What I'm working hard on now!
I'm currently studying for a restaurant service certification exam!
Department of Advanced Chef and Department of Chef are all working hard to practice their skills, all with the same goal of becoming chefs.
At Tsuji Gakuen, students not only learn cooking techniques, but teachers also teach them the joy of cooking, so the school is always filled with smiling faces.
On this page, we will introduce a day in such a school and share with you the real voices of our students.
1-day report on Department of Advanced Chef
Department of Advanced Chef
Yumi Ikeda
Graduated from private Koyodai High School
I want to acquire national qualifications and certifications to expand my possibilities!
After graduating from Department of Pastry Master at Tsuji Gakuen, I went on to study in Department of Advanced Chef. I first obtained a confectionery hygiene specialist qualification, and now I am aiming to obtain a national certification in restaurant service and a chef's license.
- 8:10 AM- Go to school
- 8:20 Skill-up lesson
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The skill-up lessons allow me to practice at my own pace and ask the instructor lots of questions! It's fun, so I participate every day.
- 9:20 <Periods 1-4> Advanced Cooking Techniques Practical Training / Japanese Cuisine
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You'll learn how to prepare ayu (sweetfish) and how to skewer them to make them look like they're swimming. The key is to bend the tail of the ayu at the end to make it look like it's swimming!
- 12:50 Lunch break
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During lunchtime after cooking class, we eat snacks and chat... Today's snack is a type of sponge cake I made at home!
- 13:30 <5th-6th period> Food Production
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This class taught me about business management. Learning how to save and spend money has changed my awareness of money in my daily life.
- 15:20 <7th period> Homeroom
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Sharing information in preparation for Sanko Festival. I wanted to be deeply involved in this event, so I even volunteered to be class leader!
- 16:10 <8th period> Job-hunting homeroom
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My homeroom teacher, Mr. Goto, really cares about each and every student. I'm so grateful for his thoughtful support during my job search!
- 17:20 <9th period> Basic Technical Practice
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The "ume ninjin" (plum-shaped carrot) decorative cut, a technique used in Japanese cuisine, is one of the tasks in the practical test. It adds a touch of elegance when used to decorate New Year's dishes or simmered dishes.
- Dismissal at 18:10
1-day report on learning in Department of Chef
Department of Chef
Yamazaki Rao
Graduated from private Konko Fujiin High School
Seeing so many kids working hard with a positive attitude makes me want to grow too.
In high school, I was the type who lacked motivation, but now, driven by a desire to improve my cooking skills, I go to school every day. I also invite my friends to morning skill-up lessons and study sessions.
What I'm working hard on now!
In addition to practicing cooking, you'll also deepen your theoretical knowledge!
- 8:10 AM- Go to school
- 8:20 Skill-up lesson
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On days when I participate in morning practice, I go to school early. Today we're practicing basic cutting techniques for Chinese cuisine. I'm getting used to using the Chinese cleaver!
- 9:20 (1st to 2nd period) Food hygiene
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The teacher will explain in an easy-to-understand way the causes and prevention measures of food poisoning, hygiene management, and food additives.
- 11:10 <3rd and 4th periods> Food safety and hygiene-related laws and regulations
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Memorizing food safety laws is difficult, but it's important knowledge for becoming a chef, so my friends and I are studying hard together.
- 12:50 Lunch break
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On days when we don't have cooking class in the morning, I bring a packed lunch. My classmates are mostly cheerful, and it's lively during breaks!
- 13:30 <5th-8th period> Cooking practice / Western cuisine
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The menu for the day included Spanish dishes such as paella and sea bream simmered in green sauce. Each group worked on the cooking.
Combine the browned squid and shrimp, seafood broth, and rice, then put it in the oven. While it's baking, finish preparing the other dishes.
It's done!
- 17:20 <9th period> Basic Technical Practice
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Today's practical lesson is making dashi-maki tamago (Japanese rolled omelet). To make it well, repetition is essential, including how to move your hands and control the heat!
- Dismissal at 18:00
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Our homeroom teacher, Mr. Nakai, is friendly and easy to talk to! He listens to each student's feelings and speaks to them.
パティシエを目指して、技術と感性を磨いている製菓マイスター科と製菓パティシエ科。
同じ夢を持つ仲間と一緒だからこそ、お互いの喜びも悩みも分かち合いながら、みんな積極的に学んでいます。
その様子を探るべく、学生2人の1日に密着。リアルなスクールライフを紹介します。
A one-day report on learning at Department of Pastry Master
Department of Pastry Master
Kana Toyokawa
Graduate of Osaka Prefectural Katano High School
My fulfilling time
To help review what we learned in class, we celebrated our friend's birthday with homemade cake and sweets!
My favorite teacher♡
Professor Uda is usually funny, but he's serious when it comes to coffee lessons. This contrast is what makes him so popular.
- 7:50 AM School arrival
- 8:00 Skill-up lesson
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With the preliminary round of the contest just a month away, I'm practicing latte art before class. My goal is to consistently make a heart shape every time!
Completed!!
- 9:20 Confectionery practical training
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Working together with their classmates, each person completes one shortcake. The process is simple, but it's surprisingly complex and challenging.
- 12:50 Lunch break
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Lunch is a homemade bento box from my mom. On days when I have time, I eat out. I recharge my energy by chatting with friends!
- 13:30 Confectionery practical training
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Applying whipped cream in a "masquerade" style is difficult because it's hard to get a smooth surface in just a few strokes! I'm also studying how to create beautiful decorations.
Finishing touches♪
- 17:20 Basic Technical Practice
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Today I participated in a latte art skills training session. Seeing my friends working hard is inspiring.
- 18:30 Go home
- We also offer these classes and practical training!
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[Flower] A class that cultivates aesthetic sense and color perception. You can also make bouquets with colorful flowers.
[Exam Preparation] Exam preparation for the Confectionery Hygiene Specialist certification. We make learning fun by incorporating quiz formats and other methods.
1-day report on studying at Department of Pastry Chef
Department of Pastry Chef
Airina Nohara
Graduated from Osaka Prefectural Daikan High School
My fulfilling time
If you do well during the practical session, take a photo and upload it to social media! Before you know it, it'll become a portfolio.
My favorite teacher♡
All the teachers are interesting and easy to talk to. Professor Takada is especially kind and considerate of his students!
- 9:00 Arrive at school
- 9:20 Confectionery practical training
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We will make "Crêpes Suzette," a warm dessert made by coating crêpes with a caramel-based orange sauce.
The key to this dessert is flambéing, where the liqueur is set ablaze. Once it's finished, we'll taste it while it's still warm!
Completed!!
- 12:50 Lunch break
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I had a fun lunch with my classmates! Everyone is very lively, but during class, we're all cooperative friends.
- 13:30 Confectionery Theory
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This class teaches the basics of confectionery making, including the characteristics of various ingredients. Today, we learned about the different types of sugar, which are essential for making sweets.
- 15:20 Homeroom
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Homeroom is where we communicate important information and discuss school events. I got a seat in the front row after the seating change (lol).
- 17:20 Basic Technical Practice
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My challenge is to master the mascot technique for whole cakes, so I'm practicing hard every day in my basic skills practical training!
- 18:30 Go home
- We also offer these classes and practical training!
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[Deli Cafe Practical Training] In addition to confectionery making, there is also cooking practical training. Each person made their own quiche.
[Marzipan Workshop] Add a touch of elegance to your cakes with marzipan creations. Starting with roses, try your hand at making human faces and animals too!
