Each lesson is 50 minutes long.
At most universities, classroom lessons are 90 minutes long, but at our school, we provide more opportunities for practical experience and provide thorough instruction in 50-minute sessions so that students can quickly acquire technical knowledge.

Basically, the class is taught by two teachers.
Our school has small class sizes, so if you have any questions, you can ask a teacher right away.

There are three to four cooking classes per week. The classroom lessons also include cooking theory, and the teacher cooks the food and the students learn by watching, so the main focus of the study is cooking.

Some students have never cooked before. At Tsuji Gakuen, we teach students how to dress, hold a knife, where to stand, how to sharpen a knife, and more, so even beginners are welcome.

All materials will be provided by the school. We have an environment where you can actively participate in independent practice!

We will start by learning how to cut ingredients and make basic egg dishes, and as the class progresses we will move on to making classic dishes and dishes using luxury ingredients such as shark fin and spiny lobster.

We have experienced staff on staff full-time, and also have visiting lecturers (graduates) who are active at the forefront of the industry. Each of Tsuji Gakuen's lecturers is a specialist in their field.

You can take lessons from teachers who specialize in Japanese, Chinese, and Western cuisine, as well as from head chefs of renowned restaurants in the industry.

Because the customer is the top priority at the work site, it is difficult to find time to be taught, so you often learn by watching. At a vocational school, you can acquire basic knowledge and skills, and because they have strong connections with employers, they can help you find a job at your desired employer.