Restaurant and on-campus store sales training | Department and curriculum introduction | Osaka cooking and confectionery school | Tsuji Gakuen Cooking and Confectionery School

現場感覚を掴むレストラン実習

step 1

Menu planning

We also take into consideration the season and seasonality of ingredients and brainstorm ideas for the menu to be served on the day.

step 2

Prototype

We actually make prototypes of the menu we came up with and continue to improve it so that we can provide even better dishes.

step 3

cooking

In order to welcome our customers, the service staff will clean and set the tables. In the kitchen, preparations will continue.

step 4

Hospitality

They will serve dishes that they have thought up and prepared themselves to customers who visit. They will learn how to run a real restaurant and receive comments from customers, which will help them grow.

The actual menu provided

Hors d’oeuvre

Canape of sweet potatoes
～Canapes～

Hors d’oeuvre

Salad with fruit
~Seafood salad~

Pasta

Bolognese spaghetti
~Spaghetti Bolognese style~

Main dish

Pork and charcuterie sauce
~Sauteed pork charquitiere style~

Current Students' Comments

Students handle everything from menu planning to serving the food.

Just like a real restaurant, we served food to the general public. We were divided into a cooking team and a service team, and we were in charge of everything from planning the menu and preparing ingredients in advance to setting up the dining area. On the day of the event, we learned the importance of working efficiently within a limited time.

Department of Advanced Chef
Komaki Hisho
Graduated from Osaka Prefectural Ryokufukan High School

TEC Cafe 学内にあるカフェで店舗運営を学ぶ！お客さんから「美味しかったよ」の声がたくさん聞けます!!

Students themselves will conceive and create menus and plan seasonal displays, learning professional service and hospitality skills.

Current Students' Comments

Bring your ideal cake to life and sell it. See customer reactions directly!

You'll gain a wide range of skills as you'll be involved in everything from manufacturing to customer service. In addition to technical skills, you'll also develop teamwork. It's challenging to produce many products with a small team and make them all look the same, but seeing customers choose their cakes with a smile is very rewarding.

Department of Pastry Master
Yuzu Uchiyama
Graduate of Osaka Prefectural Sakuya Konohana High School

You can deliver happiness with every cake you make. Experience the true joy of being a pastry chef!

Since store internships begin six months after enrollment, you can quickly acquire mass production techniques. It's incredibly rewarding when you create a product you're satisfied with after much trial and error with flavor combinations and other aspects! When customers say, "I'll come again," it makes you feel like all your hard work was worth it!

Department of Pastry Master
Mari Konishi
Graduated from Osaka Prefectural Yamada High School