Difference between the Japan and Singapore Course

 

The Singapore class is 5-days instead of 7-days is because we have condensed the class without removing critical syllabus as we understand that time is cost. Reducing the time spent in class without watering down what is learnt will help to save time and money for the student.
Also, all the classes in Singapore are taught in English, so there won’t be any interpreter fees students would need to bear.

Over the last 12 years, we have gathered feedback from many foreign students on what worked and not worked for them. Late last year, we decided to revise the syllabus so that the curriculum that is covered will be 100% relevant to the students. We have re-designed the curriculum for students from overseas and customise it to address issues specific to the overseas markets. Management class is also reduced to 1 day, instead of the 2 days in Japan as the Japan-specific chapters are removed.

We have been conducting monthly classes since Feb 2016 and the feedback from the students are that they are fully equipped with the cooking know-how and is confident in replicating that knowledge to their restaurants.

Further, we have an option for students to continue their training by ‘working’ at our ramen restaurant. That will really give you a holistic picture on the operational demands, as well as workflow. As we are only able to take 2 students per time, it will be on a first-come-first-serve basis. Each day of training cost S$200. It is recommended that student takes at least 5 days to get a whole picture of operational aspects of a ramen restaurant. The training starts from 9am to 4pm daily. During the training, you are expected to work as any employee in the restaurant so you really get your hands dirty and be exposed to the operational work.

  • Ramen Classes in Singapore