(1/8) Introduction: Currently offered as part of the Japanese Summer Program catalog, this option will later be expanded to include other seasons. Japanese cuisine is renowned throughout the world for the freshness and quality of the ingredients, the skills involved in presentation, and the beauty of the presentation. The program is designed to enable you to enjoy a wide range of cuisine, while improving Japanese skills.
The program includes lunch with faculty every weekday, with 1 cooking class and 1 gourmet dinner each week. Always at a different restaurant – real tofu, tonkatsu & tempura, fresh sashimi and sukiyaki, rich dark miso on dengaku and ayu, incredible beef, shabu shabu and kaiseki, Okazaki has it all. And two craft sake breweries. The weekend field trips scheduled for this module also include fantastic food.
The field trip program (in this case included in the program fee with a 20% discount), provides the opportunity to enjoy incredible food, such as the bamboo shoot temple food of Shinpukuji (June 14th), Ayu fishing in the mountain streams of Nukata (June 15th), the perfectly presented vegetarian Shoujin Ryouri prepared by the monks of Mount Koya (June 21st/22nd), the marbled beef of Matsusaka (July 5th), and incredible seafood banquet at beautiful Goza Shirahama (July 5th/6th), the rustic masterpieces of Gennai (July 16th), and Kaiseki Ryouri of Gion in Kyoto (July 16th/17th), and the craft beers and fine sake of nearby Shizuoka (July 26th/27th).
This option combines well with both the Japanese Language and Culture Course and the Japan Discovery programs. It can however be combined with Private Japanese Lessons for the language component via a customized quotation on request.
(2/8) Schedule: The cooking class is usually held on a Monday afternoons (with the exception of public holidays – see below), and weekly visit to restaurants for dinner each Wednesday evening. All language classes are of 50 minutes duration, with 10 minute breaks in between. Tea and coffee are provided.
(3/8) Start Dates, Module Length, Fees & Course Code*: (Course Code is for online Application Form) There is no registration fee for this option. A Discount Fee is available for early payment (16 weeks prior to commencement), JET Program participants, students with a working holiday visa, or students enrolling via the study-abroad office of their college or university. The calculator gives an approximate exchange rate. Our invoices are denominated in Japanese Yen and are valid for 55 days. Invoices may be issued in AUD/Euro/GBP/USD on request, but are only valid for the month during which they are issued.
Fee includes all tuition, travel & admissions costs during field trips, includes transportation to/from restaurants, all ingredients and materials for cooking classes.
Classes are not scheduled on ALC or Public Holidays. When a Public Holiday affects the schedule for this module, we move the restaurant visit & cooking classes to an alternative day.
In 2014/2015, the ALC & Public Holidays affecting the schedule are:
2014: July 21st
(4/8) Entry Requirements: The minimum age at the time of commencement is 18 years. No exceptions are made.
(5/8) Applications & Enrollment Procedure: All applications and procedures may be completed online.
a) Apply for your preferred course first.
b) Select start date and module length and apply for this module (course code required).
c) Complete online application form.
d) On receipt of invoice, confirm your enrollment via Fee Payment.
(6/8) Deadlines: The deadline for application is 6 weeks prior to commencement, however please note applications will close when the option reaches full capacity. For this reason, early application is advised.
(7/8) Refunds: Refunds are available if you need to cancel before or during the module. Please read the Refund Policy page prior to application. Please feel free to contact us if you have any inquires about the Refund Policy.
(8/8) FAQ: Student Handbook