Other Divisions and Centers
Lifelong Study Center
Our Lifelong Study Center offers two educational programs authorized by the Ministry of Education, Culture, Sports, Science and Technology. These programs are all open to general public. These programs are designed to help anyone earnestly wishing to acquire the ways and means to better the quality of their everyday diet.
1. Correspondence Courses on Preparing Food for a Well-Balanced Diet
Correspondence courses are available in two levels. These courses are ideal for those people who are interested in food and nutrition but are unable to take classes on campus. Students will receive text books that are written by staff of Kagawa Nutrition University and with extra guidance and supplemental materials to compensate for the lack of practical work. The basic course runs for a 6-month period, providing students with fundamental education regarding a healthy dietary life, based on preventive medicine. There are 3 courses available at an advanced level, each lasting for six months to a year. These courses provide more specialised contents focusing on special diet or cuisine and nutritional science information for food specialists including dieticians, home economics teachers, and food consultants. The total enrolment in these courses exceed 3,000 each year.
2. Cooking Skills Proficiency Tests
This test aims to develop cooking skills as well as knowledge on food and nutrition. There are Grade 4 to Grade 1 with Grade 1 being the most advanced level. It is a qualification recognized authorized by the government and recognized nationally. The Center also runs lecture series that help prospective applicants to prepare for the tests.
At the Center, lecture series are frequently run and are open to the public. Monthly lectures are aimed to improve general awareness of nutrition-related topics. There is also a summer 2-day series for food specialists. Contents of these lectures focus on latest developments in food and nutrition to assist the participants keeping up-to-date. This course is highly regarded by the food industry for its thoroughness and high-quality of information it provides. Open lectures can be also arranged upon request for organizations such as regional government.