This course provides a comprehensive range of skills and knowledge, encompassing basic proficiency to the operational skills required for running your own Japanese restaurant. Upon completion, graduates receive our exclusive Diploma in collaboration with the Tokyo Headquarters College. Additionally, participants are granted the Official Certification of Japanese Chef Recognition from the Japanese government, specifically the Ministry of Agriculture, Forestry and Fisheries.
For those who successfully pass a designated level of Japanese language and food industry tests, there is the possibility of qualifying to apply for work permit visas in Japan as a Japanese chef, with a maximum validity of up to 5 years.
Course duration
6 months full time programme
Course hours
Morning Class: 9:30 – 12:30
Afternoon Class: 13:30 – 16:30
4 days a week (Monday - Thursday)
Terms
Autumn term: September to March
Spring term: March to September
Basic Japanese skills and knowledges
Acquiring fundamental Japanese cooking skills involves learning essentials like water identification, rice cooking, Dashi stock making, and Japanese knife skills, among others.
Sushi Cooking
From the very basics to mastering the entire process of sushi preparation, this course covers it all. The learning journey begins with the essentials of sushi, emphasising the meticulous practice of nigiri and maki techniques, which are crucial to sushi craftsmanship. Learning the "Ichi-Ju-San-Sai" set menu is grounded in the authentic Washoku tradition. This menu consists of "one soup," "three dishes," "one Japanese pickle," and "one rice" as the staple. This set menu concept serves as the foundation for all high-end Japanese cuisine, including the "Kaiseki" course menu.
Washoku Cooking
Learning the "Ichi-Ju-San-Sai" set menu is grounded in the authentic Washoku tradition. This menu consists of "one soup," "three dishes," "one Japanese pickle," and "one rice" as the staple. It is structured around the principles of "GOMI" (balancing with 5 tastes), "GOHO" (cooking with 5 standard skills), and "GOSHOKU" (using 5 colors of ingredients). The well-balanced combinations incorporating fresh seasonal ingredients have been the cornerstone of healthiness and nutritional balance for centuries. This set menu concept serves as the foundation for all high-end Japanese cuisine, including the "Kaiseki" course menu.
Japanese Food Culture
Learning about Japanese food cultures and it's rich history enhances not only your cooking skills but also your mindset. In addition to traditional practices like fermentation, Japanese sake tasting, green tea, Japanese sweets, and Japanese noodle cooking, you will delve into the evolution of modern Japanese cuisine, exploring dishes like Ramen, Curry and rice - recognised as Japanese national foods.
Taste Sensory Training
An important aspect of Japanese cuisine involves extracting and maximising the original taste of ingredients. You will undergo training to enhance your sensory capabilities for the five basic tastes (sweet, salty, sour, bitter and umami).
Restaurant Operation
Within our classroom with its dedicated counters, you will learn the skills required to operate your own Japanese restaurant. Upon completion of the 6-month program, you are expected to collectively open your own restaurants as a class and extend invitations to your family or friends to experience your food.
HygieneStudy
Hygiene study in this course places special emphasis on the handling of raw fish and sushi cooking. Specifically, the curriculum covers aspects such as addressing parasitic worms in fish and studying the prevention of food poisoning related to raw fish.
Japanese Language
When preparing Sushi and Washoku, it is essential to have a certain level of proficiency in the Japanese language. This includes familiarity with the names of authentic ingredients, traditional utensils, hospitality greetings, and other related terms.
Basic Japanese skills and knowledges
Basic skills study of Japanese knives, cooking and presentation/plating.
Sushi Cooking
Everything you need to know about sushi, from preparing the rice to serving it at the counter.
Washoku Cooking
Washoku Cooking: Everything you need to know about washoku cooking, based on the variation for the ICHI-JU-SAN-SAI (one main, two sides, rice, soup, pickles) set menu dish.
More than three hundred types of Japanese set menu can be created using these combinations. Perfect for your future Japanese restaurants menu.
Japanese Food Culture
By understanding the history and theory of Japanese Food Culture, you'll gain the foundation needed to craft innovative fusion Japanese dishes.
Taste Sensory Training
You'll be taught how to refine your palate, whilst learning more about authentic Japanese flavours.
Restaurant Operation
You'll be taught how to operate your own Sushi counter/restaurant, including menu development and foods service.
Hygiene Study
Focusing on raw fish hygiene and maintaining the safety of customers, as well as restaurant staff.
Japanese Language
Understanding the technical terms of Japanese cooking, ingredients name.
NB: This is Mandatory qualification to those who apply the work permit in Japanese food industry
Autumn term application for 2024 is open
Uniform Details: We'll ask for your uniform size and other necessary details before classes begin
Registration Fee (Deposit) : £2,000.00
You are required to settle the registration fee within 2 weeks from the date you receive the letter of acceptance.
Tuition : £10,000.00
Tuition includes following:
Tuition Instalment Plan
You can pay for your tuition fees via our third-party Instalment plan.
NB: If you plan to pay via our instalment plan, please ensure you discuss this with us in advance.
Incidental Fee (estimates) : £716.00
This fee includes following items and incidents:
NB: Fees shown exclude VAT
Career Consultation
The goal of the Professional Diploma Course is to pave the way for your career in the Japanese restaurant and foodservice industries. Therefore, career placement support and consultation are integral aspects of your education in Japan. The Tokyo College of Sushi and Washoku in Japan has maintained an almost 100% job placement success rate since its start. We are delighted to assist in shaping your career path, not only within the UK domestic industry but also abroad.
Career placement information for The Tokyo College of Sushi Washoku Japan
Working in Japan
In line with the revision of Japanese immigration law, foreign passport holders can apply for the 'Specified Skilled Worker Visa' by meeting the following requirements.
After successfully passing the test, you will have the opportunity to be employed by Japanese restaurants in Japan for up to 5 years, under the same working conditions as Japanese young chefs. Find out more about this process via the Support Website for the Specified Skilled Worker Program website.
If you plan to apply for the Specified Skilled Worker Visa, please seek our consultation at the beginning of the class.
As part of the course, you'll have the opportunity to travel to Japan, with the chance to participate in various cooking classes at the Tokyo College of Sushi and Washoku, Tokyo, where you'll learn cooking skills, taught by experienced chef instructors (with English translation provided). Additionally, you will have the opportunity to visit several historical places in Japan, as well as fish markets and the famous Kappabashi, or Kitchen Town, a street in Tokyo which is almost entirely populated with shops supplying the restaurant trade. This opportunity is exclusively available for graduate or currently enrolled students.
