CLUB ACTIVITIES
Research department learning from maniacs
Learn cooking and sweets maniacly and deeply!
Through club activities, students can give form to their voices saying, “I want to try it!” and “I want to learn more!”
Students actively work with peers who are interested in the same genre, beyond the boundaries of grade, class, and department, using free time after school and on holidays.
Rurian
Involved in the operation and planning of open campuses, activities to convey the appeal of cooking and confectionery to high school students.Active in various situations, such as speaking in public and teaching tips and points to high school students who are trying cooking and confectionery for the first time!
Chef Patissier Research Department
A special club activity supervised by Chef Kanai, the owner of the famous patisserie "INFINI" in Setagaya Ward. Learn how to develop a higher-grade product that focuses on "fragrance" and "texture".
Amezaiku Research Department
Learn about amezaiku in a more specialized way outside of class from a teacher who has won an award in an amezaiku contest, and improve your skills by making works.
Pasta Institute
We recreated over 600 types of pasta from all over Italy and devised a sauce that goes well with the pasta.Cultivate ingredients with fertilizer made from on-campus compost, and provide food to customers at events, on-campus restaurants, and commercial facilities while working on food circulation.
Sushi Research Department
He aims to become a sushi chef by learning how to make reliquary, how to handle fish, how to make sushi, and how to serve customers at the counter.Using seafood from Fukushima Prefecture, we provide food to customers at events, on-campus restaurants, and commercial facilities while working to support reconstruction.
Bizen China Research Department
Learn how to cook Chinese food that makes the body beautiful from the inside, centering on vegetables.Provide food to customers at events, on-campus restaurants, and commercial facilities while working to reduce food mileage by using local Setagaya vegetables for local production for local consumption.