Participants Wanted for Japanese Cuisine Training Program, Subsidized by the Ministry of Agriculture, Forestry and Fisheries, JAPAN, for Non-Japanese Chefs, Who Seriously Wish to Learn Japanese Cuisine in Japan

16-Apr-2018 Intellasia | BusinessWire | 8:00 PM Print This Post

The program provides Japanese language, basic Japanese culinary
training and practical training in premium Japanese cuisine and sushi
restaurants in Japan.


TOKYO & KYOTO, Japan–(BUSINESS WIRE)–We are inviting non-Japanese chefs who seriously want to learn Japanese
cuisine with a support of the Ministry of Agriculture, Forestry and
Fisheries, JAPAN. The training program consists of Japanese language
training and basic Japanese culinary training followed by practical
restaurant training in the premium Japanese cuisine and sushi
restaurants in Japan altogether for eight months. We expect the
participants who wish to acquire rightful knowledge and skills of
Japanese cuisine in the program to promote magnificence of Japanese
cuisine, food culture and Japan-produced ingredients throughout the
world.

Schedule

  • Submit application form by 23:59, Tue., 15 May, 2018.
  • Final participants selected by end of May, 2018.
  • Arrival to Japan on 1st July, 2018.
  • Training period: 2nd July, 2018 to end of February, 2019.

Expense to be supported by the Program

  • Flight round ticket expense home country to/from Japan
  • Tuition for the Japanese language school and culinary school
  • Accommodation cost for staying in Japan

Conditions for Participation in the Program

  • Non-Japanese (Foreign citizen) living in Japan or abroad
  • Over age of 18 upon arrival to Japan
  • Graduate of culinary schools and/or having experience in working in
    Japanese cuisine kitchen.
  • Having language proficiency (both written and spoken) in English
    and/or in Japanese
  • Having financial ability to support own living in Japan during the
    program, outside what are supported by the program
  • Upholding courtesy, integrity, good manners, good discipline and
    respect for the needs of others
  • Having physical/spiritual health
  • Having basic knowledge and skills of cooking and active motivation for
    learning Japanese cuisine
  • Having feasibility of participating in all courses of the program
  • Plans of engaging in profession that contributes to promoting Japanese
    cuisine, food culture and Japan-produced ingredients after
    participating in the program

For details
http://www.tow.co.jp/program/

Contacts

Organizer / For further information
Japanese Cuisine and
Food Culture Human Resource Development Committee
AYA HAMASUNA
[email protected]

 


Category: BusinessWire, PRAsia

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