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。

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>
  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
和菓子コース パティスリーコース 製パンコース

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.