This blog post introduces a sample academic plan where a pastry arts student incorporated their dream of starting a bakery.
Writing About Academic Experience and Reflections
“Growth and Transformation Experienced While Majoring in Bakery at a Specialized High School”
I enrolled in a multi-purpose specialized high school offering various practice-oriented departments like culinary arts and beauty design, choosing to major in bakery. Initially, I applied thinking the school’s diverse departments would be advantageous for employment. However, once I began majoring in bakery, I gradually developed a passion for this field. Truthfully, I wasn’t originally very interested in cooking, and I wasn’t a diligent student either. I used to think studying, and even cooking, was bothersome and tedious. However, at some point, I became captivated by the charm of cooking and developed an interest in baking. This shift changed my attitude toward learning. I found joy in the process of gradually improving my skills, and a desire to become even better emerged.
The world of pastry and baking is fascinating—the more you learn, the more depths you want to explore, and its endless creativity allows for boundless product development. Perhaps that’s why I find so much to be desired in the large franchise bakeries commonly seen today. Most rely solely on fixed menus and uniform marketing strategies, and their lack of initiative in developing new products is disappointing. Now that customers’ tastes and needs have diversified, I believe creative and experimental bakeries that can flexibly respond to change possess true competitiveness. My dream has always been to personally operate an innovative bakery that develops new menus and provides customers with fresh experiences. These career aspirations naturally emerged while taking specialized courses in high school, and having a clear goal further spurred me on in my studies.
During high school, I focused on building a solid foundation in pastry and baking, particularly passing the Chocolate Master System to master chocolate application techniques. During this process, I attempted to develop fusion chocolate products incorporating traditional Korean confectionery. I also introduced creative products never seen before by applying traditional bean paste decorations or sugar craft techniques to basic pastries. These efforts earned me recognition within the school, leading to my selection for an industry-academia collaboration program. This provided me with the opportunity to visit Crown Bakery. There, I gained invaluable experience by actually commercializing a recipe I developed. This process allowed me to personally experience the entire journey of a pastry transforming into a product delivered to consumers. This led to me being recognized as a ‘Creative Talent’ by the school. Through the ‘One Person, One Startup’ project, I also gained practical experience by directly selling my products online.
These academic experiences did more than just teach me skills; they became a pivotal moment in clearly defining my life’s career path and goals. Moving forward, I aspire to be someone who creates a creative and authentic bakery, maintaining an attitude of constant learning and challenge.
Major Campus Activities and Reflections
“Taking a Step Closer to My Dream Through the Cafe Startup Club”
My dream is to run my own unique bakery in the future. I envision a ‘cafe-style bakery’ that offers menus to enjoy with drinks, not just a neighborhood bakery selling bread. To achieve this dream, I joined the ‘Cafe Startup Club’ during high school to gain relevant experience. Although the club itself didn’t operate an actual store, over two years of activities, we steadily built the theoretical groundwork and practical experience needed for entrepreneurship.
In my first year, we conducted market research and investigated nearby cafes before starting the business. To understand which menu items sold well and what kind of cafe atmosphere customers preferred, we personally visited various cafes in the Seoul area. Since no one had compiled this data before, everything was achieved through our own legwork and effort. We established various criteria—famous cafes, unique concept cafes, busy cafes, cafes with delicious menus—and surveyed over 10 places under each category. We photographed menus and store interiors to document our findings. This data was uploaded to the club’s online shared space, organized for easy reference by anyone.
After months of research and analysis, we found a suitable location for actual sales activities. It was close to school for easy ingredient transport, had reasonable rent, and allowed short-term operation. Previously, it had briefly housed a world pastry shop, and since it operated on a rotating schedule with tenants coming and going, it was perfect for our activities. We signed a three-month short-term lease for this space and launched our cafe operation in earnest. We established a system where we operated the shop for short hours after school and full-time on weekends. By personally experiencing the entire process—preparing, operating, and closing down—together with our club friends, we gained genuine entrepreneurial experience.
The most crucial aspect was product planning and sales. When designing our beverage and pastry menus, we actively incorporated the results from our prior market research. We selected the most popular items like caramel macchiato, various frappuccinos, and herbal teas. For beverage production, we secured long-term use of the school lab’s roasting machine. We put particular effort into pastries, planning and creating a diverse range of visually appealing items like macarons, brownies, éclairs, and croquembouche. Introducing and selling our handmade products to customers allowed us to observe their reactions in real-time. We continuously monitored which items received the most positive response and adjusted our operational strategy accordingly.
These three months of activity went beyond a simple club experience; they were meaningful times that helped me concretize my dream and confirm its feasibility. I learned firsthand that starting a business isn’t just about ‘running a shop’—it requires thorough preparation and consistent execution. I am confident that the valuable experience gained through long preparation and hands-on challenges will serve as a strong foundation when I eventually open my own café. Moving forward, I plan to continue learning based on this experience, taking one step at a time toward my dream of creating a bakery with its own unique character.
Reflections on Experience in Consideration, Sharing, and Cooperation
“The Challenge of Store Operation: Create a Hit Product!”
Operating an external store for three months taught me, as a bakery student, a great deal. While we had previously sold our products online, this was my first time engaging directly with customers in sales activities. It was an unfamiliar yet refreshing challenge, and through this process, I truly felt the meaning of consideration and cooperation.
The first two months were truly hectic and busy days. To showcase the diverse menu we had developed, we spent our days moving ingredients from morning, roasting, and packaging products—the days flew by. Still, weekends brought a bit more breathing room, allowing us to experiment with a wider variety of products than on weekdays. Popular items like brownies and macarons sold out quickly, requiring us to constantly restock.
By the third month, I had become somewhat accustomed to the sales activities. Around that time, while organizing sales data, we discovered one problem. While various pastries and beverages sold steadily at a certain level, we lacked any truly standout ‘hit products’. The absence of a flagship item driving significant sales was a clear weakness. Consequently, we decided to focus our final month on developing creative items we hadn’t attempted before. We resolved to sell high-quality products, previously only showcased in competitions or contests, in our actual store.
Creating a hit product required strategy from the planning stage. First, it had to be an original menu item not sold at nearby bakeries or pastry shops. We also considered how to display it prominently at the store entrance to catch customers’ attention. Market research revealed that almost no shops in that alley sold cupcakes, so we seized this opportunity to plan cupcakes with diverse concepts.
The product lineup included cupcakes topped with brownie and sugar powder, cupcakes generously filled with sweet potato mousse, and cupcakes combining tiramisu and pudding. We focused particularly on design and taste, targeting younger customers and female patrons. The key point was that every single product was a ‘one-of-a-kind’ cupcake. We only remade the same product when a repeat order came in, aiming to maintain customer anticipation and freshness.
Our prediction proved spot on. Word spread among nearby university students that “there’s a place selling pretty cupcakes,” bringing many customers to the store. The cupcakes became a huge hit in a short time, allowing us to finish the final month energetically and with a sense of accomplishment.
This experience running an external store was more than just practice; it was a valuable time where we learned to think deeply about ‘what and how to sell,’ fostered teamwork, developed consideration for customers, and gained the courage to overcome the fear of failure. I gained confidence especially through realizing ideas and achieving tangible results.
Moving forward, I aspire to become a pastry chef who understands customer needs and brings creative concepts to life, building on this experience. This activity made me realize that a hit product is more than just something that sells well; it has the power to move people’s hearts and make them come back.
Efforts and Preparation Related to Motivation and Career Plans
“A Future Entrepreneur Opening a Bakery Franchise”
Since entering specialized high school, I have nurtured the dream of becoming a future bakery entrepreneur. However, I realized early on that pastry and baking skills alone are insufficient to become a successful entrepreneur. In fact, during high school, I gained hands-on experience running an external store through my entrepreneurship club activities. Operating the store for three months taught me that no matter how excellent the product concept, implementing it in an actual store is never easy. I deeply understood that running a store requires more than just making products; it demands comprehensive skills encompassing basic business knowledge, sales strategies, and practical marketing abilities.
This experience led me to set a goal: to become not just a technician, but an entrepreneur with a business mindset. Through club activities, I participated in various business practicums, naturally developing an interest in business administration and resolving to study it systematically. If I am admitted to the Business Administration Department at Catholic University, I will dedicate myself to building a solid foundation in business management for franchise operations. I can confidently say I am a student who excels in practical application over theory. During high school, I participated in real business activities with friends, personally experiencing the entire process: devising marketing strategies, conducting market research, and developing and improving products. These activities weren’t merely following textbook knowledge; they were the result of actively engaging in the field, recognizing the need, and taking initiative.
I plan to continuously build practical experience even after becoming a university student. As a high school student, my minor status imposed many legal restrictions on store operations or online sales activities, making it difficult to generate income. However, as an adult university student, I can freely attempt various ventures, so I expect to prepare for practical entrepreneurship more actively. I particularly believe that entrepreneurship generates greater synergy when discussed and collaborated on with others rather than alone. Therefore, I plan to join not only university-based startup clubs but also nationwide startup alliances to interact with diverse individuals and broaden my practical experience. Through this process, I will test my envisioned startup concept and evaluate its potential as a bakery franchise. If any shortcomings are identified, I will proactively improve them, learn from my peers’ ideas, and add my own unique differentiation.
I will consistently strive to become an entrepreneur with a balanced foundation in both practical experience and theory. Building on my high school experiences, I will pursue deeper learning and challenges in college, dreaming that one day the bakery brand I create will grow into a beloved franchise for many. I believe every step I take now toward this goal is invaluable preparation and will serve as the foundation for my future.
