Division Introduction
Food Services is an academic department providing top-quality practical training in the fields of Hotel & Restaurant Culinary, Korean Culinary & Styling, Baking & Pastry, Coffee-Barista, and Food service Business Foundation Management.
Our specialty education is designed to provide students with a whole range of occupational skills required for the professional worker, in the food industry, food and beverage, bakery business, hotels, restaurants, and coffee shops. The education will also equip students to either manage or start up a business in these sectors.
Classes are aimed at acquiring the necessary certificates in cooking, baking, hotel and food-beverage management, cocktail making, food-sanitary (ion), food-sanitation processing, food styling, and coffee. Teaching is offered through special projects and group works. Education in the Humanities and practical foreign language training are also provided to assist graduates in the competitive job market.
Our specialty education is designed to provide students with a whole range of occupational skills required for the professional worker, in the food industry, food and beverage, bakery business, hotels, restaurants, and coffee shops. The education will also equip students to either manage or start up a business in these sectors.
Classes are aimed at acquiring the necessary certificates in cooking, baking, hotel and food-beverage management, cocktail making, food-sanitary (ion), food-sanitation processing, food styling, and coffee. Teaching is offered through special projects and group works. Education in the Humanities and practical foreign language training are also provided to assist graduates in the competitive job market.
- Location
- Welfare Center
- Telephone
- 82-41-550-0607
Department Introduction
The department educates students not only to be leading cooks through advanced on-site training geared toward practicality, but also be qualified experts for managing restaurants, catering companies, bakeries, and cooking schools focusing on communications, training, leadership, management, accounting, marketing, financial management, and employee relations.
Career after Graduation
- Cook/chef in the food-service industry
- Expert baker
- Employment as a manager
- Business Foundation
- Transferring to other professional or college courses
- Studying abroad or transferring to universities for advanced studies
Related Certificates
Craftsman Cook and Industrial Engineer Cook (Korean Food, Western Food, Chinese Food, Japanese Food and Blowfish), Craftsman Confectionary Making, Craftsman Breads Making, Engineer Food Processing, Industrial Engineer Food Processing,
Course of Study
Hotel Culinary major
Course title | Hour/Unit | Course type | |
---|---|---|---|
Major Requirement | Foreign Language Ⅰ,Ⅱ (전공외국어Ⅰ,Ⅱ) |
3/3 | theory, theory + practice |
major Electives Group |
Qualifications Theory (자격증이론) |
2/2 | theory, theory + practice |
Food Sanitation and Law (식품위생 및 법규) |
2/2 | ||
Food Science (식품학) |
2/2 | ||
Basic Cooking Techniques Practice (기초조리기능실습) |
3/3 | ||
Food Service and Practice (외식서비스 및 실습) |
3/3 | ||
Practical Computer OperatingⅠ,Ⅱ (전산실무I, II) |
2/2 | ||
Customized Career Design (전공취업디자인) |
1/1 | ||
Understanding the Principles of Cooking ( 조리원리이해) |
2/2 | ||
Public health ( 공중보건학) | 2/2 | ||
Food service management ( 외식경영학) |
2/2 | ||
Nutrition (영양학 ) | 2/2 | ||
Quantity Food Production & Practice (단체급식관리 및 실습) |
3/3 | ||
Basic Korean Cooking Practice (기초한식조리실습) |
2/3 | ||
Basic Western Cooking Practice (기초서양조리실습) |
3/3 | ||
Job Seeking Skills (취업구직스킬) |
1/1 | ||
Advanced Korean Cooking Practice (중급 한식조리 실습) |
2/3 | ||
Chinese Cooking Practice (중식요리실습) |
3/3 | ||
Japanese Cooking Practice (일식요리실습) |
3/3 | ||
French Cooking Practice (프랑스 요리실습 ) |
3/3 | ||
Food Purchasing (식자재구매) | 3/3 | ||
Food and Beverage Cost Control (외식원가관리) |
3/3 | ||
Fusion cooking practice ( 퓨전요리실습) |
2/3 | ||
Industrial Field Practice(현장실습) | 2 | ||
Capstone Design (졸업작품) | 1/1 | ||
Royal cooking practice (궁중요리실습) |
2/3 | ||
Menu Management & Practice (메뉴관리 및 실습) |
3/3 | ||
Advanced Western Cooking Practice ( 고급서양요리실습) |
3/3 | ||
Dessert Practice( 디저트실습) | 3/3 | ||
Food service Industry Marketing (외식산업마케팅) |
2/2 |
Baking and Pastry Major
Course title | Hour/Unit | Course type | |
---|---|---|---|
Major Requirement | A Major Foreign Language Ⅰ,Ⅱ (전공외국어Ⅰ,Ⅱ) |
3/3 | theory, theory + practice |
Major Electives Group | Qualifications Theory (자격증이론) |
2/2 | theory, theory+ practice |
Food Sanitation and Law (식품위생 및 법규) |
2/2 | ||
Food Science (식품학) |
2/2 | ||
Basic Cooking Techniques Practice (기초조리기능실습) |
3/3 | ||
Food Service and Practice (외식서비스 및 실습) |
3/3 | ||
Practical Computer OperatingⅠ,Ⅱ (전산실무I, II) |
2/2 | ||
Customized Career Design (전공취업디자인) |
1/1 | ||
Food service management ( 외식경영학) |
2/2 | ||
Baking & Pastry Science (제과제빵이론) | 2/2 | ||
Baking & Confectionery Ingredients (제과제빵 재료과학) |
2/2 | ||
Deli Practice (Deli 실습) | 3/3 | ||
Basic Pastry Practice (기초제과실습) | 4/2 | ||
Basic Baking Practice (기초제빵실습) | 4/2 | ||
Job Seeking Skills (취업구직스킬) |
1/1 | ||
Nutrition (영양학 ) | 2/2 | ||
Food and Beverage Cost Control (외식원가관리) |
3/3 | ||
Baking & Confectionery Art Practice (빵과자공예) | 3/3 | ||
Advanced Pastry Practice (고급제과실습) | 4/2 | ||
Advanced Baking Practice (고급제빵실습) | 4/2 | ||
Chocolate Practice(초콜릿 실습) | 3/3 | ||
Industrial Field Practice(현장실습) | 2 | ||
Capstone Design (졸업작품) | 1/1 | ||
Bakery Foundation Practice(베이커리 창업실습) | 3/3 | ||
Frozen Dough Practice (냉동빵 실습) | 3/3 | ||
Food Processing and Preservation & Practice (식품가공저장 및 실습) | 3/3 | ||
Dessert Practice( 디저트실습) | 3/3 | ||
Food service Industry Marketing (외식산업마케팅) |
2/2 |
Korean Culinary and Styling Major
Course title | Hour/Unit | Course type | |
---|---|---|---|
Major Requirement | Foreign Language Ⅰ,Ⅱ (전공외국어Ⅰ,Ⅱ) |
3/3 | theory, theory + practice |
major Electives Group |
Qualifications Theory (자격증이론) |
2/2 | theory, theory + practice |
Food Sanitation and Law (식품위생 및 법규) |
2/2 | ||
Food Science (식품학) |
2/2 | ||
Basic Cooking Techniques Practice (기초조리기능실습) |
3/3 | ||
Food Service and Practice (외식서비스 및 실습) |
3/3 | ||
Practical Computer OperatingⅠ,Ⅱ (전산실무I, II) |
2/2 | ||
Customized Career Design (전공취업디자인) |
1/1 | ||
Food Srvice Management ( 외식경영학) |
2/2 | ||
Korean Food Culture (한국식문화이해) | 2/2 | ||
Quantity Food Production & Practice (단체급식관리 및 실습) |
3/3 | ||
Rice Cake and Tea Punch Practice (병과 및 음청류 실습) |
3/2 | ||
Cookery Principles and Practice (조리원리 및 실습) |
3/3 | ||
Basic Korean Cooking Practice (기초한식조리실습) |
2/2 | ||
Job Seeking Skills (취업구직스킬) |
1/1 | ||
Food Purchasing (식자재구매) | 3/3 | ||
Nutrition (영양학 ) | 2/2 | ||
Food and Beverage Cost Control (외식원가관리) |
3/3 | ||
Color and Design Practice (색채와 디자인 실습) | 3/2 | ||
Local Food Culture and Practice (향토음식문화 및 실습) |
3/2 | ||
Korean Set Menu and Space Presentation (한식상차림 및 공간연출) | 3/3 | ||
Industrial Field Practice(현장실습) | 2 | ||
Capstone Design (졸업작품) | 1/1 | ||
Party Planning and Photographing Presentation (파티플래닝 및 사진연출) | 3/3 | ||
Menu Management Practice (메뉴관리 및 실습) |
3/3 | ||
Advanced Korean Cooking Practice (고급한식요리실습) | 3/3 | ||
Founded Korean Food Practice (한식창업요리실습) | 3/3 | ||
Kimchi and Food Processing & Preservation Practice (김치 및 가공저장실습) | 3/2 | ||
Food service Industry Marketing (외식산업마케팅) |
2/2 |
Coffee Barista Major
Course title | Hour/Unit | Course type | |
---|---|---|---|
Major Requirement | A Major Foreign Language Ⅰ,Ⅱ (전공외국어Ⅰ,Ⅱ) |
3/3 | theory, theory + practice |
Major Electives Group | Qualifications Theory (자격증이론) |
2/2 | theory, theory+ practice |
Food Sanitation and Law (식품위생 및 법규) |
2/2 | ||
Food Science (식품학) |
2/2 | ||
Basic Cooking Techniques Practice (기초조리기능실습) |
3/3 | ||
Food Service and Practice (외식서비스 및 실습) |
3/3 | ||
Practical Computer OperatingⅠ,Ⅱ (전산실무I, II) |
2/2 | ||
Customized Career Design (전공취업디자인) |
1/1 | ||
Food service management ( 외식경영학) |
2/2 | ||
Introduction to Coffee (커피학개론) | 2/2 | ||
Espresso and Equipments Practice (에스프레소 및 기계실습) |
3/3 | ||
Coffee Roasting (커피로스팅) | 3/3 | ||
Deli Practice (커피델리실습) | 3/3 | ||
Cupping and Quality Control Practice (커핑 및 품질관리 실습) |
2/2 | ||
Job Seeking Skills (취업구직스킬) |
1/1 | ||
Food and Beverage Cost Control (외식원가관리) |
3/3 | ||
Understanding the Table Setting (테이블 연출의 이해) |
2/2 | ||
Espresso Practice (에스프레소 실습) | 3/3 | ||
Tea and Beverage (차와 음료) | 3/3 | ||
Coffee Extraction (커피추출) | 3/3 | ||
Cake and Dessert Practice (케익 및 디저트실습) | 3/3 | ||
Industrial Field Practice(현장실습) | 2 | ||
Capstone Design (졸업작품) | 1/1 | ||
Latte Art Practice (라테아트실습) | 2/2 | ||
Cafe Foundation and Practice (카페창업 및 실습) |
3/3 | ||
Customer Service Practice (고객서비스실습) | 3/3 | ||
Sommelier Practice (소몰리에 실습) | 3/3 | ||
Cafe Menu Practice (카페메뉴 실습) | 3/3 | ||
Food Service Industry Marketing (외식산업마케팅) | 2/2 |
Food Service Business Foundation and Management Major
Course title | Hour/Unit | Course type | |
---|---|---|---|
Major Requirement | Foreign Language Ⅰ,Ⅱ (전공외국어Ⅰ,Ⅱ) | 3/3 | theory, theory + practice |
major Electives Group |
Qualifications Theory (자격증이론) |
2/2 | theory, theory + practice |
Food Sanitation and Law (식품위생 및 법규) |
2/2 | ||
Food Science (식품학) | 2/2 | ||
Basic Cooking Techniques Practice (기초조리기능실습) |
3/3 | ||
Food Service and Practice (외식서비스 및 실습) |
3/3 | ||
Practical Computer Operating Ⅰ,Ⅱ (전산실무I,II) |
2/2 | ||
Customized Career Design (전공취업디자인) |
1/1 | ||
Human Resource Management (인적자원관리) |
2/2 | ||
Franchise Management (외식프랜차이즈 경영론) |
3/3 | ||
Quantity Food Production & Practice (단체급식관리 및 실습) |
3/3 | ||
Basic Western Cooking Practice (기초서양조리실습) |
3/3 | ||
Food service Management & Practice (외식경영 및 실습) |
2/3 | ||
Korean Cooking Practice (기초한식조리실습) |
2/3 | ||
Food Purchasing (식자재구매) | 3/3 | ||
Food and Beverage Cost Control (외식원가관리) |
3/3 | ||
Planing of Food service Business Foundation(외식창업경영계획) | 3/3 | ||
Restaurant Beverage Practice (레스토랑음료실습) |
2/3 | ||
Japanese Cooking Practice (일식요리실습) |
3/3 | ||
Chinese Cooking Practice (중식요리실습) |
3/3 | ||
Job Seeking Skills(취업구직스킬) | 1/1 | ||
Industrial Field Practice(현장실습) | 2 | ||
Capstone Design (졸업작품) | 1/1 | ||
Menu Management & Practice (메뉴관리 및 실습) |
3/3 | ||
Management of Kitchen & Business Facilities(주방 및 업장시설관리) | 3/3 | ||
Foundation Simulation & Practice(외식창업시뮬레이션 및 실습) | 2/3 | ||
Baking and Pastry Practice (제과제빵실습) |
3/3 | ||
Founded Food Practice (창업요리실습) |
3/3 | ||
Food service Industry Marketing (외식산업마케팅) |
2/2 |