食品科技系實作課程佔總授課時數三分之一以上，且時常請國內外業界頂級師資到校授課，增進學生專業技能。像這學期便邀請曾獲法國麵包競賽第一主廚榮譽的法國師傅Guillaume Pédron、世界盃麵包大賽台灣隊總教練野上智寬，到校授課，兩位大師毫不保留地傳授烘焙技法，學生反應熱烈。
食品科技系系主任蔡政志表示，為培育食品、烘焙科技理論及具有實作技能的專業人才，該系教學著重理論與實務並重，實作課程除原有堅強師資外，這學期還邀請法國烘焙主廚Guillaume Pédron、日本烘焙主廚野上智寬來授課。Guillaume Pédron曾追隨法國MOF 麵包工藝大師LALOS學習九年，並擔任旗下同名品牌海外旗艦店行政主廚，5年前在台北創立「吉可頌丹麥專賣店」，產品為各大精品開幕及VIP活動指定外燴點心。
野上智寬於日本「木村屋」開始學習麵包製作，之後在日本「DONQ麵包」服務，接著來台灣長駐DONQ麵包，後來創業開設「野上麵包」，曾擔任「世界盃麵包大賽」（Coup du Monde de laBoulangerie)台灣隊總教練，帶領台灣隊獲得世界第三名佳績。
蔡政志指出，這兩位國際專業烘焙主廚教學，學生的反應及回響皆相當熱烈。其中，野上智寬的課程，還開放給中部高職老師及學生參與，備受高中職師生好評。
Hungkuang students gain professional skills from award-winning baking chefs
At Hungkuang University, practical courses in the Department of Food Technology account for more than one-third of the total teaching hours. To enhance students’ professional skills, the department regularly invites top industry professionals, both domestic and international, to teach on campus.
This semester, two world-renowned baking experts were invited: French chef Guillaume Pédron, winner of the top prize in the French bread competition, and Japanese chef Tomohiro Nogami, head coach of Taiwan’s team in the World Cup Bread Competition. Both chefs shared their baking techniques and the students responded with great enthusiasm.
Tsai Cheng-chih, head of the Department of Food Technology, said that the department is committed to equipping students with strong theoretical knowledge and practical skills in food and baking technology. Along with its strong faculty, the department improves its curriculum by inviting experts like Chef Pédron and Chef Nogami.
Chef Guillaume Pédron trained for nine years under MOF master baker LALOS and served as executive chef for LALOS’s overseas flagship store. He later founded Ji Kesong Danish Store in Taipei, known for supplying baked goods to luxury brand events and VIP receptions.
Chef Tomohiro Nogami began his baking career at Kimura-ya in Japan and went on to work at DONQ Bread in both Japan and Taiwan. He later opened Nogami Bread, and as head coach, led the Taiwan team to win the third place at the World Cup Bread Competition (Coupe du Monde de la Boulangerie).
According to Tsai Cheng-chih, students were deeply inspired by the chefs’ teaching. In fact, Nogami’s classes were also open to local vocational high school students and teachers, who gave an overwhelmingly positive feedback.
