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With over 60 years of legacy, Tsuji introduces authentic Japanese culinary education, along with highly experienced chef instructors from Osaka to Bangkok. Discover the fascinating world of Japanese food, that equips your knowledge with fundamentals in cooking and gradually escalated to kitchen operation and business management skills under a three-level in Japanese culinary arts programme.
COURSE LEVELS
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Level 1
Essential Japanese Cuisine

This course covers the fundamentals of Japanese cuisine, food culture and history, along with cooking techniques. Students will be able to familiarize themselves with the authentic Japanese flavours, with an emphasis on seasonal ingredients. Master a wide range of skills and knowledge, from sourcing, preparing, cutting and seasoning to develop varieties of classic and popular Japanese dishes, taught by expert Japanese chef instructors 

Class Schedule

Opening intake

  • Weekday Programme:
    10 January 2023 / 25 April 2023 / 18 July 2023 / 10 October 2023
  • Weekend Programme:
    14 January 2023 /5 August 2023

Duration

  • Weekday Programme:
    Approximately 3 months
  • Weekend Programme:
    Approximately 6 months

Days per week

  • Weekday Programme:
    4 Days per week
  • Weekend Programme:
    Only on Saturday

Hours per day:

  • Weekday Programme:
    4 Hours per day
  • Weekend Programme:
    8 Hours per day

Total hours

  • 208 hours

Delivery language

  • English with Thai translation

Qualified age

  • Minimum 17 years old

Suitable for

  • Amateur, upskillers, reskillers and food enthusiasts
Academic Details

You will learn

  • Knowledge of Japanese Cuisine, including Japanese food culture, history, and seasonal food and ingredients
  • Fundamental Japanese cooking techniques
  • Popular Japanese cuisine, such as ramen, udon, sushi, tempura, Japanese hot pot, Bento, etc.
  • Traditional Japanese desserts recipes
  • Food ingredients preparation techniques used in Japanese cooking
  • Fundamental knowledge of Japanese course menu development
  • International standard of safety and food sanitation

Special activities (Subject to changed or to be selected)

  • Post-lesson’s Chat & Dine session with a chef instructor and classmates

Course outcome

  • Gain a solid understanding in Japanese food culture, history and characteristics
  • Acquire essential Japanese cooking techniques and skills
  • Able to source, select, and use Japanese food ingredients properly and effectively

Achievement

  • Certificate of completion in Essential Japanese Cuisine by Tsuji
    Recognized by The Office of The Private Education Commission (OPEC)
Fees

Course fee

  • THB 215,000 per level – Thai students
  • THB 235,000 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
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Level 2
Intermediate Japanese Cuisine

The Intermediate level is designed for students to learn an increasingly complex ingredients preparation and cooking techniques through demonstrative, theoretical, and practical approaches. Explore the nutritional composition of food, Japanese-style food pairing method, essential kitchen management, as well as how to design and replicate several menus while incorporating sustainability practices

Class Schedule

Opening intake

  • Weekday Programme:
    24 April 2023 / 17 Jul 2023 / 9 October 2023

Duration

  • Weekday Programme:
    Approximately 3 months

Days per week

  • Weekday Programme:
    4 Days per week

Hours per day:

  • Weekday Programme:
    4 Hours per day

Total hours

  • 200 hours

Delivery language

  • English with Thai translation

Qualified age

  • Minimum 17 years old

Suitable for

  • Upskillers, junior chef, food business entrepreneur
Academic Details

You will learn

  • Japanese cooking preparation techniques, such as Katsuramaki technique, fish cutting techniques, etc.
  • Popular Japanese recipes that add more variety and complexity
  • The importance of nutrition to health and wellbeing
  • Japanese food and beverages pairings, and the proper use of tableware
  • Japanese course menu planning and development
  • Restaurant operations and supervisory management, with an integration of sustainability practices
  • International standards of safety and food sanitation

Special activities (Subject to changed or to be selected)

  • Post-lesson’s Chat & Dine session with a chef instructor and classmates
  • Field trip to a renowned Japanese restaurant
  • Other special activities and excursions

Course outcome

  • Acquire more sophisticated Japanese cooking skills and techniques
  • Able to develop Japanese menus, while taking factors such as seasons, circumstances, and food quality into account
  • Gain essential knowledge in kitchen supervisory and restaurant management
  • Understand a relationship between food, wellbeing, and environment

Achievement

  • Certificate of completion in Intermediate Japanese Cuisine by Tsuji
    Recognized by The Office of The Private Education Commission (OPEC)
Fees

Course fee

  • THB 215,000 per level – Thai students
  • THB 235,000 per level – International students

Additional fees

  • These fees are one-time payment fee at the point of your first-time application

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
course-level-thumbnail
Level 3
Advanced Japanese Cuisine

In this advance level course, students will apply several months of apprenticeship to develop traditional and contemporary Kaiseki cuisines for different occasions. The course shape you to become ready to become a chef in a highly dynamic world of hospitality, or to start your own Japanese restaurant. Through several intensive sessions, you will gain exposure to the understanding of the kitchen operation environment inside and out with the ability to immediately apply the hands-on techniques in any professional settings.

Class Schedule

Opening intake

  • Weekday Programme:
    18 Jul 2023 / 10 October 2023

Duration

  • Weekday Programme:
    Approximately 3 months

Days per week

  • Weekday Programme:
    4 Days per week

Hours per day:

  • Weekday Programme:
    4 Hours per day

Total hours

  • 210 hours

Delivery language

  • English with Thai translation

Qualified age

  • Minimum 17 years old

Suitable for

  • Upskillers, professional chef, food business entrepreneur
Academic Details

You will learn

  • The development of Japanese Kaiseki (multi-course) menus used in a tea ceremony and banquet dinner
  • Utilizing local materials and applying techniques learnt to design and create Japanese menus
  • Japanese food trends and the development of Japanese food market abroad
  • Technological innovations in food service, management, and products
  • Utilizing scientific principles to develop new Japanese dishes creatively and appropriately
  • Restaurant operations & Management, as well as Food cost control and pricing strategies that can drive revenue and profit
  • Media strategies to drive food business
  • International standards of safety & food sanitation

Special activities (Subject to changed or to be selected)

  • Post-lesson’s Chat & Dine session with a chef instructor and classmates
  • Keynote speaking session by a Japanese food expert and/or a celebrity chef

Course outcome

  • Become a professional who excels in Japanese cooking skills and techniques
  • Able to apply a variety of cooking methods to effectively develop a wide range of products
  • Fully equipped with knowledge to advance a career as a chef or business entrepreneur

Achievement

  • Certificate of completion in Advanced Japanese Cuisine by Tsuji
    Recognized by The Office of The Private Education Commission (OPEC)
Fees

Course fee

  • THB 215,000 per level – Thai students
  • THB 235,000 per level – International students

Additional fees

  • These fees are one-time payment fee at the point of your first-time application

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

This course covers the fundamentals of Japanese cuisine, food culture and history, along with cooking techniques. Students will be able to familiarize themselves with the authentic Japanese flavours, with an emphasis on seasonal ingredients. Master a wide range of skills and knowledge, from sourcing, preparing, cutting and seasoning to develop varieties of classic and popular Japanese dishes, taught by expert Japanese chef instructors 

Class Schedule

Opening intake

  • Weekday Programme:
    10 January 2023 / 25 April 2023 / 18 July 2023 / 10 October 2023
  • Weekend Programme:
    14 January 2023 /5 August 2023

Duration

  • Weekday Programme:
    Approximately 3 months
  • Weekend Programme:
    Approximately 6 months

Days per week

  • Weekday Programme:
    4 Days per week
  • Weekend Programme:
    Only on Saturday

Hours per day:

  • Weekday Programme:
    4 Hours per day
  • Weekend Programme:
    8 Hours per day

Total hours

  • 208 hours

Delivery language

  • English with Thai translation

Qualified age

  • Minimum 17 years old

Suitable for

  • Amateur, upskillers, reskillers and food enthusiasts
Academic Details

You will learn

  • Knowledge of Japanese Cuisine, including Japanese food culture, history, and seasonal food and ingredients
  • Fundamental Japanese cooking techniques
  • Popular Japanese cuisine, such as ramen, udon, sushi, tempura, Japanese hot pot, Bento, etc.
  • Traditional Japanese desserts recipes
  • Food ingredients preparation techniques used in Japanese cooking
  • Fundamental knowledge of Japanese course menu development
  • International standard of safety and food sanitation

Special activities (Subject to changed or to be selected)

  • Post-lesson’s Chat & Dine session with a chef instructor and classmates

Course outcome

  • Gain a solid understanding in Japanese food culture, history and characteristics
  • Acquire essential Japanese cooking techniques and skills
  • Able to source, select, and use Japanese food ingredients properly and effectively

Achievement

  • Certificate of completion in Essential Japanese Cuisine by Tsuji
    Recognized by The Office of The Private Education Commission (OPEC)
Fees

Course fee

  • THB 215,000 per level – Thai students
  • THB 235,000 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

The Intermediate level is designed for students to learn an increasingly complex ingredients preparation and cooking techniques through demonstrative, theoretical, and practical approaches. Explore the nutritional composition of food, Japanese-style food pairing method, essential kitchen management, as well as how to design and replicate several menus while incorporating sustainability practices

Class Schedule

Opening intake

  • Weekday Programme:
    24 April 2023 / 17 Jul 2023 / 9 October 2023

Duration

  • Weekday Programme:
    Approximately 3 months

Days per week

  • Weekday Programme:
    4 Days per week

Hours per day:

  • Weekday Programme:
    4 Hours per day

Total hours

  • 200 hours

Delivery language

  • English with Thai translation

Qualified age

  • Minimum 17 years old

Suitable for

  • Upskillers, junior chef, food business entrepreneur
Academic Details

You will learn

  • Japanese cooking preparation techniques, such as Katsuramaki technique, fish cutting techniques, etc.
  • Popular Japanese recipes that add more variety and complexity
  • The importance of nutrition to health and wellbeing
  • Japanese food and beverages pairings, and the proper use of tableware
  • Japanese course menu planning and development
  • Restaurant operations and supervisory management, with an integration of sustainability practices
  • International standards of safety and food sanitation

Special activities (Subject to changed or to be selected)

  • Post-lesson’s Chat & Dine session with a chef instructor and classmates
  • Field trip to a renowned Japanese restaurant
  • Other special activities and excursions

Course outcome

  • Acquire more sophisticated Japanese cooking skills and techniques
  • Able to develop Japanese menus, while taking factors such as seasons, circumstances, and food quality into account
  • Gain essential knowledge in kitchen supervisory and restaurant management
  • Understand a relationship between food, wellbeing, and environment

Achievement

  • Certificate of completion in Intermediate Japanese Cuisine by Tsuji
    Recognized by The Office of The Private Education Commission (OPEC)
Fees

Course fee

  • THB 215,000 per level – Thai students
  • THB 235,000 per level – International students

Additional fees

  • These fees are one-time payment fee at the point of your first-time application

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

In this advance level course, students will apply several months of apprenticeship to develop traditional and contemporary Kaiseki cuisines for different occasions. The course shape you to become ready to become a chef in a highly dynamic world of hospitality, or to start your own Japanese restaurant. Through several intensive sessions, you will gain exposure to the understanding of the kitchen operation environment inside and out with the ability to immediately apply the hands-on techniques in any professional settings.

Class Schedule

Opening intake

  • Weekday Programme:
    18 Jul 2023 / 10 October 2023

Duration

  • Weekday Programme:
    Approximately 3 months

Days per week

  • Weekday Programme:
    4 Days per week

Hours per day:

  • Weekday Programme:
    4 Hours per day

Total hours

  • 210 hours

Delivery language

  • English with Thai translation

Qualified age

  • Minimum 17 years old

Suitable for

  • Upskillers, professional chef, food business entrepreneur
Academic Details

You will learn

  • The development of Japanese Kaiseki (multi-course) menus used in a tea ceremony and banquet dinner
  • Utilizing local materials and applying techniques learnt to design and create Japanese menus
  • Japanese food trends and the development of Japanese food market abroad
  • Technological innovations in food service, management, and products
  • Utilizing scientific principles to develop new Japanese dishes creatively and appropriately
  • Restaurant operations & Management, as well as Food cost control and pricing strategies that can drive revenue and profit
  • Media strategies to drive food business
  • International standards of safety & food sanitation

Special activities (Subject to changed or to be selected)

  • Post-lesson’s Chat & Dine session with a chef instructor and classmates
  • Keynote speaking session by a Japanese food expert and/or a celebrity chef

Course outcome

  • Become a professional who excels in Japanese cooking skills and techniques
  • Able to apply a variety of cooking methods to effectively develop a wide range of products
  • Fully equipped with knowledge to advance a career as a chef or business entrepreneur

Achievement

  • Certificate of completion in Advanced Japanese Cuisine by Tsuji
    Recognized by The Office of The Private Education Commission (OPEC)
Fees

Course fee

  • THB 215,000 per level – Thai students
  • THB 235,000 per level – International students

Additional fees

  • These fees are one-time payment fee at the point of your first-time application

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