Intermediate Course for Schools and Companies
A wide range of techniques — from dashi and soups to fish preparation, sashimi and sushi — leading to the Intermediate Level certification.
At a glance
- Level
- Intermediate
- Entry requirement
- None required. Students who have completed the Beginner Course skip the parts they have already studied and pay a reduced fee
- Time to complete
- 3 weeks to 3 months
- Format
- 100% online and self-paced, available 24 hours a day
- Language
- Videos, textbooks and the examination are in English
- Assessment
- Assignments and an online examination during the course
- Certificate awarded
- Japanese Cooking Fundamental Skills Certification: Intermediate Level
- Price
- From $1,800 for a group of up to 10 students, plus a per-student fee from the 11th student. Examination and certificate issuance fees are included.
Who this course is for
This course can be licensed by culinary schools, educational institutions, restaurants, hotels and corporate training departments outside Japan for their students and staff.
It suits:
- Those who want to learn essential to intermediate level Japanese cooking skills.
- Those who want to learn a wide range of cooking techniques, from sushi to classic Japanese dishes.
- Those who want to learn more advanced skills, including how to prepare and handle fish.
- Those who have taken the Beginner Course and want to learn more advanced techniques, including fish handling.
What you will learn
Japanese food culture, knife techniques, rice and seasonings, then dashi, soups, fish and shellfish, sashimi, sushi and the main cooking methods.
All lessons are taught by video, with textbooks, and can be repeated as often as needed during the course period.
Fundamental knowledge about Japanese cuisine
- Japanese food culture and manners
- Basic vegetable cutting and decorative cutting techniques
- How to prepare rice
- Basic seasonings, spices and condiments for Japanese food
Cooking techniques
- How to make dashi stock (2 kinds)
- How to make basic soup (2 kinds)
- How to prepare fish and shellfish (3 varieties)
- Sashimi (3 varieties)
- How to make sushi rice
- 2 sushi dishes
- 2 simmered dishes
- 3 grilled dishes
- 1 steamed dish
- 2 deep-fried dishes
The certification you receive
Japanese Cooking Fundamental Skills Certification: Intermediate Level. A certificate of course completion is issued.
The certification is issued by The Association for the Advancement of the Japanese Culinary Art and Sunnylive, Inc.
Supervised and certified by The Association for the Advancement of the Japanese Culinary Art, founded in 1930.
Prices and enrollment for your group
Purchase the base fee for up to 10 participants, and add one per-student unit for each additional participant.
All prices are in US dollars and include the examination fee and certificate issuance fee.
Option A · your students took the Beginner Course first
Option B · your students start here, at Intermediate
How the course works
-
Application. Click the Add to cart button for the option and group size you need, then register your details to complete the purchase.
Purchase the base fee for up to 10 participants, and add one per-student unit for each additional participant. -
Course start. The course starts within a few business days.
Detailed information about the course and the textbook is sent by e-mail in advance, and an individual login ID is issued for every participant. -
Examination and assignment submission. Students book their examination and submit their assignments during the course period.
Learning is self-paced and available 24 hours a day. -
Completion and issuance of the certificate. Students receive their examination and assignment results together with the certificate.
During the course period they can keep viewing the content even after the examination is over.
Registering as a member afterwards is a separate procedure.
What you need
- A device such as a PC, tablet or smartphone
- An internet connection — see the recommended learning environment
- Basic cooking tools — knives, pots, cutting boards and similar
- Basic seasonings and the ingredients for the program menus
Related courses and pages
Frequently asked questions
Do our students need any previous experience or qualification?
No.
The Intermediate Course is also open to students who have not taken the Beginner Course.
Students who have completed the Beginner Course skip the parts they have already studied and pay the reduced fee.
How long does the course take?
The course takes 3 weeks to 3 months, depending on the pace of study.
Learning is self-paced and available 24 hours a day, and the content can be viewed again during the course period even after the examination.
What language is the course in?
The cooking videos are narrated in English, and the textbooks and the examination are in English as well.
How is the course assessed?
Through assignments submitted during the course and an examination taken online during the course period.
Results are sent together with the certificate.
What certificate do our students receive?
The Japanese Cooking Fundamental Skills Certification: Intermediate Level, together with a certificate of course completion.
It is issued by The Association for the Advancement of the Japanese Culinary Art and Sunnylive, Inc.
How does the group pricing work?
The base fee covers a group of up to 10 students.
From the 11th student onward, add one per-student unit for each additional participant.
All prices are in US dollars and include the examination and certificate issuance fees.
Ask a question about this course
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