Jump to the main content block
  1. Home
  2. Curriculum Introduction

Curriculum Introduction

Historical Background of the Program

The Bachelor’s Degree Program in Baking Creativity and Management was established in 2013. It aims to align with national economic development and regional industrial characteristics by actively promoting the baking industry. The program continuously plays a pivotal role in initiating and laying the foundation for talent cultivation. Through specialized education, industry-academia collaboration, and industry promotion, it aims to deepen the international competitiveness of Taiwan's baking industry.

Training Objectives

This program combines theory and practice—specialized skills and management—to cultivate students into well-rounded baking professionals with technical expertise and management abilities. The training focuses on three main directions:

  1. Education in Baking Principles and Skills: Teach students the principles, applications, and practical skills of baking, enabling them to use their expertise and hands-on experience to solve practical or research problems.

  2. Product Development and Management Training: Equip students with creative product development skills and management capabilities, familiarizing them with market changes and trends in the baking industry.

  3. Workplace Readiness: Develop students' practical experience and business ethics, while emphasizing humanistic qualities, language skills, communication abilities, and leadership skills, transforming them into professional baking talents with sound character and international perspectives.

Development Features

  1. Solid Baking Techniques to Enhance Practical Skills:

    • Equipped with comprehensive baking practice and demonstration classrooms to provide professional skills training.
    • Course design advances toward professionalization, industrialization, and globalization, nurturing specialized baking talents.
    • Through specialized practical courses, establish hands-on practices in various types of bread, Western pastries, chocolate, cake production and decoration, sugar art, etc., to enhance creative development.
    • Engage renowned chefs from international hotels and baking masters to teach, as well as invite foreign masters for teaching workshops, allowing students to experience a diverse and internationalized learning process.

  2. Implementation of Management Theories to Enhance Application Skills:

    • Course design progresses toward professionalization, internationalization, and informatization to cultivate professional management talents.
    • Establish knowledge in food hygiene and safety, store management, consumer behavior, procurement and cost control, marketing, and entrepreneurial planning through management courses.
    • Invite prominent figures from relevant industries to the school to lecture on practical management and entrepreneurship.
    • Utilize learned skills by actively participating in bakery operations to gain practical experience and future entrepreneurial insights.

  3. Arranging External Internships to Enhance Practical Abilities:

    • A student-centered approach integrates theoretical foundation, practical training, and industry internships simultaneously.
    • Gain practical work experience and learn about business models through domestic and international internships.
    • Connect with related domestic and international industry enterprises to enhance practical experiences and strengthen students' employability and promotion competitiveness.

  4. Enhancing Language Skills to Broaden International Perspectives:

    • Relevant professional language learning, including professional English and Japanese, to establish basic language competencies.
    • Strengthen foreign language and computer operation skills while training students’ independent thinking abilities.
    • Through international exchange activities and overseas study courses, enhance students' communication skills and interactive learning opportunities to improve their international outlook.

Employment Opportunities

  1. Entrepreneurship
  2. Baking Food Technologist
  3. Pastry Chef, Sous Chef, and Team Leader in the hotel industry
  4. Research and Quality Control Supervisor in the baking food industry
  5. Store management, sales service, and marketing planning roles
  6. High school baking technology teacher

Further Study Opportunities

  1. Graduate programs in food and beverage management, both domestic and international
  2. Graduate programs in hospitality management and education
  3. Graduate programs in Taiwanese culinary culture and industry studies
  4. Further studies at international baking specialized schools