Yamate Cooking and Confectionery College

Cooking and confectionery class

confectionary

Confectionery hygienistClasses

Curriculum

1-year system

Learn the basics and applications in a short period of time and obtain qualifications for confectionery hygienist exam

  • Point1Learn the basics and applied techniques of confectionery in a short period of time.

  • Point2Ability to run a shop in the fall of the first year

  • Point3Obtained confectionery hygienist exam qualification

[Available qualifications]

[National qualification] Qualification for confectionery hygienist examination [National qualification] Qualification for confectionery manufacturing technician level 2 examination [National qualification] Qualification for examination for bread manufacturing technician level 2

Dietary education instructor/vegetable sommelier/athlete food meister

CurriculumRESUME

Confectionery Hygienist Course

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.

Major training

Choose one from three genres to hone your expertise.
Classes will be held inviting head chefs from hotels and restaurants.

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

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

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.