Toward the opening of a professional university "from Kyoto" and "first in Japan"

　The professional university system, which will start next year, is a two-wheeled academic line for academic research and a professional line for vocational education, and is to steadily train highly specialized human resources in university education. Under the founding spirit of "increasing the spread of human harmony and contributing to the promotion of human welfare," we have produced human resources who can play an active role in the hospitality field through vocational education, and have contributed to the promotion of industry in the local community. This school has a lot of resonance, so I raised my hand.By fusing practical knowledge and academic knowledge of vocational knowledge through industry-academia-government collaboration, I thought that it would be possible to deepen the efforts so far and develop vocational education in a new era.

　The fusion of the two is based on the premise that academic knowledge is firmly formed, and I think that the structure of the university has a lot to do with it.

　Our school is a hospitality industry that serves people, welcomes people, and makes people happy, specifically in the fields of nutrition, medical care / welfare, cooking, confectionery, bakery, food education, hotels, bridal, and tourism. I have trained professionals, but this time I chose the field related to food.Food is also life itself, and it is inseparable from human activity at any time.Above all, in Japan, which has reached the age of 100 years of life, a super-aging society, attention is focused on a healthy and long-lived society in which everyone lives alive and healthy through health, food and nutrition. It is a theme, and it is one of the few growth industries and hot industries in Japan today.

　What we want from the first generation is to be a person who actively challenges creativity and change, such as contributing to the realization of the vision of the region and the company, with the theme of food-health, food and nutrition if it is divided into smaller parts. ..In addition, it is about developing a clear sense of professional ethics and a sense of mission for the profession, enhancing it throughout life, and fostering a desire to give back to people and the local community.

Start from the Department of Nutrition Management and the Department of Japanese Food Business

　The nutrition management department has a capacity of 60 people, the Japanese food business department has a capacity of 30 people, and the registered dietitian department (capacity of 40 people) of Kyoto Nutrition Academy will be abolished.

　The Department of Nutrition Management aims to be a group of students who want to acquire a registered dietitian qualification and further their careers.After graduation, not only aiming for a traditional career such as a hospital registered dietitian, but also by developing human resources who promote nutrition management and dietary education according to the characteristics of individuals, groups, or regions, we will work with existing universities and vocational schools. I want to make a difference.For example, in the "Community Comprehensive Care System" * XNUMX, when various professionals such as doctors, nurses, welfare and long-term care cooperate to provide various services to each inhabitant, they are involved in the management and leadership. One of them is to be a member who supports a healthy and long-lived society by collaborating with various occupations as the core.

　In the Japanese food business department, not only acquire specialized knowledge, skills and skills, and acquire a cooking qualification, but also pursue academically and deepen understanding of Japanese food, and spread Japanese food and Japanese food culture to various regions and the world. We aim to train professional human resources.Not only was Japanese food registered as an intangible cultural heritage of UNESCO, but with the revision of the Basic Law on Culture and Arts in June last year, it was clearly positioned as a culture and entered an era of inheritance and utilization from preservation.Japanese food is also the mainstay, as the number of foreign tourists from overseas will reach 2020 million a year in XNUMX, and the consumption by them is expected to be XNUMX trillion yen.

　Japanese food also has the power to firmly form local culture, connect people with it as the core, and create regional solidarity. Kyoto, where the Agency for Cultural Affairs will relocate in 2022, is also a land that supports Japanese food through a fusion of culture, academia, and nature, so I would like you to learn about this background as well.

　One of the characteristics of a professional university is that it does not end with the acquisition of qualifications, but manages businesses and operations and develops the ability to continuously bring about improvements and innovations.It means developing human resources who can solve organizational and regional issues while utilizing various management resources, people, goods, money, and information, or support the achievement of corporate management goals.In the Department of Nutrition Management, a registered dietitian with management ability is active in the community-based comprehensive care system, and in the Department of Japanese Food Business, human resources who are familiar with all processes of store management, such as creating a prosperous store in the food service business and operating it by themselves. Aim for.

　There is also the theme of realizing work style reforms.In Japan's food service industry, which is said to have low productivity, how can we improve customer satisfaction while improving efficiency without degrading quality?I would like to collaborate with industry more than ever so that we can build a social system in which excellent human resources can be established in the hospitality industry and food service industry.

Acquire advanced practical skills through industry-academia-government collaboration with practitioner teachers

　Practical training at companies, which can be said to be a major feature of professional universities, especially clinical practical training through industry-academia-government collaboration that requires taking 4 credits (20 hours) or more in a 600-year system, but as a partner, nutrition is already available. From 60 locations such as health centers, health industry facilities, athlete facilities, corporate meals, food-related companies, schools, nurseries, hospitals, etc. in the management department, restaurants, cooking, catering, hotels, inns, welfare facilities, food supermarkets in the Japanese food business department We have received consent from 30 facilities such as the wholesale market.In addition, we plan to assign practitioner teachers with on-site experience to provide intimate guidance according to the needs of each student in collaboration with the training facility.By the way, the average number of students per faculty member in the two departments is considerably smaller than the average in private universities, and we have a system in place to provide detailed guidance.

　It is expected that new high school graduates will be the main students in the nutrition management department, but in the future, we would like to further establish high school connections with high schools with specialized departments such as food and nutrition courses and integrated high schools.In the Japanese food business department, not only new high school graduates but also working adults will be re-learned and a system will be put in place to respond to repeated learning.In the future, we plan to set up a third-year transfer slot and open the door to graduates of the two-year cook training facility.

　We will also actively accept international students.Since Japanese food is booming overseas, we would like to contribute to the development of overseas Japanese cooking engineers by utilizing the national "Japanese cooking skill certification system overseas" * XNUMX.In addition, utilizing the framework of a university, we will collaborate with overseas food-related higher education institutions, which have been difficult until now, through credit transfer, etc., and pursue and explore health, food, and nutrition under a global network. I would like to develop professional human resources.
I believe that the role of training human resources to support Japan's growth industry field, which is also the purpose of establishing a professional university, is very important.We will produce results that meet those expectations, and in the future we would like to further develop and evolve with a view to establishing a professional graduate school and expanding the number of faculties and departments.

　Looking back, Kyoto Culinary Institute and Kyoto Nutrition Academy (currently Kyoto Nutrition Academy) were approved as the first vocational school in Kyoto at the same time as the vocational school system was established.For a while after the opening of the Kyoto Culinary Institute, many restaurants, including hotels, were reluctant to hire cooks who graduated from the vocational school.However, nowadays, there are many vocational school graduates not only at the cooking site but also at the chef and the manager of the hotel.In addition, the Kyoto Nutrition Academy of Nutrition and Dietetics is the first vocational school in Japan to be approved as a four-year registered dietitian training course, and has a high pass rate for national examinations.

　Now, with the aim of opening Kyoto's first professional university, I am excited about the expectations, and I think that the results of education here, the evaluation of graduates from society, and the industry will predict the future of the professional university system. I feel that I will be tightened again.

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