We educate and train proficient cooks who understand the basics of Western cooking,
grasp both theoretical and practical aspect of it and retain international perception in culinary art.
Major Courses | |||
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Western Cuisine I, II | Korean Cuisine I, II | Food Science | Nutrition |
Management & Commencement Foodservice Business | Theory of Cooking | Menu Management | Food and Culture |
Cooking Terms | Basic Practice of Food Styling | Japanese Cuisine I, II | Introduction to F&B |
Practice of Creative Cooking I | Baking Practice I | Kitchen Facilities | Chinese Cuisine I, II |
Special Lecture Courses | |||
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PC Utilization I | Introduction to Management |
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