Osaka Cooking Confectionery CollegeOsaka Cooking Confectionery College

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real cafe trainingStrengths of Daicho

real cafe training

Prices are determined by customer satisfaction!
Drink manufacturing skills, design and service
A student-led Café

real cafe training

A real cafe on campus is the stage

At DAICHO, students conduct a hands-on CAFE training where they provide customers with homemade cakes.
The stage is a real cafe on campus.Operates a cafe with first-class space and equipment.

  • demonstration cafe training
    Salon de Apprendre

    A spacious Café training room with a circular open kitchen in the Izumi school main school.

  • demonstration cafe training
    Cafe de Tienda

    Training room on the first basement floor of ecole UMEDA.The spacious practice room is equipped with a service room.

From menu design to manufacturing and service

The menu, which is made to order from customers, was devised by the students themselves.Using the many recipes and techniques that I learned during the first semester's practical training every day, I started devising more than two weeks before the Café was held!Detailed instructions are given by the instructor, and the completed product is provided after repeated trial production.

In actual production, speed, skillfulness, and teamwork are important, as well as taste and visual quality.The main goal is to train with a sense of tension that is similar to that of a professional, while paying attention to various points.

From menu design to manufacturing and service
From menu design to manufacturing and service

Price determined by customer evaluation

Price determined by customer evaluation Price determined by customer evaluation Price determined by customer evaluation Price determined by customer evaluation Price determined by customer evaluation Price determined by customer evaluation Price determined by customer evaluation Price determined by customer evaluation Price determined by customer evaluation

A novel system in which menu prices are determined by customer satisfaction.You can know how much the cake you made is worth and the level of service.Finding areas for improvement based on these evaluations fosters a high level of professionalism in working with a desire to improve.

1DAY SCHEDULE CAFE operation day

  • 1devising a cafe menu

    Utilizing the knowledge and skills learned in daily training, I devised an original menu.You will learn not only cake recipes, but also how to select and serve dishes that complement the cake.In addition, we will create special menus that can only be offered at a cafe, such as freshly made candies and sweets that allow you to enjoy the changes in chocolate.

  • 2Service simulation

    Cafes are not only about sweets and drinks, but also a comfortable space and service.Conduct a service simulation assuming the actual service in advance.In addition, we are also particular about spatial presentation such as easy-to-understand displays, theme settings, and music.

  • 3Open kitchen standby

    Prepare the ingredients necessary for serving, such as fruits and fresh cream.Make preparations to welcome customers, such as checking the operation of the barista machine.

  • 4LIVE production start!

    Guide customers who are already queuing into the store!Since the sweets provided are prepared only after receiving the customer's order, it is important not only for the quality of taste and appearance, but also for the coordination between the kitchen and the service, and the skillfulness of the service.

  • 5Special drinks are also unique to cafes

    Students also devised drinks such as latte art.We offer drinks that take into consideration compatibility with sweets and designs that make you want to take pictures.

  • 6A real café

    Fully booked by noon.Many customers enjoy the sweets they ordered while observing the lively kitchen.

  • 7Accounting is up to you!

    An epoch-making system in which billing is determined by "customer satisfaction".How much can you rate today's sweets...? !It's a tense moment when menu and service are evaluated.

  • 8look back

    Based on the customer's questionnaire, we look back on our sweets and management contents.Some customers give high evaluations, while others give lower prices than expected.Knowing the reason, I will think and learn "how to become a patissier that is appreciated by customers" while still in school.

Introducing practical training facilities

Salon de Apprendre. (Izumi school main school)

Salon de Apprendre. (Izumi school main school)

A spacious Café training room with a circular open kitchen.Here, "demonstration CAFÉ training" will be held for general customers.You can learn techniques practically in a classroom like a real store.

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Cafe de Tienda.

Cafe de Tienda.

A next-generation shop that integrates the kitchen and display space.A large monitor shows the cooking scene of the students. You will feel the presence of the “customer” and develop a sense of professionalism.

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4 real training

Practical training that can be done because it is an overwhelming amount of training to hone skills with "training to make every day".

real restaurant training real banquet training production shop training real cafe training