Motivation Statement I am a fourth year undergraduate student who is into baking and always dreams of opening own dessert shop. The program I want to apply is Intensive Professional Program in French Pastry. Every time when I consider my future career plan, the idea of working in food industry is becoming more and more strong. This is the appropriate time for me to pursue the dream since I am graduating this term. I have had a special passion for food since I was young. When I was a kid, I liked to stay in the kitchen and help my mother to cook. I was curious about everything in the kitchen and I believed that the person who works with food must be the most happiest person in the world. When I grow up, I am into baking and I often bake at home. I feel a sense of achievement when my family and my friend likes the pastries I made. I am a foodie and enjoy food, however the food safety problem in China is very serious in recent years. Many shocking food safety scandals were exposed, such as abusing of additive, using recycled cooking oil from leftovers in restaurant kitchens, making medicine capsules with toxic gelatine. In my hometown, there hardly any cake shops choose to use natural dairy whipping cream and butter because of the high cost. Almost all the cakes you bought from the market are made from cheapest vegetable whipping cream and margarine. It’s really upset for me to eat the food with kinds of additives which make food losing their nature favour. Since I started to bake at home, I have known how ambrosial the pastries can be when you select fresh and high quality food materials, even if they are very simply and common. Natural food itself is unique and amazing. I believe that a good baker is good at developing and expressing the natural favour of ingredients themselves. I desire to study more baking technical knowledge to bake health and flavourful desserts and share them to more people. During the summer holiday in 2014, I participated an amateur baking competition. The process of designing a pastry was fascinating and interesting. I created two entiresyogurt mousse cake with mango and strawberry jam inside and a pound cake covered by mooncake exterior for the preliminary contest. Out of over 300 homer bakers from all over the country, 20 person were chosen by judges to take part in the next contest. I was one of the lucky ones. I went to Guangzhou and took three rounds knockout competitions. Finally, I was very fortunate to win the third prize. The biggest harvest of that competition was that I made a lot of like-minded friends who have the same interests and hobbies with me. We all enjoyed baking , enjoyed food, enjoyed life. We preferred healthy lifestyle and we very concerned about the situation of Chinese food safety. One of the same purpose we chosen baking by ourselves was that we wanted our families and friends to eat healthier. We used the most fresh and best quality ingredients to bake and got the surprisingly tasty pastries. We felt proud when our families and friends love the pastries we elaborated. Some of them had developed their interests into a career. They set up their own pastry shops or studios to share their healthy and yummy pasties to more people. During that competition, we shared our baking experiences with each other and discussed the prospects of food industry in China. At same time, I saw how skilled and talent they were. I was aware of my limitations and realised that I still have long way to go. From that time, I thought I need to systematic study pastry if I want to engaged in this industry. Last term, I got an opportunity to work at our university’s catering department as a kitchen helper to do preparatory work. It is a great part time experience and I love to work at the kitchen where is filled with aroma of food. It is my first time to see how the kitchen operated. The chefs and my colleagues are very nice and professional. They taught me patiently about how to use knife properly and how to deal with kinds of vegetables. I learned how to corporate with my colleagues to compete the orders together and I am able to adapt quickly to the pressure when we have a lots of orders. Everyone consciously keeps the kitchen clean and tiny. Since I work there, I have ed a good habit that when I’m baking or cooking at kitchen, I remember to clean everything up before I move on next step and keep my table clean anytime. In addition, I saw how our chef manages entire kitchen, assigning tasks and supervising day-to-day activities, so that the kitchen is operating smoothly. I hope one day I can become a professional pastry chef like our chef. The reason why I want to study patisserie is that french pastries have very delicate and attractive appearances and they are fastidious about the original taste and flavour and choosing the materials, which like great work of arts. To pursue my dream, I really want to study at F which is one of the famous and professional baking school in French. There are lots of famous pastry stores in China are founded by the person who graduated from F, like Belle Vie which is found by Mrs Cheng Peng. In my city, there is no an authentic patisserie yet, so it has vast market prospects. I hope one day I can successfully run my own french pastry shop and spear authentic french pastry to my city. What attracted me is that F has the high teaching quality and the program not only focus on the theory or in class practise but also provide internship opportunities to students to have reality work experience. I believe F is the best intensive learning environment where I can develop. I am ready for the challenges and opportunities provides. Your favourable consideration of my application will be greatly appreciated.