The amount of practical training is top class in Japan More than 1700 hours of practical training in two years! ! (1 hours or more even for a year)
A style that not only learns techniques and theories in the head, but also learns while linking everything with the body. YAMANOTE Style allows you to grow as a professional while feeling the joy and excitement of making sweets and dishes. The rich aroma of fermented bread dough, the sound of butter melting in a frying pan, and the firmness of the cream are just a few of the things that you can enjoy here.
Yearly internship hours Over 7 hours!
Practice time
Approximately 2 hours in 1700 years (3.5 times the standard)
About 1 hours in one year (twice the standard)
carry out.*Regulations = Practical training hours (480 hours) to acquire qualifications for taking the National Confectionery Hygienist Examination
Skills as a pastry chef and chef that can only be obtained by “making” yourself.
In order to grow as a professional, it is important to have as much contact as possible with your favorite pastry making and cooking, and to feel and enjoy it. YAMANOTE has top-class practice hours for "making".
Because we have more practical training than the regulations, the amount of experience you can experience while attending school is overwhelming other schools.
In addition, instructors provide guidance while checking the growth of each student.
We provide high-quality content that allows you to learn a lot, such as basic basic technology and store management.
If the amount of practice is different, the timetable will be It changes so much!
More than 700 hours of practical training per year! For YAMANOTE
15 weeks
Month
Tue
Wed
Thu
Fri
1st period
8:50-10:20
Cooking training
cooking theory
Cooking training
food communication in the world
Comprehensive cooking practice
2st period
10:30-12:00
food safety theory
3st period
13:00-14:30
語
cooking theory
food nutrition
Cooking training
food safety theory
4st period
14:40-16:10
healthy life research
After School Activities
16:10-17:30
Voluntary practice
Voluntary practice
Designated training facility regulations (practice amount 390 hours) In case of annual training amount
15 weeks
Month
Tue
Wed
Thu
Fri
1st period
9:10-10:40
food safety and hygiene
Comprehensive cooking practice
diet and health
Food and nutrition
long home room
2st period
10:50-12:20
Cooking Theory and Introduction to Food Culture
Food and nutrition
diet and health
Voluntary practice
3st period
13:10-14:40
food safety and hygiene
Cooking Theory and Introduction to Food Culture
food nutrition
Cooking training
4st period
14:50-16:20
Cooking Theory and Introduction to Food Culture
food safety and hygiene
Practice is national level can!from various perspectives skill up!
From beginner to professional with 4 types of practice and tests
First, change “know” to “can”, and practice repeatedly until you reach “habit”.It is an environment where you can feel rewarded as a pastry chef and cook and grow enthusiastically by offering the products you have actually thought up to customers in front of you at the store on campus.
Basic practice
Repeated practice of basic work and recipes
One-self training
Challenge all processes by yourself
personal check test
One-on-one with the teacher to check the level of learning
Select practice
[Confectionery class] Patissier Major/Boulanger Major/Chocolatier Major
[Cooking class] Japanese cuisine major/French Italian cuisine major/Café major/Chinese cuisine major
Professional practice
Invite customers and operate cafes, shops and restaurants
understand the “why?” So, sweets and cooking become more interesting!
In YAMANOTE style, we have a theory that solves "why?"
You will also acquire knowledge of food science to deepen your knowledge of ingredients and hygiene to provide safe and secure food.
Food science
choux pastry Inflating mechanism
Choux is said to be one of the most difficult sweets, but if you understand "starch" that you learn in "Food Science", you will surely succeed.
Food hygiene
fungus that develops from eggs
Food poisoning is something that must be avoided. Learn how to prevent food poisoning by understanding the temperature at which bacteria die in "Food Hygiene".
cooking theory
Oil temperature control
Crispy shrimp tempura.The technique of deep-frying is actually to boil and evaporate the moisture on the surface of the ingredients instantly. "Cooking theory" is to understand "why?"
confectionery theory
melt-in-your-mouth chocolate Tempering is the secret
We will understand the process of tempering, which melts chocolate at a certain temperature, cools it down, and heats it up again, from a scientific point of view with "confectionery theory".
recipe book
Because we make it ourselves,
Improve your understanding!
A lifelong treasure that will be useful even after you get a job!
I will write down the menus that I will be taught in my daily training in this "recipe book" by myself.Not only can you use it for review, but you can also feel that your repertoire is steadily increasing, which will help you gain confidence.I think I can use it even after I get a job, so I want to cherish it for the rest of my life!
Column
Cook and confectionery hygienist Do you need national certification?
Whether or not you can get a license at a cooking and sweets school is an important point.
In order to acquire a national qualification*, classroom lectures on theory, hygiene, nutrition, etc. are required.
I think that there are a lot of people who would like to receive a lot of practical training rather than lectures.
Is there a small amount of practical training at schools where national qualifications can be obtained? YAMANOTE is not like that.
We also efficiently study classroom lectures for license acquisition, and the amount of practical training is also top level in the country.
When you become a leader in a professional field, when you become a teacher, when you work abroad, etc., the national qualification will definitely be useful in the future.
It is very difficult to acquire it by self-study, so let's choose a school where you can aim for acquisition while you are in school. (*Confectionery hygienist/cook)
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.
Food science
Food hygiene
cooking theory
confectionery theory
