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。

Interviews with senior students

朴 根榮(Park Keun-Hyung)

When I used to work in my home country, I became fascinated by the art of Kyoto sweets packed with the charms of Japan and I wanted to know more about Kyoto confectionery. I chose Kyoto Patisserie Art College because I thought that it is the best school since it is located in Kyoto, the home of Kyoto confectionery.

Before starting school, I was anxious about keeping up with my classes, but after attending trial enrollments, I became confident of myself. Also, I always reviewed my lessons at home in a daily basis to make sure I understand everything.

I think it is excellent that students can learn the basics and advanced techniques of Western confectionery, Japanese confectionery and bread-making first and then select special courses that match with each career path. Also, students can take skill-up classes after school to learn advanced techniques of Western confectionery, bread, chocolate and sugar sculpture in addition to regular school works. I learned various bread-making techniques at the bread-making technique program.

On my off days on weekends, I work part-time at two bakeries introduced by the school to make living. I also use the school's scholarship system for international students to pay for the tuitions, which is very helpful to me.

I would like to work at my friend's cafe and make breads after returning to South Korea. Also, in the future, I want to use my experiences gained in Japan to open up my own cafe to introduce Japanese cultures.