The instructors who will be teaching you are all specialists in their respective fields. They are also active outside of class at the forefront of a wide range of fields, such as in the mass media, such as television and newspapers, and in companies such as food manufacturers. The "real-life information" you get from these off-campus activities will also pique your curiosity. As your guides on the path to making your dreams come true, we will do our best to respond to your enthusiasm.
The instructors at Tsuji Gakuen care about their students.
The instructors at Tsuji Gakuen are specialists in their fields. Moreover, because all of the instructors are graduates of Tsuji Gakuen, they can understand the students' feelings more deeply and give them appropriate advice.
cooking
Western cuisine
Professor Teruaki Fukuda
Lots of practice and failure leads to growth! Let's aim for a future where we can cook with confidence.
Department of Advanced Chef
Masasuke Yoshida
Graduated from Osaka Prefectural Ichiritsu High School
Western cuisine
Professor Tsutomu Suzuki
I would like to convey the importance of working happily based on my experience in the field.
Department of Advanced Chef
Daiki Ito
Graduated from Kyoto City Hiyoshigaoka High School
Japanese cuisine
Professor Shunichi Hirose
For the customers who are looking forward to it. This thought leads to delicious food and smiles.
Department of Advanced Chef
Ryo Mizukami
Graduated from Ishikawa Prefectural Iida High School
Chinese cuisine
Professor Jun Nishizawa
Cooking is creative and fun. Come learn with us at Tsuji Gakuen!
Department of Advanced Chef
Mr. Umiha Kikutani
Graduated from Otani Private Junior and Senior High School, Kyoto Prefecture
service
Ms. Mikiko Sasaki
Adding value to your food through the power of service. We want to share with you the rewards and joy of doing so.
Department of Advanced Chef
Yuumi Ikeda
Graduated from Koyodai High School, a private high school in Osaka Prefecture
service
Masaru Hamasaki
We receive the chef's passion and serve the food. Service is the bridge between the chef and the customer.
Department of Advanced Chef
Yukiko Konno
Graduated from Hyogo Prefectural Minatogawa High School
フランス料理 日本エスコフィエ協会副会長
日本料理 北新地 割烹 単 店長兼料理長 中島 心 先生 1993年本校卒業
フランス料理 株式会社ケイクール／リュミエール オーナーシェフ 唐渡 泰 先生 1983年本校卒業
フランス料理 HOTEL THE MITSUI KYOTO 副総料理長兼シグネチャーレストランシェフ 浅野 哲也 先生 2007年本校卒業
フランス料理 俺のフレンチ 直営事業部 特任料理長 神木 亮 先生 1997年本校卒業
フランス料理 ルポンドシエル株式会社 料理長 小楠 修 先生 1988年本校卒業
サービス ホテル ラ・スイート神戸 ハーバーランド 総支配人 檜山 和司 先生 1979年本校卒業
中国料理
リゾートトラスト株式会社 芦屋ベイコート倶楽部
ホテル＆スパリゾート 中国料理「眺遊楼」 料理長
森 正男 先生
1985年本校卒業
日本料理 下畠 照正先生
日本料理 酒井 由香子先生
中国料理 藤田 晃司先生
日本料理 桝谷 謙太先生
中国料理 横田 文良先生
中国料理 市川 大晋先生
西洋料理 西尾 智治先生
西洋料理 岡本 忠先生
西洋料理 田村 正美先生
西洋料理 久野 杏佳先生
新調理技術 為後 彰宏先生
confectionery
The 48th and 49th Osaka Prefecture Western Confectionery Contest
First ever to win the Bûche de Noel category for the second time in a row!
Confectionery Hygiene Specialist
Professor Hideaki Uda
Tsuji Gakuen also offers full-day practical training, allowing students to learn in a more realistic setting directly connected to the workplace.
Department of Pastry Master
Ayane Seike
Graduated from Osaka Prefectural Sano High School
Mr. Uda is a very reliable and respectable teacher. His fun classes always give me energy.
Confectionery hygiene specialist/Cook/Fugu license
Megumi Sakamoto
Being a pastry chef is a job that can make people happy. Make sure you learn the basics thoroughly so that you can gain the trust of others in the workplace.
Department of Pastry Master
Yoshimoto Natsuki
Graduated from Kyoto Seika Gakuen High School, a private high school in Kyoto Prefecture
Professor Sakamoto has a lovely smile and praises my efforts, which helps me gain confidence.
Confectionery hygiene specialist/Cook/Fugu license
Professor Kazuma Takada
Being a pastry chef is all about the joy of making others happy and feeling the connection with people. Let's spend our time feeling happy!
Department of Pastry Master
Lina Fukuda
Graduated from Kagawa Prefectural Kannonji Comprehensive High School
Mr. Takada is very interesting. He is a wonderful teacher who listens to students' concerns from their point of view!
Confectionery Hygiene Specialist
Ms. Ria Zheng
I always teach with a positive attitude, and think together with students about their problems to find solutions.
Department of Pastry Master
Kokona Keiza
Graduated from Osaka Prefectural Sakurazuka High School
Mr. Zheng, who is close to my age, sympathizes with my concerns and gives me many tips on how to improve my skills.
Confectionery Hygiene Specialist
Ms. Mai Nojima
Gain confidence by acquiring a skill! Spread the appeal of the sweets and cuisine that only you can create to the world.
Department of Pastry Master
Akane Uchimura
Graduated from Shijonawate Gakuen High School, Osaka Prefecture
Nojima-sensei praised the bread I made during the practical class. She is a teacher I look up to and who gives me confidence.
The 9th National Sweets & Cafe Contest
Sweets Basic Category Winner
Confectionery Hygiene Specialist
Mr. Nogo Kunimi
It doesn't matter if you're good or bad at it. As long as you have the desire to create and deliver something wonderful, you'll be fine!
Department of Pastry Chef
Mr. Atsushi Omizo
Graduated from Nara Prefectural Kashiba High School
Professor Kunimi is easy to talk to both in and out of class. You can ask him anything at any time!
Pastry chef at Hilton Osaka Toshiharu Momota Graduated from our school in 1997
I am in charge of all confectionery and bread making within the hotel. I am most happy when customers tell me that the food was delicious, and this gives me the energy to move on to the next stage. I will continue to take on new challenges every day.
Aoyama Pastry Chef Technology Research Institute Co., Ltd. Representative Director Hiroyuki Aoyama
Even if the same ingredients are used, sweets can be transformed in many ways. There is the joy of researching and exploring ingredients for deliciousness. The sweets you make can bring smiles and happiness to many people. Let's work hard and aim to become such an artisan.
L'AVENUE Owner Chef Shigeo Hirai Graduated from our school in 1995
After two years of training at a French patisserie, he joined the Grand Hyatt Tokyo and opened his own shop, "L'AVENUE" in the Kitano district of Kobe in the spring of 2012.
2004年 ジャパンケーキショー 銅賞
2005年 内海杯 銀賞
2006年 ジャパンケーキショー 準優勝
2009年 ワールドチョコレートマスターズ優勝
The work of a pastry chef may seem glamorous at first glance, but the more glamorous a job appears on the surface, the tougher it can be behind the scenes. I hope that students will acquire the strength to overcome these challenges.
Owner and chef of Relation du Coeur Amiel, Kazuhiro Okahara
Marzipan is one of those techniques that can impress both the viewer and the creator. If you hone your skills, you can create various stories with your own hands. "Continuity is power." All you can do is move forward toward your goals and dreams.
PÂTISSERIE KuRi Patisserie KuRi Owner Pastry Chef Mr. Hidenori Kurihara Graduated from our school in 1992
Sweets are made with fresh ingredients, science, inspiration, and a love for sweets. The work of a pastry chef is very rewarding. Let's study together at Tsuji Gakuen and make our dreams come true.
COQ Owner Toshifumi Komori, graduated from our school in 2012
Preparing large quantities of food and running a store is hard work, but the most rewarding part is the people who visit our store. Think about what you want to do in the future and how you can work hard now to achieve that, meet many people, and cherish those connections.
Am. Sue's Marzipan Owner, Suzuna Takeuchi Teacher, Graduated from our school in 2020
While working at a pastry shop, she started posting videos of her marzipan crafts on social media, and after receiving a positive response, she decided to go independent, saying, "I want to do a job where I can use my skills." Let's work hard together to find a job where you can shine.
製菓衛生師／調理師／専門調理師／菓子製造技能士1級／パン製造技能士1級 小野 貴史先生
Sweets bring happiness and joy. The appeal of being a pastry chef is the joy of making them and their elegance.
製菓衛生師／調理師／専門調理師／菓子製造技能士1級／パン製造技能士1級 西川 敏矢先生
Have you given up on your dreams because you're clumsy? Make your dreams come true with this class that will turn even beginners into first-class pastry chefs!
製菓衛生師／菓子製造技能士1級（洋菓子・和菓子）／色彩検定2級 村上 由華先生
If you love to make food and feel happy when people eat it, you can develop those feelings even more at Tsuji Gakuen and aim to become a professional pastry chef!
製菓衛生師 布金 大輝先生
A pastry chef's job is to make people happy through sweets and bread. We will teach each student individually, so let's have fun learning together!
調理師 松本 健二先生
We provide human resource training that makes use of our many years of on-site experience. New students are often people who "don't know" or "can't do" things. We provide thorough support from scratch.
管理栄養士／食品衛生管理者／食品衛生監視員 升田 香純先生
By seeing everyone in class every day and talking to them about various things, I try to notice even small changes.
