学校法人九州文化学園 九州文化学園 調理師専門学校 九州文化学園 調理師専門学校 九州文化学園 調理師専門学校
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Features of the School Features of the School
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Features of the School

本校の特色
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1. Acquire solid skills and improve your skills

During the two years of study, students will prepare more than 1,500 items. We provide opportunities for students to acquire cooking skills in a wide range of genres and practice to improve their skills.

At our school, students will learn and actually cook a lot of dishes. Students get practical experience making about 500 dishes, and more than 1,500 items during their two years of school.

practical training

The number of hours of practical training required to obtain a national cooking license is 390 hours, but at our school, students receive more than 2.5 times this number of hours to learn and improve their cooking skills in a more practical manner.

Acquire a wide variety of cuisine that is not limited to Japanese, Western, and Chinese

Students will learn the basics of Japanese, Western, and Chinese cooking, as well as the cuisines of various Asian countries such as Korea, Vietnam, Mexico, and Hawaii.

Acquire a wide variety of cuisine that is not limited to Japanese, Western, and Chinese

In Western Cuisine, students learn techniques and flavors from chefs and master chefs who have trained in Italy and France. Students will be challenged to make handmade pasta and pizza, use rare ingredients, and learn practical skills that will change their image of Western cuisine.

In Chinese cooking, students will try their hand at a wide range of dishes, from popular dishes such as shrimp chili and tofu to dishes using high-end ingredients such as shark's fin. Students learn how to use a single large Chinese knife to prepare a variety of dishes, and the depth of Chinese cuisine, which can be transformed into a variety of dishes depending on the heat level.

Using premium materials

In the hands-on training, students will also work with prime ingredients such as lamb, lobster, and shark's fin, which are usually hard to come by.

Using premium materials

Experience making fermented and preserved foods

Students will acquire both knowledge and hands-on experience in making fermented foods such as miso and vinegar, as well as jam, pickles, and other preserved foods.


2. Confectionery and Baking

Fully equipped with a full-scale confectionery training room. We provide more than 100 hours of practical training in the field of confectionery hygiene, which goes beyond the boundaries of the culinary arts. We train cooks who also have knowledge of confectionery and bread making.

Be a chef on-par with a pastry chef!

Using facilities comparable to those at confectionery hygiene schools, students learn the theory and techniques of western confectionery at different levels of preparation, including cookies, pound cakes, sponge cakes, and decorated cakes. Students also try their hand at sugar decorating, a traditional English confectionery.

Be a chef on-par with a pastry chef!

Try your hand at making Japanese sweets!

There are various types of wagashi, such as skewered dumplings, buns, and nerikiri. Wagashi made by artisans may look simple and easy at first glance, but they are actually very intricate and delicate works of art. At our school, you can learn the techniques of making wagashi directly from the artisans who make them.

Try your hand at making Japanese sweets!

In addition to making wagashi, students will deepen their knowledge of Japan's ancient food culture through the tea ceremony. They will also learn how to make and drink matcha (powdered green tea) and how to eat wagashi (Japanese confectionery).

Not only do students bake bread, but they also learn the theory and knowledge of it!

In the practical training, the entire process is done by hand, from kneading the dough by hand to baking. And not just making bread, students learn professional +α skills and knowledge such as the function of flour and knowledge about yeast.

Not only do students bake bread, but they also learn the theory and knowledge of it!

3. A Wide Variety of Qualifications

Students can acquire a number of certifications to broaden their cooking skills, such as "Nursing Care Dietitian" and "Color Proficiency Test Level 3.

Numerous certifications that can be obtained before graduation

Name of Qualification Details
Chef's License The school is a two-year culinary arts training facility approved and designated by the Minister of Health, Labor and Welfare. Students can learn the knowledge and skills necessary to become a chef and obtain a chef's license upon graduation.
Nursing Care Dietitian Level 3 Nursing Care Dietitian Level 3 Nursing-care dietitians are nursing-care food professionals who can provide delicious and easy-to-eat meals to those who require nursing care. In lectures, students learn basic medical knowledge, nutrition, food science, and food hygiene, etc. In cooking practice, they learn cooking techniques suitable for people who need nursing care, from daily meals to nursing care meals and pathological meals.
Specialty Culinary Technician Technical Evaluation Qualifications for Written Examination Specialty Chef is a professional certification for veteran chefs who have specialized in six areas of cuisine: Western, Japanese, Chinese, Sushi, Noodles, and School Catering. The written and practical examinations are required 7 to 10 years after obtaining a chef's license, but students may take the written exam while still in school.
Color Proficiency Test Level 3 Color Proficiency Test Level 3 This certification is designed to help students acquire knowledge of color, including the properties and characteristics of color, and its effects on the culinary industry.
Wrapping Coordinator Wrapping Coordinator This certification is awarded by the All Japan Giftware Association to those who have mastered the art of gift wrapping and acquired exceptional wrapping skills and knowledge to make gifts look better.
Cafe Creator Cafe Creator Students will acquire the skills necessary to open a café-and-foods store and the knowledge to manage the store. Students who successfully complete the targeted lectures offered at the school (and pass the final exam) will be qualified to become a café creator.
Service Hospitality Certification Level 3 and 2 Service Hospitality Certification Level 3 and 2 This certification is designed to certify the professional knowledge and communication skills required for customer service, and includes an examination of one's attitude toward service work, understanding of interpersonal psychology, skills in dealing with customers, and attitude and behavior.
Food Technical Management Coordinator Registered with the National Association of Culinary Institutes, this certification indicates a specialist who can handle a wide range of food-related tasks, such as food coordination and food preparation management.

4. Student restaurant Mélange

A one-of-a-kind student restaurant produced by our second-year student chefs!

Student restaurant Mélange

Since 2017, we have been operating a student restaurant, Mélange, as part of our food service training program.

We do not want the culinary professionals that join our school to be limited to just cooking. By incorporating practical training in restaurant operation, students practice menu planning, ordering ingredients, food preparation, and serving food to cultivate a comprehensive sense of professionalism.

The restaurant is open approximately seven days a year, and is completely by reservation only. The number of customers has been increasing every year, and the restaurant has been well received for its affordable and authentic cuisine.


5. Full Support

Personalized guidance and career support

Our school has a capacity of 30 students. We believe this is the maximum number of students that we can give attention and care to each and every one of them. We strive to ensure that every student will spend two fulfilling years as the main character and protagonist of the school.

Caring teachers

Leading local chefs and teachers work closely with students and continue to provide generous guidance and encouragement throughout our program. We believe that the close relationship between teachers and students and the caring nature of the school is proven by the fact that many of our students continue to visit us after graduation. Our chefs and head chefs, who are active in the local community, personally teach students the dishes they serve in their restaurants and stores.

Caring teachers

Backing up your hard work

The practice room is open after school for students to practice practical tests, sharpen knives, and improve their skills. Of course, you can also learn what you don't know directly from the teacher.

100% employment rate

Our school has achieved a 100% employment rate for our graduates. We support our students’ future by placing them in their desired job, finding job offers, teaching how to write a resume, and by providing interview practice.


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インスタグラムでも学校生活の様子をアップしています!

  • 今日の一年生の実習は手捏ねパンの実習をしました。
⚫︎ソーセージパン
⚫︎シュガーレーズンパン
⚫︎ラッシーを作りました。

初めて生地を一から手で捏ねました。腕の力をとても使うので筋肉痛になりそうですが、一生懸命作ったパンはふわふわでとても美味しかったです。焼きたて食べれてとても幸せでした😊🍞
ラッシーは、桃味とマンゴー味で冷んやりとして夏にとても良い飲み物でした。

#九州文化学園調理師専門学校 
#手捏ねパン
#ソーセージパン
#シュガーレーズンパン
#ラッシー
  • 今日は、イタリア料理のペンネ・アラビアータ、アクアパッツァの実習、師範からペンネ・ジェノベーゼを作っていただきました。
唐辛子の効いたペンネは真夏にピッタリ‼️アクアパッツァは魚介類の旨味が出て、伊佐木🐟と合いどちらも美味しくいただきました。皆さんもぜひ作ってみてください!

#九州文化学園調理師専門学校 
#アクアパッツァ
#アラビアータ
#ジェノベーゼ
  • 今日の一年生の実習は中華料理の長崎ちゃんぽんと食べるラー油でした。
食べるラー油は玉ねぎが焦げないように炒めるのが大変でした。試食時にはピリッと辛味が効いていて、ご飯と一緒に食べるととても美味しかったです。
長崎ちゃんぽんは野菜の食感が残るようにボイルするのが難しかったですが、とても美味しくできました。

#九州文化学園調理師専門学校
#長崎ちゃんぽん
#食べるラー油
  • 今日の2年生の実習は、とうもろこしのかき揚げとシロサバフグの唐揚げ、鰻巻きでした。また、明日の実習の仕込みとして、鱧の卸し方を学びました。かき揚げや唐揚げは火加減に気をつけながら、色よく仕上げることが出来ました!鰻巻きは、普通のだし巻きと違い、鰻を軸にして巻くのが難しかったです!鱧は、身を切らないように腹骨やヒレを取るのが難しかったけど、なかなか触る機会がない魚なので貴重な体験でした!
明日は、この鱧を使った料理なので楽しみです😋

#九州文化学園調理師専門学校#日本料理#鱧#鰻#とうもろこし#鱧料理
  • 今日の1年生の実習は、西洋料理のミラノ風ポークカツレツと野菜の蒸し物とマグロのタリアータを作りました。フライパンでカツレツを揚げたりマグロに胡麻をつけたりして、初めて食べた味を楽しみました。

#九州文化学園調理師専門学校
#ミラノ風カツレツ
#野菜の蒸し物
#マグロタリアータ
  • 今日の二年生の高度調理実習はスペイン料理🇪🇸のトルティージャとパエリアとガスパチョを作りました。パエリアを炒めながら綺麗に並べて盛り付けるのが難しかったです。ガスパチョはトマトの夏を感じる味で体が涼しくなり美味しかったです。
  • 今日の一年生の実習は伊佐木の唐揚げ色どり野菜あんと枝豆ご飯、さやいんげんともやしの胡麻和えでした。
今日のあんかけと和物は、どちらも野菜の食感を残した夏にぴったりの一品でした♪🫑
皆さんもぜひ作ってみて下さい。

#九州文化学園調理師専門学校
#伊佐木の唐揚げ色取り野菜あん
#枝豆ご飯
#さやいんげんともやしの胡麻和え
  • 今日の一年生の実習はトマトとオクラの卸し和え🍅と茄子と鶏肉の揚げ煮でした🍆🍖
鶏肉を揚げる前に臭みを取るためにボイルするのがいいと初めて知りました。
卸し和えの大根おろしがピリ辛でさっぱりして美味しかったです。

#九州文化学園調理師専門学校 
#トマトとオクラの卸し和え
#茄子と鶏肉の揚げ煮
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  • 本校は高等教育の修学支援新制度の対象校です。
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学校法人九州文化学園 九州文化学園調理師専門学校

〒857-0832
長崎県佐世保市藤原町7番32号
TEL.0956-26-1280
FAX.0956-26-1285
E-mail:chori@kyubun.ed.jp

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