In addition to advanced cooking techniques, You will also learn a wide range of topics, including store management and product development.
Students will acquire a foundation in all genres, and in their second year, they will study more advanced and in-depth subjects in specialized classes focusing on their chosen genre. Because it's a two-year program, students can acquire a wide range of skills, from advanced cooking practicals to service and management.
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 Qualifications] Professional Chef License / Culinary Skills Specialist *
*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
Year 1 | Through daily hands-on practice, you will acquire skills that will form a stable foundation.
Basic practice
1 person 1 product training
Through practical training where you complete all steps from weighing and cooking to plating on your own, you can thoroughly check your own skill acquisition and improvement.
routine training
We will focus on vegetable cutting and repeatedly practice the basic skills necessary for on-site work during the first year.
Check test
We will check each person individually to see if they can reliably prepare basic egg dishes such as omelets and rolled omelets, including chopping vegetables.
Professional practice
1 item for hobbyists, 100 items for professionals. You will acquire the skills to manufacture and prepare food in the same environment as professionals, eliminating any gap between your skills and those of the actual workplace.
banquet Training
This is the most popular class among students. Students take turns cooking lunch for all the students, learning the mass cooking techniques essential for hotels and restaurants.
Restaurant Training
We provide training that covers every aspect of restaurant operations. From menu development and preparation the day before to cooking and service on the day of, you will acquire the skills to be immediately effective in a real-world setting.
Internship
You will gain work experience at your dream hotel, patisserie, or restaurant. Through approximately 10 days of on-the-job experience, you will be able to envision your future self more clearly.
1st year timetable example
\ Daily training /
MON
YOUR
WED
THU
FRI
1st(8:50~ 10:20)
Of the world food communication
Practice
Practice
cooking theory
Practice
2st(10:30~ 12:00)
Food Nutrition
3st(13:00~ 14:30)
Practice
Healthy food life research
Food Safety theory
Major training
Food Nutrition
4st(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 can freely choose and learn as much as you like. We will help you acquire the knowledge and skills needed in the coming era, setting you apart from your rivals.
01
SNS seminar
02
Management seminar
03
global seminar
04
allergy seminar
05
Sports nutrition seminar
Year 2 | In addition to advanced cooking techniques, you will hone your product development and management skills.
class practice
Western cooking class
You can even learn advanced Western cooking techniques and management.
Sushi washoku class
You will learn everything from the structure of sushi to new ways to cook Japanese food.
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, including the U.S. Embassy and the Peruvian Embassy. We aim to deepen our understanding of international ingredients and develop menus that highlight their unique appeal.
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. You will acquire the skills to manufacture and prepare food in the same environment as professionals, eliminating any gap between your skills and those of the actual workplace.
advanced banquet Training
As an extension of the first year's banquet training, we will work on large-scale cooking with smaller teams.
altitude restaurant Training
Building upon the first year's restaurant training, we will incorporate a comprehensive management perspective into operations, from ingredient selection and cost calculation to customer acquisition.
2st year timetable example
\ Daily training /
MON
YOUR
WED
THU
FRI
1st(8:50~ 10:20)
Practice
Practice
Practice
Practice
Practice
2st(10:30~ 12:00)
3st(13:00~ 14:30)
global seminar
that’s a joy to receive.
International communication
4st(14:40~ 16:10)
Management seminar
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 (non-repayable) All students participate in an overseas training program during their time at the school.
1 person 1 product training
routine training
Check test
banquet
Restaurant
Internship
Western cooking class
Sushi washoku class
Global menu development
Collaborative product development with leading companies
advanced banquet
altitude restaurant
