Japanese Cuisine Craftsman exam-day guide
Japanese Cuisine Craftsman · Prepare for the day ahead.
Your checklist
Photo identification (original, valid)
Bring the original government-issued photo ID in the same name as your registration. Confirm with the provider which forms are accepted and whether a second ID is required; do not rely on a photocopy or a digital image on your phone.
Admission ticket or appointment confirmation
Print or download the confirmation showing your test date, time, and location. Some providers require a printed copy, so check the instructions in your confirmation email and confirm with the provider if anything is unclear.
Knife roll with the knives you normally use
Bring your own knives, honing steel, and a whetstone if the practical allows it. Sharpen and hone them the day before. Confirm with the provider whether any blade length or type is restricted and whether knives must be checked in on arrival.
Clean uniform: jacket, apron, trousers, non-slip shoes
Wear or pack a clean, pressed chef jacket, apron, comfortable trousers, and closed non-slip shoes. Avoid loose sleeves and jewellery. Confirm with the provider whether a hat or head covering is required and whether an apron is supplied.
Sanitation kit: side towels, hand towels, sanitiser
Pack several clean side towels, a hand towel, and any sanitiser the venue does not supply. Label your towels. Confirm with the provider what cleaning supplies are provided at the station so you do not bring prohibited items.
Tasting spoons and small containers
Bring your own tasting spoons and a few small bowls for mise en place and tasting. Confirm with the provider whether disposables are supplied and whether personal containers are allowed at the station.
Timer or stopwatch (non-smart)
A simple kitchen timer helps you pace the practical. Confirm with the provider whether timing devices are permitted at the station and whether phones must be stored away.
Review the exam format and scoring criteria
Re-read the official candidate handbook for the number of dishes, time limits, and the weighting of hygiene, technique, timing, and presentation. Confirm with the provider which edition of the handbook applies to your test date.
Rehearse the prescribed dishes under time
Practise the dishes named in the syllabus to the stated time limit, including cleaning as you go. Focus on knife cuts, seasoning, and plating. Confirm with the provider the exact dish list and any allowed substitutions.
Plan your travel and arrival time
Check the venue address and transport, and aim to arrive well before the reporting time. Confirm with the provider the reporting time, late-arrival policy, and whether the venue has changing facilities.
Prepare for food-safety questions
Review safe holding temperatures, cross-contamination controls, and allergen handling, because assessors often ask oral questions during the practical. Confirm with the provider whether a separate written or oral component is included.
Confirm prohibited items and storage
Ask the provider in advance whether phones, smart watches, notes, or extra ingredients are prohibited at the station and where bags are stored. Do not assume the rules from another exam.
Plan the day
Confirm your registration, test time, and venue address in writing, and re-read the candidate handbook for the dish list, time limits, and scoring criteria. Gather your uniform, knives, and sanitation kit, and check that everything is clean and complete. Do one full timed rehearsal of the practical, including setup and cleanup, and note where you lost time.
Do a second timed rehearsal focused on your weakest technique, such as knife cuts, stock, or seasoning. Review food-safety principles and allergen handling. Restock any missing items and pack your knife roll. Avoid trying entirely new dishes or equipment this close to the test.
Sharpen and hone your knives, lay out and pack your uniform and kit, and print or download your admission confirmation and ID. Confirm transport and set two alarms. Eat a normal meal, avoid alcohol, and sleep early; fatigue costs more than an extra hour of practice.
Eat a proper meal and hydrate, but avoid heavy or unfamiliar food. Arrive at the venue well before the reporting time, allowing for delays. Dress in clean uniform, store your bag as instructed, and check in with your ID and confirmation. Set up your station calmly and confirm any last instructions from the assessor.
Listen carefully to the assessor's instructions and note the start and finish times. Work cleanly: wash hands, sanitise surfaces, and keep raw and ready-to-eat items separate. Taste and adjust seasoning before plating, and leave time to clean your station. Present dishes as instructed, then stop work immediately when time is called.
Clean and pack your knives and kit, and collect your belongings. Note any feedback the assessor gives you while it is fresh. Keep your confirmation documents until results are issued, and contact the provider if you have questions about scoring or results timing.
Rules to check
Bring original, valid photo identification in the name used at registration; entry may be refused without it. Confirm with the provider which ID forms are accepted.
Arrive by the reporting time stated in your confirmation. Late arrival may result in refusal of entry or reduced time; confirm with the provider how lateness is handled.
Follow all hygiene and food-safety requirements during the practical, including hand washing, surface sanitation, and separation of raw and ready-to-eat foods. Assessors score these behaviours throughout the test.
Use only the equipment, ingredients, and notes permitted by the provider. Phones, smart watches, and unauthorised notes are typically prohibited at the station; confirm the exact list with the provider.
Treat assessors, staff, and other candidates with respect, and follow instructions immediately. Disruptive or unsafe behaviour can lead to removal from the test.
Breaks are generally not permitted during the timed practical; if you need to leave the station, ask the assessor first. Confirm with the provider whether any scheduled breaks apply to your test.
Scoring is based on the published criteria, typically covering hygiene, technique, timing, seasoning, and presentation. Ask the provider for the current weighting rather than relying on second-hand accounts.
If you have a medical condition, allergy, or access need, contact the provider well before the test to discuss reasonable adjustments. Do not assume adjustments will be granted on the day.