Bakery and Teaching Kitchens

Teaching Kitchen P110

Mission

Established on December 2007, the mission of this kitchen is to simulate a real-world kitchen environment, where students can be trained practically in the field of hospitality management. It supports courses related to Chinese or Western meals.

Facilities 

The main facilities are Chinese Fast Wok and Western Four-burner Gas Stove (Oven) for cooking Chinese and Western meals, respectively. Besides the Work Bench, Self-Cooking Center, Electric Oven, Floor-type Mixer, and Frozen Fermentation Cabinet are in place.

Courses Supported

The subjects being taught here include Culinary Principles, Culinary Practices, Hospitality Creativity and Product Development, Principles of Food, and Nutrition. This kitchen facilitates students' learning for the Level C technician certification in Chinese culinary skills, and servers as a venue for life-long learning arranged by the MCU Extension Division.

Bakery Western Cuisine Kitchen P103

Mission

Established in March 2013, this facility aims to train students practically in Western Cuisine Cooking Techniques. This kitchen meets the standard of official exam room defined by the Labor Bureau of Taiwan government, so students can take a test here to earn the Certificate of Technician For Baking Food. Also, technician training of overseas youths is conducted here.

Courses Supported

Baking Food, Principles of Cake Making, and Principles of Bread Making.

Bakery Kitchen P107

Mission

This facility supports students’ learning for the Level C technician Certification in Chinese culinary skills, as well serving as a venue for life-long learning arranged by the MCU Extension Division. The slogan of this kitchen is “Everyone can get education; everywhere is a school”. The facility has become a center for 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.

Courses Supported

The subjects being taught here include Culinary Principles, Culinary Practices, Hospitality Creativity and Product Development, Principles of Food, and Nutrition. This kitchen facilitates students’ learning for the Level C technician certification in Chinese culinary skills.