东日本糕点制作技术专门学校

East Japan Pastry Making School

学校概况  Profile：

More professional learning, higher level of technology.

According to the standard course of the Ministry of Health, Welfare and Labor, the first year is aiming at be a qualified pastry hygienist; and in the second year, the students will select one item from “western dessert”, “ Japanese dim sum” , “bread” and “coffee” for higher-level and practical learning. In addition, students need to learn how to serve customs with good desserts, to lean packaging and service; and in order to effectively deduce colorful food materials, the students need not only learn how to apply color, but also related professional knowledge.

更专业的学习，将更上一层楼的技术。

按照厚生劳动省标准课程，第一年将从基础上力争糕点卫生师合格。 第二年从[西点][日式点心][面包][咖啡厅]中选择其中一项，进行更高层次和实践性的学习。 此外，如何将做好的甜品提供给顾客，包装和服务的学习，还有为了有效演绎色彩丰富的食材，不仅学习色彩利用等还将学习相关的所有专业知识。