Study anytime, anywhere with your smartphone,
Lessons in your own kitchen.
Master the representative sweets in each time.You can learn confectionery techniques as well as theory at your own pace.
Five days full of sweets.
Schooled at Osaka Cooking and Confectionery College.
Tuition fee 1 day; 10,000 yen
Five days of stimulating schooling in a professional space and equipment.Direct guidance by a top chef is a series of discoveries!
Message
(Active not only in Japan, but also on the world stage)
I recommend the correspondence course of the Osaka Culinary and Confectionery College.You can learn the basics of confectionery making from the comfort of your home at your own pace from the teachers of the Osaka Cooking and Confectionery College.I am looking forward to the day when I can meet everyone as a special lecturer of the school and tell you the on-site technology on top of the technology I learned.I know you are busy every day, but please do your best.
Program
Lecture on the foaminess of egg white and the role of ingredients.Master whisking the egg yolk and white separately.
● Charlotte au Poire
●Tiramisu
Lecture on the principle of foaming and swelling of egg white.Master whisking the egg yolk and egg white together without separating them.
●Truffel torte
●Relais au Thever
Lecture on professional-made choux and custard.
● Paris Brest
●Saint-Honoré
A lecture on the history of French sweets, which has a long tradition, and the characteristics of butter and how to handle it.
●Classic chocolate
● Lintorte
Kneaded dough is indispensable for cookies and tarts.Learn theories such as the relationship between temperature and dough.
●Pear clafoutis
●Citrus card tart
You will learn the types and characteristics of fresh cream, how to handle it, and typical mousse sweets.
● Frezier
●Marron mousse