Cultivating work-ready professionals through a year of "Japanese Cooking Everyday".
Students thoroughly learn the fundamentals of Japanese cooking techniques and also pursue specialized cooking techniques such as sushi and tempura, which are highly valued in the culinary field. In this intense one-year program of Japanese cooking every day, not a day without a knife in their hands, students will be trained to become work-ready right after graduating.
*Even upon graduating from the Japanese Culinary Course, obtaining a "Chef License" without examination is not possible.Students must have at least two years of cooking experience in a restaurant to be eligible to take the examination.