Patissier & Boulanger classConfectionery General Course (2-year confectionery course)PÂTISSIER & BOULANGER CLASS
Top pageclass listPastry Chef & Boulanger Class Confectionery General Course (2 years)
Learn about breads from around the world We aim to be a boulangerie who can be active in a variety of situations.
The aroma of freshly baked bread and the chewy and crispy texture. You will learn about the charm of bread, which changes depending on the ingredients and baking method, and acquire the skills to make unique bread with attention to color and shape. We aim to become professionals in the field of bread, an indispensable staple food and snack in daily life.
Learn the basics of bread making Learn carefully
The art of baking the best baguettes to perfection to wear
To make original bread, Learn a variety of materials and techniques
1st year ｜ Acquire a stable foundation of skills 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.
Product development practice
The ability to reproduce recipes (1→1), Acquire the ability to create new things that don't exist in the world (0 → 1) and become a pastry chef that suits the times.
Sweets research tour
Visit popular patisseries and bakeries in Tokyo. Obtain information on the latest sweets and analyze products that sell well.
Product development practice
A class to devise an original cake. You will acquire the ability to create new cake recipes with free ideas and give them shape.
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 Nutrition
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
Year 2 | Develop advanced confectionery skills as well as product development and management skills
Common lessons
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.
2st year timetable example
\ Daily training /
MON
YOUR
WED
THU
FRI
1st period(8:50~ 10:20)
bridal Practice
Confectionery training
Confectionery training
Confectionery training
Confectionery training
2st period(10:30~ 12:00)
3st period(13:00~ 14:30)
Piesmonte Practice
management
that’s a joy to receive.
Services
SNS seminar
4st period(14:40~ 16:10)
Parts can be freely customized
＼ 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!
Crispy Danish pastry filled with various fruits
Everyone loves chocolate cornet
Appetizing Frank Dog
Sweet potato and purple potato twist bread
1 person 1 product training
routine training
Check test
Sweets research tour
Product development practice
shop training
Internship
