Introduction of Professional Simulation Classrooms
Hospitality Management Department has the Food and Beverage Laboratory (remodeled in Dec. 2011 as Café 409), Coffee Laboratory (rebuilt from an E-classroom in February 2017), Bakery and Western Cuisine Teaching Kitchen, Teaching Kitchens (Chinese and Western Culinary), Baking Kitchen, Teaching Hotel/Taoyuan Campus (12 rooms), Scholars’ Dorm (11 rooms), Teaching Hotel/Jihe Complex (46 rooms). Each of these professional simulation classrooms is described in the following sections.
Food and Beverage Laboratory (Café 409)
Our hospitality laboratory includes Café 409 (remodeled in December 2011) and Coffee Lab (rebuilt from an E-classroom in February 2017). Hospitality Service, Beverage Management, Seminar on Wines, Catering Management, and Café Operations and Management are the courses which primarily use this facility. Since 2011, the hospitality lab was remodeled to an environment of being a café, using a POS system so students can gain hands-on experiences in café operation and management. This is also a welcome stop on campus tours for University VIPs and high school students. Included in this area are professional bar, expresso machine, and icemaker. Cocktails, tea, coffee, milk, soda, as well as mixed juices and other non-alcoholic beverages can be made here. On the wall, there are tableware display cabinets and storage cabinets. Dinner table and chair sets are used to simulate the business environment of a restaurant or café.
Food and Beverage Laboratory (Café 409): Food and Beverage Service, Beverage Management, Seminar on Wines, Banquet Management, Café Shop Operation and Management are being taught in this laboratory. Since 2011, Food and Beverage Laboratory has been remodeled as Café 409 (a simulation classroom of a café). Additionally, POS system has been used for the operation and management of the café. Café 409 has become a main attraction for visitors as well as senior high school students. The statistics show that 41 groups visited Café 409 from 2012 to 2017 (Figure 1).
Figure 1: Visiting Frequencies for the Food and Beverage Laboratory (Café 409)
As of 2017, a Coffee Lab has been built up following a competitive proposal process. With state-of-the-art coffee brewing equipment, the purpose of the Coffee Lab is to provide a fine teaching resource and excellent quality learning environment that is in step with facilities used in the industry. This professional classroom with full-function coffee equipment also provides the practical operation opportunities for courses in Café Operation & Management and Beverage Management. Using the semi-automatic expresso machine, coffee bean roaster, grinder, coffee drip (hot water) kettle, and coffee tasting table, students can make hand-brewed coffee, American-style coffee, Expresso, Latte, Cappuccino, as well as roast high-quality coffee beans. In coordination with baking classes, students can offer perfect drinks to go with breads, cookies, cakes, and desserts (food and beverage pairings). Additionally, there are display cabins to demonstrate coffee knowledge and various utensils. The contents reflect the café industry trends. In the future, it is not only making quality beverages to match the industry standards that counts, but also creating diverse coffee products to meet market demand. This provides great opportunities – such as industry-academia cooperative research projects – for our students and professors as well as for those we cooperate with outside the university. Moreover, it can assist our students after graduation to begin their own small businesses.
The design and layout of this classroom allows for arranging students into groups during classes. Then, the groups can simulate relevant processes; for instance, each group can buy different coffee beans from the current market so they can hand-brew coffee and explain the coffee roasting process and how location, weather and soil-type affect the flavors and aromas of coffee beans. After making coffee drinks, everyone can experience the different tastes.
During the courses coffee culture from different places and coffee-drink-making methods (including tea beverages and frozen drinks) are introduced. This professional classroom can support four learning purposes of curriculum and instruction: Students can foster their abilities to master product knowledge, to clean and check equipment, to demonstrate beverage-making skills, and to serve customers.
1: To master product knowledge: Explain Coffee, cappuccino, milk coffee/ latte, filter/hand-brewed coffee, Tea (black tea, green tea, and white tea and Oolong tea), Hot chocolate and Juice smoothies.
2: To clean and to check the equipment: Learn to examine, use and clean the expresso grinder, pour over grinder, expresso machine, hot water pot, filter, kettles, cute pots, blenders, and other barista tools.
3: To demonstrate beverage-making skills: In order to make perfect drinks such as expresso, students learn to set up standard and scale for grinding beans, to watch water quality and temperature, to make milk forms and assure quality, to use bar blenders, to follow manuals, to obey health and safety rules, as well as, to quantify product materials.
4: To have customer service skills: Learn to exhibit positive and friendly personal characters, to use proper communication skills with guests, display a pleasant attitude, make sure that service quality is high and keep customers satisfied and happy.
These teaching and learning objectives follow the current status and industry standards in Taiwan. Furthermore, advanced training is also provided, so that students can cultivate the knowledge, skills and attitudes to introduce and to make coffee-related beverages at the domestic and international levels.
Figure 2: Coffee Lab
Bakery and Western Cuisine Teaching Kitchen
In 2017, a 3rd teaching kitchen for western-style food and baking has been constructed. The space of this classroom has been designed as 3 sections. One is for teacher to demo, behind the demo section is the zone for students to practice, and both sides are supported by an equipment and ingredient section. There are a total of 13 workbenches in teacher demo zone and student practice zone that can be used for baking practice by 60 students simultaneously, which are also equipped with e-learning equipment.
The specialty of this teaching kitchen lies in not only its professional baking equipment but also that it is equipped with some facilities commonly used in western-style food preparation such as combi-steamer, salamander broiler, etc. The overall kitchen environment resembles those in the cooking area of major international hotels. Thus students can be familiarized with the operation of the equipment and the production of the relating products while in school, which will be very helpful for their career proficiency upon graduation.
Figure 3: Bakery and Western Teaching Kitchen
Teaching Kitchen: Culinary Principles, Culinary Practices, Hospitality Creativity and Product Development, Principles of Food, and Nutrition are being taught here. This kitchen facilitates students’ learning for the Level C technician certification in Chinese culinary skills. In addition, this classroom serves as a venue for life-long learning as arranged by the University Extension Division. The slogan of this classroom is “Everyone can get education; everywhere is a school”. This facility is devoted to become the center of societal training and community education in the system of adult education/life-long learning. Twelve package classes for baking have been conducted from academic year 2012 to 2017.
Baking Kitchen for Teaching
Baking Kitchen for Teaching: Baking Food, Principles of Cake Making, and Principles of Bread Making are being taught here. The classroom was designed with separate areas for operations and equipment to meet the standards of certification. In addition, dry materials and baking equipment are kept in a technologically controlled storage room. Technician training of oversea youth are conducted here. There were 121 campus visit groups received here from academic year 2012 to 2017 (Figure 2).
Figure 4: Visiting Groups to the Baking Kitchen for Teaching
Baking Kitchen for Teaching/KinMen Location
The baking kitchen is qualified as a test kitchen. Space planning for the baking kitchen is as follows:
- Cooking Station: The Cooking Station is designed for students to receive practical and hands-on training after cooking demonstrations. The station is equipped with marble kitchen counters, mixers, sinks and cooking appliances.
- Baking Area: The baking area houses baking appliances and equipment, including fermentation containers, ovens, noodle making machines and baking racks. This area is designed to give students a comprehensive hands-on experience.
- Food Preparation Area: This area is used for preparing, serving and storing food. Refrigerators and freezers are also provided.
Figure 5: Baking Kitchen/KinMen Location
Teaching Hotel/Taoyuan Campus
Teaching Hotel/Taoyuan Campus: In this facility, the courses of Hospitality Practices, Rooms-Division Management, Service for Hospitality, MICE, Café Shop Operations and Management, Seminar on Wines, Hotel Development and Planning and Hospitality Information Management are carried out. There are a total of 12 rooms, including 4 luxury king bed suites, 6 luxury double twin bed suites, and 2 special suites (Ming Chuan suite and Japanese-style suite). There were 172 guests from academic year 2012 to 2017 (Figure 3).
Figure 6: Guests at the Teaching Hotel/Taoyuan Campus
Scholar Dorm/Taoyuan Campus
Scholars’ Dorm/Taoyuan Campus: Located on the fourth floor of the international campus housing building, this facility has 11 rooms, including 2 family suites, 1 luxury double suite, and 8 individual elite suites. It provides campus accommodations to professors who generally live overseas (and hold the position of assistant professor or above, as well as a doctoral degree), visiting scholars, and special guests who are admitted by the university President. This facility is only used for education and training purposes, not for commercial purpose. The faculty who reside here must teach for more than one month or stay at MCU at least one year for the maximum accommodation privilege provided by Ming Chuan University.
Teaching Hotel/Jihe Complex