A fusion between the traditional and the modern culinary world. The history of the college.
Established Tokyo Nutrition High School in Nakano-ku, Tokyo by Michimasa Hattori and aimed to train nutritionists and improve the nutritional value in home cooking.
Established Hattori Cooking High School in Sendagaya, Shibuya-ku, Tokyo.
Changed the name of Hattori Cooking High School to Hattori Nutrition College.
Designated as a nutritionist training facility by Nutritionists Act from the Minister of Health and Welfare.
Designated as the first school facility for the training cooks under the Cook’s Law(1958) and integrated as the only college for both nutritionists and cooks.
Kiyoko Hattori assumed as Director and Principal of the College.
Minister for Labor permitted the college as a free job placement agency.
Yukio Hattori assumed as Director and Principal of the College.
Technology tie-up was exchanged in overseas such as France, Belgium, Italy, South Korea, and China, inviting famous chefs around the world.
The first college for the government-sponsored students approved by Ministry of Education (The Ministry of Education, Science, Sports and Culture as of today)
Completed Studio 42 lecture room.
Renovated Audiovisual Lecture Hall (9th floor in Main Building) with a 300 person capacity.
Renovated Basement Lecture Hall and Food Service Management Training Facilities.
Tsukihiko Sato, Head of the Western Cuisine Department, won the second prize at the Vacuum Cooking World Championships in Roanne, France.
Launched “SHOKUIKU – dietary education” activity.
Ministry of Education commissioned Research and Development activity to enhance the job training in vocational schools. As the theme of “Research and Development in nutrition education responding to the problems in Japanese diet”, studied new cooking methods and diet.
Completed a new Library and Student Hall.
Received second commission by Ministry of Education, Research and Development activity to enhance the job training in vocational schools. As the theme of “Research and Development regarding training program for introduction of new cooking technology,” studied a new cooking method using microwave.
Implemented personal computers to create menus in the Department of Nutrition.
Held 1st Hattori Kid’s Cooking Contest..
Designated by the French government as one of the educational institutions participating “French Year in Japan” celebrations.
Received third commission by Ministry of Education, Research and Development activity to enhance the job training in vocational schools. As theme of “Research and Development regarding training program for the cooking technology in 21stCentury”, studied the impact on the taste due to the difference of the heat source.
Designated by the Italian government as one of the educational institutions participating “Italian Year in Japan” celebrations.
As setting up the two new departments, High-tech Business Administration Department and Patisserie & Boulangerie Specialized Courses, a new Confectionery and Bakery Lab was completed.
Recognized as an institution conducting training workshops by the Spanish governmental association.
Set up of the “HATTORI SHOKUIKU CLUB”, co-sponsored by various companies.
Completed 9-story HATTORI ANNEXE building with modern facilities, and increased the number of students.
Held the workshops of Spanish cuisine in college inviting 100 top chefs.
Held the workshops of molecular cooking method with the professor/author of “Herve This” in National Center of Recherche Scientifique (France).
Hosted and produced by Yukio Hattori, “Global Culinary Summit 2009 TOKYO TASTE,” inviting global top chefs.
Hosted and produced by Yukio Hattori, “G9+TOKYO TASTE 2012,” inviting global top chefs to assist the reconstruction of Tohoku earthquake, and signed the cooperation agreement with Basque Culinary Center, the university in San Sebastian.