real restaurant trainingStrengths of Ecole Umeda
real restaurant training
Experience everything in the restaurant scene!
Service/Management/Rewarding
Learn "cooking stories".
run a real restaurant
Actual restaurant training is a practical program unique to DAICHO, in which students themselves serve course meals to customers at our school's attached restaurant.
- La santé (Izumi school main school)
The attached restaurant "La santé" is an educational facility for training chefs.You can learn technology research, management classes, training, etc. practically.
Invite ordinary customers instead of mock guests
Generally, at other schools, teachers and students play the role of "customers" and only perform simulations.However, at DAICHO, we invite general customers and provide a dish that they really want to eat, rather than being self-satisfied.
Each section is set up just like the site
We are divided into each section, such as appetizers, soups, granites, desserts, etc., and we cook while counting back the arrival time.Improve time management and communication skills necessary on site.
It is the responsibility of the service staff to ultimately determine the taste of the food prepared with care in the kitchen.In order to satisfy our customers, we put cloths on the table, set silverware and napkins, and pay attention to how to hold and lower plates when carrying food.
Learn from what our customers say
In restaurant training, we always listen to the voice of the customer.It's not enough to just learn the teacher's class, but to hone your practical skills through restaurant training that sticks to the "genuine" and learn what customers say.This leads to self-awareness as a professional, and leads to self-esteem from successful experiences.
PROJECT FLOW
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Arrange the dishes you learned in the practical training and decide on the original course dishes of the class.We are particular about choosing ingredients and plates.
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In the restaurant, work is divided into each section.Even in the actual restaurant training, we learn appetizers, soups, main dishes, granita, desserts, and service roles.
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We will prepare the food for about 50 people at the same time, so the preparation will be done the day before, just like on-site.
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Table setting is also carried out according to the full course.Cover the table with a cloth and set silverware and napkins.We also create a menu table and produce the "best space" that satisfies our customers.
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General customers are welcome!Rather than being satisfied with simulations between students, we will challenge general customers with a sense of tension and exhilaration.
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The service staff will guide you carefully.Around this time, the kitchen begins to prepare the appetizers in a well-organized manner, and all dishes are served with the same quality.
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In the kitchen, the cooking time is calculated backwards and the cooking is carried out.The service staff devise explanations of the dishes and the timing of pouring water for each table.
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When you leave, the smiles and words of thanks from our customers will give you confidence as a professional.Finally, all the staff will see you off.
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A review is conducted based on real voices such as questionnaires from customers and what the students themselves felt.In order to become a professional, we know what we are good at and what we have to polish.
Shop information
UOKEN BUILD.
The long-established restaurant "Uoken Gochisou Mura" has 6 restaurants, a Chinese restaurant, a Japanese restaurant, and a steak house, and is bustling with customers every day.
DAICHO's cooking technology research facility is located on the 1st floor.
4 real training
Practical training that can be done because it is an overwhelming amount of training to hone skills with "training to make every day".
