食品科技系实作课程占总授课时数三分之一以上，且时常请国内外业界顶级师资到校授课，增进学生专业技能。像这学期便邀请曾获法国面包竞赛第一主厨荣誉的法国师傅Guillaume Pédron、世界杯面包大赛台湾队总教练野上智宽，到校授课，两位大师毫不保留地传授烘焙技法，学生反应热烈。
食品科技系系主任蔡政志表示，为培育食品、烘焙科技理论及具有实作技能的专业人才，该系教学着重理论与实务并重，实作课程除原有坚强师资外，这学期还邀请法国烘焙主厨Guillaume Pédron、日本烘焙主厨野上智宽来授课。Guillaume Pédron曾追随法国MOF 面包工艺大师LALOS学习九年，并担任旗下同名品牌海外旗舰店行政主厨，5年前在台北创立「吉可颂丹麦专卖店」，产品为各大精品开幕及VIP活动指定外烩点心。
野上智宽于日本「木村屋」开始学习面包制作，之后在日本「DONQ面包」服务，接着来台湾长驻DONQ面包，后来创业开设「野上面包」，曾担任「世界杯面包大赛」（Coup du Monde de laBoulangerie)台湾队总教练，带领台湾队获得世界第三名佳绩。
蔡政志指出，这两位国际专业烘焙主厨教学，学生的反应及回响皆相当热烈。其中，野上智宽的课程，还开放给中部高职老师及学生参与，备受高中职师生好评。
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.
