Obtain national qualifications for cooking and confectionery
In the 3rd year, you can take as many XNUMX pastry chef classes as you like.
Point1Obtain two national qualifications as a cook/confectionery hygienist
Point2Learn in the luxurious time of 2 years of confectionery and XNUMX year of cooking = XNUMX years in total
Point3You will also acquire a wide range of skills such as drink management, SNS, allergy countermeasures, and nutrition.
Ponit4In the second year, all students will participate in overseas training!
Ponit5You can also obtain the title of specialist (a title equivalent to a junior college graduate). Salary and other benefits at your workplace will also change.
*6 years of work experience after graduation required. If you pass the technical examination while enrolled in school, you will be exempt from the written exam.
A training course in which you complete all steps by yourself, from measuring to decorating. You can see the progress of your technology.
routine Training
We will practice basic skills such as squeezing cream, peeling oranges, and chocolate pens.
Check test
Each worker checks to see if they can make basic products such as sponge dough and cream puffs.
Major training
In the first and second years, students choose one of three genres each to hone their expertise. Classes will be held by inviting hotel and patisserie chefs.
Patissier Major
Make complex cakes that combine multiple ingredients such as mousse, puff pastry, and chocolate.
Boulanger Major
We make bread that is loved all over the world, including Germany, France, America, Denmark, and Japan.
Chocolatier Major
Learn about cacao beans and basic tempering to make various chocolate sweets.
Professional practice
100 item for hobbyists, XNUMX items for professionals.
Learn the skills to produce and cook in the same environment as professionals, and eliminate the gap between you and the workplace.
shop training
Operates a real patisserie on campus. Approximately 30 types of products are manufactured in units of 100. Learn time management and teamwork through mass manufacturing.
Internship
Work experience at your dream hotel or patisserie/restaurant. Through this 10-day experience, you will have a clearer picture of your future self.
A training course in which you complete all steps by yourself, from measuring to cooking to serving. You can see the progress of your technology.
routine Training
Students will repeatedly practice basic skills for first-year field work, focusing on cutting vegetables.
Check test
We check that each child can make basic egg dishes such as cutting vegetables, making omelets, and making dashi rolls.
Major training
In the first and second years, students choose one of three genres each to hone their expertise. Classes will be held by inviting hotel and patisserie chefs.
Japanese cuisine major
Using seasonal ingredients that are unique to Japanese cuisine, you will learn a wide range of cuisine including kaiseki, kappo, and creative cuisine.
Western cuisine major
Learn and put into practice knowledge of Western ingredients, how to make dashi, and the structure of course meals.
cafe major
Learn about a wide range of drink menus and cafe-style arrangements for dishes and sweets.
Professional practice
100 item for hobbyists, XNUMX items for professionals.
Learn the skills to produce and cook in the same environment as professionals, and eliminate the gap between you and the workplace.
banquet training
The most popular class among students. We take turns cooking lunch for all students. Learn how to cook in bulk, which is essential for hotels and restaurants.
restaurant training
Practical training for the entire restaurant process. You will be able to handle everything from menu planning, preparation the day before, cooking and service on the day of the event, and will gain immediate skills.
Brighten up your wedding
Learn to make wedding cakes.
Learn the techniques to make a one-of-a-kind custom-made wedding cake that will be the centerpiece of your wedding.
In addition, you can also learn techniques such as marzipan, candy work, and sugar work required in the bridal industry.
We can respond to any order Refine your fine craftsmanship and drawing skills
Matched the dress and the atmosphere of the venue. for serving cake Learn color and design skills
A surprise at the end of a course meal Technology and creativity that we can provide
The deep world of chocolate
Acquire knowledge and skills.
We aim to become professionals in chocolate, which is rapidly growing in Japan. Learn a wide range of things from knowledge of cacao beans to advanced crafting techniques. Learn the techniques to make chocolate that captivates people with its highly artistic design skills.
From tempering (temperature control),
Making fillings (stuffing),
Until coating work, Master all processes
of cacaoLearn the taste and aroma of each region of origin Producing special chocolate
Opera Sachertorte Foret Noir
Fondant chocolate etc. Master the world's chocolate sweets
Make sweets that are pleasing to the eye
Learn delicate techniques and sense.
You will learn techniques for making sweets that you can enjoy watching, such as candy making, marzipan making, and sugar making. I aim to become a pastry chef like a magician who can freely manipulate the world of sweets.
Amezaiku Shukur Tire (pulled candy), Sucre soufflé (blown candy), Learned sukur kulea (drifting candy) Create a piece of work for each person
sugar craft From basic roses (flowers, buds, leaves) Wedding cakes made of sugar, etc. express various things
Marzipan work Make parts for flowers, animals, dolls, etc. Decorate the base while keeping an eye on the overall balance. finish a masterpiece Develop your creativity to create your own worldview
Recommended customization
Bridal hotel class/SNS seminar
Learn about bread from around the world and expand your knowledge
A boulanger that can be used effectively.
Freshly baked aroma, chewy, and crispy. The texture changes depending on how the ingredients are baked, and the unique colors and shapes. We aim to become professionals in bread, which is essential to people's lives, whether it's a staple food or a snack.
bread making Thoroughly understand the basics
The most advanced bucket Learn the techniques to make it perfect
For the development of original bread Learn a wide range of materials and techniques
Product development practiceCorporate collaboration product development
We designed a cake that will be commercialized at Shibuya's popular commercial facilities "Shibuya Scramble Square" and "Shibuya Miyashita Park."
Product development practiceRecipe provided product development
Create the only original sweets in the world. While being particular about the materials used and the design of the finish, it is also important to maintain a total balance of taste, texture, appearance, and aroma.
professional realspecialty menu shop Training
Operates a specialty store that sells multiple sweets specializing in one genre. All products are designed by students. [Accomplishments] Macaron specialty store, sweet jar specialty store, cream puff specialty store
Professional practicePopular commercial facility shop Training
YAMANOTE shops will be operated in commercial facilities lined with popular patisseries such as Takashimaya, Odakyu Department Store, and Tokyu Plaza.