School Features

●The Tsujicho Group' s global network
The Tsujicho Group has more than 145,000 graduates. More than 2,800 restaurants are run by our graduates in Japan and around the world, including France, Korea, China, Australia, and other countries. Many of our graduates are now working as head chefs at hotels and famous restaurants.

●Advanced Culinary Arts and Management Course (3-year program)
The small number of students limited to 40, provides an intensive education that includes practical training at real professional workplaces and seminar-style classes. Students acquire advanced culinary skills and a broad and deep knowledge of the culinary arts with an eye toward global success by developing the ability to think.

●Culinary Arts and Management Course (2-year program)
In the first year, students are trained in the basics of all culinary genres, and in the second year, they choose one of Western, Japanese, or Chinese cuisine to specialize in. Students polish their practical skills by training in a simulated restaurant kitchen. *Classes for the second year are determined during the first year of study.

●Culinary Arts Course (1-year program)
There is a "Culinary Class" where students learn the fundamental techniques and understanding of all styles of French, Italian, Japanese, and Chinese food in one year and a "Western Culinary Class" where the practical training is concentrated on Western cuisine. There is also a "Double License Course" that allows graduates to retake the "Culinary Arts Course", as well as a "France Studies Course" that allows students to study abroad in France, the country that acquires advanced culinary skills.

*The above three departments allow students to obtain a chef's license without taking an exam upon graduation.

●Confectionery Arts and Management Course (2-year program)
※Requesting authorization for a new department and designation as a facility for training confectionary hygienists.
In the first year, students learn the fundamentals of Western confectioneries, Japanese confectioneries, and bread-making. In the second year, students will be divided into three classes: the "Confectionery Comprehensive Class" for a comprehensive study of all genres, the "Bread Making and Cafe Class," which focuses on studying bread making and cafe food and drinks, and the "Western Confectionery Master Class," which focuses on studying only Western confectionery.
* The second-year class will be chosen based on a survey of student preferences and an evaluation of their performance and attendance in the first year of study.

●Confectionery Hygiene Master Course (1-year program)
※Requesting authorization for a new department and designation as a facility for training confectionary hygienists.
Students have a choice of two classes to enroll in, depending on their goals and desires for the future. There is a class called "Confectionery Class," where students study all varieties of Western confectioneries, Japanese confectioneries, and bread-making, and a class called "Western Confectionery Class," where students focus on learning Western confectionery. After completing both classes, students have the option of enrolling in either the "France Studies Course" to study in France, the country that acquires advanced culinary skills, or the "Double License Course" to retake the "Chef's Regular Course".

●Japanese Culinary Art and Business Course (2-year program)
In the first year, students acquire the basic skills and knowledge necessary for Japanese cuisine. In the second year, they will further improve those skills and knowledge, and develop the ability to not only recreate dishes, but also to create new ones. Students will also gain a global viewpoint and acquire the knowledge necessary to open and manage their own businesses.

●Japanese Culinary Course (1-year program)
Through a curriculum based on practical training, students acquire the basic skills and knowledge necessary for Japanese cuisine, and develop the ability to deal with specialty dishes such as sushi and tempura, aiming to become immediately competitive.
*Graduates of the two departments above cannot obtain a chef's license without taking an examination. Students must have at least two years of cooking experience in a restaurant to be eligible to take the examination.

●Learn from top chefs in the capital of gourmet cuisine at Tsujicho Group's French School.
After graduation, students can go on to the Tsujicho Group French School. After six months of learning from France's star chefs and top patissiers, students can receive about five months of training at a top restaurant in France.