Department of Chef (1 year) | Department and curriculum introduction | Osaka Cooking, Confectionery and Pastry Chef Vocational School

Sanko Gakuen Educational Corporation

大阪の調理師・製菓・パティシエの専門学校
文部科学省 職業実践専門課程 学科認定校 Osaka Cooking and Confectionery College | Tsuji Gakuen Cooking and Confectionery College

Department of Chef (1 year)

Over the course of one year, students will comprehensively learn about food and become immediately valuable assets to society.

Department of Chef (1 year)

While learning about food in a comprehensive manner, from Western cuisine, Japanese cuisine, and Chinese cuisine, to restaurant service and new cooking techniques, students will develop the wide-ranging knowledge and solid skills necessary for a chef. Our unique curriculum allows even beginners to steadily grow from scratch, and cultivates the work-ready skills and creativity required in society.

Recommended for:
  1. I want to obtain a national qualification (chef's license) as quickly as possible!
  2. I want to get into the field as soon as possible (one year)!
  3. I want to become a professional even though I have no experience!
  4. I want to practice what I love to the fullest without paying for materials!
  • Characteristics of Department of Chef
  • Department of Chef
  • Qualifications you can acquire & major employment opportunities
  • Current Students' Comments

Characteristics of Department of Chef

1.All-you-can-practice with no materials required!
Skill Improvement Lessons

The school provides the materials for the basic cooking practice that is the test item. By practicing repeatedly, you can acquire more reliable skills without worrying about the cost.

2.Restaurant training
You can acquire real power!

In this class, students are divided into cooking and service teams and run a restaurant. This class has the advantage of being able to learn all the things that can only be learned on the job. Teachers and parents are invited to the class and they are given feedback, allowing students to see their daily progress.

3.Taking on various contests

To demonstrate the results of their daily practice, they have been competing in contests both within and outside of school, and have achieved brilliant results in numerous contests to date.

Department of Chef

Learn the basics of five genres
  • Western cuisine
  • Japanese cuisine
  • Chinese cuisine
  • New Cooking
  • service

April to July: Learn the basics → Learn various dishes


  • How to cut vegetables

  • How to wholesale fish

  • Practice making a single dish

  • Cooking Skills Exam

September to March Deepen your learning → Show off your learning


  • Expressing Japanese food culture and the four seasons

  • Master a Variety of Western Cuisine

  • Cooking Skills Exam

  • Graduation Cooking

Qualifications you can acquire & major employment opportunities

Qualifications that can be acquired (2-year course also available)

  • Chef's license (national qualification)
  • Fugu processing registration certificate and fugu cooking course completion certificate
  • Professional chef/Cooking technician Written examination exemption qualification (national qualification)
  • NPO Japan Food Education Instructor Level 3
  • Food 6th Industrialization Producer Level 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

There are 2-3 instructors in each practical session, creating an environment where you can ask questions immediately. In cooking theory classes, the instructors teach important things thoroughly while also making jokes, so you can learn in an enjoyable way.

Department of Chef
Tsukasa Nakazawa
Graduated from Shiga Prefectural Yokaichi Minami High School

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