Study Internship
study internship
study internship
study internship
study internship
Professional Restaurant Kitchen Training
Learn by Working with Professional Chefs
One of the most essential steps in advancing toward becoming a Japanese cuisine chef is gaining hands-on experience working alongside professional chefs in a real restaurant kitchen.
In this program, students work in Japanese restaurant kitchens, preparing dishes under the guidance of experienced chefs and actively participating in daily restaurant operations.
Key Training Areas
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Food Preparation & Ingredient Management: Ingredient selection, preliminary preparation, knife skills, dashi preparation, and food safety and hygiene.
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Cooking & Plating: Preparing grilled, simmered, and fried dishes; developing precise heat control; and creating seasonal presentations.
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Restaurant Kitchen Operations: Cooking to order, managing service timing, coordinating with kitchen staff, and handling pre-service preparation and post-service cleanup.
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Professional Mindset: Learning professional conduct, efficient workflow, responsibility, and respect for ingredients.
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Service & Hospitality: Understanding the guest's perspective through food and developing the fundamentals of Japanese hospitality (omotenashi).
Through hands-on participation in daily restaurant operations, students sharpen their technical skills, speed, precision, and decision-making abilities, aiming to develop into capable Japanese cuisine chefs within an intensive training period.
Educational Philosophy
To become a Japanese cuisine chef, learn by working as one.
By building on the skills acquired in culinary school through practical experience in professional restaurant kitchens, this program aims to develop Japanese cuisine chefs with technical excellence, refined sensibility, and strong character.
Applicants must have completed at least 8 weeks of JCI’s chef training program and studied Japanese at JCI.
In addition, applicants must have studied Japanese on their own and possess at least an intermediate level of Japanese proficiency.
Applicants who do not have sufficient Japanese proficiency may be able to participate in training at a limited number of restaurants where communication in English or Spanish is possible, though the number of available spots is limited.
1 week : US$ 1,300
2 weeks : US$ 2,600
3 weeks : US$ 3,900
4 weeks : US$ 5,200
8 weeks : US$ 10,400
Included in the Fee:
- Tuition for restaurant classes during the training internship
- Training Internship arrangement fee
Not Included in the Fee:
- Japanese lessons
- Meal costs at the training location during the Training Internship
- Transportation costs
- All accommodation costs
- Health Insurance and Liability Insurance
(To apply, you must be enrolled in health insurance and liability insurance that cover the entire duration of the course. You will not be able to apply unless you provide a copy of your insurance policy.)