Fugu Processing Registrant/Food Education Instructor/Vegetable Sommelier/Athlete Food Meister
*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
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.
Major training
Choose one of three genres to further develop your expertise. Practical lessons will also be offered, featuring active chefs from hotels and famous restaurants.
Japanese cuisine major
Using seasonal ingredients unique to Japanese cuisine, you will learn a wide range of styles, including kaiseki, kappo, and creative cuisine.
Western cuisine major
You will acquire knowledge of Western ingredients, including how to make broth and the structure of a multi-course meal, and then put that knowledge into practice.
Chinese cuisine major
Through the cuisines of Beijing, Shanghai, Sichuan, and Cantonese, you will learn everything from the art of handling fire and adding aromas to the use of Chinese cleavers.
Professional practice
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.
1 person 1 product training
routine training
Check test
Japanese cuisine major
Western cuisine major
Chinese cuisine major
banquet
Restaurant
