Patissier is a French word meaning ‘pastry chef’. Pastry incorporates desserts, bonbon au chocolat, petits fours, sucre d’art, chocolat d’art and more.
We provide curriculum covering from the basics to professional level confectionery and baking.
|Sugar Art Practice||Baking Practice I||Cake Decoration||Confectionery I|
|Western Cuisine I||Bakery Management||Baking Materials||Science of Baking|
|Theory of Foodservice Business||Food and Health||Nutrition||Food and Principles of Cooking|
|Basic Practice of Food Styling||Special Baking Practice||Espresso Extraction||Frozen Dough Baking|
|Food Materials Science||Confectionery & Baking Practice II|
|Special Lecture Courses|
|English Conversation I||PC Utilization I||Music Appreciation I||Table Tennis|
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