A crystal of Todokeru and sensitivity to the luxury of a moment.

Jul 7, 2020
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 DE TOKIO
Part 1 Pastry Course (ID=3)
A crystal of Todokeru and sensitivity to the luxury of a moment.
Only the pastry is made repeatedly. In order to grow to a certain level as a pastry chefsï high technology and absolute confidence are required. Tokyo Confectionery School Confectionery The 2328 hours of practical training are sure to change with confidence.
Two-year system
Mon-Fri: 5 times a week AM8:30 ~ PM4:30
The basic ï ï practice and the application by the model practice teacher. Demonstration of pastry. ï ï 480
Confectionery Practice ï ï Application ï ï of a decoration cake from a basic sponge
A trial ï ï manufacture of confectionery by independent originality of creative research students. Research on sales management. ï ï 32
The training ï ï of special confectionery method by the practical training instructor and the work instructions ï ï at the production plant
Confectionery theory ï ï Various manufacturing process and quality controlï basic knowledge of raw materialsï handling of instrumentsï etc. ï ï 48
Basic knowledge ï ï of main raw materials such as flour and sugar. Structure and management of various machines such as ovens and mixers. ï ï 84
General business ï ï knowledge such as processing of accounting tax accounting and commercial taxation and costing method. ï ï 24
Business practice of ï ï the confectionery Business Management Business Administration Law and the Sales Act (store structureï product displayï wrappingï customer service correspondenceï etc.) ï ï 32
Trademark Registration ï ï the names and structure of confectionery in general. ï ï 4
ï ï business practices such as managementï plant managementï personnel relations and industry information by those who have experience in the confectionery industry. ï ï 4
Hygiene control ï ï Food Hygieneï overview of public healthï and explanation of hygiene guidance and hygiene regulations at factory stores. ï ï 24
Sanitary Law ï ï and legislation driftï sanitary administration overviewï confectionery hygieneï and related laws drift. ï ï 12
ï ï general public Health overviewï environmental hygieneï disease prevention and more. ï ï 12
ï ï Introduction to food scienceï food processing and storageï food production and consumption and food history. ï ï 4
ï ï Introduction to food hygieneï food hygieneï food corruption alteration and conservationï food differentiationï food hygiene management. ï ï 12
ï ï Introduction to Nutritional nutritionï nutritional scienceï nutritional physiologyï nutritional intake. ï ï 12
ï ï Public Educationï confectionery historyï color studiesï foreign languagesï table mannersï cafesï storesï business capacity tests. ï ï 84
ï ï Tours of field trips and excursions in Hakone Seminar house and bus hike. ï ï 88
Sports ï ï Indoor ball gamesï baseball tournamentï etc. ï ï 32
ï ï Admissions Guidanceï employment guidanceï medical examinationsï etc. ï ï 72
ï ï Total ï ï 2880!! >
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