chef pastry chef Meister class Confectionery courseTriple course (3 years)CHEF PASTRY CHEF MASTER CLASS
Top pageclass listTriple Course Chef Pastry Chef Meister Class Confectionery Course
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.
*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.
Restaurants 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)
語
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)
語
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!
1 person 1 product training
routine training
Check test
Patissier Major
Boulanger Major
cafe major
shop training
Internship
1 person 1 product training
routine training
Check test
Japanese cuisine major
Western cuisine major
Chinese cuisine major
banquet
Restaurants
Patissier &
Patissier &
