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Professional Diploma Course

About this course

This course provides a comprehensive range of skills and knowledge, encompassing basic proficiency to the operational skills required for running your own Japanese restaurant. Upon completion, graduates receive our exclusive Diploma in collaboration with the Tokyo Headquarters College. Additionally, participants are granted the Official Certification of Japanese Chef Recognition from the Japanese government, specifically the Ministry of Agriculture, Forestry and Fisheries.

For those who successfully pass a designated level of Japanese language and food industry tests, there is the possibility of qualifying to apply for work permit visas in Japan as a Japanese chef, with a maximum validity of up to 5 years.

Trainee Sushi chefs presenting their dishes
Traditional Japanese Sushi
Japanese knife skills

Course details

Course duration
6 months full time programme

Course hours
Morning Class: 9:30 – 12:30
Afternoon Class: 13:30 – 16:30
4 days a week (Monday - Thursday)

Terms
Autumn term: September to March
Spring term: March to September

Basic Japanese skills and knowledges
Acquiring fundamental Japanese cooking skills involves learning essentials like water identification, rice cooking, Dashi stock making, and Japanese knife skills, among others.

Sushi Cooking
From the very basics to mastering the entire process of sushi preparation, this course covers it all. The learning journey begins with the essentials of sushi, emphasising the meticulous practice of nigiri and maki techniques, which are crucial to sushi craftsmanship. Learning the "Ichi-Ju-San-Sai" set menu is grounded in the authentic Washoku tradition. This menu consists of "one soup," "three dishes," "one Japanese pickle," and "one rice" as the staple. This set menu concept serves as the foundation for all high-end Japanese cuisine, including the "Kaiseki" course menu.

Washoku Cooking
Learning the "Ichi-Ju-San-Sai" set menu is grounded in the authentic Washoku tradition. This menu consists of "one soup," "three dishes," "one Japanese pickle," and "one rice" as the staple. It is structured around the principles of "GOMI" (balancing with 5 tastes), "GOHO" (cooking with 5 standard skills), and "GOSHOKU" (using 5 colors of ingredients). The well-balanced combinations incorporating fresh seasonal ingredients have been the cornerstone of healthiness and nutritional balance for centuries. This set menu concept serves as the foundation for all high-end Japanese cuisine, including the "Kaiseki" course menu.

Japanese Food Culture
Learning about Japanese food cultures and it's rich history enhances not only your cooking skills but also your mindset. In addition to traditional practices like fermentation, Japanese sake tasting, green tea, Japanese sweets, and Japanese noodle cooking, you will delve into the evolution of modern Japanese cuisine, exploring dishes like Ramen, Curry and rice - recognised as Japanese national foods.

Taste Sensory Training
An important aspect of Japanese cuisine involves extracting and maximising the original taste of ingredients. You will undergo training to enhance your sensory capabilities for the five basic tastes (sweet, salty, sour, bitter and umami).

Restaurant Operation
Within our classroom with its dedicated counters, you will learn the skills required to operate your own Japanese restaurant. Upon completion of the 6-month program, you are expected to collectively open your own restaurants as a class and extend invitations to your family or friends to experience your food.

HygieneStudy
Hygiene study in this course places special emphasis on the handling of raw fish and sushi cooking. Specifically, the curriculum covers aspects such as addressing parasitic worms in fish and studying the prevention of food poisoning related to raw fish.

Japanese Language
When preparing Sushi and Washoku, it is essential to have a certain level of proficiency in the Japanese language. This includes familiarity with the names of authentic ingredients, traditional utensils, hospitality greetings, and other related terms.

Basic Japanese skills and knowledges
Basic skills study of Japanese knives, cooking and presentation/plating.

  • Japanese Knife Skills focusing on Sashimi (Yanagi), vegetables (Usuba or Santoku), and fish
  • ”Kazari-Giri” (decorative vegetable cutting) skills
  • Variety of fish preparation for sushi and washoku preparation
  • Rice knowledge and its preparation skills
  • Dashi knowledge and preparation; “Ichiban-dashi”for Soup, “Niban-dashi” for cooking
  • “Dashi-Maki-Tamago”(Baked egg roll), “Kinshi-Tamago”(Baked and sliced egg)
  • Seasonal plating and presentation skills and its theory

Sushi Cooking
Everything you need to know about sushi, from preparing the rice to serving it at the counter.

  • Authentic“Shari” preparation for sushi rice; from choice of sushi rice grain and water to steaming rice just for the sushi use
  • ”Shari-kiri”(rice with sushi vinegared) skills; vinegar mixture, Akazu (authentic red vinegared) usage
  • Fish preparation for sushi; Several ways of cuts for Sashimi, Sujime (vinegared) ,Kobujime (matured with kelp), Jukusei (fish aging), Kunsei (smoked), Aburi (seared)
  • Nigiri (hand-formed sushi) skills and preparation
  • Makimono (the roll) skills and preparation, such as Hosomaki (thin roll), ”Futomaki”(fat roll)
  • Chirashi (sashimi on the rice bowl) and Gunkan (seaweed-wrapped)
  • Inari (stuffing vinegared rice in Tofu) and other regional sushi cooking
  • Various kinds of Vegan Sushi Skills

Washoku Cooking
Washoku Cooking: Everything you need to know about washoku cooking, based on the variation for the ICHI-JU-SAN-SAI (one main, two sides, rice, soup, pickles) set menu dish.

  • Rice cooking: White plain, Takikomi (boiled with seasonal ingredients), Ochazuke (soaked with green tea), Onigiri (rice ball), Donburi (Tempura or Katsu on the rice bowl)
  • Main dish: Yakimono (grilled, baked, pan-fried), Agemono (deep fried), Nimono (stewed, simmered), Tempura, Tonkatsu, Teriyaki, Miso-ni
  • Side dish: Aemono (dressed), Sunomono (vinegared), Ohitashi (soaked in dashi stock), Shira-ae, Goma-ae, Nanban-zuke
  • Soup: Miso-shiru, Sumashi-jiru (clear soup), Ara-jiru (fish head soup), Suimono (clear dashi stock soup)

More than three hundred types of Japanese set menu can be created using these combinations. Perfect for your future Japanese restaurants menu.

Japanese Food Culture
By understanding the history and theory of Japanese Food Culture, you'll gain the foundation needed to craft innovative fusion Japanese dishes.

  • Japanese food culture and cuisine history
  • A study of fermentation techniques  
  • ”Wagashi” (Japanese sweets) and “Matcha” (green tea) study
  • “Sake” exploration and its pairing with Japanese foods
  • Japanese national foods; Ramen, Curry and rice, and local and regional foods
  • Food sustainability, the study of food-loss issues and earth friendly cooking 

Taste Sensory Training
You'll be taught how to refine your palate, whilst learning more about authentic Japanese flavours.

  • Sensory taste training  
  • Study of water hardness and its effects on flavour profiles when used in cooking  
  • Authentic Japanese condiments and seasonings study
  • Authentic Japanese major ingredients taste study
  • Creating authentic tastes by mixing seasonings

Restaurant Operation
You'll be taught how to operate your own Sushi counter/restaurant, including menu development and foods service.

  • Japanese menu development    
  • Study of Japanese service and hospitality manners  
  • Shop interior design / decoration planning
  • Price decision,  financial management and suppler study
  • Practical restaurant operation work at college counter facility
  • Research Japanese restaurant operations overseas

Hygiene Study
Focusing on raw fish hygiene and maintaining the safety of customers, as well as restaurant staff.

  • Study fish parasites, such as Anisakis   
  • Food poisoning study
  • Food preservation and restaurant hygiene control

Japanese Language
Understanding the technical terms of Japanese cooking, ingredients name.

  • Greetings and basic communication with Japanese staffs/customers
  • Technical terms study
  • Service and hospitality terms
  • Japanese Language Proficiency Test study (level 4 or above)
  • Service and hospitality terms

NB: This is Mandatory qualification to those who apply the work permit in Japanese food industry

Japanese knife skills being displayed
Japanese students in cooking class
Student chefs showing their final dish

Course admission

  • Applicants must be aged 18 years or older when class commences
  • Applicants must demonstrate a clear motivation for Japanese cuisine and Japanese culture
  • Applicants should aspire to complete our program while adhering to the college rules and regulations
  • Applicants must be able to communicate in either English or Japanese during class
  • Applicants should attend our classes in good physical and mental condition.  *You should inform us of any food allergy conditions prior to the class start

Autumn term application for 2024 is open

  • Register your Interest - complete the online form and a representative will be in touch to help navigate you through the enrolment process
  • We'll set up an interview appointment - online or face-to-face
  • Upon a successful interview, you'll receive an invoice for the enrolment deposit and incidental fee, along with our terms and conditions document
  • Admitted students will receive a comprehensive pre-departure package containing important information for transitioning to studying
  • Before classes begin, you'll attend a pre-departure orientation session organised by the college

Uniform Details: We'll ask for your uniform size and other necessary details before classes begin

Registration Fee (Deposit) : £2,000.00
You are required to settle the registration fee within 2 weeks from the date you receive the letter of acceptance.

Tuition : £10,000.00
Tuition includes following:

  • All ingredients used in the cooking class
  • Facility usage fees
  • Free use of special cooking tools in class
  • Guest lecturers special class fee

Tuition Instalment Plan
You can pay for your tuition fees via our third-party Instalment plan.

  • Initial deposit payment before class starts: £2,000.00
  • Then 4 payments of: £2,500.00/mth

NB: If you plan to pay via our instalment plan, please ensure you discuss this with us in advance.

Incidental Fee (estimates) : £716.00
This fee includes following items and incidents:

  • Personalised Japanese knife set: Personalised (Name) Japanese “Yanagi-ba” knife, wooden case, Japanese vegetable knife, and wooden case, Leather knife pouch
  • Japanese chef uniform: Japanese chef jacket, Japanese chef hat, Japanese chef apron (all with college logo)
  • Textbooks and recipe literature
  • Locker fee for 6 months
  • Equipment rental fees

NB: Fees shown exclude VAT

Proud student chefs
Japanese knife skills class
Japanese cooking class

Post Graduation

  • Maintain a total attendance rate of 80% or above
  • Successfully pass all exams
  • Ensure that tuition and all payments are completed before graduation
  • Professional Diploma of Japanese cuisine chef, issued by Tokyo College of Sushi and Washoku, London
  • Certification of Cooking Skills for Japanese Cuisine in Foreign Countries “Bronze Level Certificate”, issued by the Organisation to Promote Japanese Restaurants Abroad, supervised by Japanese Government and the  Ministry of Agriculture, Forestry and Fishery
  • Honour student of the year, by instructors and board members of Tokyo College of Sushi and Washoku, London, and 3rd party member of Japanese food and restaurant management industry in the UK

Career Consultation
The goal of the Professional Diploma Course is to pave the way for your career in the Japanese restaurant and foodservice industries. Therefore, career placement support and consultation are integral aspects of your education in Japan. The Tokyo College of Sushi and Washoku in Japan has maintained an almost 100% job placement success rate since its start. We are delighted to assist in shaping your career path, not only within the UK domestic industry but also abroad.

  • Japanese restaurant chef (sushi/washoku)
  • Opening your own Japanese restaurant
  • Menu developing chefs of Japanese / Asian cuisine
  • Hospitality industry staff
  • Japanese/Asian food wholesaler

Career placement information for The Tokyo College of Sushi Washoku Japan


Working in Japan
In line with the revision of Japanese immigration law, foreign passport holders can apply for the 'Specified Skilled Worker Visa' by meeting the following requirements.

  • Japanese Language Proficiency Test (Level 4 or above)
  • Skills Proficiency Test in Food Service Industry (multiple choice format)

After successfully passing the test, you will have the opportunity to be employed by Japanese restaurants in Japan for up to 5 years, under the same working conditions as Japanese young chefs. Find out more about this process via the Support Website for the Specified Skilled Worker Program website.

If you plan to apply for the Specified Skilled Worker Visa, please seek our consultation at the beginning of the class.

Register your interest

View our Part-time Intensive Short Courses

If you're a chef currently working the restaurant and foodservice industry and are interested in short intensive courses, check out our 6 Month and 6 Week intensive short courses.

Short Courses
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Career Preparation

Our curriculum prepares students to excel as Sushi and Washoku chefs, equipping them with essential skills and advanced techniques.

Get in touch to find out more about our courses:  info@sushicollege.uk

Tokyo, Japan

Study tour to Japan

As part of the course, you'll have the opportunity to travel to Japan, with the chance to participate in various cooking classes at the Tokyo College of Sushi and Washoku, Tokyo, where you'll learn cooking skills, taught by experienced chef instructors (with English translation provided). Additionally, you will have the opportunity to visit several historical places in Japan, as well as fish markets and the famous Kappabashi, or Kitchen Town, a street in Tokyo which is almost entirely populated with shops supplying the restaurant trade. This opportunity is exclusively available for graduate or currently enrolled students.