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Earn our exclusive Diploma in collaboration with Tokyo Headquarters College and receive the Official Certification of Japanese Chef Recognition from Japan’s Ministry of Agriculture, Forestry and Fisheries.
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Qualify to apply for a work permit visa in Japan as a Japanese chef, valid for up to 5 years, upon successful completion and language proficiency.
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Age 18+
Applicants must demonstrate a clear motivation for Japanese cuisine and Japanese culture
Be able to communicate in either English or Japanese during class
£ 2,000.00
£ 10,000.00
x4 £ 2,500.00
£ 716.00
You are required to settle the registration fee within 2 weeks from the date you receive the letter of acceptance.
Tuition includes the following:
- All ingredients used in the cooking class
- Facility usage fees
- Free use of special cooking tools in class
- Guest lecturers' special class fee
You can pay for your tuition fees via our third-party instalment plan.
If you plan to pay via our instalment plan, please ensure you discuss this with us in advance
Incidental fee includes the following items and incidents:
- Personalised Japanese knife set: Personalised (Name) Japanese “Yanagi-ba” knife, wooden case, Japanese vegetable knife, and wooden case, Leather knife pouch
Japanese chef uniform: Japanese chef jacket, Japanese chef hat, Japanese chef apron (all with college logo)
- Textbooks and recipe literature
- Locker fee
- Equipment rental fees
Fees shown exclude VAT
You should inform us of any food allergy conditions prior to the class start
DURATION
6 Months
CLASS HOUR
9:30 AM to 4:30 PM
1h lunch break
INTAKE
Autumn Term: September to March
Spring Term: March to September
M
T
W
T
F
BASIC JAPANESE SKILLS & KNOWLEDGE
Master essential Japanese cooking techniques, including water identification, rice preparation, Dashi stock making, and Japanese knife skills.
BASIC JAPANESE SKILLS & KNOWLEDGE
Focus on precision cutting with Yanagi (Sashimi knife), Usuba (vegetable knife), and Santoku (multi-purpose knife). Learn decorative cutting techniques and fish preparation for sushi and Washoku.
SUSHI COOKING
Start with basic sushi preparation and advance to mastering the art of nigiri and maki
SUSHI COOKING
Learn to prepare “Shari” (sushi rice), practice “Shari-ki-ri” (vinegared rice), and explore various fish preparation methods including Sashimi, Sujime, Kobujime, Jukusei, Kunsei, and Aburi
SUSHI COOKING
Gain skills in creating various rolls (Hosomaki, Futomaki), Chirashi, Gunkan, Inari, and Vegan sushi.
WASHOKU COOKING
Dive into the traditional Washoku menu of “one soup”, “three dishes”, “one Japanese pickle”, and “one rice” focusing on the principles of GOMI (5 tastes), GOHO (5 cooking skills), and GOSHOKU (5 colors)
WASHOKU COOKING
Learn to cook a wide range of dishes including rice variations, main dishes like Yakimono, Agemono, Nimono, and side dishes such as Aemono, Sunomono, and Ohitashi.
JAPANESE FOOD CULTURE
Study Japanese food history, traditional practices like fermentation, sake tasting, and green tea preparation.
JAPANESE FOOD CULTURE
Explore contemporary Japanese dishes such as Ramen and Curry, and understand Japanese national foods and regional specialties.
JAPANESE FOOD CULTURE
Address food-loss issues and learn eco-friendly cooking practices.
TASTE SENSORY TRAINING
Enhance your ability to detect and balance the five basic tastes sweet, salty, sour, bitter, and umami.
TASTE SENSORY TRAINING
Study how water hardness affects flavor profiles and learn to create authentic tastes using Japanese condiments and seasonings.
RESTAURANT OPERATION
Operate a mock restaurant, developing
menu items and service skills
RESTAURANT OPERATION
Learn about Japanese menu development, service manners, shop interior design, financial management, and supplier relations.
HYGIENE STUDY
Emphasize hygiene practices for raw fish and sushi preparation, addressing parasitic worms and preventing food poisoning
HYGIENE STUDY
Understand techniques for maintaining food
safety and restaurant hygiene
JAPANESE LANGUAGE
Gain proficiency in Japanese culinary terms, ingredient names, and hospitality greetings. Study for the
Japanese Language Proficiency Test (level 4 or above) as a mandatory qualification for working in the Japanese food industry
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.
