
Bridal Master
bridalMasterClasses
Confectionery Hygienist Course + Cooking Course
W license
2-year system
Color the important scenes of your life,
Discerning course dishes and
the wedding cake
For chefs and patissiers who can provide.
industry's most trusted"Cook License"-"Confectionery hygienist license"How to learn to aim for W acquisition.
The Bridal Masterclass covers all bridal essentials, from full-course meals to desserts.
Teaching is a full-time teacher with a lot of experience in the bridal industry.Furthermore, it is also attractive that you can take classes in partnership with famous bridal industry.

How to learn a bridal master class HOW TO LEARN
Bridal Specialized &
You can also aim to acquire national qualification W with peace of mind!
In the first year, you will learn the basics of all genres of confectionery, focusing on "Western confectionery", "Japanese confectionery", and "bread making", as well as sweets specializing in bridal.
In the second year, while learning all genres of "Japanese," "Western," and "Chinese cuisine," learn the skills to handle various types of weddings.
In addition, you can learn confectionery specialized for bridal, such as gorgeous handicraft sweets and wedding cakes.
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Basics of confectionery and cooking
From cakes, Japanese sweets, bread to sweets from all over the world, you will learn the basics of results and basic cooking techniques for all genres.
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Bridal-specific techniques and knowledge
Along with the knowledge necessary to acquire licenses and qualifications, you will learn advanced techniques specialized in bridal such as wedding cakes and sugar work.
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on-site capabilities
In order to acquire professional skills such as mass cooking and speed, you will experience various on-site training such as shops and banquets.
Graduation
Acquisition qualification
- National qualification
- Cook license
- National qualification
- Confectionery hygienist examination eligibility
- Practical assistant at cook training facility
can aim
Qualifications/Licenses
- Food education instructor
- Shokuiku Instructor
- Vegetable sommelier
- Athlete Food Meister
- French test
- service engineer
Curriculum RESUME
- 1nd Year
- Confectionery Hygienist Course
- FEATURES
- 01
The annual training amount is 776 hours!
We also learn "theory" and "knowledge of materials"
The amount of training you learn in a year is about twice the training time (1 hours) required to acquire a national qualification!
With the amount of training that is worthy of the top level nationwide, you will acquire the basic skills and knowledge that will allow you to play an active role as a professional even in a short period of one year.
- FEATURES
- 02
Thoroughly learn basic techniques,
In addition, expertise and professional ability
systematic curriculum
Learn a wide range of Western confectionery, Japanese confectionery, and bread making, and acquire basic knowledge and skills.This is also important for mastering one genre.
In addition, YAMANOTE, which has a large amount of practical training, has added "select training" from the second semester.You will grow as a professional by conducting store operations on a regular basis.
- FEATURES
- 03
Acquire skills as a “professional” rather than as a “student” through professional training
Immediately after entering school, we will challenge store management and product development.
The reason for this is to acquire the attitude to face "making sweets as a hobby" as "professional work" as soon as possible.
While in school, I always learn about sweets while imagining the professional world.
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- January~
- Cafe practice
You decide the price!
Learn "customer voice" with a novel system!A “cafe” for real customers held at a cafe attached to the school.Students devised an Hachette dessert (dessert served on a plate).
The price is determined by the customer's satisfaction, and the importance of providing "the product that the customer wants" is learned. -
- January~
- Shop training
Experience the patisserie itself.
Hundreds of dozens of types!Run a real shop.In the usual practice, the production method is two types or one per person in a group, but when you get a job, the number and types of manufacturing is overwhelming.
That's why YAMANOTE opened a shop while in school and got used to mass production, filling the gap after getting a job.
Confectionery training [776 hours]
- Basic practice
- Pastry practice
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Acquire the technique of making basic dough (biscuits, Genoise, etc.), which is the foundation of confectionery.
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Learn choux pastry and learn the application of shibori.In addition, he mastered the art of baked sweets and tarts, where baking is important.
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Learn confectionery using gelatin and agar, and learn how to handle coagulants.He deepens his technique and knowledge of macaroons and chocolate.
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Acquire the power to consider designs related to sales such as decorations, marzipan, crafted sweets, etc.
- Basic practice
- Baking practice
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Acquired the basic technology of bread making such as disassembling and shaping dough such as table rolls.
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Learn the technique of wrapping ingredients in bread. Learn bread making variations such as melon bread that uses two types of dough.
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Learn breads that require characteristic shaping, such as epi with rice ears as a motif, and baguettes that require coupes.
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You will learn a wide variety of variations, such as prepared breads with ingredients, croissants with many processes, and bread crafts.
- Basic practice
- Wagashi practice
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Learn about adzuki beans, which are indispensable for Japanese sweets, and master the basic technique of filling.
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Understand how to handle kudzu and starch.Furthermore, we learn Japanese confectionery using special bean jam.
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You will learn how to make variations such as chestnut buns, and master the technique of cooking the bean paste that is the lifeblood of Japanese sweets.
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Acquired the technique of delicate craft confectionery among Japanese confectionery.We perform nerikiri and scissors chrysanthemum by practical training and learn technique.
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Check test
A full-time instructor checks all 12 items of basic basic techniques of all genres one-on-one.Coach until you pass.
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Select practice
From the second term, "select training" is a plus.Choose the genre you want to learn from Western confectionery, chocolate, and bread making, and focus on learning.
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Professional practice
From the first year, you can learn the same things as mass production assuming patisseries and cafes and professionals who can listen to customers' voices.
Theory/education [410 hours]
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sanitary regulations(30hours)
You will learn the laws and knowledge that allow you to take hygiene into consideration when you are involved in confectionery manufacturing and sales.
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Public health(60hours)
We will consider the relationship between health and hygiene, disease prevention, and health promotion under various conditions such as environmental hygiene, disease prevention, and pollution.
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Nutrition(60hours)
In addition to learning about dietary habits to maintain good health from the perspective of nutritional value, you will also learn about the human body and how to prevent lifestyle-related diseases.
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Food science(60hours)
In addition to learning about food ingredient characteristics and processing and storage knowledge, you will acquire a wide range of knowledge such as how to effectively utilize ingredients and food production and consumption.
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Food hygiene(120hours)
Learn how to prevent health problems through eating and drinking, such as infectious diseases, food poisoning, and parasites.
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社会(30hours)
You will learn about the history of sweets and bread, as well as about management such as store development, planning, and sales promotion.
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confectionery theory(50hours)
We aim to become a talented patissier and boulanger by mastering basic knowledge such as the types of sweets and bread, how to use confectionery equipment, and equipment.
Research department
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Amezaiku Research Department
Aiming for a Japan cake show that masters amezaiku.Since it is implemented in a small number of people, you can receive volet guidance.
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Children's Shokuiku Research Department
Invented anti-allergy sweets that interact with children through parent-child cooking.We have devised sweets for allergy countermeasures and are actually conducting activities such as holding cooking classes for children from kindergarten to elementary school.
- 2nd Year
- cooking department
- FEATURES
- 01
Practice to make every day!
The annual training amount is 756 hours!
Thoroughly master the basics even in a limited period of time
The amount of training you learn in a year is about twice the training time (1 hours) required to acquire a national qualification!
With the amount of training that is worthy of the top level nationwide, you will acquire the basic basics that will allow you to play an active role as a professional even in a short period of one year.
- FEATURES
- 02
Thoroughly learn basic techniques,
In addition, expertise and professional ability
systematic curriculum
Learn a wide range of Japanese, Western, and Chinese cuisines, and acquire basic knowledge and skills.This is also important for mastering one genre.
In addition, YAMANOTE, which has a large amount of practical training, has added "select training" from the second semester.
You can focus on and specialize in the genre you want to aim for.
- FEATURES
- 03
in professional practice,
not "as a student"
Acquire skills as a “professional”
Immediately after entering the school, lunch is prepared for all students. (Banquet practice)
Furthermore, from the second semester of the first year, students will challenge restaurant management and restaurant menu development for general customers.The reason for this is to acquire the attitude to face "hobby cooking" as "professional work" as soon as possible.While in school, I always learn to cook while imagining the professional world.
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- January~
- Restaurant training
at the attached restaurant
Develop training related to all on-site processes.YAMANOTE's "Restaurant Practice" is held at a real restaurant attached to the school.By being involved in the entire process of restaurant management, from preparation and presentation to customer service, you will be able to apply the knowledge and skills you learned in class to acquire the skills you need on the job.
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- January~
- Banquet practice
A must for hotels and restaurants!
You can learn mass cooking that is always useful in the field.At parties held at hotels and restaurants, food is delivered at the best timing.Creating this is a job called mass cooking "banquet".You will develop the skills to cook a large amount of ingredients and the important communication skills.
Cooking training [836 hours]
- Basic practice
- Japanese cooking practice
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Acquire basic knife skills such as knife sharpening, katsura peeling, and slicing.
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Learn how to handle important fires, such as dashi rolls and simmered dishes.
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Learn applied techniques such as cooking techniques using fish, handling oil in fried foods, and how to make batter.
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Using high-quality fish and special fish, learn applied techniques such as handling and cooking methods.
- Basic practice
- Western cooking practice
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Acquire basic knife skills such as knife sharpening, ashe (chopping), and allumette (shredding).
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Learn how to use fire in western cooking such as sautéing (frying), poiret (steaming), and bouillon (simmering).
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Using ingredients unique to Western cuisine (veal, lamb, duck, etc.), you will learn applied techniques such as knowledge of ingredients and how to handle them.
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Learn various styles of Western cuisine such as hotels and restaurants, and improve your application skills.
- Basic practice
- Chinese cooking practice
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Acquire basic knife skills such as sharpening knives, string (su: shredded), and piece (pien: thinly sliced).
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Learn about the preparation of ingredients and the characteristics of oils.Learn how to use fire in Chinese cooking such as frying, steaming, stir-frying, and stewing.
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Learn Chinese cuisine menus that use seafood, pork, etc., and improve the perfection of all processes until finishing.
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Using the techniques of Chinese cuisine, we finish course meals from appetizers to desserts.
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Check test
A full-time instructor checks all 12 items of basic basic techniques of all genres one-on-one.Coach until you pass.
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Select practice
From the second term, "select training" is a plus.Choose the genre you want to learn from Japanese/French/Italian/Cafe and focus on learning.
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Professional practice
We carry out a real restaurant training to learn about mass cooking and all on-site processes assuming a hotel.
Theory/education [570 hours]
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food nutrition(150hours)
You will learn the ingredients and characteristics of food, points for selecting ingredients, and knowledge of cooking methods that make the most of the ingredients.In addition to learning about dietary habits for maintaining health from the viewpoint of nutritional value, students also learn about the human body and how to prevent lifestyle-related diseases.
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healthy life research(90hours)
As a cooking professional, you will learn about diseases, health promotion, dietary education, and environmental issues as knowledge to protect and improve people's health.
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food safety theory(150hours)
In order to provide safe and secure meals, you will learn preventive measures against food poisoning, infectious diseases, parasites, and other health hazards through eating and drinking.
You will learn important laws and knowledge that allow you to consider hygiene when you are involved in cooking or selling. (■including 30 hours of practical training) -
cooking theory(120hours)
By theoretically learning the mechanisms of cooking techniques, students will establish an understanding of cooking.
In addition, you will acquire a wide range of knowledge such as how to use cooking utensils for Japanese, Western and Chinese cuisine, table manners, and cooking methods. -
food communication in the world(30hours)
Learn about ingredients, cooking utensils, and dining manners from all over the world, including Japan.
Students gain a general understanding of the food culture related to the history, religion, and ethnicity of each region, and acquire basic knowledge as a chef. -
語(30hours)
In addition to cooking terms, you will also learn conversations for daily communication.Learn English from native speakers.
Research department
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Amezaiku Research Department
Aiming for a Japan cake show that masters amezaiku.Since it is implemented in a small number of people, you can receive volet guidance.
-
Children's Shokuiku Research Department
Invented anti-allergy sweets that interact with children through parent-child cooking.We have devised sweets for allergy countermeasures and are actually conducting activities such as holding cooking classes for children from kindergarten to elementary school.
For you who want to become a chef
There are three courses available: a three-year cooking course, a two-year course, a one-year course, and a one-year confectionery course.