Osaka Cooking Confectionery CollegeOsaka Cooking Confectionery College

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Patissier &
Boulanger classConfectionery General Course (2-year confectionery course)PÂTISSIER & BOULANGER CLASS

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

Example of training menu
  • Crispy Danish pastry filled with various fruits
  • Everyone loves chocolate cornet
  • Appetizing Frank Dog
  • Sweet potato and purple potato twist bread

Confectionery training1652Time

[Available qualifications]

[National qualification] Confectionery hygienist examination qualification[National qualification] Confectionery manufacturing technician level 2 examination qualification[National Qualification] Bread Manufacturing Technician Level 2 Examination Qualification

Dietary education instructor/vegetable sommelier/athlete food meister/specialist

Curriculum 1st year

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!

≫ Click here for details