I aim to become a pastry professional in one year. This is a curriculum focused on learning from top instructors.

Nov 21, 2019
Japanese Baking Industry Exibition - BG StreetJapan's one and only online exhibition specializing in Japanese bread and pastry industries.
Item Details [school < patisserie]
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EXIBITOR OF THIS ITEM:Ecole de Patisserie Kokusai
Pastry Senka Day one-year system (ID=5)
I aim to become a pastry professional in one year. This is a curriculum focused on learning from top instructors.
Learn a cake thoroughly
From the basics of pastry making to application thoroughly


In the pastry practiceï?? we thoroughly learn from the basics of pastry makingï?? the cake and the entremetsï?? the Petit foolï?? the plate dessertï?? the frozen confectioneryï?? the chocolate Confectioneryï?? the American workï?? the baked goodsï?? and the piping.
Of courseï?? there are some practices that are not included in the pastry baking department. It is not only a recipe that you learn by tackling every single task in the lab. The nature of the materialï?? how to use the instrumentï?? the history behind the sweetsï?? and above allï?? every day Aim for a higher dimension in the accumulation of efforts of "hot heart".
It is not uncommon to see students honing their arms further in the post-school labs. Of courseï?? the students voluntarily goï?? but the school does not spare the cooperation.
I can feel even the professionalism of a professional from the attitude of seriously trying to overcome the point that it was not possible to do wellï?? or to raise the completeness further while glaring at the note taken during the practice.

■ Of the school and correspondence courseï?? the qualification of the confectionery hygienist can be obtained.
Shortening of practical experience required to obtain examinees qualification of ■ Pastry manufacturing technician
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Boulansserie Inc. Tsuruya Bldg. 303, 6-26-15, Matsubara, Setagaya-ku, Tokyo 156-0043
TEL.03-5355-5026 FAX.03-5355-5029 Official Site http://www.blsnet.co.jp/