.tsuji OSAKA/FRANCE

MENU

Catalog
request

Lyon, FranceCentre de PerfectionnementEcole Hôtelière Tsuji

Study and Train under top French Chefs That is Tsuji Culinary Institute Group Difference!

 Introduction of our school in France

 



1World-class learning environment and experience

Located in the suburbs of Lyon, France -- one of the gastronomic capitals of the world -- the Tsuji Culinary Institute Group has a stunning satellite campus where students learn French confectionery and culinary arts directly from culinary and baking and pastry experts. While studying abroad in Lyon, Tsuji Culinary Institute Group students can choose from over 100 top French food establishments to complete a rigorous professional internship program where they acquire the essence of French gastronomy through practical training.

Advance your skills by training in a world-class learning environmentAdvance your skills by training in a world-class learning environment

2Idyllic Location

Tsujicho Group France School is housed in two beautifully renovated castles nestled in the suburbs of Lyon. Surrounded by abundant greenery, our students can immerse themselves in French atmosphere, cuisine, and culture.

  • Tsujicho Group France School #1“Chateau de l’Eclair”Tsujicho Group France School #1
    “Chateau de l’Eclair”
  • Tsujicho Group France School #2“Chateau Escoffier”Tsujicho Group France School #2
    “Chateau Escoffier”

Lyon

3Training at Top French Restaurants

At the Lyon campus, students complete five months of practical training and restaurant simulation before starting internships at top ranking restaurants. For the internship program, students can choose from over 100 establishments all over France, from Michelin-starred restaurants to patisseries and chocolatiers. Upon completion of the internship, students receive a training completion certificate, a fantastic start for a young chef’s resume. While studying in France, the place considered to be the heart of world’s finest cuisines, Tsujicho Group France School students have the opportunity to gain expertise, refine techniques, explore local ingredients, and immerse themselves in an environment of world-renowned gastronomy.

Tsuji Culinary Institute Tsuji Institute of PatisserieTsuji Culinary Institute Tsuji Institute of Patisserie

4Experiences of French School Graduates

French Cuisine Research Course
The 10 months where I learned and felt many things such as French culture and French peoples’ sensibilities.
Syunsui OoishiAt the France school, everyday from Monday to Friday, I repeated the restaurant simulation training. More than ever speed and preciseness were required in the training, which eventually enabled me to enhance my skills.
Although each day was pretty difficult, my fellow classmates and I encouraged each other as we were all aiming for the same goal.
After completing the France School course, I did an internship at a well-known restaurant for 5 months, working side by side with the French staff. Not only was I able to learn the skills, but I was also able to get a hands on feel for how the French people work, their sensibilities and dedication towards the profession. The experience will surely be advantageous for me as a professional in the world of cuisine.

Syunsui Ooishi Tsujicho Group France School:
French Cuisine Research Course
Graduate of E’cole Tsuji Osaka:
Tsuji French・Italian Cuisine Master College.
NOTE: Keep student’s writing as is

Patisserie Research Course
The experience and encounters I came across in such an authentic environment enabled me to grow immensely.
Chisa HasegawaWhat I was first in awe of was the abundance of food ingredients.
I was blown away by the fruits, butters, and wide variety of breads that I’ve never even seen before. During the restaurant simulation training, we used such ingredients to make French confectioneries.
At first, I was baffled by all the new confectioneries, but with daily practical training, I soon learned the techniques in speed, preciseness and teamwork in confectionery production.
Everyday I was immersed in confectioneries, as on the evenings we had meetings, and on the days off I would visit famous patisseries. The strict training I received from the local staff during practical training was also a valuable experience. The environment enabled me to grow immensely as I was able to attain a stronger mentality and skills.

Chisa Hasegawa Tsujicho Group France School:
Patisserie Research Course
Graduate of Tsuji Institute of Patisserie:
Regular Course
NOTE: Keep student’s writing as is

Catalog request