The Department of Baking Technology and Management aims to cultivate talents with the fundamentals of baking. Students will gain sound practical skills and knowledge in the four major areas of baking, including technique, science, management and design. The core curriculum includes: Bread, Cake and Pastry Baking, Chocolate Making, Ingredients and Production Principles of Bread, Ingredients and Production Principles of Cakes an Pastries, Food Science, Marketing, Production Management, Procurement Cost Control and Store Operation & Management.
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