Level of training: Vocational degree
Form of training:  Full time
Candidates: High-school graduates or equivalent
Training time: Two years


Employment opportunities after graduation: Graduates of  Baking Techniques can work as

bakers, team leaders of pastry section, bread section and other important position in bakery

Employees at hotels, restaurants, resorts and other businesses

The school offers jobs for graduates.


Training objectives

Knowledge: Graduates of Baking Technique course can:

Grasp in-depth knowledge of baking techniques and make Asian-style and European-style desserts

Understand procedures of baking and make Asian-style and European-style desserts

Be provided with additional knowledge for baking field such as management, food science, food procurement, sanitation and hygiene, culinary culture, accounting, building menus and techniques of making desserts.

Have knowledge of informatics and foreign languages

Skills: Graduates know how to

  • Select right ingredients and facilities used in baking and making desserts
  • Make basic kinds of flour
  • Make different kinds of fillings
  • Make different kinds of Asian and European-style cakes and desserts
  • Master techniques and follow right procedures of making cakes and desserts
  • Make some cakes and desserts with high skills
  • Apply basic techniques in baking at hotels, restaurants and businesses


General subjects

  1. Politics
  2. Introduction to Laws
  3. Physical education
  4. Military education
  5. Introduction to Informatics
  6. Basic English

Basic subjects and modules

  1. Overview of Tourism
  2. Communication skills
  3. Communicative English
  4. English for Bakery
  5. Food Science
  6. Accounting
  7. Restaurant Services Training

Specialized subjects and modules

  1. Skills of making Asian & European-style patries
  2. Techniques of making European-style pastries (30 types)
  3. Techniques of making bread (20 types)
  4. Techniques of making Asian-style pastries
  5. Techniques of cake decoration
  6. Techniques of making plastic cake mold frames
  7. Techniques of making chocolate shapes and sugar decors
  8. Advanced techniques of making European-style pastries (30 types)
  9. Management a baking department
  10. Internship






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