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 are responsible for everything from planning the menu to serving the food.

Teamwork is important in the restaurant training where large quantities of food are cooked. The kitchen team and the service team work together to serve food to customers. Soups and fried foods are served hot, so timing is difficult.

Department of Advanced Chef
Mr. Kanazawa
Graduated from Osaka Prefectural Kitakawachi Satsukigaoka 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

Everyone in the class shared their opinions and decided on the type and design of the cake!

The students themselves think about the decorations, contents, and design of the cakes, and then actually create them. With the help of the teachers, they feel a sense of accomplishment when the cakes they created as a class are displayed in the showcase. They use the things they learned from their mistakes in their next store training.

Department of Pastry Master
Sakura Egusuka
Graduated from Shiga Prefectural Otsu High School

The cakes we made ourselves sold out! The smiles of our customers gave us encouragement and confidence.

During my store training, I realized how difficult it is to cook in large quantities. To make more than 100 cakes of the same quality, you need solid skills and concentration. I felt a great sense of accomplishment when customers who came to buy cakes said, "It was delicious!" and "I'll come back to buy from you again."

Department of Pastry Master
Rin Isoyama
Graduated from Okayama Prefectural Okayama Minami High School