Learn on smartphones anytime, anywhere!
Lesson at home kitchen.
You can master the typical sweets each time. Not only confectionery techniques but also theory at your own pace.
Five days of making sweets.
Schooling at TOKYO YAMANOTE Cooking College.
Course fee 1 day: 10,000 yen
Schooling in a professional facilities is a special 5 days. Direct guidance by the chef is a continuous discovery!
(He has a wealth of experience and achievements both overseas and domestically)
Whether you have plenty of time or are busy, I recommend the Western Confectionery Correspondence Course at TOKYO YAMANOTE Cooking College, where you can learn the basics using your mobile in your free time. The important thing to create new sweets is "basic". I look forward to seeing you in the schooling with you have learned the basics firmly.
What is egg white foaming? Learn how to whip egg yolk and egg white separately.
●Charlottr aux poires
●Tiramisu
Learn the principle of egg white foaming. How to whip egg yolk and egg white together.
●Turful torte
●Roulé thé vert
Learn about professionally made choux and custard.
●Paris-breast
●Saint-honoré
Learn about the history of French confectionery, which has a long tradition. Differences in butter type and usage.
●Classic chocolate
●Linzer torte
How to knead cookies and tarts dough.Learn the theory of correlation between temperature and dough.
●Pear Clafouti
●Citrus curd tart
Learn about the types and characteristics of fresh cream and typical mousse sweets.
●Fresier
●Marron mousse
