School Guide School Guide

日本菓子専門学校( Professional Training College )

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Basic information

Postal code 158-0093
Street address 東京都世田谷区上野毛2-24-21
Inquiry section signature Student Affairs Section International Student Section
Contact phone number 03-3700-2615
FAX 03-3700-8257
Website https://www.nihon-kashi.ac.jp/
E-mail nks@nihon-kashi.ac.jp
Special Selection for International Students Yes
Transfer system Yes
Total foreign student enrolled 65 people
Foreign international students enrolled by country of origin

China 47 people

Taiwan 8 people

Korea 8 people

1 USA

Malaysia 1 person

Entrance Examination

Click or tap the "+" to see the details.

Application Distribution Period In early April
Guarantor No need
Submit Japanese Language School Attendance Ratio Necessary
製菓技術学科
Application Distribution Period In early April
Guarantor No need
Submit Japanese Language School Attendance Ratio Necessary

Basic information

Length of study 2 years
Enrollment month April
Recruitment capacity 220 (incl. Japanese)名

Test overview

Japanese Proficiency Test Necessary (N2 or more)
Test subject Document review,interview,Japanese

Exam schedule

Exam for international students [1st]
Application period 2023/09/01 ～ 2023/10/15
test day 2023/10/21
Passing announcement date 2023/10/27
Exam for international students [2nd]
Application period 2023/11/01 ～ 2023/11/15
test day 2023/11/18
Passing announcement date 2023/11/24
Exam for international students [3rd]
Application period 2023/11/16 ～ 2024/03/31
終了備考 : May close early if capacity is reached.
Passing announcement date
備考 : Any time as necessary.
製パン技術学科
Application Distribution Period In early April
Guarantor No need
Submit Japanese Language School Attendance Ratio Necessary

Basic information

Length of study 1 year
Enrollment month April
Recruitment capacity 40 (incl. Japanese)名

Test overview

Japanese Proficiency Test Necessary (N2 or more)
Test subject Document review,interview,Japanese

Exam schedule

Exam for international students [1st]
Application period 2023/09/01 ～ 2023/10/15
test day 2023/10/21
備考 : 2016/10/15・16
Passing announcement date 2023/10/27
Exam for international students [2nd]
Application period 2023/11/01 ～ 2023/11/15
test day 2023/11/18
備考 : 2016/11/19・20
Passing announcement date 2023/11/24
Exam for international students [3rd]
Application period 2023/11/16 ～ 2024/03/31
終了備考 : May close early if capacity is reached.
Passing announcement date
備考 : Any time as necessary.
パティシエ技術学科
Application Distribution Period In early April
Guarantor No need
Submit Japanese Language School Attendance Ratio Necessary

Basic information

Length of study 1 year
Enrollment month April

Test overview

Japanese Proficiency Test Required (inquiries required)
Test subject Document review,interview,Japanese

Exam schedule

Application period 2023/09/01 ～ 2023/10/15
test day 2023/10/21
Passing announcement date 2023/10/27
Application period 2023/11/01 ～ 2023/11/15
test day 2023/11/18
Passing announcement date 2023/11/24
Application period 2023/11/16 ～ 2024/03/31
Request brochure

Tuition

Application fee

20,000円

First Year Payments (Admission Fee)

160,000円 ～ 370,000円

Confectionery 370,000 yen / Bakery 270,000 yen / Pastry chef 270,000 yen / High tech 160,000 yen
First Year Payments (Tuition)

420,000円 ～ 560,000円

Confectionery 550,000 yen / Bakery 550,000 yen / Pastry chef 560,000 yen / High tech 420,000 yen
First Year Payments (Other Fees)

740,000円 ～ 860,000円

Confectionery 810,000 yen / Bakery 860,000 yen / Pastry chef 750,000 yen / High tech 740,000 yen
First Year Payments (Total Fees)

1,320,000円 ～ 1,730,000円

Confectionery 1,730,000 yen / Bakery 1,680,000 yen / Pastry chef 1,580,000 yen / High tech 1,320,000 yen
Tuition Exemption System

Nothing
Scholarship Program

Yes

Other

Student dormitory

Yes

Affiliated student dormitories available

School characteristics

【 School characteristics 】
●In 1960, Japan's only confectionery school was established at the request of the confectionery and bakery industry.
●�少人数制の実習スタイル。本校では一人ひとりがしっかりとした技術を習得できるよう製菓技術学科・パティシエ技術学科では１テーブル３名、製パン技術学科では１グループ４名、ハイテクニカル学科では1テーブル2名で行います。
●�製菓技術学科では１学年時に洋菓子、和菓子、製パンをバランスよく学び、2学年進級時には洋菓子科、和菓子科の専門コースで高度な技術を身につけます。また、国家資格の「製菓衛生師」の取得を目指します。製パン技術学科では製パン実習に加えて製菓実習を取り入れており、ブーランジェリーパティスリーを目指します。
● In the "Patissier Technology Department", you will learn not only basic and applied techniques, but also practical contents such as sweets and latte art that can be used in cafes, focusing on practical training specialized in Western confectionery.
●There is a Tuition installment payment system for international students who have difficulty paying Tuition in a lump sum.
●After graduating from the pastry course, you can advance to the “High Technical Course”.

[Student's Voice]
◎ Name: Luo Xin Tong
◎ Country of origin: China
I studied film at university, but I was also interested in Japanese culture such as sweets and anime, so I decided to study abroad. I learned words that I didn't understand in technical terms by watching the movements of teachers and classmates. Communication is very important because we work together a lot. Even though we are from different countries, I feel that we are connected through sweets.

◎ Name: Guo Liwei
◎Country of origin: Taiwan
When I was working at a confectionery shop in my home country, I was moved by the taste of a lemon tart that I encountered for the first time. In addition to making it according to the recipe, I also made a work in line with the assigned theme, challenged the contest, and won second place in the student category.

Traffic access

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13 minutes walk from "Futakotamagawa" station on the Tokyu Denentoshi line
7 minutes on foot from "Uenocho" station on Tokyu Oimachi Line

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