Osaka Cooking Confectionery CollegeOsaka Cooking Confectionery College

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chef pastry chef
Meister class
Confectionery courseTriple course (3 years)CHEF PASTRY CHEF MASTER CLASS

Overwhelming amount of training over 2400 hours.
Based on confectionery technology,
Over the course of three years, you will learn everything from cooking techniques, drinks, design, and management.

Confectionery training1652Time + Cooking training760Time = 2412Time

[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

1nd year | Confectionery hygiene department

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

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.

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 restaurant 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.

  • 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.

2st 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.

Curriculum 3st year

3nd year | In addition to advanced confectionery techniques, improve product development and management skills

class practice
  • Patissier &
    chocolatier class

    Learn the knowledge and techniques of the profound world of chocolate.

  • Patissier &
    Boulanger class

    We aim to become a boulanger that can learn bread from around the world and be active in a wide range of fields.

Product development practice

Corporate collaboration product development

He devised a cake that was actually commercialized at a popular store. Get advice from a professional and make corrections as you complete the project.
[Accomplishments] Mon Cher, Balni Barbi, Sunnyside, Byakuundae

Product development practice

Recipe offering product development

Create the only original sweets in the world. While being particular about the materials used and the design of the finish, it is also important to maintain a total balance of taste, texture, appearance, and aroma.

Professional practice

specialty menu shop
Training

Operates a specialty store that sells multiple sweets specializing in one genre. All products are designed by students.
[Accomplishments] Macaron specialty store, sweet jar specialty store, cream puff specialty store

Professional practice

Popular commercial facility shop
Training

We operate DAICHO shops in popular commercial facilities such as Daimaru Department Store, Hanshin Department Store, and LaLaport.

3st year timetable example
\ Daily training /
  MON YOUR WED THU FRI
1st period(8:50~
10:20)
Practice Practice confectionery design Practice Practice
2st period(10:30~
12:00)
3st period(13:00~
14:30)
management Practice material science Design
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