Qualification acquisition support

Obtaining many useful qualifications

We fully support you in achieving your dreams with our comprehensive qualification system!

  1. 1Four Skill Tests
    (Japan Confectionery Cooking Skills Association)
  2. 2.Intensive Study "Exam Week"
  3. 3.Seminar for confectionery hygiene specialists and chefs
  4. 4After-school supplementary assignment printouts

In the pastry and cafe industry, experience and skills are important, but there is no harm in obtaining qualifications. At our school, we not only value acquiring skills and knowledge, but also aim to obtain qualifications in order to gain confidence and expand your possibilities after graduation. You can study for qualifications in class or after school with other students who have the same goal, so you can enjoy the process.

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Four Skill Tests
(Japan Confectionery Cooking Skills Association)

Students will take a skills test to check whether they have acquired the basic skills of sweets, bread, cafe, and drinks, and aim to pass it. There are three levels, and you can feel your skill level steadily improving.

First year

Skill Test I

Complete basic techniques for confectionery and cooking

  • confectionery
    Learned techniques
    • Speed and accuracy of napping and squeezing (uniform size and height), etc.
  • cooking
    Learned techniques
    • Shredded vegetable salad
    • Making sauces and mayonnaise
    • Making chicken thigh gratin and bechamel sauce
  • Bakery
    Learned techniques
    • Table roll dough kneading
    • Dividing, rolling, shaping
    • Checking fermentation
  • drink
    Learned techniques
    • Hand drip
    • Brew drip coffee in time
    • How to grind beans

Second Year

Skill Test II and III

Specialized skills for each course

  • confectionery
    Learned techniques
    • Making Biscuits a la Cuillère
    • Practice of advanced squeezing techniques at the confectionery manufacturing technician level (fine vibration squeezing, straight squeezing)
  • cooking
    Learned techniques
    • Filleted and pan-fried fish
    • How to grill pork loin, chop shallots, and trim potatoes
    • Potato puree, sauce finishing, etc.
  • Bakery
    Learned techniques
    • Practical skills for bread making technician level 2
    • Weighing, how to use a scale, judging fermentation, and selecting flour
    • Understanding the condition of the dough (observing the entire process from preparation to firing)

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Test Week

Starting one week before the exam, your timetable will change to allow you to concentrate on studying the exam subjects.

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Pastry Hygiene Specialist/Cooking Specialist Seminar

Our school offers free exam preparation seminars for confectionery hygiene and cooking certification exams to graduates who wish to do so. In addition, students who wish to do so can also take the confectionery hygiene correspondence course at our sister school, Tsuji Gakuen Culinary and Confectionery College, while they are still enrolled.

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After-school supplementary assignment printouts

Before the examination, we provide you with worksheets to help you study for the exam and support your self-study.