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Course

Acquirable programs
2-year course

From Kyoto to the world — Take time and master in two years

◉Five features of the 2-year courses

1. Get on the front line of confectionery production industry.
Four courses that match your dreams and goals.

Offering four courses;advanced Japanese Sweets Course, Advanced Pastry and Chocolate Course, advanced cafe sweets course and advanced bread-making course, the course provides students with the advanced and specialized confectionery production techniques that match your goals in consideration of target job field from the second year.

2. Make dessert for 100 people and make one dessert by yourself.

Such as simulated hands-on training to make cake for 100 people concurrently and "oneself hands-on training" to do the entire procedure alone, students are introduced to various hands-on training to master techniques and applicative skills naturally.

3. Become a chef patissier or owner patissier in the future.

Students can learn the leadership necessary as a chef patissier or owner patissier and the basics of running a business and restaurant design required for opening a restaurant. In addition,this course provides the students with the knowledge of wrapping, cafe drink menu, French- and Italian-based cafe food.

4. Aiming for 100% acceptance of the national exam, Confectionery Hygiene Master, the proof of trust.

With the curriculum that allows students to take the entire related subjects to become a Confectionery Hygiene Master in the first year, students can take the national exam in the second year. Students are provided with one-on-one instructions by teacher in charge of the class who can lead students to pass the exam 100%.

5. Students can take on-the-job training at a prestigious patisseries,
hotels and long-established Kyoto confectionery shops across Japan.

Through the internship at one of the best prestigious patisseries, hotels and long-established Kyoto confectionery shops across Japan, students will gain hands-on experience to cap technical acquisition and foster genuine practical skills.

2-year course: Example of weekly time schedule

<First year>

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Mon Tue Wed Thu Fri Sat
1st Public health Hygienic
regulation
Confectionery
lab
Confectionery
lab
Career
Planning I
Voluntary
training
2nd Confectionery
fundamentals
Food
hygiene
Confectionery
fundamentals
3rd Confectionery
lab
Confectionery
lab
Sociology Food hygiene Public health
4th Dietetics Nutrition

<Second year: First semester>

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Mon Tue Wed Thu Fri Sat
1st Confectionery
lab
by courses
Vandeuses lab Delica lab Voluntary
training
2nd Cost control National test
preparation
Advanced
confectionery
production
fundamentals
Delica lab
3rd Confectionery
ingredients
Hospitality
seminar
Confectionery
lab
by courses
Confectionery
lab
by courses
National test
preparation
4th National test
preparation
Career
Planning II

<Second year: Second semester>

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Mon Tue Wed Thu Fri Sat
1st Lab by courses Wrapping lab Patisserie design lab Voluntary
training
2nd French
confectionery
terms
Computer lab Visual
coordination
3rd Lab by courses Lab by courses Confectionery
ingredients
Casual food and
cafe drink lab
4th

Advanced Japanese Sweets Course

With the focus on Kyoto confectionery, students will learn to gain practical skills of confectionary making such as tea ceremony confectionery such as unbaked cake and dry confectionery, yusokugashi for ceremonies and rituals, craft confectionery such as toffee. Students will gain wide ranging techniques from the basic techniques of anko making and anko filling, which are instructed in the first year, to mushimono, nerimono, nagashimono and craft confectionery. In addition, students can learn genuine techniques directly from Kyoto confectionery artisan. The school invites a chef from a long-established Kyoto confectionery shop, which is the unique feature about this school located in Kyoto.

【Acquirable techniques】

  1. To master advanced confectionery techniques such as unbaked cake, semi-baked cake and dry confectionery.
  2. To master techniques of high-grade Japanese fresh confections that represent four seasons of Kyoto.
  3. To master techniques of creative confectionery production in line with seasons and themes.
  4. To gain techniques of mass confectionery production that is advanced and used in actual confectionery shop.
  5. To master techniques of craft confectionery using umpei dough.
  6. To master skills to develop original recipes utilizing techniques of Japanese confectionery.

【Contents of hands-on training and menu name (excerpted)】

Japanese confectionery using glutinous rice, anko wrapping, festive red rice, ohagi, hanabira mochi, steamed azuki bean paste with chestnuts, nerikiri, yukimochi, calmera, Castella, kintsuba, shiratama anmitsu, karinto, etc.

Advanced Pastry and Chocolate Course

This course allows students to master all aspects of necessary techniques as a patissier through repeated practice, including glamorous entremets that any patissier yearns for, confiserie that requires more advanced techniques such as sugar sculpture and chocolate, petit four such as macaron and dessert plate that is essential to finish up party dinner and course meal. Students will master sufficient techniques that allow them to manage everything from small restaurant to parties at extensive hotels as well as the techniques of competition-level craft confectionery production.

【Acquirable techniques】

  1. To acquire wide ranging techniques using various ingredients of French confectionery.
  2. To learn culinary terms in French including the names of ingredients and equipment, as well as cooking methods.
  3. To acquire advanced techniques of Western confectionery craft such as chocolate and sugar sculpture.
  4. To acquire techniques as well as cultural knowledge with reference to a historical background.
  5. To gain culinary imagination of creative confectionery in line with seasonal events and themes.
  6. To gain techniques of mass confectionery production through simulation-type hands-on training.

【Contents of hands-on training and menu name (excerpted)】

Gateau fraise, Tarte Tatin, NY style cheesecake, seasonal fruits chiboust, red wine-flavored fig tart, gelée de Champagne, tartelette varie, etc.

Advanced Cafe Sweets Course

This course allows students to learn a large variety of confectionery production techniques from traditional dessert to trendy dessert with a focus on dessert offered at hotel, restaurant and cafe. Our expert teachers instruct students to develop their design skills to create beautiful-looking confectionery that can make a statement about itself, which is the element required for dessert. In addition, students will gain a development capability that is necessary to create an original recipe, which is the required element for successful cafe by learning various characteristics and properties of confectionery ingredients in depth. Also, the course provides students with the knowledge about traditional cafe drink menu.

【Acquirable techniques】

  1. To acquire the combination of dough using Japanese ingredients and Western ingredients based on the basic techniques of fundamental dough and cream.
  2. To acquire how to make representative European warm and cold dessert such as hot souffle, Blanc Manger and tiramisu.
  3. To acquire traditional restaurant and cafe dessert and latest dessert trends.
  4. To acquire drink menus such as coffee, tea, espresso and smoothie.
  5. To gain culinary imagination of creative confectionery in line with seasonal events and themes.
  6. To gain a recipe development capability to mix and match various ingredients by learning various characteristics and properties of confectionery ingredients.

【Contents of hands-on training and menu name (excerpted)】

Scone, La crème de l'ange, souffle fromage, macaron, fondant au chocolat, blanc manger, fruits compote, Crêpe Suzette, glass sorbet, Peach Melba, Parfait, etc.

Advanced Bread-Making Course

In this course, students will learn through hands-on style training that simulates the actual kitchen and learn professional-level advanced bread-making techniques. Through repeated practice bread-making techniques from mixing, rising, forming and baking that was taught during the first year, students will master wide ranging variations of bread-making by using various kinds of bread dough to make different types of bread. Additionally, students will learn not only to bake bread based on existing recipes but also to learn about rising and bread-making ingredients in depth to acquire abilities to develop original recipes.

【Acquirable techniques】

  1. To master traditional bread-making techniques used in Europe such as German, France and Italy.
  2. To master bread production methods using wild yeast.
  3. To acquire knowledge about preserving dough in refrigerator and freezer as well as freezing techniques.
  4. To acquire techniques of craft bread.
  5. To master advanced bread production techniques used at bakery.
  6. To learn processes of manufacturing of a wide variety of breads and mass production through simulated hands-on training.

【Contents of hands-on training and menu name (excerpted)】

Pain traditionel, kaisersemmel, kouign amann, onion and cheese bread, pan o raisin, pan o chocolat, croissant, white pan bread, raisin bread and walnut bread, etc

Acquirable programs Confectionery
production technique course

Master what you like and become a work-ready patissier!

◉Five features of the Confectionery production techniques courses

1. Skilled and knowledgeable teachers help students master work-ready

Students can gain culinary techniques and knowledge for as short a time as possible in one year so they can be work ready after graduation. In addition, well-experienced teachers thoroughly follow up the students.

2.Lab by courses help students master specialized techniques of Western confectionery, bread-making and Japanese Sweets

Special techniques and knowledge about Western confectionery, bread-making and Japanese Sweets can be mastered in a lab that is provided by each specialty in which students want to enter after graduation, as well as by genres such as Western confectionery, bread-making and Japanese Sweets from basics to advanced, to the professional level.

3. "Easy-to-use and easy-to learn" cutting-edge facilities and equipment

New confectionery lab "Wagashi lab" and "bread-making lab" were completed in April 2010. Students can use the latest equipment and high-performance ovens, which are installed at each table, and acquire advanced techniques while learning in a fun environment.

4. Aiming for 100% acceptance of the national exam, Confectionery Hygiene

With the national exam preparation class, prep test, exam prep class and e-Learning, we firmly support the students who are working hard even after graduation.

5. Students can take on-the-job training at a prestigious patisseries and hotels across Japan.

Through the internship at one of the best prestigious patisseries, hotels and long-established Kyoto confectionery shops across Japan, students will gain hands-on experience to cap technical acquisition and foster genuine practical skills.

Confectionery production techniques course: Example of weekly time schedule

<First year>

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Mon Tue Wed Thu Fri Sat
1st Confectionery
lab
Dietetics Career Planning Confectionery
fundamentals
Confectionery
lab
Voluntary
training
2nd Nutrition Confectionery
fundamentals
National exam
preparation
3rd Hygienic
regulation
Food hygiene Confectionery
lab
Confectionery
lab
Food hygiene
4th Public health Sociology Hospitality
seminar
Confectionery profuction tecjnique course Japanese Sweets Course Confectionery profuction tecjnique course Pastry Course Confectionery profuction tecjnique course ursebread-making  Course

◉Japanese Sweets Course

Students will learn how to make anko as well as Japanese event confectionery and 12 months of Kyoto confectionery.

【Contents of hands-on training and menu name (excerpted)】

Castella, dry confectionery, hanabira mochi, anmitsu, warabi mochi, murasame, kuzuyaki, kintsuba, potato kintsuba, etc.

◉Pastry Course

Students will learn how to prepare a wide variety of dough as well as European event confectionery and up-to-date French confectionery.

【Contents of hands-on training and menu name (excerpted)】

Galette des rois, palmier, Fromage blan, tarte macaronade, cecil, te chocolat, baked goods and wrapping, etc.

◉Bread-making course

From the preparation of hard- and soft-type bread dough to traditional bread dough to baking, this course teaches students how to make hot-selling line of bread for bakery and cafe.

【Contents of hands-on training and menu name (excerpted)】

Viennois, pizza prema vera, beagle sandwich, tortilla, curry doughnuts, campagne, Briochée Galette, croque-monsieur, sweet pastry, etc.