More than 2 hours of practical training in two years!

Practice making every day

By "making" a lot, you will acquire skills, become more interesting, and love sweets and cooking.There is a systematic way to learn that even beginners can surely grow, not just "making".

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Confectionery Comprehensive Course Limited

team chef patissier

Chef Kanai, who worked as a pastry chef at a three-star restaurant in France and now runs his own restaurant "INFINI", which has three restaurants in Tokyo. At team chef patissier, Chef Kanai is a student at the school, such as valuing the texture and aroma of cakes in terms of "texture," and visiting farmers to select fruits to be used at the store in "relationship with producers." you can learn inside.

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All participants participated in the overseas training expenses mostly subsidized

Overseas training for all employees

In order to know the world standards, all the second year students go to Europe (France) for training.Many schools offer overseas training only for those who want it, and it costs a lot of money.The school bears most of theEveryone goes abroad for training

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Experience store management from the first year

An environment where you can grow professionally

You will have the opportunity to cook and make cakes in the same environment as a professional.The real pleasure is meeting customers' words of "thank you" and delicious "smiles".It is an environment where you can grow while quickly knowing the rewards of being a professional.

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You can take classes by famous chefs you admire on campus

Industry direct class where you can find your dreams

There are plenty of classes taught by active star chefs and patissiers who are active in Tokyo and around the world.You can learn directly from star chefs and patissiers the recipes actually provided at Michelin-starred restaurants, first-class hotels, and popular patisserie.

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Learn cooking and sweets maniacly and deeply!

Research department learning from maniacs

Through club activities, students can give form to their voices saying, “I want to try it!” and “I want to learn more!”Students actively work with peers who are interested in the same genre, beyond the boundaries of grade, class, and department, using free time after school and on holidays.

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Product development that learns creatively

Creating 0→1 in the world of food

In an environment where you can challenge product development from your first year, you will acquire the skills to create your own original sweets, rather than just copying recipes perfectly.It will be commercialized at a patisserie on campus and a popular commercial facility in Shibuya.It's a school where you can create, sell, and be impressed.

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