart's content, which was the final push.
What is the most beneficial thing you have learned?
The teachers, who have experience working at famous patisseries and hotels, share their experiences in the field. I was able to immediately put into practice what I learned every day at DAICHO in my part-time job, and I realized that I was one step ahead of the others. I also began to understand French naturally.
What is your dream for the future?
I want to become a pastry chef who can convey to children the deliciousness of sweets and the joy of making them. I admire the teacher at the sweets class I attended in the past, and my dream is to become just like her.
To turn your dream into a job
Three Decisive Blows
Because the class size is small, everyone will be required to do the same practical exercises every day.
We offer our own scholarships (no repayment required) to ensure that everyone can participate, broadening their future possibilities.
The Izumi main campus has a sophisticated feel, reminiscent of a stylish cafe or luxurious hotel, while ecole UMEDA is equipped with the latest equipment and facilities, as well as dedicated practice rooms for each genre. The appeal of both schools is that students can learn in the same environment as professionals while still enrolled.
From the second year onwards, we offer a curriculum that allows you to choose as many of your favorite classes as you like, including 10 different classes and seminars, and study only the classes that interest you!
I want to open a health-conscious cafe full of smiles! (Boulanger, Cafe Management, Children's Sweets, Sports Nutrition)
What is the ratio of men to women?
The male:female ratio is 4:6.
It varies slightly depending on the department.
If there is practice every day,
I'm worried about whether I'll be able to keep up physically.
There is a freestyle training system that allows you to choose your own pace, so you can rest assured. For those who find five training sessions a week physically difficult, the freestyle training system allows you to choose one day a week where you do not choose to do any training.
Is there a homeroom teacher?
Yes, I'm here.
In a fully-teacher system, each class has a homeroom teacher.
They have experience in the industry and will support you personally as your mentor and sometimes as your senior in the industry.
Are there any costs other than tuition?
You do not need to pay any fees other than those listed in the admission guidelines (entrance fee, tuition fee, training fee, facility management fee, miscellaneous expenses).
Please rest assured that there are no additional costs other than those listed above (such as food costs, textbook costs, etc.) at both schools. However, if you wish to purchase consumable items such as chef's hats or take optional qualification exams, you will be charged for these.
What is the difference between this school and other vocational schools and universities?
The biggest difference is the amount of practice.
We place great importance on practical learning, and place great importance on opportunities for students to "make" things themselves. But it's not just about "making things"; there are also practical training sessions based on theory, and students may cook while grasping the flow of things on the ground through running a real store. It's an environment where you can acquire skills and knowledge directly related to the field, and you can learn while becoming absorbed in your studies.
I am looking at various schools for course selection, but please tell me what kind of school I should choose.
Rather than "which school to choose",
“What can I learn there?”
Instead of asking, “Which school did you go to?”
In the food industry, what is important is "what you can do with your own skills and knowledge."
