This is a training program to acquire skills, knowledge, and experience that can be used immediately on-site!
In our association's training program, we conduct various workshops that enable participants to acquire practical knowledge ranging from HACCP coordinator training to general hygiene management. Additionally, we train individuals who can systematically and scientifically develop cooking techniques using new cooking technologies such as cook-chill, vacuum cooking, and retort, as well as advanced equipment like steam convection ovens. Please feel free to contact us if you have any inquiries. 【Products and Services Offered】 ■ Hygiene management (kitchens and food factories) ■ Experience in utilizing advanced cooking equipment ■ CODEX HACCP training ■ Product development practical training and on-site workshops ■ International HACCP Alliance certified coordinator workshops, etc. *For more details, please download the PDF or feel free to contact us.
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【Other Items for Handling】 ■ Food processing experience training and on-site training ■ Cook-chill, vacuum cooking, and retort food experience training and on-site training ■ Education for cooking demonstrators ■ Basic and advanced training for combi ovens and steam convection ovens ■ Production efficiency experience learning and on-site training *For more details, please download the PDF or feel free to contact us.
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For more details, please download the PDF or feel free to contact us.
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The Association conducts research on cooking methods, cooking equipment, and food hygiene related to food in Japan and around the world, and aims to contribute to the improvement of dietary life in Japan and globally by providing advice and guidance to stakeholders in the food manufacturing and restaurant industries. To achieve a "rich life" filled with smiles for people through diverse food experiences, we will contribute to society through "food" with three main pillars: research projects, training projects, and support projects.