In FY 2020 and 2021, the training program was forced to be held online due to the influence of the COVID-19 pandemic. This year, it was carried out in a physical setting at renowned Japanese restaurants in Kyoto, inviting 12 participants selected after the online training. On Friday, February 10th, the whole process of the training course completed following the presentation session by the trainees (foreign-national chefs) on their reports, the closing event, and the ceremony to award the bronze certificate under the “Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” program.
* Certification of Cooking Skills for Japanese Cuisine in Foreign Countries
(MAFF’s website: https://www.maff.go.jp/j/shokusan/syokubun/tyori.html)
Some of the participants’ comments are as follows: “The training program allowed me to learn, through practical experiences at a real restaurant, about the Japanese cuisine’s knowledge and rules, which were formerly only accessible via a book or a website.” “After returning to my home country, I would like to make use of my experience in the training to serve more authentic Japanese cuisine and actively use Japanese ingredients at my own restaurant.” Please refer to the following pages for the outline and particulars of the training. If you are interested in the details, please contact the address in the Contact Information.
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[ Schedule for the Invitation-based Training Course ] |
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| Wed., Feb. 1, 2023 | Orientation, group training (basic knowledge of Japanese cuisine) | |
| Thu., Feb. 2, 2023 | Training at sake breweries | |
| Fri., Feb. 3 to Thu. Feb. 9, 2023 | Practical training | |
| Fri., Feb. 10, 2023 | Report presentation, closing event, bronze certificate awarding ceremony | |
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[ Trainees Invited ] |
| 12 trainees |
| (nationalities: India, Thailand, China (Hong Kong), Brazil, France, the US, Poland, and Malaysia) |
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[ Schedule of the Japanese Cuisine and Food Culture Human Resource Development Program ] |
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| Jun. 2022 | |
| Recruitment of trainees | |
| Jul. 2022 | |
| Selection of online training participants (65 people); | |
| commencement of the online training sessions | |
| Oct. 2022 | |
| Online training final exam | |
| Nov. 2022 | |
| Bronze certification exam under the “Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” program to be attended by those who passed the online training final exam | |
| (44 people) | |
| Dec. 2022 | |
| Selection of 12 trainees to invite based on the online training attendance status and exam results | |
| Jan. 31-Feb. 10, 2023 | Invitation-based training |
| Tue., Jan. 31, 2023 | Arrival of trainees in Japan |
| Wed., Feb. 1, 2023 | Orientation, group training (basic knowledge of Japanese cuisine, etc.) |
| Thu., Feb. 2, 2023 | Training at a sake brewery |
| Fri., Feb. 3 to Thu., Feb. 9, 2023 | Practical training |
| Fri., Feb. 10, 2023 | Report presentation, closing event, and bronze certificate awarding ceremony |
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[ Restaurants cooperated in the practical training ] *In no particular order |
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№ |
Restaurant Name |
URLs |
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1. |
Kikunoi Honten |
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2. |
Uosaburo |
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3. |
Takeshigerou, Minokichi |
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4. |
Tankuma Kitamise |
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5. |
Kinobu |
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6. |
Mankamerou |
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7. |
Kyoryori Toriyone |
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8. |
Hyotei |
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9. |
Heihachi Jaya |
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10. |
Nakamurarou |
http://www.nakamurarou.com/ |
