Department of the Hospitality Management, Southern Taiwan University of Science and Technology, invited the famous bread chef Jan Mächler from a century-old shop in Germany to teach students how to make German bread without quick-start yeast and artificial additives. Jan Mächler is the chief baker of the Mächler GmbH German-style bakery. Mächler GmbH has a history of 163 years in Germany. Jan Mächler has been a family business for 10 years and is the 7th generation of the family. With customers in various industries, he is specialized in the production of German bakery products. Jan also went to Canada to set up a bakery and was once invited to Vancouver College as a guest lecturer.
【German bread without quick-start yeast and artificial additives】
The German bread comes in great diversity, and the German Institute for Bread officially recognizes as many as 3,200 types of bread. In 2015, UNESCO listed German bread culture as one of the world's intangible cultural heritages. Jan Mächler believes that German bread is very important, and rye bread is the most commonly eaten bread in Germany. To make rye bread, you must first make acid dough that is indispensable in rye bread. In Germany, each bakery has its own tradition and recipe for sourdough. Sourdough is the main factor for the taste, freshness, baking and nutrients of German bread. To be a baker in Germany takes a difficult training process. In an environment where practical experience is valued, students must find a bakery, and the internships of the company go hand in hand with the school. After at least three years of study and training, you can become a baker by passing the baker's exam. If you want to open a bakery in Germany, you must have at least 5 years of work experience and a master's degree in baking. The insistence on the production process is to ensure the quality of the bread, so the training of the baker is very important.
【On behalf of Southern Taiwan University of Science and Technology, Vice President Ming-Tsai Lai, signed a memorandum of cooperation with Jan Mächler and invited Chair Mei-Lan Lin of the Department of Hospitality Management, Dean De-Guang Chou of the College of Business Administration, and the teachers and students of the department to the ceremony.】
Jan Mächler teaches students how to develop 8-day sour glutinous rice balls to make sugar-free and oil-free traditional German bread and how to make his first-prize winning bread made of the first crop of the grains and sunflower seeds, the famous German-style kun, and bread made for the Christmas season. Associate Professor Shu-Yi Huang of Department of the Hospitality Management, Southern Taiwan University of Science and Technology, and International Referee Hong-Ru Tsai mentioned that pure natural ingredients are really good products. This should be a food worthy of promoting healthy orientation in the future. The teacher's skillful techniques made the students admire and deeply realized that the Germans are striving for perfection, pragmatism and serious attitude. They also understand that simple ingredients can be so delicious and healthy. German-style bread is more solid than Taiwanese bread, of which the multi-grain nuts are the content.
【President Deng-Maw Lu of Southern Taiwan University of Science and Technology (right) gave a thank-you note to Jan Mächler (left).】
Mei-Lan Lin, Chair of the Department of Hospitality Management, Southern Taiwan University of Science and Technology, said that the German teacher and Taiwan students had a good interaction and signed a memorandum of cooperation with the school. The contents of the cooperation include student internship, recommendation of graduate employment, collaborative planning courses, training of teachers, development of teaching materials, coordination of teaching, establishment of training classes, student internships, selection of graduate employment, industry-university cooperation, etc. Through cooperation with Germany's Mächler GmbH, it is expected to open up exchanges and interactions between the Southern Taiwan University of Science and Technology and the European catering industry, thereby increasing students' catering skills and helping them learn about the production of other well-known traditional German cuisine. With an integration of the resources of Taiwanese and German hospitality industry, in the future it can cultivate students' professional quality and professional competitiveness and increase their employment competitiveness. After the signing, the students also continually asked Jan about the internships and work in Germany, as well as the characteristics of the German restaurant industry, which has been very popular among students.
【German teacher Jan Mächler came to Southern Taiwan University of Science and Technology to teach students to cultivate 8-day acid glutinous flour balls to make sugar-free and oil-free traditional German bread.】
President Deng-Maw Lu of Southern Taiwan University of Science and Technology said that such a cross-border teamwork and communication model would help students learn from the experience of division of labor with foreign partners, improve their professional skills, enhance their international cooperation capabilities, and lay the foundation for the international mobility of Chinese talents. Through this successful cooperation experience, Southern Taiwan University of Science and Technology will promote more international baking and multinational catering exchanges and cooperation, cultivate cutting-edge talents with international cooperation capabilities, and train students to have a professional level of food and travel. Students can find problems through this internship course and learn to solve problems.
【Jani Mächler was demonstrating to students how to make German bread.】
【Jan Mächler took photos with teachers and students in the baking classroom.】