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Bronze Certified Japanese Cuisine Training
Bronze Certificate; created by MAFF (Ministry of Agriculture, Forestry and Fisheries of Japan) to certify foreign chefs who have reached a certain level of knowledge and skills related to Japanese cuisine. The Certification Program aims to raise awareness of many important elements of traditional Japanese cuisine, registered as UNESCO Intangible Cultural Heritage in 2013 and referred to as “Washoku,” known and waiting to be discovered. This program aims to elevate chefs' creativity to a higher level by ensuring they have a good understanding of the products they produce, mastering fundamental concepts, materials, and techniques, and accurately conveying the essence of the cuisine to their students. The goodwill ambassador of Japanese Cuisine and the program's master chef Shunichi Horikoshi, under the management of Turkey's first Silver Certificate chefs Sinan Damgacıoğlu and Didem Yalçınkaya, in collaboration with Far East Culinary Academy, is available exclusively at USLA. It is an advanced training program for industry professionals who want to have proficiency in Japanese Cuisine.
Training Fee
90.500,00₺
Location
Kanyon
Training Duration
The duration of the new training period will be announced.
Training Period
The date of the new training period will be announced.
Training Hours
The new training hours will be announced.
Payment Plan
Training Program
The entire training program is designed by our expert instructor chefs to ensure you are fully equipped for a career in the kitchen.
- • Orientation
- • Hygiene Training
- • Omotenashi
- • History of Japanese Cuisine
- • Japanese Knives and Sharpening Techniques
- • Katsura-Muki Cutting Technique
- • Katsura-Muki Cutting Technique and Tsuma
- • Vegetable Preparation and Cutting Techniques
- • Decorative Vegetable Cutting Techniques
- • Basic Fish Cutting Techniques
- • Sanmai Oroshi
- • Dashi and Umami
- • Fermented Products (Shoyu, Miso, Vinegar, Sake, Mirin)
- • Introduction to Five Cooking Techniques
- • Katsura-Muki Cutting Technique
- • Decorative Vegetable Cutting Techniques
- • Dashi and Umami
- • Fermented Products (Shoyu, Miso, Vinegar, Sake, Mirin)
- • Theoretical Exam
- • Practical Exam
- • Bronze Certificate Exam
Certificate held by USLA graduates
• Internationally Valid MAFF (Ministry of Agriculture, Forestry and Fisheries of Japan) approved Bronze Certificate - Certification of Cooking Skills for Japanese Cuisine in Foreign Countries
• USLA “Professional Japanese Culinary Arts” certificate
Every student at USLA is ready for the kitchen!
Student Set owned by USLA students
• USLA Chef Jacket (1 piece)
• USLA Chef Cap (1 piece)
• USLA Chef Apron (1 piece)
• Knife Sharpening Stone
• Usuba Knife
• Training Booklet
Training Rules
- • The minimum age limit for all trainings is 18.
- • Our students are required to wear the student uniforms provided by USLA for all kitchen classes outside of classroom lessons.
- • It is mandatory to bring the equipment provided by USLA for use during lessons.
- • Both male and female students are prohibited from wearing earrings – piercings, watches, bracelets, and rings. Our students are required to enter classes with trimmed nails, without nail polish, and without makeup. Long-haired students must tie their hair up. Male students are prohibited from having mustaches and beards during the training period. They must attend classes clean-shaven.
- • USLA reserves the right to make possible changes to lessons during the training period and to add extra lesson days. Changes in lesson dates and excursion notifications are communicated by the Student Affairs.
- • The instructor chef/teacher has the right to refuse entry to students who do not comply with the rules.
- • Students must be at school 1 [one] hour before the lesson time and prepare for the upcoming lesson.
- • Students are responsible for arriving on time at school according to the assigned weekly tasks and must be ready at their workstations prepared before the lesson time after completing their tasks.
- • Students arriving late to class will not be admitted until the first break, and this will count as half a day of absence.
- • The practical lesson flow continues after the theoretical and practical explanation of the lesson chef in the kitchen, where students proceed to their stations to prepare their recipes as demonstrated.
- • At the end of the lesson, cleaning and washing of gastronomes is the student's responsibility, and the classroom must be left clean.
- • Industry trips will be organized during the program. Personal food/drink expenses during industry trips are the responsibility of the student.
Others
49.000,00₺
JANUARY 2027
44.000,00₺
The date of the new training period will be announced.
The new training hours will be announced.
48.000,00₺
OCTOBER 2026
48.000,00₺
The new training period will be announced.
The hours of the new training period will be announced.
72.000,00₺
The new training period will be announced.
The hours of the new training period will be announced.
14.500,00₺
NOVEMBER 2026
29.000,00₺
NOVEMBER 2026
