Food Coordination Course

Food Coordination CourseFood Coordination Course

A Curriculum Built Step by Step

Cooking practicum in the first and second years is conducted in small groups. Even how to hold a knife is taught from the very beginning, so students can build solid foundational technique. In the third year, building on this foundation of knowledge and skill, the curriculum expands through classes in confectionery, breadmaking, table coordination, and more — equipping students with broad knowledge and skill in the world of food.

home economics and nutrition universities & vocational schools

A course for students drawn to food-related careers such as nutritionist, chef, or pâtissier. Cooking practicum lies at the heart of the curriculum, and students also aim for food-related certifications — broadening the choices that lie ahead. Students also study Japan’s food culture.

A step-by-step curriculum

cooking practicum

Topics

A Broad Study of Ingredients and Cooking

To prepare students for the wide range of food-industry careers that may lie ahead, the curriculum is designed to spark a wide variety of interests. Practical lessons are abundant — from cultivating ingredients to cooking practicum and table coordination. In the second-year “Nutrition” course, students study the properties of nutrients; in the third-year “Nutrition and Dietetics” course, they focus on Japanese dietary life and food culture.

Topics

Many of our students wish to pursue careers in food, and this course exists to meet that aspiration. We let students experience the world of food studies in advance — preparing them for university and vocational-school admission. While engaging with contemporary food challenges such as dieting and food loss, we hope our students will also experience the joy of eating, and the deeper joy of preparing and serving a meal to others.