Lecturer Introduction

The teachers and I are very close!

At Sweets & Cafe, professional teachers who are familiar with the field will directly address each student's dreams and goals.

We teach each student gently and carefully from the basics!

• Confectionery and bread making training

  

  Professor Yoshihisa Takemura​

  Behind the sweets we make, there are smiles. That is the job of a pastry chef. Let's learn the techniques and theories while having fun.

  Main career

  He has gained experience working at famous Western confectionery shops and has also trained abroad in countries such as France and Austria. He has received numerous awards and has appeared on television programs.

• Confectionery training/on-campus store training

  

  Professor Ai Hirose​

  The longer you continue with this job, the more fun it becomes. First, spend two years at school learning about the fun and difficulties of the job. Fun awaits you at the end!

  Main career

  After studying abroad in France, he became a chef patissier at a French restaurant, and later worked at a cafe restaurant and a foreign-affiliated hotel.

• Confectionery training

  

  Professor Chisato Ito​

  Let's learn together the mindset, knowledge, and skills needed to work professionally in the world of sweets. After two years, you'll join the ranks of pastry chefs!

  Main career

  After working in the confectionery department at Meishin Yokaichi Country Club, he went on to work in French and Italian restaurants, boulangeries, and Italian bread shops.

• Confectionery training/Baking training/Trend training/In-school store training

  

  Ms. Maki Edamitsu​

  We will share with you the joy of baking sweets and bread, as well as the appeal of artisanal confectionery such as candy crafts!

  Main career

  After graduating from our sister school, Tsuji Gakuen Culinary and Confectionery College, she worked at Gokan in Osaka. She has won awards at the Osaka Prefecture Confectionery Contest.

• Confectionery and bread making training

  

  Professor Ryu Wakaba​

  We will do our best to convey the techniques we have cultivated on the job and the appeal of baking. Over these two years, you will experience the thrill of learning and the joy of baking.

  Main career

  He has worked at "Tateru Yoshino," produced by Yoshino Ken, a leading figure in the French cuisine world, and the Hyatt Regency Tokyo, as well as the long-established chocolate and gelato specialty store "Venchi" before assuming his current position.

• Confectionery training

  

  Professor Mizuki Ito​

  When I was a student at this school, I experienced many things that we had to overcome together. Let's experience many things together with our friends who are working towards the same goal!

  Main career

  After graduating from Otsuma Women's Junior College with a major in Home Economics and Food Nutrition, she enrolled in Tokyo Sweets & Cafe College before assuming her current position. She is a qualified nutritionist and confectionery hygiene professional.

• Cafe training/on-campus store training/trend training

  

  Taro Ikeda​

  We support you as you take a new step forward. Let's make these two years filled with thoughts like "A dish for a special someone"!

  Main career

  After graduating from Ecole Tsuji French College in Abeno, Osaka, he went to France. After returning to Japan, he honed his skills in foreign hotels and restaurants in Tokyo. He continues to take on new challenges.

• Drink training

  

  Professor Fujimiya Shin​

  We will teach you the techniques you need to make latte art, how to use an espresso machine, and more. You will learn how to make really delicious coffee.

  Main career

  He has 17 years of experience as a barista, including working as the chief barista at "Baron d'Essées." He is a professional coffee barista.

• Cafe training

  

  Professor Ryuji Yamamoto​

  Have a dream. That dream will support you and become your goal. Make sure you make your dream come true! We will do our best to help you achieve that.

  Main career

  He has honed his culinary skills in various places and has even served as sous chef at a three-star restaurant in New York. He currently focuses on product development.

• Cafe training/on-campus store training

  

  Mr. Kazunari Suzuki​

  What's important is human power! Let's make the best dish together, combining mind, technique and body!

  Main career

  After graduating from university, he gained cooking experience in Belgium and throughout Japan, and worked as a consulting chef while also being involved in business operations.

• Cafe and drink training/on-campus store training

  

  Mr. Naoto Fukuda​

  It's a wonderful job that allows you to bring smiles to people all over the world. Let's become people who can bring smiles and happiness to as many people as possible.

  Main career

  He worked as a chef at Oriental Land Co., Ltd. and Hotel Okura Tokyo Bay Co., Ltd., then went to Italy and worked in a hotel in Modena as a pasta chef, and then worked in Japan as a chef at Milial Resort Hotels Co., Ltd.

• Cafe training/shop management

  

  Professor Hideyuki Toyoda​

  Books are the nourishment of knowledge, and friends are the nourishment of the soul. The careers you will pursue in the future are the nourishment of the body. Please learn as much as you can at this school.

  Main career

  After working at the Imperial Hotel, he worked in Australia and Italy, and after returning to Japan he opened the popular Italian restaurant "Trattoria Toi".

• Food Coordination

  

  Professor Masayo Fukushima​

  Just like with clothing, the taste of food can be enhanced by the choice of tableware, tablecloth, and flowers. Give the gift of a dining space that is filled with smiles around the table.

  Main career

  He is a director of the Japan Table Artist Association and produces food events, as well as working as a lecturer in schools and for company training.

• Wrapping exercise

  

  Professor Keiko Fujikawa​

  In this field, wrapping skills and knowledge are essential. There is also a "wrapping test" to prove your skills. Let's aim to pass together.

  Main career

  Taking advantage of his wealth of on-site experience, he is a professional instructor who also teaches at design and communication vocational schools in addition to his school.

• Confectionery and bread making theory

  

  Mr. Hitomi Nagao​

  Baking sweets is a constant stream of "why?" Solving those questions is the appeal of baking. Let's solve all those "why?" questions together.

  Main career

  After graduating from a confectionery school, he worked in the confectionery and bread sales industry, both in production and customer service. He also has experience in helping to launch new restaurants.

• Cafe

  

  Professor Mami Kurosawa​

  Wouldn't you like to experience the joy of making someone feel happy through the food or cake you've created?

  Main career

  Enamored by the British William Morris, she studied modern design. After discovering authentic afternoon tea, she returned to Japan and ran the Luxury Tea Salon for 18 years.

• Management/Accounting

  

  Professor Seiichi Fuchimoto​

  When you become an owner chef or manager, you need knowledge of accounting and management. I teach in an easy-to-understand manner based on my own experience.

  Main career

  He has worked as a sommelier both in Japan and overseas, including at three-star restaurants in Italy, and even won the Italian Sommelier Contest.

• Recipe and photo training, display

  

  Teacher Wakana Fushimi​

  At this school, you will not only learn knowledge and skills, but also grow as a person and make lifelong connections with your classmates and teachers. Let's make these two years a rewarding experience.

  Main career

  After graduating from Tokyo Sweets & Cafe College, he worked at RY Corporation, where he worked in customer service, web management, and poster and menu production.