Hello everyone 😊
Thank you for visiting our blog.

Did you know that DAICHO has a correspondence course?
It started in the fall of 2020. You can easily learn professional skills at home.

One of the benefits of correspondence courses is "schooling".

You can learn directly from the teacher at the Osaka Cooking Confectionery College.🏫

It is the best training space with special equipment such as cooking utensils and ovens.✨

Let's take a look at schooling 👀👌

This is schooling for students of the 2021 Spring Course.

Learn the process up close!🤗

They are taught details that cannot be learned in the video.

There is a big difference between watching and practicing.

While having the tips taught again ...

They will learn little by little while being impressed while groaning at the instructor's high skill 💪

Nappe practice here.

The teacher will complete it in no time❕❕❕

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The most important thing is to do it repeatedly.

No matter where you go to a pastry shop, no one can't do nappe. Yes, you will be able to do it if you manage the numbers.😆　There is no shortcut.

Even in regular classes at Osaka Cooking and Confectionery College, we value the "routine" that repeats the same work.✨

What you get by just repeating it will not decline no matter how many times after that.

In such a spacious space, you can receive excellent tutoring.
You can talk about the cooking process and why you do it, including cooking science 😆

The stories  from the rich on-site experience of the teachers are very interesting.

If you ask a question, it will answer as much as you ask. 

 

It was a fulfilling schooling 🍰🤗

 

Cake made in 5 days

・ Gâteau aux fraises

・ Paris-Brest

·　Souffle cheesecake

・ Gâteau Mocha

・ No-bake rare cheesecake

・ Chef Seiichiro Nishizono's special menu

Chef Nishizono is the owner chef of "Seiichiro, NISHIZONO" in Osaka.

He taught us as a special guest chef ✨

Seiichiro Nishizono Chef
After studying in France, after working at Hilton Osaka, Mikage Takasugi, etc., he experienced collaborative sweets announcements with confectionery school instructors and apparel brands, and opened his own shop "Seiichiro, NISHIZONO" in 2014. Currently expanding to Asia.

They learned "GEISHA", which is also the menu of the shop, using their special coffee beans.
Unlike the basic menu, it has a complicated structure!

They learned the charm of Western confectionery through a menu that can only be learned here.

We listened to him talk about his work, his tips for new products, and how he uses spices.

Correspondence courses can be learned at a pace that suits you while you are at home.
You can check what you don't understand many times to deepen your learning.

And what❕

After taking the correspondence course,If you advance to "Osaka Cooking & Confectionery College, Osaka Cooking & Confectionery College ecole UMEDA, TOKYO YAMANOTE Cooking College, YAMANOTE Cooking & Confectionery College", the tuition fee will be fully exempted.

 

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The 2021 Autumn Course will start in October!

Please check it out here ♬