The Japanese Culinary Academy is a non-profit organization that was founded to promote culinary exchanges between chefs around the world, as well as culinary education rooted in the community.z
The Japanese Culinary Academy Certification was established by the Japanese Culinary Academy Certification Association in 2019 with the aim of promoting Japanese cuisine internationally and passing it on to the next generation. The certification test evaluates Japanese culinary proficiency in terms of both knowledge and skill, and certifies those who have passed as possessing competency in Japanese culinary techniques.
Certification test for "Flavor and Seasonings" is now available
The e-book of "Complete Japanese Cuisine" series now available with free
The textbook "Complete Japanese Cuisine" series on Amazon.co.jp
The 2019 "Fundamental Certification" examinations have begun.
The Japanese Culinary Academy Certification Association established the Japanese Culinary Academy Certification's Fundamental Certification in spring 2019.
Problems on the test are based on the content of "Introduction to Japanese Cuisine: Nature, History, and Culture," from the book series "The Japanese Culinary Academy's Complete Japanese Cuisine."
The Advanced Certification is designed to help acquire specific knowledge, techniques, and underlying concepts that are necessary for professionals in practical situations.
Questions on the test are based on the content of "Flavor and Seasonings: Dashi, Umami, and Fermented Foods," "MUKOITA I, Cutting Techniques: Fish," and "MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables" from the book series "The Japanese Culinary Academy's Complete Japanese Cuisine."
Tests are conducted for each book, such as the test based on "Flavor and Seasonings: Dashi, Umami, and Fermented Foods," the test based on "MUKOITA I, Cutting Techniques: Fish," and the test based on "MUKOITA II, Cutting Techniques: Seafoods, Poultry, and Vegetables."