Certificate in Japanese Cuisine (QF Level 2)

Programme Edges

Practical Training and Industry-Aligned Curriculum

A blend of hands-on training, cultural immersion, and professional knowledge with an industry-aligned curriculum designed to equip students with the expertise and mindset to excel in Wasyoku (traditional Japanese cuisine).

Advancement of Diverse Wasyoku Culinary Skills

Students will gain proficiency in Wasyoku cooking methods with authenticity and precision, including knife skills, ingredient selection, traditional cooking techniques, presentation, and preparing iconic Wasyoku dishes such as sushi, tempura, miso soup, and kaiseki-style meals.

“Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” by the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF)

Graduates will be awarded a “Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” of the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF).

Practical Training and Industry-Aligned Curriculum

Advancement of Diverse Wasyoku Culinary Skills

“Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” by the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF)

Graduates will be awarded a “Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” of the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF).

Basic Information

The programme aims to provide fundamental knowledge and skills training to those who wish to join the Japanese culinary industry. It enables students to acquire fundamental Wasyoku style cuisine knowledge, skills and techniques to become a Wasyoku cook; and to cultivate professional ethics and attitude towards the industry.

Mode of Study Full-time

Duration of Study 2 Months

Offering Campus(es) / Venue(s)

International Culinary Institute¹ ²

Professional Recognition

Students who study food preparation and catering programmes are required to take the food hygiene and safety module. Students who have attained the specified score or above at the relevant examination will be awarded the “Basic Food Hygiene Certificate for Hygiene Supervisors” which is recognised by the Food and Environmental Hygiene Department in Hong Kong.

Graduates who fulfilled all the programme assessment requirements will be awarded a “Bronze Certification of Cooking Skills for Japanese Cuisine in Foreign Countries” by the Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF).

QF Level

QF Level: 2
QR Registration No.: 15/002737/L2
Validity Period: 01/09/2015 - 31/08/2026

Remarks

Class venue at International Culinary Institute (Pokfulam) and Hotel and Tourism Institute (Tin Shui Wai).
Class and training venues include but not limited to International Culinary Institute, VTC Pokfulam Complex, VTC Kowloon Bay Complex, Tin Shui Wai Training Centre, Chinese Training Restaurant and Western Training Restaurant at Pokfulam, The T Hotel, Training Café and Western Training Restaurant at Kowloon Bay.

Notes

Medium of Instruction： Chinese supplemented with English and Japanese terminology.
Students may be required to attend classes on other VTC campuses. VTC reserves the right to cancel any programme, revise programme title, content or change the offering institute(s) / campus(es) / class venue(s) if circumstances so warrant.
Students enrolling for this programme must maintain the health standards required of a food handler throughout the duration of training. This encompasses taking a medical check, at students' own expenses, which includes chest X-ray, urine routine, stool routine, stool culture, hepatitis A virus Ab lgG.
For students who have a negative hepatitis A virus antibody result, a vaccine is recommended.
Students are required to have a medical check, purchase the designated reference books, uniform and safety shoes where applicable, at their own costs. Institute reserves the rights not to admit students who fail to follow this clause.
Items listed in the curriculum are key modules only, more modules are included in the programme.
Upon completion of the food hygiene and safety module, students may sit for the “Level 2 Award in Food Safety and Hygiene” examination offered by the Royal Society for Public Health (RSPH), UK at their own expense. Successful candidates will be awarded a certificate.
Subject to training requirements, students may be arranged to attend lessons or to undergo practical training which may be scheduled on evenings, Saturdays, Sundays or Public Holidays at other campuses or venues.

Entrance Requirements

Completion of Secondary 3; OR
Equivalent

Articulation / Employment

Career Prospects

Upon graduation, career counselling services will be provided to facilitate graduates to join the hotel, catering and tourism industries. Graduates may start a career at operative level in the Japanese culinary industry like junior cook. By accumulating relevant experience in the industry, they can progress to senior position as Assistant Chef.