Home / Certification-of-Cooking-Skills-for-Japanese-Cuisine-in-Foreign-Countries

What is Certification of Cooking
Skills for Japanese Cuisine in
Foreign Countries？

The number of Japanese restaurants located overseas was approximately 156,000 in 2019, which is a rapid increase of 30% from an estimated 118,000 in 2017.

However,in some of these Japanese restaurants overseas,the meals are prepared by chefs who lack basic Japanese cuisine skills and knowledge.

Therefore, in April 2016, Japan's Ministry of Agriculture, Forestry and Fisheries (MAFF) established the guidelines for "Certification of Cooking Skills for Japanese Cuisine in Foreign Countries" to train Japanese chefs overseas with appropriate skills and knowledge regarding Japanese cuisine and to certify chefs who have reached a certain level.

The certification is offered at three levels: Gold, Silver, and Bronze.

Requirements for Certification

To obtain a Gold certification, you need two years of work experience at a Japanese restaurant in Japan.

To obtain a Silver certification, you need to complete the required subject from a Japanese cooking school in or out of Japan for one year or one year of practical experience at a Japanese restaurant in Japan or abroad.

However, you can acquire a Bronze certification by passing the “Japanese Cooking Fundamental Skills Certification” online course exam.

Benefits of Acquiring a Bronze Certification through this Online Course

It can differentiate you from other Japanese restaurants, chefs, and cooking enthusiasts.

It effectively motivates employees and students.

It can differentiate you from others in the culinary job market.

By using the Bronze certification and badge to improve the credibility of your restaurant, you can attract more customers.

Certification of Cooking Skills for Japanese Cuisine in Foreign Countries

(Established in April 2016 by the Ministry of Agriculture, Forestry and Fisheries)

Category of Certification

Gold
Those with approximately two years practical experience

Requirements

Those who have approximately two years practical experience in a Japanese restaurant located in Japan whose head chef is Japanese and are deemed to have acquired knowledge and skills specified on the right.

Knowledge and Skills to be Acquired

1. Knowledge regarding Japanese dietary culture : Knowledge
regarding Japanese dietary culture, Japanese foods, eating style,
Japanese sake and tea.

2. Knowledge regarding hygiene management : Types and prevention
of food poisoning, clothing, handling of food ingredients, cleaning
and sterilization of cooking utensils and equipment,food ingredients
and foods that require heating treatment.

3. Techniques : How to use Japanese cooking utensils and equipment,
how to select food ingredients, how to cut and peel food
ingredients, procedures and hours required for cooking, heat level/
mechanism of application of heat, how to make dashi (Japanese
soup stock), blending ratios of seasonings, presentation,
preservation method, preparation of menu.

4. Omotenashi(Japanese hospitality and service) : Words, greeting,
consideration, manner, how to place meals.

Category of Certification

Silver
Those who graduated from Japanese cooking schools etc. or those with approximately one year practical experience

Requirements

  1. Those who took lessons and acquired knowledge and skills regarding Japanese cuisine specified on the right for approximately one year at any cooking schools located in and out of their own country and then graduated from said school.
  2. Those who have approximately one year practical experience in a Japanese restaurant located in Japan whose head chef is Japanese and are deemed to have acquired knowledge and skills specified on the right.

Knowledge and Skills to be Acquired

  1. Knowledge regarding Japanese dietary culture : Knowledge
    regarding Japanese dietary culture, Japanese foods, eating style
  2. Knowledge regarding hygiene management : Types and prevention
    of food poisoning, clothing, handling
     of food ingredients, cleaning and sterilization of cooking utensils and equipment, food ingredients
  3. Techniques : How to use Japanese cooking utensils and equipment,
    how to select food ingredients, how to cut and peel food
    ingredients, blending ratios of seasonings, procedures and hours
    required for cooking,     heat level/mechanism of application of heat,
    how to make dashi (Japanese soup stock),     presentation,
    preservation method.
  4. Omotenashi(Japanese hospitality and service) : Manner,
    how to place meals.

Category of Certification

Blonze
Those who took a short-term
training session


Requirements

  • Those who received training regarding knowledge and skills specified on the right.
    in short-term sessions etc. organized by any Japanese cooking school and/or private bodies located in and out of their own countries and then passed the examination conducted by the Certification Body.

Knowledge and Skills to be Acquired

  1. Knowledge regarding Japanese dietary culture : Knowledge
    regarding Japanese dietary culture
  2. Knowledge regarding hygiene management : Types and prevention
    of food poisoning, clothing, handling
    of food ingredients, cleaning and sterilization of cooking utensils and equipment, food ingredients and foods that require heating treatment.

  3. Techniques : How to use Japanese cooking utensils and equipment,
    how to select food ingredients, how to cut and peel food ingredients, blending ratios of seasonings, procedures and hours required for cooking, presentation, preservation method.
  4. Omotenashi(Japanese hospitality and service) : Manner,
{formbuilder:44646}