Osaka Cooking Confectionery CollegeOsaka Cooking Confectionery College

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Cooking and confectionery classW license system(Cooking Course + Confectionery Hygiene Course 2 years)COOKING & CONFECTIONERY CLASS

I want to learn cooking and confectionery in a well-balanced manner!
Hotels, restaurants, patisseries, etc.
I want to expand my range of activities!

Learn cooking and confectionery for one year each.
Recommended for those who are confused about the path of cooking and sweets that will expand their future possibilities!
The cooking and confectionery class is a class where you can learn basic cooking and confectionery skills.
Learn everything from traditional cooking and confectionery to innovative menus in each genre.
Even if you don't have a firm future in mind, hotels, restaurants, patisseries, etc.
If you want to expand your range of activities beyond the boundaries of cooking and confectionery, this is the class for you.

Confectionery training776Time + Cooking training760Time = 1536Time

[Available qualifications]

[At the time of graduation]
[National qualification] Cooking license[National qualification] Confectionery hygienist examination qualification[National Qualification] Professional Cooking License/Cooking Technician
[National Qualification] Confectionery Manufacturing Technician Level 2 Examination Qualification[National Qualification] Bread Manufacturing Technician Level 2 Examination Qualification

[Aim for]
Fugu Processing Registrant/Food Education Instructor/Food Education Instructor/Vegetable Sommelier/Athlete Food Meister/Expert

*Requires 6 years of work experience after graduation. If you pass the technical examination while enrolled in school, you will be exempted from the written examination.

Curriculum 1st year

1st year | Confectionery Hygiene Department | Build the foundation of a pastry chef through daily practical 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

In the first and second years, students choose one of three genres each to hone their expertise.
Classes will be held by inviting hotel and patisserie chefs.

  • 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.

  • cafe major

    Learn about a wide range of drink menus and cafe-style arrangements for dishes and sweets.

Professional practice

1 item for hobbyists, 100 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
\ Daily training /
  MON YOUR WED THU FRI
1st period(8:50~
10:20)
Food science Practice Practice confectionery theory Practice
2st period(10:30~
12:00)
Nutrition
3st period(13:00~
14:30)
Practice confectionery theory Food
hygiene
Practice Food
hygiene
4st period(14:40~
16:10)
public
hygiene
After School Activities
(16:10~
17:30)
Voluntary practice Voluntary practice

*Curriculum is subject to change.

Curriculum 2st year

2st year | Culinary Arts Department

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

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

  • Check test

    We check that each child can make basic egg dishes such as cutting vegetables, making omelets, and making dashi rolls.

  • 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

In the first and second years, students choose one of three genres each to hone their expertise.
Classes will be held inviting head chefs from hotels and restaurants.

  • 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.

  • Chinese cuisine major

    Through Beijing, Shanghai, Sichuan, and Cantonese cuisine, you will learn how to handle fire, add flavor, and use Chinese knives.

Professional practice

1 item for hobbyists, 100 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.

  • Tokinokura's Restaurant
    Training

    Practical training for all restaurant processes. You will be responsible for everything from menu planning, preparation the day before, cooking and service on the day of the event, and will gain immediate skills.

1st year timetable example
\ Daily training /
  MON YOUR WED THU FRI
1st period(8:50~
10:20)
Of the world
food communication
Practice Practice cooking theory Practice
2st period(10:30~
12:00)
Food
Nutrition
3st period(13:00~
14:30)
Practice Healthy food
life research
Food
Safety theory
Major training Food
Nutrition
4st period(14:40~
16:10)
After School Activities
(16:10~
17:30)
Voluntary practice Voluntary practice

*Curriculum is subject to change.

\ SPECIAL /
Overseas training for all employees

DAICHO's unique overseas training scholarship (no repayment required)
Take advantage of this opportunity and let everyone go abroad while attending school!

≫ Click here for details