To educate and train bakery experts needed by hotels and bakeries, we provide them with state-of-the-art practice rooms,
field-oriented curriculum and methodical administration.


Major Courses
Confectionery & Baking Practice II Special Baking Practice Cake Decoration Frozen Dough Baking
Baking Practice I Bakery Management Science of Baking Western Cuisine I
Sugar Art Confectionery I Basic Practice of Food Styling Baking Materials
Food and Health Espresso Extraction Food Materials Science Nutrition
Food and Principles of Cooking Theory of Foodservice Business
Special Lecture Courses
Chocolate Art Sugar Art English Conversation I PC Utilization I
Music Appreciation I, Table Tennis
“A Cultural Franchise!”

Certificates of Qualification

  • Craftsman Confectionary Making
  • Craftsman Bread Making
  • Baking Master
  • Chocolate Master
  • Cake Designer
  • Barista
  • Industrial Engineer Food Processing
  • Craftsman Cook Western Food
  • Craftsman Bartender
  • 2nd Degree Food Styling
  • Foodservice Sanitation Manager
  • Sanitary Control Manager

Path after Graduation

Dessert café manager, window bakery manager, luxury hotels, franchise (Paris Baguette, Tous les Jours and Shilla), café, lecturer,
food manufacturer (ice cream, chocolate), self-employment, transfer to 4-year college or graduate school

Expected Distribution of Employment