Japanese Chef Training course (8 weeks)
Course schedule for 2020:
March 9th, 2020 (6 weeks・4 weeks) Registration OPEN!
October 5th, 2020 (8 weeks・4 weeks)
4 weeks: Registration fee $1,500 + Tuition $3,800 = Total $5,300
6 weeks: Registration fee $2,500 + Tuition $4,900 = Total $7,400
8 weeks: Registration fee $2,500 + Tuition $7,400 = Total $9,900
This course teaches students the professional techniques and knowledge in 2 months. The curriculum covers all the Japanese Food culture. At the end of the course, the student will have gained knowledge in general Japanese culinary culture with deep understanding of ingredients and the Japanese culture. The program also includes various field study, such as visits to sake brewery, fish market, tea field, etc. It is an ideal course for those who aim to work professionally in the field of Japanese cuisine. The program includes following subjects:
*Lesson orders and contents are subject to change in order to learn different dishes organically, instead of separatedly.
During the 2-month program, there will be a number of extracurricular training sessions and special lectures to deepen the knowledge of Japanese cuisine and the Japanese culture. By providing opportunities to feel and experience what you can do only in Japan, we aim to give students an edge to add to their dishes and the restaurant as a whole.