大阪の調理師・製菓・パティシエの専門学校
文部科学省 職業実践専門課程 学科認定校
You will learn the basic techniques of confectionery, from traditional European confectionery such as French confectionery, German and Austrian confectionery, to colorful modern confectionery. Basically, you will be responsible for a series of tasks from shaping the dough to decorating by making one cake or baked confectionery per person. You will also master making various types of dough such as sponge, choux pastry, and pie.
A curriculum that teaches you everything from the basics to the applied aspects of Western confectionery, Japanese confectionery, and bread making in one year.You will learn many recipes in one year so that you can be immediately effective when you go out to the field! In the second semester, you can choose to learn what interests you from four areas: Western confectionery, Japanese confectionery, bread making, and delicacies.
Don't worry, even if you only study for a year! You can find employment quickly and reliably!You can get out into the field as soon as possible! Even with a one-year course, Tsuji Gakuen has a high employment rate!
You can obtain the qualification to take the national confectionery hygiene exam in one year! Furthermore, you can obtain multiple national qualifications while keeping tuition fees low with the double national qualification course!
Master the fundamentals of confectionery and bread making, with a focus on cakes and baked goods. Cultivate skills and rich sensibilities that lead to practical application.
Learn the process of making sweets by watching the instructor's demonstration. You will also learn the theory behind the types and properties of ingredients.
Students can choose a specialty from four genres - Western confectionery, bread making, cafe, or deli - that matches their future employment needs, and by studying at a higher level, they can acquire detailed knowledge and advanced skills.
You will learn how to make Western sweets using basic dough and cream, such as tarts, pies, shortcakes, and choux pastries.
You will learn the traditional techniques of beautiful, high-quality confections, including the basic bean paste making, mochi sweets such as sakura mochi and ohagi, and the familiar mikasa and kurimanju.
In addition to the basics such as butter rolls and sliced bread, you will also learn how to make typical European breads such as French bread.
We aim to become specialists in dishes that use flour dough, as well as meat and fish dishes, which have long been found in European confectionery shops.
The appeal of small-group confectionery classes is that it's easy to ask questions to the teacher. It's also nice to be able to practice areas you're weak at during the morning and after-school skill-up sessions. You can also learn about the history of sweets, which deepens your understanding of confectionery.
Department of Pastry Chef
Kasuke Okazawa
Graduated from Wakayama Prefectural Kasada High School
