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 simulated restaurant kitchen. *Classes for the second year are determined during the first year of study.

●Chefs' Regular Course (1-year program)
There is a "Cooking Class" in which students learn basic skills and knowledge of all genres including French, Italian, Japanese, Chinese cuisine, and confectionery in one year, and a "Western Cuisine Class *Newly established in April 2023" in which practical training is focused on Western cuisine. There is also a "Double License Course" where students can enter Tsuji Institute of Patisserie after graduation, and a "French School Study Abroad Course" where students can learn advanced cooking techniques in France, the home of French cuisine.

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

●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.

●Japanese Culinary Creative Management 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.

You can receive direct guidance from teachers who are feature on TV and in the media.

French school of Tsujicho Group located in Lyon, France.