Certification of Cooking Skills for Japanese Cuisine in Foreign Countries – Bronze Medal Certification Course


Title: Certification of Cooking Skills for Japanese Cuisine in Foreign Countries – Bronze Medal Certification Course

Once a lifetime opportunity to test your skills and acquire the prestigious Bronze Medal and be certified as a Japanese Cuisine Chef!


Hosted by the Association Advancement of Japanese Culinary Art (AAJ, https://www.shokuninrecipe.com/), the “Certification of Cooking Skills for Cuisine in Foreign Countries” is an initiative by the Ministry of Agriculture, Forestry and Fisheries (MAFF) of Japan. The Ministry of Agriculture, Forestry and Fisheries (MAFF) established guidelines in April 2016 and has appointed AAJ as the main certification body for foreign chefs of Japanese cuisine in this scheme. In an effort to improve the basic training in Japanese cuisine worldwide as well as to provide chefs outside Japan with easy access and resources to learn Japanese techniques that can be incorporated into their dishes, the Bronze Certification Course will provide participants with a good understanding of basic know-how and also assess participants based on their knowledge and practical skills. By completing the course and clearing the requirements to acquire the certification, participants will be awarded the Bronze Medal. Michelin-starred chef Hidehito Uchiyama, owner and head chef of Ginza Uchiyama, will be gracing the event and heading the demonstration session.

Advantages to having the Bronze Certification Medal

1. 1. Chefs can declare that they have knowledge and skills of Japanese cuisine externally, enhancing their pursuit to having better treatment or compensation

2. 2. Restaurants can differentiate themselves from competitors, improving reliability and attracting attention in the market

3. 3. Certified chefs are eligible for improving their knowledge and skills by having the opportunity of attending seminars and examinations organised by the Certification Bodies

Requirements of Bronze certification medal

1. 1. Knowledge regarding Japanese dietary culture

2. 2. Hygiene Management: Types and prevention of food poisoning clothing, handling of food ingredients, cleaning and sterilization of cooking utensils and equipment, food ingredients and goods that require heating treatment

3. 3. Technical skills: How to use Japanese cooking utensils and equipment, how to select food ingredients, how to cut and peel food ingredients, blending ratios of seasonings, procedures and hours required for cooking, presentation, preservation methods

4. 4. Omotenashi (Japanese hospitality and service)


Duration: 2 days (13, 14 November 2018)

Target Audience: Chefs/Aspiring Chefs

Participation Fee: SGD$380

Venue: AllSpice Institute Singapore (Blk 162 #07-3545, Bukit Merah Central Singapore 150162)

Content: Lecture + Demonstration for 3 or 4 dishes by Chef Hidehito Uchiyama, Written Test, Practical Assessment, Award Ceremony


Tentative Schedule:

Day 1

9:00 ~ 10:00: Registration for Participants

10:00 ~ 12:00: Demonstration (Dish 1 & 2)

12:00 ~ 12:20: Speech

12:30 ~ 13:30: Lunch

13:30 ~ 16:00: Demonstration (Dish 3 & 4)

16:00 ~ 16.30: Question and Answer session

16:30 ~ 17:00: Diploma Award Session

Day 2

9:30 ~ 10:30: Registration for Participants

10:30 ~ 10:50: Short Presentation

10:50 ~ 11:10: Speech

11:10 ~ 11:30: Speech

11:30 ~ 12:10: Fish Cutting Demonstration

12:10 ~ 13:00: Lunch

13:00 ~ 13:35: Group B- Skill Test

13:10 ~ 13:25: Group A- Paper Test

14:00 ~ 14:35: Group A- Skill Test

14:10 ~ 14:25: Group B- Paper Test

14:35 ~ 15:00: Scoring

15:00 ~ 15:20: Questionnaire

15:20 ~ 16:00: Bronze Medal Award Session


Organized by The Association for the Advancement of Japanese Culinary art (AAJ) and Vivid Creations





Email: hanrui@vivid-creations.biz

Tel: +65 6522 0527


More about Chef Uchiyama:

Hidehito Uchiyama

Owner Chef, ‘Ginza Uchiyama’, a Michelin-starred restaurant in Tokyo

Graduating from Shinjuku Chorishi Professional Training College, Uchiyama opened his own restaurant ‘Ginza Uchiyama’ in 2002, after working at several renowned restaurants in Tokyo. He has held his Michelin star for 11 consecutive years from 2008.

Additionally, Uchiyama instructs cook trainees at Shinjuku Chorishi Professional Training College, where he graduated from, trying to develop new generations of professional chefs in the Japanese cuisine world.

His own restaurants are notably favoured by foreign visitors and tourists in Japan. Moreover, his one-of-a-kind culinary art lessons and cooking events attract professional cooks from around the world. While having a rock-solid proficiency in traditional Japanese culinary methods, Chef Uchiyama is now also credited with blending non-Japanese elements into his craft.


More about Kensuke Miyake

Kensuke Miyake

Vice Chairman, AAJ

Graduating from the faculty of economics at Keio University, he attained a job at Tokio-marine group. Thereafter, he moved to AAJ while still working for other companies as an advisor.

Master of Business Adinistration (MBA)

(Graduated from Aoyama Graduate School of Business at the top of his class in 2015)

“The Marketing strategy of companies located in Aoyama” (Co-author in June, 2015)

Goodwill Ambassador for Japanese Cuisine (Designated by Ministry of Agriculture, Forestry and Fisheries in Feb, 2017)

Nov 13 - Nov 14, 2018
[ Tue ] - [ Wed ]
9:00 AM - 5:00 PM SGT
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General Admission SOLD OUT $380.00
Venue Address
162 Bukit Merah Central, #07-3545 Singapore
AAJ Event