Cooking/Confectionery Class - Yamate Cooking and Confectionery College

pastry chef master

Cooking and confectioneryClasses

Curriculum

2-year system

W license course

Obtained national qualifications in cooking and confectionery in two years.

Point1Obtain two national qualifications as a cook/confectionery hygienist
Point21 year of cooking + 1 year of baking will expand your future possibilities
Point3In the second year, all students will participate in overseas training!

[Available qualifications]

[National qualification] Cooking license [National qualification] Confectionery hygienist examination qualification
[National qualification] Professional chef license/Cooking technician*
[National Qualification] Eligibility to take the 2nd grade confectionery manufacturing technician exam [National Qualification] Eligibility to take the 2nd grade bread manufacturing technician exam

Dietary education instructor / Dietary education instructor / Vegetable sommelier / Athlete food meister / Specialist

*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.

CurriculumRESUME

Curriculum 1st year

1nd year ｜ Confectionery hygiene department Build the foundation for becoming a chef through daily training

Basic practice

1 person 1 product training

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.

Small group review training

In small groups, we carefully re-learn the basic techniques we learned in the previous semester that we would like to review again.

Major training

Choose one from each of the three genres to hone your expertise.
Classes will be held with the hotel's chef.

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.

1st year timetable example

Curriculum 2st year

2st year ｜ Culinary Arts Department Build the foundation for becoming a chef through daily training

Basic practice

1 person 1 product training

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

First-year students will repeatedly practice basic skills for field work, focusing on cutting vegetables.

Check test

We make sure that each child can make basic egg dishes such as cutting vegetables, making omelets, and making soup stock rolls.

Small group review training

In small groups, we carefully re-learn the basic techniques covered in the previous semester that we would like to review again.

Major training

Choose one from each of the three genres to hone your 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 gain immediate skills.