〜Check our school out in this video.〜
01Coaching through small classes / homeroom teacher system
Through in-depth instruction in small groups, we grow responsiveness, rich minds and creativity necessary for chefs. Also, the homeroom teacher system creates a warm school atmosphere where students can relate to each other. Develop communication skills required in the cooking field through our classes.
02Professional equipment to develop practical skills.
In order to be industry-ready, it’s important to accumulate training in a pro-like environment to polish your skills. At our school, we have a variety of training facilities including cooking training rooms for groups. We own cutting edge equipment used in hotels and restaurants.
03A variety of practical training and special lectures
We offer “Special Lectures and Training” where you can choose either overseas training or a medical/welfare food course, as well as French language classes, which is essential for French cuisine kitchens. We also offer a wide variety of hands-on training and special lectures, including food coordination, where students learn how to assemble rich and varied menus.
04Top-class renowned instructors
Our instructors are exceptional instructors who have mastered the art of cuisine. Top chefs who are renowned in Japanese cuisine, breadmaking, western cuisine will teach you advanced techniques. Also unique to our school is hands-on instruction and special lectures by world famous chefs and pâtissiers.
05Pressure-free learning with a 5-day week system
Our school has adopted a five-day week system and has created a curriculum that allows students to slowly and steadily develop their skills over the course of two years. School events are designed to be enjoyed at ease, helping you to have a fulfilling student life.
06Facilities/equipment
We cultivate advanced practical skills with professional facilities and equipment.
01Specialized Program Chef Culinary Course (1-year program)
About the Course
Even those with no experience in cooking can take a step-by-step approach from the basics to advanced techniques, learn deeply about the responsiveness, creativity, and etiquettes necessary to become a professional chef, and aim to obtain a chef’s license.
Curriculum
[Specialized Education Subjects] Public Health Science, Dietetics, Nutrition, Food Hygienics 1 & 2, Hygienic Regulation, Cooking theory, Culinary Science Experiment, General Food Culture, Cooking Training, Comprehensive Cooking Training
Obtainable Qualifications
◎Cooking License (Japanese National Qualification)
◎Professional chef/Cooking technician qualifications exam exemption qualification (skills exam) [designated by the Ministry of Health, Labor and Welfare]
02Advanced Professional Course (1-year program)
About the Course
Students who have obtained a cooking license can aim to further advance their career in this course, learn further advanced knowledge and techniques and improve their expertise as food professionals. Students will also have the opportunity to polish their language skills and international sensibility, expanding their chances of playing an active role in the international society.
Curriculum
[General Education Subjects] nternational Human Relations Theory, Service Hospitality, Restaurant Management
[Major Education Subjects]Applied Cookery Theory, Applied Cookery Science Experiment, General Food Culture, Applied Cookery Training, Comprehensive Cooking Training, Advanced Cooking Training 1&2, Special Cooking Training, Challenge Shop, Food Service Practical Skills, English, French 1&2, Cutting-Edge Cooking Skills
~Public Job Training~ (Muroran College of Technology(Mono-Tech-Muroran) Contract Training)
A Restaurant/Take-Out shop run by students
We hold a monthly student-run restaurant called the “Challenge Shop” as a part of comprehensive cooking training and advanced cooking skill training. In an environment very close to a real cooking site, students use their knowledge and skills learned in class to practice everything from cooking to serving and customer service. Students will acquire knowledge, skills, and behavior that will be useful immediately following graduation, and their professionalism will increase by serving actual customers. The menu features a variety of dishes designed by students under the supervision of the instructor in charge of cooking training, and is served to customers at the school’s restaurant or as a take-out menu. This is a class where students can experience the challenge of being a chef and experience personal growth while pursuing customer satisfaction through practice.
Subscribing & Unsubscribing Direct Mail
- For those who wish to receive direct mail by postcards or by email, or want to unsubscribe, please click the button on the right.
Developing personnel with “high values” for immediate industry-readiness in the global society.
Hokuto Bunka Academy
International School of Culinary & Arts
Principle Manami Sawada
Cooking ingredients from all over the world are now easily available and we have entered an era where everyone can constantly enjoy worldwide cuisine, even in Japan. Nowadays, we live in an era where there is the possibility of working in a wide variety of cooking fields and we believe that the most needed personnel are those who can be conscious of customer satisfaction in any type of cooking field. The important thing in becoming a chef who can consider customer satisfaction is to be a person with high values.
We have been working hard for many years to train chefs that meet the changing times and needs. During this time, we believe that it is important that we continue to provide education that focuses on developing people who can think deeply, are able to independently grasp things and are able to act from the perspective and feelings of others. We believe that the acquisition of knowledge and skills, as well as human education is the source of developing personnel who can play an active role as responsible leaders and contribute to society in the future.
In 2004, our school entered into an academic partnership with the National Paul Ogier College of Tourism and Culinary Arts in Nice, France, and we actively engage in exchange programs with culinary training schools in France, Vietnam, Russia, and Taiwan. We provide many opportunities for students to acquire an international mindset in a variety of ways. Then, in 2016, we formed an academic partnership with INSTITUT PAUL BOCUSE, a prestigious culinary school located in Lyon, France. With mutual cooperation between the two schools, we are aiming at fusing the cooking techniques of Japan and France and nurturing the next generation of food creators who will lead global food trends.
Taking advantage of our small class system, we focus on educating each young person who aspires to become a chef about food safety management, based on the basics of cooking skills for cooking Japanese cuisine, Western cuisine, Chinese cuisine, confectionery, and bread making.
We will continue to strive as a school that helps students acquire cooking skills in a wide range of genres and cultivate the basics of professionals who will be immediately effective in society.
April 2021
Bruno MONCHATREVice- Principal
French 1 & 2
Hirotsugu OOEFull-time faculty
Western cuisine, Culinary Science Experiment, Food Service Practical Skills, etc.
Nozomu SASAYALecturer from Hotel Tamanoyu (Chief chef)
Japanese Cuisine
idekazu TATESATOLecturer
Chinese Cuisine
