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Acquirable programs 2-year courses

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>
  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>
  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>
  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