Certification of Cooking Skills
for Japanese Cuisine in Foreign Countries
Application for Certification Bodies

Join for “The Certification of Cooking Skills
for Japanese Cuisine in Foreign Countries” to improve
the skills of Japanese Cuisine Chefs
In pursuit of improving the surrounding environment of Japanese cuisine,
we are recruiting the certification bodies that foster and thus certify foreign chefs whoseknowledge and cooking skills regarding Japanese cuisine have reached a certain level.
We expect to promote true Japanese cuisine throughout the world by increasing
the number of foreign Japanese cuisine chefs.
Along with the global boom of Japanese cuisine, the number of Japanese cuisine restaurants in overseas
locations throughout the world has increased rapidly. Unfortunately, there are cases in which chefs of these
rapidly grown Japanese cuisine restaurants lack proper basic training in Japanese cuisine. In order toimprove such situations, and to increase and to cultivate those who try to learn Japanese cuisine withsincerity, it is essential to foster foreign chefs, providing them with necessary knowledge and skills ofthe authentic Japanese cuisine.
The Ministry of Agriculture, Forestry and Fisheries has established a Guidelines for Certificationof Cooking Skills for Japanese Cuisine in Foreign Countries in April, 2016.
Based on the Guideline, TOW Co., Ltd., as an Application/Management Body of theCertification System, is recruiting Certification Bodies that certify foreign chefs ofJapanese cuisine both domestically and internationally.

Eligibility
Culinary Schools, food-related business operators or institutions, etc.

Advantages of Certification Bodies- Acquiring more knowledge and cooking skills of Japanese cuisine is effective not only in
improving the surrounding environment of Japanese cooking skills but also in improving thehygiene and sanitation standards.
- When the culinary schools or institutions become the Certification Bodies, they can differentiatethemselves from other competitive schools or institutions.
- As known to foster certified chefs, culinary schools can expect to recruit more students who wish tolearn Japanese cuisine

Advantages of Certified Japanese Cuisine Chefs- By being certified as the certified Japanese Cuisine Chefs, they can declare themselves as having
knowledges and skills of Japanese cuisine externally which enhances pursuing of getting bettertreatment or compensation.
- By having such certified Japanese cuisine chefs in the restaurants, the restaurants can differentiatethemselves from other competitive restaurants which may improve reliability and attract attention in
the market.
- Certified chefs of Japanese cuisine are eligible for improving their knowledges and skills by having
opportunity of attending seminars or examinations, organized by the Certification Bodies.

Certification Scheme
With a guidance and advice of the Application/Management Body, Certification Bodies certify foreign chefs ofJapanese cuisine whose knowledge and cooking skills for Japanese cuisine have reached a certain level, based on
the Guideline established by the Ministry of Agriculture, Forestry and Fisheries.

Presentation of the Guideline

Notification

Application/Management Body

Guidance/Advice

Application

Certification

ReportCertification Bodies certify foreign chefs whose knowledge and cooking skills forJapanese cuisine have reached a certain level based on the Guideline establishedby the Ministry of Agriculture, Forestry and Fisheries.
- Certify knowledge and cooking skills of Japanese cuisine by categoryof certification- Issue certificates and badges

Certification BodyCertification has three levels--Gold, Silver and Bronze—given according to practicalexperience, level of education, and acquired knowledge and skills. Certification
Bodies issue certificates and badges according to the levels of the certified chefs,
based on the Guideline established by the Ministry of Agriculture, Forestry andFisheries.

Certification Badges

Certificate (Sample)

Certification Bodies are responsible for giving periodical support to certified
chefs--transmission of information on ingredients, organizing of seminars, etc.
· Organizing seminars· Examinations for Certification
Certification Support

Japanese cuisine chefs in foreign countries whoseknowledge and cooking skills regarding Japanese cuisine
have reached a certain level

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

Requirements

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.

Gold

Those who have approximately two years
practical experience in a Japaneserestaurant located in Japan whose headchef is Japanese and are deemed to haveacquired knowledge and skills specified in
Article 2, Section 2.

Those with approximately
two years practical experience

2. Knowledge regarding hygiene management : Types and preventionof food poisoning, clothing, handling of food ingredients, cleaning andsterilization of cooking utensils and equipment,food ingredients andfoods 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.

A Those who took lessons and acquired

knowledge and skills regarding Japanesecuisine specified in Article 2, Section 2 forapproximately one year at any cooking
schools located in and out of their own
country and then graduated from said
school.

SilverThose who graduated fromJapanese cooking schools etc.
or those with approximately
one year practical experience

B Those who have approximately one year

practical experience in a Japaneserestaurant located in Japan whose headchef is Japanese and are deemed to haveacquired knowledge and skills specified
in Article 2, Section 2.

1. Knowledge regarding Japanese dietary culture : Knowledge
regarding Japanese dietary culture, Japanese foods, eating style
2. Knowledge regarding hygiene management : Types and preventionof food poisoning, clothing, handling of food ingredients, cleaning andsterilization of cooking utensils and equipment, food ingredients andfoods 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 forcooking, heat level/mechanism of application of heat, how to makedashi (Japanese soup stock), presentation, preservation method.
4. Omotenashi(Japanese hospitality and service) : Manner, how toplace meals.

1. Knowledge regarding Japanese dietary culture : Knowledge
regarding Japanese dietary culture

BronzeThose who took a short-term
training session

Those who received training regardingknowledge and skills specified in Article 2,Section 2
in short-term sessions etc. organized by
any Japanese cooking school and/orprivate bodies located in and out of theirown countries and then passed theexamination conducted by the Certification
Body.

2. Knowledge regarding hygiene management : Types and preventionof food poisoning, clothing, handling of food ingredients, cleaning andsterilization of cooking utensils and equipment, food ingredients andfoods 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 forcooking, presentation, preservation method.
4. Omotenashi(Japanese hospitality and service) : Manner

The Application/ Management Body

Name

TOW CO.,LTD
http://www.tow.co.jp

AdressHulic Kamiya-cho Bulding 3F, 4-3-13, Toranomon, Minato-ku, Tokyo, JapanTOW Co., Ltd. comprehensively handles Japanese food and food culture dissemination to overseas
in cooperation with the Japanese government and Japanese cuisine-related organizations.

Recent Projects· Japanese Cuisine and Food Culture Human Resource Development Program(2016 – / FY 2016 Project Organized by the Ministry of Agriculture, Forestry and Fisheries)· The 150th Anniversary of Diplomatic Relations between Italy and Japan– Reception & Symposium, and Japanese Food Culture Week
(2016 in Italy, FY 2016 Project Organized by the Japanese Ministry of Agriculture, Forestry and Fisheries)· Japanese Cuisine, Food Culture Seminar & Reception(2016 in Bolivia, Organized by the Ministry of Agriculture, Forestry and Fisheries)· Expo Milano – Japan Day Reception (2015 in Italy)· Japanese Food Culture Week
(2015 in France, FY 2015 Project Organized by the Ministry of Agriculture, Forestry and Fisheries), etc.

Contact :Japanese Cuisine Cooking Skill Certification Application/ Management Body :TOW Co, Ltd. Secretariat

E-mail: nihonshoku.ginou@tow.co.jp