Executive Chef Candidate ClassW license system(Cooking Course + Confectionery Hygiene Course 2 years)CHEF MASTER CLASS
Top pageclass listExecutive chef candidate class (Double license system / Cooking course + Confectionery hygiene course 2 years)
Leading the future of the culinary industry DAICHO's unique learning platform for cultivating leaders
The executive chef is the chief executive of a restaurant or hotel. They are the face of the store and are responsible for the atmosphere, ingredients used, menu planning, etc. The value of everything depends on the skill of the executive chef. In addition to cooking skills, you will need all kinds of skills at work. In other words, learning to become a food generalist.
Instead of "learning recipes" Understand the theory of "cooking itself" Acquire the ability to pursue the question "what is cooking?"
Management skills, Creative thinking, Cultivate branding power, Learn the perspective of food business
With deep knowledge and interest in ingredients, Working with Producers Aiming to realize a sustainable society
Cooking training1660Time
[Available qualifications]
[At the time of graduation] [National Qualification] Chef's License/Specialist/Cooking Training Facility Assistant
[Aim for] Fugu Processing Registrant/Food Education Instructor/Vegetable Sommelier/Athlete Food Meister
[National Qualification] Professional Cooking License/Cooking Technician■
*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.
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
Plus α seminar
You are free to choose as much as you like. Differentiate yourself from your competitors with the knowledge and technology that the times require.
01
SNS seminar
02
Management seminar
03
global seminar
04
allergy seminar
05
Sports nutrition seminar
2nd year | In addition to advanced cooking techniques, improve product development and management skills
class practice
Executive Chef Candidate Class
There are many special classes for those who want to become leaders in the food industry. Students will acquire comprehensive skills such as management skills and creative thinking.
Menu development
Based on a theme specified by the company, come up with a recipe, cook it, and give a presentation to the company
Global menu development
We collaborate with embassies around the world, such as the US Embassy and the Peruvian Embassy, to learn about ingredients from overseas and develop menus that make use of them.
Collaborative product development with leading companies
We make menu suggestions 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)
global seminar
that’s a joy to receive.
International communication
4st period(14:40~ 16:10)
Management seminar
After School Activities (16:10~ 17:30)
Voluntary practice
Voluntary practice
*Curriculum is subject to change.
Executive Chef Candidate Program(mainly cooking)
Knowledge required for executive chefs and cooks
In this age of food diversity, there is a need to provide cuisine suited to the times. With an eye on the Osaka-Kansai Expo, he will learn a wide range of subjects, from halal and vegan to game, and acquire the skills necessary for an executive chef and cook.
10 years into the future Recipe & Kitchen Car Side Business
You can develop recipes for the future 10 years from now and gain experience in order to grow as a chef who is in line with the evolution of AI. You have participated in a recipe contest of the future and been selected as a finalist. You can also learn about the business of the next generation of chefs through practice at a kitchen car.
Learn business management
Business owners need a multifaceted perspective and a wide range of perspectives. Learn from various fields such as companies, industry, and government, and acquire the ability to think and output on your own. In addition, by acquiring management skills such as writing business plans from an early age, students will develop their managerial perspective.
The power to bring out the local community through cuisine
Using local ingredients from Osaka, and visiting Nakafurano in Hokkaido, participants will develop recipes using those ingredients and operate a restaurant. They will acquire the ability to bring out the charm of the region through cooking. The restaurant's customers are diverse, including government officials, industry, producers, companies, and the general public. This is the ultimate industry-government-academia education.
＼ 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
banquet
Restaurant
Internship
Executive Chef Candidate Class
Global menu development
Collaborative product development with leading companies
advanced banquet
altitude restaurant
Knowledge required for executive chefs and cooks
10 years into the future
Learn business management
The power to bring out the local community through cuisine
