2 hours of abundant practical training in two years!

Timetable example (2nd year)

	MON	YOUR	WED	THU	FRI
1st period(8:50~ 10: 20)	height confectionery Practice	height confectionery Practice	confectionery Design	height confectionery Practice	height confectionery Practice
2st period(10:30~ 12: 00)
3st period(13:00~ 14: 30)		management	height confectionery Practice	material science	Design
4st period(14:40~ 16: 10)				語
After School Activities (16:10~ 18: 00)			Voluntary practice	Voluntary practice

*Curriculum is subject to change.

After learning all about confectionery
Divide into specialized classes.

First-class patissiers and chocolatiers have a wide range of knowledge and experience, from ingredients to cooking methods.
By choosing a specialty genre after learning all about confectionery in the first year, you can acquire further depth and a large repertoire by your own skills and knowledge.

• 1 technology

  

  Learn a wide range of recipes from traditional cakes to the latest cakes.Aiming to become a creative patissier by learning techniques and ingredients that change with the times.

• 2 sensitivity

  

  By mastering the techniques of decoration, serving plates, and craftsmanship, you can express sweets that appeal to people with their appearance.

• 3 practice

  

  A popular patisserie owner and a confectionery manager from a famous hotel visit the school for classes.You can learn about popular products at shops and hotels directly from star pastry chefs.

• 1 technology

  

  You will master the technique of tempering (chocolate temperature control), which is the basis of handling chocolate, and acquire the technique of making chocolate sweets from around the world.

• 2 Knowledge

  

  Understand the aroma and taste of cocoa beans, the raw material of chocolate.By knowing the history and origin of chocolate, we aim to become a deeper chocolatier.

• 3 art

  

  Learn the chocolate-making technique called Piesmonte.You will learn not only how to handle chocolate, but also the overall balance, design, how to make it glossy, and advanced techniques.

• [Example of training menu]
  ・Tempering ・Foret Noir　
  ・Chocolate work ・Relais chocolate　
  ・Bonbon chocolate ・Chocolate shortcake　
  ・Brownie ・Murang Shanti　
  ・Gateau chocolate ・Schwarzwalder torte　
  ・Classic chocolate ・Vanilla Kipfel　
  ・Fondant chocolate ・Tart chocolate　
  ・ Opera ・ Glasage chocolate　
  ・Sachertorte ・Fondant chocolate　
  ・Buche de Noel ・Gateau Majoraine　
  ・Cake au chocolat

• seminar

  global seminar
  Nutrition Innovation Seminar
  Management seminar
  select one from

• Design

  

  There are also classes where you can learn the know-how necessary for patisserie management such as design and wrapping

mastering chocolate

Understand the knowledge and value of "Bean to Bar" and learn various variations of chocolate.Understand the quality, aroma, and taste of cacao beans, and learn the techniques to make the best chocolate.Acquire the skills to produce chocolate from raw materials.

Sales experience at a major department store

You can experience sales at Daimaru Department Store, which is the largest station in western Japan. You can gain practical experience from producing to selling cakes and chocolates that are “delivered to customers”.

Lab dedicated to chocolate

Learn and practice how to handle and make chocolate at the "Chocolat Lab" equipped with the latest equipment. Learn all the skills to become a chocolatier in the future, such as XNUMXD printers.