A year devoted to building a foundation for success in the world of confectionery.
Over the course of one year, the program offers two classes - the "Confectionery Class," teaching a diverse range of confectionery genres including Western and Japanese confectionery, as well as bread making, and the "Western Confectionery Class," focusing on practical lessons primarily in Western confectionery. Students are meticulously trained in fundamental techniques like equipment handling and basic dough and cream preparation. The program also provides students with valuable knowledge on how to prepare for work and lays a strong foundation for launching a professional career and further growth.
In addition, students can choose from specialized pathways based on their goals, such as the Double License Course, which allows graduates to continue their studies in the Culinary Arts Diploma program, or the France Campus Study Abroad Course, where they can learn authentic French confectionery in France.