Department of Advanced Chef (2-year course) | Department and curriculum introduction | Osaka Cooking and Confectionery College | Tsuji Gakuen Cooking and Confectionery College

Over the course of two years, you will thoroughly hone your skills from basic to applied.

Students will learn about a wide range of food-related fields, including various cuisines, food and beverage service, and hygiene, and will develop a broad perspective and advanced cooking techniques as a chef. In the first year, students will master the basics of cooking in general, and in the second year, they will master their favorite cuisine in one of four courses of their choice: French/Italian cuisine, Japanese cuisine/sushi, Chinese/Asian cuisine, or creative/fusion cuisine, with the aim of becoming a specialist at a higher level.

Recommended for:

I want to obtain a national qualification (chef's license) and acquire skills that will allow me to be immediately effective in the workplace!
I want to learn a wide range of dishes I like at my own pace!
I want to practice what I love to the fullest without paying for materials!
I want to choose my course after enrolling!

Characteristics of Department of Advanced Chef

Over the course of two years, students will hone their skills from basic to applied, aiming to become a top-class chef.

Special Classes

Special courses from top hotels and owner chefs

You will acquire the highly specialized knowledge and skills required in a professional setting. In addition to improving your cooking skills, you will also learn the know-how of restaurant operation and management.

See, taste and feel on site!

There will also be full-course tastings at restaurants run by professors who have given lectures at Tsuji Gakuen, as well as at first-class hotels, allowing you to learn a wide range of etiquette and the world of food.

Training precedents

●The Ritz-Carlton Osaka ●Grand Prince Hotel Osaka Bay ●InterContinental Hotel Osaka ●Hilton Osaka ●Imperial Hotel ●Hotel Okura Kyoto ●Hotel Okura Kobe ●Anniversaire Co., Ltd. ●Best Planning Co., Ltd. ●Senri Geihinkan ●Novarese Co., Ltd. ●Le Pont de Ciel ●Lumiere ●La Canro ●Nadaman ●Kitcho ●Nishimuraya ●Minokichi ●Chongqing Chinese Restaurant ●Totenkou ●Taiseikaku ●Horai

Restaurant training

In the second year, students are responsible for planning menus and calculating costs. First, each group creates and prepares a menu, then presents it to the class. The selected dish is served at the school restaurant.

Two years of study

1年次食材に関する知識、調理器具の扱い方、調理方法など、プロの調理師に必要な基本知識・技術を料理全般にわたって習得。
西洋料理（フランス・イタリア・スペイン）、日本料理、中国料理、新調理、サービスなど、総合的に基礎を学びます。

Learn the basics of five genres
～Improve your basic cooking skills～

Western cuisine
Japanese cuisine
Chinese cuisine
New Cooking
service

In the second year, students will strengthen their basic skills and improve their applied skills through elective course training, aiming to become a more sophisticated chef.

Choose from 4 courses- Master your favorite cuisine -

French and Italian cuisine

In today's world, borders in cuisine have disappeared, and gourmet food is becoming more globalized, such as creative cuisine that combines Italian elements with French cuisine. In response to these needs, we also cultivate the ability to understand Western cuisine from multiple angles.

Japanese cuisine and sushi

This course teaches you the basics of Japanese cuisine and sushi techniques that reflect the four seasons.
Students will gain practical experience in traditional techniques such as how to use a knife and how to make dashi stock. They aim to become chefs who can convey the appeal of Japanese cuisine to the world, while also valuing the beauty of the food and the spirit of hospitality.

Chinese and Asian cuisine

This is a fun course where you can learn about a variety of Asian cuisines, including Chinese, Korean, Thai, and Vietnamese.
Through hands-on training, you will learn everything from basic techniques to authentic menus and explore the profound world of flavors.
My goal is to become a chef who can express his own unique style of cooking while being exposed to food cultures from around the world.

Creative Cuisine/Fusion

A course that creates new dishes with free thinking, without being bound by genre.
You will learn a balanced range of Japanese, Western and Chinese cooking techniques, and hone your sense of combining ingredients and plating.
I aim to become a chef who can express his own "flavor" by creating original menus.

Example of second year timetable

Qualifications you can acquire & major employment opportunities

Qualifications that can be acquired

Chef's license (national qualification)
Diploma (certified by the Ministry of Education, Culture, Sports, Science and Technology)
Fugu processing registration certificate and Fugu processing training completion certificate
Professional chef/Cooking technician theory exam exemption qualification
NPO Japan Food Education Instructor Level 3 and Level 2
Ministry of Health, Labor and Welfare certified restaurant service technician level 3
Food Technology Management Specialist
Business Ability Test Job Pass Level 3 and Level 2
Food 6th Industrialization Producer Lv.2

Main Employment Destinations

Western cuisine

French Restaurant
Italian Restaurant
Hotel/Western Cuisine Category
Spanish Restaurant
International cuisine (American, European)
Pension/Auberge
Others (Western restaurants, teppanyaki, steak, wine restaurants, dining bars, etc.)

Japanese cuisine

Japanese restaurants, traditional Japanese restaurants, specialty restaurants (sushi, tempura, noodles, hotpot dishes, fugu, eel, yakitori, etc.)
Cuisine inn, hotel/Japanese cuisine section, others (local cuisine, izakaya, etc.)

中国・ オリエンタル料理

Chinese restaurants (Cantonese, Beijing, Sichuan, Shanghai cuisine, Yum Sum, Dim Sum specialty restaurants, etc.)
Hotel/Chinese Cuisine Category
Oriental cuisine (Thai, Korean, etc.)

カフェ・ カフェレストラン

Cafe
Cafe Restaurant
Cafe bar, sandwich shop, etc.

Group meals

Hospital meals, school meals, and meals for social welfare facilities
Industrial catering (companies, government offices, schools, etc.)

料理教育・ 企業関係ほか

Cooking schools, culinary schools, companies (product development department)
Meal Planner
Food coordinator, food stylist, food writer
Prepared food processing/delicatessen
Chain restaurant catering/corporate employee cafeteria

Current student VOICE

Students Voice

I chose Department of Advanced Chef because I wanted to gain solid skills before getting a job. Now that I'm in my first year, I want to hone my basics by cooking a wide range of different dishes, and in my second year I want to specialize in my favorite Western cuisine.

Department of Advanced Chef
Rentaro Nishioka
Graduated from Osaka Prefectural Sakuyakonohana High School

Japanese cuisine places importance on seasonality, and in the sushi class, we learned how to cut the ingredients and how to make the sushi.
Chinese cuisine is prepared with a large wok and high heat, and I am also learning delicate carving and dim sum.