Over 400 hours of practice in 1 year!

Traditional Japanese cuisine, also known as "Washoku", became a World Cultural Heritage site recognized by UNESCO in 2013 and is increasingly interested and loved by the whole world. At OBC, students can learn and practice all the professional knowledge and skills about authentic Japanese cuisine from the most basic to advanced.

Get a National Chef's Certificate without having to go through a centralized competition!

One year studying at OBC is the SHORT path for all students in the process of achieving the National Culinary Chef Certificate, above all, there is NO need to go through a concentrated competition like everyone else. This is a mandatory practice certificate for many restaurants and hotels, as well as receiving trust and a great competitive advantage on the path of career development when returning to the country later.

The teacher edits the menu notebook for each student!

Each student in the learning process writes their own menus in their personal notebooks and is edited and supplemented by the teachers to be most appropriate. There are many students after 1 year of study who needed 3 notebooks to write all their menus. This will be a valuable keepsake for each student on the path of career development and career development in the future.

Future work:

Chefs at Hotels, Inns, Kindergartens, Japanese Restaurants, Restaurants, Japanese Restaurants Abroad, Japanese Restaurants, Hospitals, Large Restaurant Chains, Nursing Homes, Sushi Bars, Schools.

Typical certificates should aim for:

National Certificate of Chef (Acquired upon graduation), Certificate of Food Hygiene and Safety Management, Certificate of Skill Censorship (100% of students achieved in 2019), Certificate of Education Instruction ( 100% students achieved in 2019).

"Learn the necessary skills that are currently popular at famous restaurants and prepare them with fresh ingredients!"

Friend Kenta Ono – Japanese Chef

Graduated in 2020

Working at Uemura Restaurant

Currently, I am working as a chef at a restaurant. Every day, my colleagues and I prepare ingredients, cook and then clean up. I am very happy because I feel my growth every day when the speed at which I work is getting faster and more accurate.

I increasingly feel the connection between me and the client when people talk and remember faces. Above all, here I get to work with a famous chef that I have always admired.

At school, I learned the most clean processing techniques. I have known the importance of food hygiene and safety before, but actually when working at a restaurant, this is more important than I thought. Therefore, I am very grateful to the teachers who taught me many useful skills to help me quickly adapt to today's real working environment.

A special feature at OBC is practicing skills with fresh ingredients. Students are encouraged not to be afraid to fail, always try to challenge many new ideas, are closely followed and guided by teachers, so I am very confident with my current knowledge and abilities.