1.說明麵包製作過程

2.傳授麵包製作時發酵科學原理

3.示範麵包製作技巧與創新

4.增強麵包實務操作能力

5.了解烘焙市場麵包銷售商品

This course aims to teach students basic baking skills (cakes & snacks) along with knowledge on nutrition & sanitation.  It also teaches students on-the-table cooking skills and professional know-how, including: (a) basic knowledge on utensils, equipment and cooking ingredients (b) food-making theories & basic operation skills.  Students are expected to understand principles of sanitation & quality control, building them good foundation  in working in the baking industry.