At the Cooking and Confectionery Hygiene Specialist School rare Make it every day
every daypractical training
2 years1600TimeExceed
The amount of practical training is among the highest in the country!
The joy of creating every day, passionately and to the fullest
DAICHO boasts one of the highest levels of practical training in the country. The distinctive style of the program is that students first learn theory and ingredients in a classroom setting, and then learn how to "cook" through hands-on training. The sensation of the knife touching the bone when filleting a fish, the sound and smell of butter melting in a frying pan, We value the precious sensations that can only be obtained by experiencing it for yourself. We have created an environment where you can use all five senses to experience the joy of cooking and acquire practical skills.
*Actual results for fiscal year 2024
Isn't it actually normal to make it every day?
When you think of culinary school, many people may imagine that there is practical training every day. However, in reality, only a limited number of schools are able to achieve this. In order to conduct practical training every day, we would need to prepare many training rooms, which would be a huge undertaking. However, at DAICHO, we value the balance between the number of practice rooms and the number of students so that each student can receive a thorough practical training. We provide an environment where you can practice every day. The key point is not to just memorize techniques and theories, but to actually learn them through physical activity. If you have a strong foundation, you can continue to grow over the years. That is why at DAICHO we place great importance on the fundamentals, and students steadily improve their skills through repeated daily practice.
[1 year] Culinary course timetable example
MON
YOUR
WED
THU
FRI
1st period(8:50~ 10:20)
Of the world food communication
Practice
Practice
cooking theory
Practice
2st period(10:30~ 12:00)
Food Nutrition
3st period(13:00~ 14:30)
Practice
Healthy food life Research
Food Safety theory
Practice
Food Nutrition
4st period(14:40~ 16:10)
語
After School Activities (16:10~ 17:30)
Voluntary practice
Voluntary practice
*Curriculum is subject to change.
This is possible because the training is conducted at a national level! Improve your skills from various perspectives!
Combining four types of practical training and tests From beginner to pro
First, change "knowing" to "being able to do" and then practice repeatedly until it becomes a "habit." By offering the products you have actually designed to customers at the on-campus store, This is an environment where you can feel fulfilled and grow passionately as a pastry chef or chef.
routine training
Repeated practice of basic work and recipes
1 person 1 product training
Challenge all processes by yourself
Check test
One-on-one with the teacher to check the level of learning
Major training
In the first and second years, students choose one of three genres each to hone their expertise.
[Confectionery class] Pastry Chef Major/Boulangerie Major/ cafe major
[Cooking class] Japanese Cuisine Major/Western Cuisine Major/Chinese Cuisine Major
Professional practice
One for a hobby, 1 for a professional. Learn the skills to cook and manufacture in the same environment as a professional, and eliminate the gap with the workplace.
Customized curriculum
From five classes and seminars, You can choose as many things as you like and only take classes that interest you. A flexible curriculum that allows you to study at your own pace and pursue your own dreams
From 10 types of classes and seminars All you can choose what you want to learn
*Common to all students such as confectionery training and design There is also a curriculum.
Customize your own timetable! Become who you want to be by self-producing
Timetable Example01
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)
Timetable Example02
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)
Chocolatier Practice
OFF
Beverage
global seminar
OFF
4st period(14:40~ 16:10)
Pick Up DAICHO
(Original seminar)
Acquire extra knowledge and keep up with the times Become a chef/pastry chef who can do what you want!
SNS seminar
Learn how to post photos that stand out, get likes and followers, and learn the skills to communicate to a large number of people.
Management seminar
Learn how to run a popular store, including store concepts, financial calculations, store opening plans, and marketing.
global seminar
Learn about food cultures around the world and learn how to make dishes and sweets to serve to people overseas.
Children Sweets seminar
Learn about allergy-friendly sweets for children that do not use flour, eggs, dairy products, soybeans, etc.
Sports nutrition seminar
Learn knowledge and techniques to manage your body through diet for people who want to lose weight or build muscle.
