YAMANOTE METHOD
Practice making every day
The amount of practice and practice every day is
National top class!
A style that not only learns techniques and theories in the head, but also learns while linking everything with the body.
YAMANOTE Style allows you to grow as a professional while feeling the joy and excitement of making sweets and dishes.
The rich aroma of fermented bread dough, the sound of butter melting in a frying pan, and the firmness of the cream are just a few of the things that you can enjoy here.
Practice time
Over 1 hours!
Practice time
Approximately 2 hours in 1700 years (4.3 times the standard)
About 1 hours in one year (twice the standard)
carry out.*Regulation = Practical training hours (390 hours) for obtaining a cook license
Skills as a chef that can only be obtained by “making” yourself.
In order to grow as a professional, it is important to experience, feel and enjoy your favorite dishes as much as possible.
TOKYO YAMANOTE has some of the best training hours in Japan.
Because we have more practical training than the regulations, the amount of experience you can experience while attending school is overwhelming other schools.
In addition, instructors provide guidance while checking the growth of each student.
We provide high-quality content that allows you to learn a lot, such as basic basic technology and restaurant management.
If the amount of practice is different, the timetable will be
It changes so much!
More than 700 hours of practical training per year! For YAMANOTE
| 15 weeks | Month | Tue | Wed | Thu | Fri | |
|---|---|---|---|---|---|---|
| 1st period | 8:50-10:20 | Cooking training | cooking theory | Cooking training | food communication in the world | Comprehensive cooking practice |
| 2st period | 10:30-12:00 | food safety theory | ||||
| 3st period | 13:00-14:30 | 語 | cooking theory | food nutrition | Cooking training | food safety theory |
| 4st period | 14:40-16:10 | healthy life research | ||||
| After School Activities | 16:10-17:30 | Voluntary practice | Voluntary practice | |||
Designated training facility regulations (practice amount 390 hours)
In case of annual training amount
| 15 weeks | Month | Tue | Wed | Thu | Fri | |
|---|---|---|---|---|---|---|
| 1st period | 9:10-10:40 | food safety and hygiene | Comprehensive cooking practice | diet and health | Food and nutrition | long home room |
| 2st period | 10:50-12:20 | Cooking Theory and Introduction to Food Culture | Food and nutrition | diet and health | Voluntary practice | |
| 3st period | 13:10-14:40 | food safety and hygiene | Cooking Theory and Introduction to Food Culture | food nutrition | Cooking training | |
| 4st period | 14:50-16:20 | Cooking Theory and Introduction to Food Culture | food safety and hygiene | |||
The amount of practical training is at the top level in Japan
That's why you can do it!Skill up in various perspectives!
From beginner to professional by combining 3 types of training
Accurately build up from basics to specialized skills and practical skills.Get closer to becoming a professional from scratch with a systematic curriculum.Due to the large amount of practice
By changing "know" to "can do" and repeating it enthusiastically, you will reach "habit".
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Undergraduate practice
Basic work and recipes are repeatedly practiced to build a foundation as a chef.
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Major training
Select one genre to increase your specialization.
Japanese cuisine major/French Italian cuisine major/Chinese cuisine major -
Professional practice
Invite customers and run a restaurant.
We devise and provide full-course meals. -
One-self training
It is a practical training in which all processes are completely completed by one person.
I will face it firmly only with cooking.
Understanding the “why?” makes cooking more interesting!
At TOKYO YAMANOTE style, we have a theory that solves the "why?"
You will also acquire knowledge of food science to deepen your knowledge of ingredients and hygiene to provide safe and secure food.
We aim to become a chef who has the knowledge to back up, rather than "making" just by feeling.
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Food sciencefood nutrition
Types of meat, ingredients: In addition to beef, pork, chicken, and sheep, you will understand the characteristics and cooking methods for each part of game, such as deer and wild boar.
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Food hygienefungus that develops from eggs
Food poisoning is something that must be avoided. Learn how to prevent food poisoning by understanding the temperature at which bacteria die in "Food Hygiene".
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cooking theoryOil temperature control
Crispy shrimp tempura.The technique of deep-frying is actually to boil and evaporate the moisture on the surface of the ingredients instantly. "Cooking theory" is to understand "why?"
Fastidious food ingredients
luxuriouslyplenty of
every dayUse
FoodstuffToCommitment
“Setagaya” has many good farmers.Before the hands-on experience, students will visit farmers and cook with freshly harvested produce.As for seafood, fresh frozen fish is delivered from the production area every morning.Never use frozen fish. There is no compromise that says, "Because I'm a student, it's okay to use ingredients for practice."We will handle the same ingredients that will be used in the first-class restaurants and hotels that students will be active in the future while they are in school. At TOKYO YAMANOTE, you can practice using plenty of luxurious ingredients every day, and you can also train your tongue by tasting the dishes.
Cook and confectionery hygienist
Do you need national certification?
Whether or not you can get a license at a cooking and sweets school is an important point.
In order to acquire a national qualification*, classroom lectures on theory, hygiene, nutrition, etc. are required.
I think that there are a lot of people who would like to receive a lot of practical training rather than lectures.
Is there a small amount of practical training at schools where national qualifications can be obtained? YAMANOTE is not like that.
We also efficiently study classroom lectures for license acquisition, and the amount of practical training is also top level in the country.
When you become a leader in a professional field, when you become a teacher, when you work abroad, etc., the national qualification will definitely be useful in the future.
It is very difficult to acquire it by self-study, so let's choose a school where you can aim for acquisition while you are in school. (*Confectionery hygienist/cook)
Learning features TOKYO YAMANOTE METHOD
For those who aspire to be pastry chefs and chefs
From confectionery and bread, Japanese, Western, and Chinese cuisine, we train professionals who can play an active role in the field through small-group training.
