In this level, experience Tsuji Culinary Institute the way you would at their home base in Japan, right in the heart of Bangkok. The Essential Level of this course covers the fundamentals of Japanese cuisine, the delicate food culture and history, along with necessary cooking techniques found in traditional Japanese gastronomy in theoretical and practical approaches. Students will be able to familiarise themselves with authentic Japanese flavours, with an emphasis on seasonal ingredients. Master a wide range of skills and knowledge, from sourcing, preparing, cutting and seasoning to developing varieties of classic and popular Japanese dishes, taught by expert Japanese chef instructors from Tsuji.
Opening intake
- 7 January 2025
- 1 April 2025
- 8 July 2025
- 30 September 2025
Duration
- Approximately 3 months
Days per week
- 4 Days per week
Hours per day:
- 1 full day (8 hours) and 3 half days (4 hours each)
Total hours
- 200+ hours
Delivery language
- Japanese with translation
Qualified age
- Minimum 18 years old
Suitable for
- Amateurs, upskillers, reskillers and food enthusiasts
You will learn
- Knowledge of Japanese cuisine, including its food culture, history, and regional dishes and ingredients
- Techniques for preparing ingredients in Japanese cuisine
- Familiarity with essential kitchen equipment and tools for preparing Japanese cuisine
- Proficiency in preparing Japanese ingredients and cutting them safely and hygienically
- Fundamental Japanese cooking techniques, such as making dashi stock, preparing rice dishes, making side dishes, and traditional Japanese methods of stewing, boiling, and steaming
- Familiarity with popular Japanese dishes, including sushi, tempura, and Japanese hot pot
- Knowledge of traditional Japanese dessert recipes
- Fundamental understanding of Japanese course menu development
- Adherence to international standards of food safety, sanitation, and nutritional practices
Special activities (Subject to changed or to be selected)
- Post-curriculum Chat & Dine session with chef instructor and classmates
Course outcome
- Gain a solid understanding of Japanese food culture, history and characteristics
- Acquire essential Japanese cooking techniques and skills
- Be able to source, select, and use Japanese food ingredients properly and effectively
Achievement
- Certificate of Achievement in Japanese Cuisine by Tsuji in collaboration with The Food School Bangkok
- Certificate recognized by The Office of The Private Education Commission (OPEC) under the supervision of the Ministry of Education, Thailand
Course fee
- THB 260,000 per level – Thai students
- THB 280,000 per level – International students
Application fee
- THB 3,000 – Thai students
- THB 5,000 – International students
Uniform
- THB 3,250 per set (Chef Jacket, Chef Cap, and Apron)
Toolkit
- THB 38,000/set
*REMARK*
- 0% instalments plan on credit card is applicable up to 10 months
- Application fees for multiple levels are consolidated into a single payment; individual course applications require additional payments along with the re-enrolment fee
The Excellence Level of Tsuji’s Japanese Cuisine curriculum is the perfect combination of culinary education and food entrepreneurialism in one comprehensive programme that transforms Essential Level students into chefs of Culinary Excellence through the intricacies of Japanese cuisine. Key topics include food sanitation, nutrition, kitchen design, and menu creation, with a focus on specialties such as udon, soba, and tempura. Students will dive deep into the art of Kaiseki and master its advanced techniques while also learning to create adaptive dishes that cater to the tastes of people outside Japan. Through hands-on experiences in restaurant simulations, they will perfect iconic dishes like sushi and ramen, explore sake pairing, and prepare for successful careers in the culinary world or entrepreneurship.
Opening intake
- 8 January 2025
- 2 April 2025
- 8 July 2025
- 1 October 2025
Duration
- Approximately 3 months
Days per week
- 3 Days per week
Hours per day:
- 8 Hours per day
Total hours
- approximately 292 hours
Delivery language
- Japanese with Translation
Qualified age
- Minimum 18 years old
Suitable for
- Upskillers, reskillers, professional chefs, and food business entrepreneurs, as well as those who have passed the Essential Level of this curriculum
You will learn
- Ingredient preparation and advanced cooking techniques in Japanese cuisine
- Learn to make various Japanese dishes, including udon, soba, tempura, and Kaiseki cuisine
- The art of sake pairing to enhance dining experiences
- Extensive practice in restaurant simulations to apply culinary skills in a real-world environment, totaling 30 hours of practical experience
- Insights into sustainable kitchen design and operations, ensuring an eco-friendly approach to managing modern kitchens
- Food entrepreneur essentials, including restaurant operations, kitchen design, business management, and cost control
- Detailed exploration of business management principles through modules like Business Canvas, covering aspects such as food cost, inventory management, and overall business operations.
- Engagement with experts to learn about menu creation and design
- Usage of food media and how to implement food media in business plans
- Adherence to international standards of food safety, sanitation, and nutritional practices
Special activities (Subject to changed or to be selected)
- Explore cross-cuisine courses through Advanced Residential Chef Mastery, focusing on modern culinary techniques and trends across various topics
- Gain practical experience in a one-week restaurant simulation, with awards for achievements such as Best Restaurant
- Gain invaluable insights on Japanese cuisine with professional guest chef instructors
- Take part in field trips to omakase or tempura restaurants, depending on seasonal offerings
- Participate and manage your own Kaiseki simulation, gaining a comprehensive understanding of the history and cultural significance behind each dish
- Engage in exciting activities like running a sushi mock-up kiosk
- Participate in kitchen design workshops led by top experts, in collaboration with Allied Metals, the masterminds behind our cutting-edge facilities
Course outcome
- Proficiency in advanced Japanese cooking techniques and menu design
- Ability to create traditional dishes that meet consumer demands
- Capability to implement sustainability practices in culinary creations
- Readiness to excel in a professional kitchen or successfully launch a Japanese restaurant
- Expertise in managing restaurant operations and business strategy
- Proficiency in food cost control, kitchen safety, and sanitation practices
- Enhanced creativity in Japanese culinary techniques
Achievement
- Certificate of Achievement in Japanese Cuisine by Tsuji in collaboration with The Food School Bangkok
- Certificate recognized by The Office of The Private Education Commission (OPEC) under the supervision of the Ministry of Education, Thailand
Course fee
- THB 310,000 per level – Thai students
- THB 330,000 per level – International students
Application fee
- THB 3,000 – Thai students
- THB 5,000 – International students
Uniform
- THB 3,250 per set (Chef Jacket, Chef Cap, and Apron)
Toolkit
- THB 38,000/set
*REMARK*
- 0% instalments plan on credit card is applicable up to 10 months
- Application fees for multiple levels are consolidated into a single payment; individual course applications require additional payments along with the re-enrolment fee
In this level, experience Tsuji Culinary Institute the way you would at their home base in Japan, right in the heart of Bangkok. The Essential Level of this course covers the fundamentals of Japanese cuisine, the delicate food culture and history, along with necessary cooking techniques found in traditional Japanese gastronomy in theoretical and practical approaches. Students will be able to familiarise themselves with authentic Japanese flavours, with an emphasis on seasonal ingredients. Master a wide range of skills and knowledge, from sourcing, preparing, cutting and seasoning to developing varieties of classic and popular Japanese dishes, taught by expert Japanese chef instructors from Tsuji.
Opening intake
- 7 January 2025
- 1 April 2025
- 8 July 2025
- 30 September 2025
Duration
- Approximately 3 months
Days per week
- 4 Days per week
Hours per day:
- 1 full day (8 hours) and 3 half days (4 hours each)
Total hours
- 200+ hours
Delivery language
- Japanese with translation
Qualified age
- Minimum 18 years old
Suitable for
- Amateurs, upskillers, reskillers and food enthusiasts
You will learn
- Knowledge of Japanese cuisine, including its food culture, history, and regional dishes and ingredients
- Techniques for preparing ingredients in Japanese cuisine
- Familiarity with essential kitchen equipment and tools for preparing Japanese cuisine
- Proficiency in preparing Japanese ingredients and cutting them safely and hygienically
- Fundamental Japanese cooking techniques, such as making dashi stock, preparing rice dishes, making side dishes, and traditional Japanese methods of stewing, boiling, and steaming
- Familiarity with popular Japanese dishes, including sushi, tempura, and Japanese hot pot
- Knowledge of traditional Japanese dessert recipes
- Fundamental understanding of Japanese course menu development
- Adherence to international standards of food safety, sanitation, and nutritional practices
Special activities (Subject to changed or to be selected)
- Post-curriculum Chat & Dine session with chef instructor and classmates
Course outcome
- Gain a solid understanding of Japanese food culture, history and characteristics
- Acquire essential Japanese cooking techniques and skills
- Be able to source, select, and use Japanese food ingredients properly and effectively
Achievement
- Certificate of Achievement in Japanese Cuisine by Tsuji in collaboration with The Food School Bangkok
- Certificate recognized by The Office of The Private Education Commission (OPEC) under the supervision of the Ministry of Education, Thailand
Course fee
- THB 260,000 per level – Thai students
- THB 280,000 per level – International students
Application fee
- THB 3,000 – Thai students
- THB 5,000 – International students
Uniform
- THB 3,250 per set (Chef Jacket, Chef Cap, and Apron)
Toolkit
- THB 38,000/set
*REMARK*
- 0% instalments plan on credit card is applicable up to 10 months
- Application fees for multiple levels are consolidated into a single payment; individual course applications require additional payments along with the re-enrolment fee
The Excellence Level of Tsuji’s Japanese Cuisine curriculum is the perfect combination of culinary education and food entrepreneurialism in one comprehensive programme that transforms Essential Level students into chefs of Culinary Excellence through the intricacies of Japanese cuisine. Key topics include food sanitation, nutrition, kitchen design, and menu creation, with a focus on specialties such as udon, soba, and tempura. Students will dive deep into the art of Kaiseki and master its advanced techniques while also learning to create adaptive dishes that cater to the tastes of people outside Japan. Through hands-on experiences in restaurant simulations, they will perfect iconic dishes like sushi and ramen, explore sake pairing, and prepare for successful careers in the culinary world or entrepreneurship.
Opening intake
- 8 January 2025
- 2 April 2025
- 8 July 2025
- 1 October 2025
Duration
- Approximately 3 months
Days per week
- 3 Days per week
Hours per day:
- 8 Hours per day
Total hours
- approximately 292 hours
Delivery language
- Japanese with Translation
Qualified age
- Minimum 18 years old
Suitable for
- Upskillers, reskillers, professional chefs, and food business entrepreneurs, as well as those who have passed the Essential Level of this curriculum
You will learn
- Ingredient preparation and advanced cooking techniques in Japanese cuisine
- Learn to make various Japanese dishes, including udon, soba, tempura, and Kaiseki cuisine
- The art of sake pairing to enhance dining experiences
- Extensive practice in restaurant simulations to apply culinary skills in a real-world environment, totaling 30 hours of practical experience
- Insights into sustainable kitchen design and operations, ensuring an eco-friendly approach to managing modern kitchens
- Food entrepreneur essentials, including restaurant operations, kitchen design, business management, and cost control
- Detailed exploration of business management principles through modules like Business Canvas, covering aspects such as food cost, inventory management, and overall business operations.
- Engagement with experts to learn about menu creation and design
- Usage of food media and how to implement food media in business plans
- Adherence to international standards of food safety, sanitation, and nutritional practices
Special activities (Subject to changed or to be selected)
- Explore cross-cuisine courses through Advanced Residential Chef Mastery, focusing on modern culinary techniques and trends across various topics
- Gain practical experience in a one-week restaurant simulation, with awards for achievements such as Best Restaurant
- Gain invaluable insights on Japanese cuisine with professional guest chef instructors
- Take part in field trips to omakase or tempura restaurants, depending on seasonal offerings
- Participate and manage your own Kaiseki simulation, gaining a comprehensive understanding of the history and cultural significance behind each dish
- Engage in exciting activities like running a sushi mock-up kiosk
- Participate in kitchen design workshops led by top experts, in collaboration with Allied Metals, the masterminds behind our cutting-edge facilities
Course outcome
- Proficiency in advanced Japanese cooking techniques and menu design
- Ability to create traditional dishes that meet consumer demands
- Capability to implement sustainability practices in culinary creations
- Readiness to excel in a professional kitchen or successfully launch a Japanese restaurant
- Expertise in managing restaurant operations and business strategy
- Proficiency in food cost control, kitchen safety, and sanitation practices
- Enhanced creativity in Japanese culinary techniques
Achievement
- Certificate of Achievement in Japanese Cuisine by Tsuji in collaboration with The Food School Bangkok
- Certificate recognized by The Office of The Private Education Commission (OPEC) under the supervision of the Ministry of Education, Thailand
Course fee
- THB 310,000 per level – Thai students
- THB 330,000 per level – International students
Application fee
- THB 3,000 – Thai students
- THB 5,000 – International students
Uniform
- THB 3,250 per set (Chef Jacket, Chef Cap, and Apron)
Toolkit
- THB 38,000/set
*REMARK*
- 0% instalments plan on credit card is applicable up to 10 months
- Application fees for multiple levels are consolidated into a single payment; individual course applications require additional payments along with the re-enrolment fee
