おおさかにゅうこくかんりきょくより 2013ねんどの「てきせいこう」ににんていされました。

Entrance requirementss

Entrance requirements and available course

Academic background
Candidates of foreign nationality, and who have completed 12 years of school education in a foreign country, and those have expect to complete the same by the end of March 2017.
However, with regard to candidates from the countries (regions) with less than 12 years of schooling system, candidates who have completed or who are expecting to complete the preparatory education course.
Japanese capability
Candidates satisfying one of the following requirements.
Candidates who have passed N2 (Level 2) and above of the Japanese Language Proficiency Test.
Candidates who have secured 200 points or more in Examination for Japanese University Admission for International Students (Japanese).
Candidates who have secured Grade C (600 points and above) in the Practical Japanese Proficiency Test.
Month of admission
2017/4/1
Available courses
Advanced Pastry and Chocolate Course(2-year courses)
Advanced Cafe Sweets Course(2-year courses)
Advanced Bread-Making Course(2-year courses)
Advanced Japanese Sweets Course(2-year courses)
Confectionery production techniques Course(1-year courses)

Application periods, Admission selection dates

Test round Application submission period Screening day
Early Application (1st) 2016 / 6 / 1 (Wed) ~6 / 22 (Wed) 6 / 25 (Sat)
Early Application (2st) 2016 / 6 / 27 (Mon)~7 / 27 (Wed) 7 / 30 (Sat)
Early Application (3st) 2016 / 8 / 1 (Mon)~8 / 24 (Wed) 8 / 27 (Sat)
Early Application (4st) 2016 / 8 / 29 (Mon)~9 / 30 (Fri) 10 / 15 (Sat)
Selection round 1 2016 / 10 / 1 (Sat)~10 / 12 (Wed) 10 / 15 (Sat)
Selection round 2 2016 / 10 / 17 (Mon)~11 / 2 (Wed) 11 / 5 (Sat)
Selection round 3 2016 / 11 / 7 (Mon)~11 / 24 (Thu) 11 / 26 (Sat)
Selection round 4 2016 / 11 / 28 (Mon)~12 / 15 (Thu) 12 / 17 (Sat)
Selection round 5 2016 / 12 / 19 (Mon)~2017 / 1 / 26 (Thu) 1 / 28 (Sat)
Selection round 6 2017 / 1 / 30 (Mon)~2 / 23 (Thu) 2 / 25 (Sat)
Selection round 7 2017 / 2 / 27 (Mon)~3 / 16 (Thu) 3 / 18 (Sat)
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