Japanese and Korean cuisine training can choose our school, including teaching and training. Total class hours: six months, 720 class hours. Teaching proportion: 10% theory +90% practice. The training goal of Japanese cuisine course: proficient in the production technology of Japanese and Korean classic dishes, able to design and complete the organization and production of regular banquets, with certain innovation ability. Mastering the unique Japanese cooking skills, whether opening a shop or applying for a promotion, will make you stand out.

Standard kitchen equipment

Equipped with standard simulated Japanese and Korean kitchens, independent demonstration classrooms and training kitchens.

One person and one stove

10% theory +90% practice, one person, one stove, comprehensively improve skills.

Comprehensive cultivation

All-round training of Japanese and Korean cuisine technical talents with independent operation ability.

Highly skilled teachers

"Double-qualified" teachers account for 100%, and high-skilled teachers account for ≥60%. Small class teaching mode, hands-on guidance, improve teaching quality.

School-enterprise cooperation

School-enterprise cooperation, directional training, good employment treatment, and signing an employment agreement when entering school.

General vocational school

Located in Jinghai District, Tianjin, we are a regular professional chef training school approved by our superiors and a designated national training base for large-scale professional cooking talents. A chef training school with senior chef training qualification recognized by the national vocational skill appraisal and a chef school designated by the hotel in cooperation.