Dept. of Hotel Culinary Arts & Bakery
This department teaches domestic and international expertise through specialized theories and practices of food industry and cooking, and train professional cooks who can perform cooking and food and beverage management in hotel, restaurant industry and group food service facilities scientifically and efficiently
| Year | Semester | Curriculum Subject |
|---|---|---|
| 1 | 1 | Personality Edaewonation, Communication Ability, Cooking and Practice, Basic Korean Cooking and Practice, Coffee Practice, Western Cooking and PracticeⅠ, Confectionery Baking and PracticeⅠ |
| 2 | Self-development and Start-up, interpersonal skills, information ability, oriental cooking theory and practice, coffee extraction practice, Japanese cooking theory and practice, Western cooking theory and practice Ⅱ, nutrition science, confectionery baking theory and practice Ⅱ | |
| 2 | 1 | English Conversation (Beginner), Hotel Management, Menu Management, Food Studies, Chinese Cooking and Practice, Western Cooking and Practice III, Dessert and Practical Confectionery, Court Food and Practice |
| 2 | Start-up and career, Health and exercise, Banquet practical training (capstone design), Food service business, Food culture and table coordination, Food theory and practice in local history and time, Café health baking (Capstone design) |