Sushi washoku classComprehensive cooking course (2-year cooking course)SUSHI JAPANESE CUISINE CLASS
Top pageclass listSushi Japanese Cuisine Class Comprehensive Cooking Course (2-year Cooking Course)
To master the profound world of Japanese cuisine, Cultivate solid fundamental skills and refined sensibilities
Washoku (traditional Japanese cuisine) is attracting worldwide attention as an intangible cultural heritage. You will gain a deep understanding of the cultural background and gain practical experience in knife techniques and plating techniques that express the beauty of each season. You will acquire a wide range of knowledge and skills, from traditional Japanese cuisine to contemporary creative cuisine.
Sharpening the knife, peeling the fish, and filleting the fish Basic knife skills, The delicate cooking of dashi sushi, simmered dishes, fried dishes, etc. Learn basic techniques
Kaiseki, kappo, creative cuisine, etc. Learn how to choose tableware for Japanese cuisine for all occasions, Learn how to serve customers
The basis of sushi Learn how to make "Shari-kiri", "Nigiri" and "Shukumono" Learn how to serve customers at the sushi counter
Example of training menu
Autumn hassun and steamed sea bream with turnip
Nigiri sushi and thin rolls
Whole sea bream sashimi
Salmon rice pot and green tea soba
Congratulatory sea bream
Celebration Sea Bream Takubuku Udon and Small sardine rice
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
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, 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.
＼ 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!
Autumn hassun and steamed sea bream with turnip
Nigiri sushi and thin rolls
Whole sea bream sashimi
Salmon rice pot and green tea soba
Congratulatory sea bream
Celebration Sea Bream Takubuku Udon and Small sardine rice
1 person 1 product training
routine training
Check test
banquet
Restaurant
Internship
Sushi washoku class
Global menu development
Collaborative product development with leading companies
advanced banquet
altitude restaurant
