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Professional Certification Course
PRO CLASS
Obtain qualifications → Become a certified instructor. Gain the skills to open your own school or classroom.
Fermentation
発酵創家®（師範）
This is the highest level of qualification attainable after completing the basic, intermediate, and advanced levels of the Fermentation Planner certification program. It certifies you as a master with deep knowledge and skills in fermentation.
Raw chocolate
Raw Chocolatier® 👑
The &LAB TOKYO's highest-level raw sweets certification is open only to those who have obtained professional qualifications in both raw chocolate and raw sweets. Certification is granted after passing a task evaluation.
Raw Sweets
Raw Patissier®
This certification is obtained after completing the Raw Sweets Meister Basic and Advanced courses. You will then be an instructor authorized to conduct Raw Patissier® training courses.
raw chocolate
Junior Raw Chocolatier
The Raw Chocolate Master certification is obtained through beginner, intermediate, and advanced levels. Upon completion, you can become a certified instructor and offer Raw Chocolate Master courses.
All professional classes are structured in steps. You can start with the entry-level course and work towards certification at your own pace.
Fermentation Maker (Master Instructor), Raw Chocolate, Raw Sweets
Why raw food and fermentation?
WHY LIVING-FOOD
"Raw food is not just a dietary method, but a philosophy of life that maximizes the power of nature. Fermentation is a culinary wisdom that Japan can be proud of, bringing the invisible power of life back to the table."
INSTRUCTOR
Instructor
Chie Ando
Founder of &LAB TOKYO ｜ Raw Food Chef ｜ Fermentation Specialist
She runs &LAB TOKYO. As an expert in raw food, raw sweets, and fermented foods, she conducts courses that convey the essential power of food.
By combining the philosophy of raw food, which makes the most of the natural vitality of ingredients, with the wisdom of fermentation deeply rooted in Japanese food culture, we are opening the path to becoming food professionals for students both in Japan and abroad with our unique style.
We use original textbooks in all our courses, providing an environment where you can systematically learn both knowledge and practical skills.
INSTRUCTOR
Strengths of &LAB TOKYO School
Original text
All courses use original textbooks, allowing you to systematically learn both knowledge and practical skills.
Raw food specialist
From dishes infused with live enzymes to raw chocolate and raw sweets, we preserve the natural nutrients and beauty of the ingredients.
認定資格の取得
Upon completion of the course, you will receive certification. You can even open your own classroom as a certified instructor.
The wisdom of fermentation
You can learn the theory and practice of fermented foods that contribute to gut health and improved immunity, from the basics to the master level.
ORIGINAL TEXTBOOKS
Original text
All courses come with original textbooks unique to our school. These are lifelong learning materials that systematically organize science, recipes, and practical knowledge, and can be used even after completing the course.
Fermentation Basics
Intermediate Fermentation
Fermentation Founder
Raw Sweets for Beginners
Advanced Raw Sweets
Raw Chocolate
ALL COURSES
Course List
Fermentation
発酵プランナー
Four stages, from beginner to master (fermentation expert). Learn the essence of fermentation with our original textbook.
Raw Sweets
ロースイーツマイスター
From basic to advanced levels, we train you to become a raw pastry chef®. We aim to train you to become a professional in raw sweets.
Raw Chocolate
Raw Chocolate Master
From beginner, intermediate, and advanced levels to Junior Raw Chocolatier certification, this course is designed for those aiming to become certified instructors.
Fermentation
Fermentation Creator®
Learn the science of koji and fermentation, and delve into the depths of Japanese food culture.
Fermented foods are a part of our food culture, deeply involved in every aspect of life, from gut health and immune system enhancement to the creation of umami flavors. At &LAB TOKYO, we offer a four-stage fermentation course using original textbooks. You can acquire deep knowledge and skills step by step, from basic to master level (fermentation creator).
Fermentation Planner Basic Course
You will learn the basics of koji and fermented foods, as well as fundamental recipes.
¥39,500 (excluding tax) / Textbook fee: ¥5,000 (separate charge)
Fermentation Planner Intermediate Course
We will delve deep into the science of fermentation and learn practical applications of fermentation recipes and koji (fermented rice).
¥120,000 (excluding tax) / Textbook fee: ¥5,000 (separate charge)
Advanced Fermentation Planner Course
You will acquire advanced techniques and knowledge to incorporate fermentation into your daily life.
¥120,000 (excluding tax) / Textbook fee: ¥5,000 (separate charge)
Fermentation Creator® ( Master Instructor)
The highest level of instructor qualification.
¥100,000 (excluding tax)
Raw Sweets
Raw Patissier®
Step into the world of raw pastry chefs, imbued with the beauty of nature.
Raw sweets are an art form of dessert making that uses plant-based ingredients and is prepared without heat. You can learn step by step, from basic to advanced, and ultimately aim to become a certified instructor after completing the Raw Patissier® training course.
Raw Sweets Master Basic Course
You will learn the basics of raw dessert recipes and how to handle the ingredients.
¥55,000 (excluding tax) / Textbook fee: ¥5,000 (separate charge)
Raw Sweets Master Advanced Course
You will learn applied recipes, decoration techniques, and recipe development methods.
Course fee: 87,000 yen (excluding tax) / Textbook fee: 5,000 yen (separate charge)
Low Patissier® Training Course
Low Patissier® Training Course
This course is available after completing the Advanced course. You will gain the right to teach the course as a certified instructor.
¥100,000 (excluding tax)
Raw Chocolate
Raw Chocolate Master
The world of chocolate art, where the power of cacao is fully utilized.
Raw chocolate is made using a low-temperature process without roasting the cocoa beans at high temperatures. This technique preserves the enzymes, nutrients, and flavor of the ingredients, resulting in visually stunning chocolate creations.
You can gradually acquire skills starting from the beginner level and ultimately gain the ability to open your own classroom as a certified instructor.
Beginner course
You will acquire fundamental knowledge and basic techniques for making raw chocolate.
¥16,500 (excluding tax)
Intermediate Course
You will learn applied technologies and develop a variety of recipes.
¥30,000 (excluding tax)
Advanced Course
Raw Chocolate Master (Advanced)
¥33,500 (excluding tax) / Textbook fee: ¥5,000 (separate charge)
Junior Raw Chocolatier (Instructor)
You will be able to start teaching lessons as a certified instructor.
¥100,000 (excluding tax) (certification fee)
Raw Chocolate
Raw Chocolatier
The world of chocolate art, where the power of cacao is fully utilized.
Raw chocolate professional
A typical chocolatier is a confectioner specializing in chocolate, creating various desserts and sweets from chocolate. A raw chocolatier, on the other hand, is a specialist in raw chocolate. They are experts in raw chocolate, possessing fundamental and advanced skills in raw sweets, as well as manufacturing and processing techniques.
Junior Raw Chocolatier
Raw Chocolate Master Certified Instructor
Raw Patissier®
Raw pastry chef
Raw Sweets Meister Certified Instructor
Raw Chocolatier®
You will be able to start teaching lessons as a certified instructor.
¥100,000 (excluding tax) (certification fee)
AFTER CERTIFICATION
Opportunities for career advancement after obtaining qualifications
Graduates who have obtained qualifications at &LAB TOKYO are active as professionals in their own unique styles. Qualifications open the door to your dreams.
Opening a home-based classroom
As a certified instructor, you can open your own raw food and fermentation classes at home.
Cafe and studio operation
You can build your brand by offering lessons at health and beauty salons and cooking studios.
Recipe and product development
This can lead to a wide range of jobs, such as recipe supervision for food manufacturers and restaurants, and product development.
Success overseas
Raw, Fermentation, and Umami are keywords gaining attention worldwide. International activities are also possible.
Fermentation
Fermentation Founder
TOTAL ¥394,500 (excluding tax)
breakdown
Basic Course
Textbook costs
Intermediate Course
Textbook costs
Advanced Course
Textbook costs
Fermentation Founder (Master)
Total (including textbook fee), excluding tax.
¥39,500 (excluding tax)
¥5,000
¥120,000 (excluding tax)
¥5,000
¥120,000 (excluding tax)
¥5,000
¥100,000 (excluding tax)
¥394,500 (excluding tax)
&LAB Tokyo has produced many graduates who are active professionals in fields such as home-based classes, product development, café opening, and menu development.
raw food
Raw pastry chef
TOTAL ¥ 252,000 (excluding tax)
breakdown
Basic Course
Textbook costs
Advanced Course Textbook Fee
Certified Raw Pastry Chef
Total (including textbook fee), excluding tax.
¥55,000 (excluding tax)
¥5,000
¥87,000 (excluding tax)
¥5,000
¥100,000 (excluding tax)
¥252,000
* The Raw Patissier® Training Course can only be taken after completing the Advanced course.
Junior Raw Chocolatier
TOTAL ¥185,000 (excluding tax)
breakdown
Beginner course
Intermediate Course
Advanced Course
Textbook fee is separate.
Junior Raw Chocolatier Certification
Total (including textbook fee), excluding tax.
¥16,500 (excluding tax)
¥30,000 (excluding tax)
¥33,500 (excluding tax)
¥5,000
¥100,000 (excluding tax)
¥185,000
*The Junior Raw Chocolatier Training Course can only be taken after completing the Advanced Course.
Raw Chocolatier®
TOTAL ¥ 437,000 (excluding tax)
👑
breakdown
Certified Raw Pastry Chef
Junior Raw Chocolatier Certification
Total (including textbook fee), excluding tax.
¥252,000 (excluding tax)
¥185,000 (excluding tax)
¥437,000
(Excluding tax)
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*Payment is by credit card only.
(Installment payments are not available.)