Osaka Cooking and Confectionery College ecole UMEDAOsaka Cooking and Confectionery College ecole UMEDA

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Western cooking classComprehensive cooking course (2-year cooking course)FRANCE / ITALY CUISINE CLASS

Focusing on French and Italian cuisine
Learn everything about Western cuisine

Of course, we have advanced cooking techniques backed by a diverse culture and history,
We are seriously pursuing recipes that take a long time, such as sauces and soups.
You will deepen your knowledge by learning a wide range of knowledge and techniques about Western cuisine, including specialty ingredients such as game meat, table manners, and wine.

Julienne of carrots, Chateau of potatoes, etc.
From knife techniques to bouillon, fond de veau, etc.
How to make Western soup stock, etc.Learn basic techniques.

Amuse, hors d'oeuvre, soup, main,
such as dessert
Learn how to assemble course meals.

Selection of tableware, knowledge of table setting wine,
service etiquette etc.Learn the total skills to create a dish.

Cooking training1660Time

[Available qualifications]

[At the time of graduation]
[National Qualifications] Chef's License/Expert/Cook Training Facility Training Assistant

[Aim for]
Fugu Processing Registered Person/Food Education Instructor/Vegetable Sommelier/Athlete Food Meister/[National Qualification] Professional Cook 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.

  • Small group review training

    In small groups, we carefully re-learn the basic techniques we learned in the previous semester that we would like to review again.

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)
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
  • You can learn advanced Western cooking techniques and management.

Menu development

Receive a theme from a company, create a recipe → cook → make a presentation to the company

  • Global menu development

    Collaborating with embassies around the world, including the American Embassy and the Peruvian Embassy, ​​to learn about foreign ingredients and develop menus that take advantage of them.

  • Collaborative product development with leading companies

    Propose menus 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)
Design International communication
4st period(14:40~
16:10)
management
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 (no repayment required)
Take advantage of this opportunity and let everyone go abroad while attending school!

≫ Click here for details