調理技能

JCDC is the application/management body for the Certification of Cooking Skills for Japanese Cuisine in Foreign Countries (CCSJCFC) based on Guidelines established by the Ministry of Agriculture, Forestry and Fisheries (MAFF).

MAFF has established the “Guidelines for CCSJCFC” and “Guidelines for Certification of Japanese Food and Ingredient Supporter Stores Overseas” in April 2016.

日本食・食文化振興協議会は日本料理の調理技能の認定に関する
ガイドラインに定める運用・管理団体です。

農林水産省は、日本食・食文化の海外発信を強化する観点から、平成28年4月1日に、海外における「日本料理の調理技能の認定に関するガイドライン」及び「日本産食材サポーター店の認定に関するガイドライン」を制定しました。

Guidelines

MAFF’s Guidelines establish a certification system for foreign chefs who demonstrate specific levels of expertise in Japanese cuisine. Chefs are awarded Gold, Silver, or Bronze certification based on their skills and knowledge, as assessed and determined by accredited private organizations.

Number of Certified Chefs under JCDC’s Management

認定者情報