Yamate Cooking and Confectionery College

Cooking and confectionery class

pastry chef master

Cooking and confectioneryClasses

Curriculum

2-year system

W license course

2年で調理と製菓の国家資格を⼿に⼊れる。

  • Point1Obtain two national qualifications as a cook/confectionery hygienist

  • Point2調理１年間＋製菓１年間で将来の可能性が広がる

  • Point3In the second year, all students will participate in overseas training!

[Available qualifications]

【国家資格】 調理師免許証　【国家資格】 製菓衛生師受験資格
【国家資格】 専門調理師免許・調理技能士※
【国家資格】 菓子製造技能士2級受験資格　【国家資格】パン製造技能士2級受験資格

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 毎日つくる実習で調理師の土台を築く

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

それぞれ３ジャンルから一つを選択して、より専門性を磨く。
ホテルのシェフを招いた授業が行われます。

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 毎日つくる実習で調理師の土台を築く

Basic practice

1 person 1 product training

計量・調理・盛り付けまで全ての工 程を一人で仕上げる実習。自分の 技術の進度がわかります。

routine training

野菜の切り物を中心に、1年目の 現場仕事の基礎技術の反復練習 を行います。

Check test

野菜の切り物・オムレツ・だし巻き など基本の卵料理が確実に作れる か一人一人確認します。

Small group review training

前期に行った基本技術でもう一度おさらいしたい項目 を少人数で丁寧に学び直します。

Major training

それぞれ３ジャンルから一つを選択して、より専門性を磨く。
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

学生の人気No.1の授業。全学生分のランチを当番制 で調理します。ホテルやレストランで必須の大量調理 が学べる。

restaurant training

レストランの全行程を実践するトレーニング。メニュー 考案・前日の仕込み・当日の調理・サービスまで全て 行い、即戦力を習得。

2st year timetable example

COURSE

For you who want to become a chef

From Japanese cuisine to Western cuisine to Chinese cuisine, we train professionals who can play an active role in the field under small-group training.

Yamate Cooking and Confectionery College

10 minutes by train from Shibuya

Tokyo Yamate Culinary College

From “beyond the point” of “cooking” to “cooking”
To "people who can create and disseminate new food".

View the Tokyo Yamate Culinary College website