Obtain the basics of Western, Japanese, and Chinese cuisine in one year.
In one year, students learn all genres of French, Italian, Japanese, and Chinese cuisine and acquire basic skills. Practical training is designed to help students acquire skills and knowledge that will enable them to be active in the workplace when they enter the workforce. Beginners can be assured that they will learn all aspects of cooking from the basics, such as holding a knife, handling fire, distinguishing ingredients, and arranging dishes. Upon graduation, you will be able to obtain a "chef's license" without taking any examinations.