Hotel Cooking (2-year program)

We offer specialized education that will allow our students to understand and lead the world foodservice market in its prosperity.
It is our goal to educate and train top cooks for hotels and restaurants specialized in Korean, Western and Chinese food and more.

Courses

courses
Major Courses
Western Cuisine I, II Management & Commencement
Foodservice Business		 Cooking Terms Practice of Creative Cooking
Korean Cuisine I, II Theory of Cooking Basic Practice of Food Styling Food and Culture
Food Science Menu Management Japanese Cuisine I, II Introduction to F&B
Western Cuisine I, II Korean Cuisine I, II Food Science Nutrition
courses
Special Lecture Courses
PC Utilization I Introduction to Management
“My achieving of my dream will become a dream of someone else!”

Certificates of Qualification

  • Industrial Engineer Food Processing
  • Master Craftsman Cook
  • Master Craftsman Confectionary Making
  • Craftsman Cook (Korean, Western, Japanese and Chinese food, confectionary making, baking and blowfish)
  • Industrial Engineer Cook (Korean, Western, Japanese and Chinese food and blowfish)
  • Sanitary Control Manager
  • Foodservice Sanitation Manager
  • 2nd Degree Food Coordinator

Path after Graduation

Hotel cook, restaurant cook, institutional foodservice cook, family restaurant, food company, food-related researcher, cooking-related lecturer, traditional food and cultural researcher, transfer to a university / graduate school

Expected Distribution of Employment

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