Confectionery Comprehensive CoursePatissier & Boulanger class(Confectionery 2 year course)PÂTISSIER & BOULANGER CLASS
Top pageclass listConfectionery Comprehensive Course Patissier & Boulanger Class (Confectionery 2 years)
Learn about bread from around the world and expand your knowledge A boulanger that can be used effectively.
Freshly baked aroma, chewy, and crispy. Texture changes depending on how the ingredients are cooked, unique colors and shapes, even staple foods. We aim to become professionals in baking, which is an essential part of people's lives even as snacks.
bread makingThoroughly understand the basics.
The most advanced bucket Learn the techniques to make it perfect.
For the development of original bread Learn a wide range of materials and techniques.
Confectionery training1652Time
[Available qualifications]
[At the time of graduation] [National qualification] Confectionery hygienist examination qualification[National Qualification] Confectionery Manufacturing Technician Level 2 Examination Qualification[National Qualification] Bread Manufacturing Technician Level 2 Examination Qualification
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.
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.
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
2nd year | In addition to advanced confectionery techniques, improve product development and management skills
class practice
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.
2st 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
Small group review training
Sweets research tour
Product development practice
shop training
Internship
