Department Introduction
The department of food and nutrition fosters a dietitian in the institution foodservice who contributes to the improvement of the health of the nation. Dietitians are responsible for the prevention and treatment of food diseases and also promoting nutritional health.
The department provides systematic instruction to train dietitians as food professionals, nutrition clinicians, or hospital/school/industry foodservice managers.
The department focuses on dietetic education and nutritional treatment focused on food disease prevention and management. Food and nutritional education provides professional theories and techniques that specialize in institution foodservice technology which can contribute to improving health.
The department provides systematic instruction to train dietitians as food professionals, nutrition clinicians, or hospital/school/industry foodservice managers.
The department focuses on dietetic education and nutritional treatment focused on food disease prevention and management. Food and nutritional education provides professional theories and techniques that specialize in institution foodservice technology which can contribute to improving health.
- Location
- 글로벌외식관
- Telephone
- 82-41-550-8717
Goal
- 1. To produce personal with quality personalities and character with a spirit of service.
- 2. To improve practical ability and knowledge as a specialist in food and nutrition parts.
- 3. To develop a career educational system and raise produce dietetic personal with practical skills.
- 4. To produce dietitians who can thrive in the global era.
Course of Study
Course title | total | freshmen | sophomore | junior | |||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
1st | 2nd | 1st | 2nd | 1st | 2nd | ||||||||||||
unit | hour | unit | hour | unit | hour | unit | hour | unit | hour | unit | hour | unit | hour | ||||
theory | practice | ||||||||||||||||
m a j o r |
e l e c t i v e s |
Food Science | 3 | 3 | 3 | 3 | |||||||||||
Food Sanitation | 3 | 3 | 3 | 3 | |||||||||||||
⊙ Fundamental Practice of Cooking | 3 | 3 | 3 | 3 | |||||||||||||
⊙ Cooking Principle Practices | 3 | 1 | 2 | 3 | 3 | ||||||||||||
Science of Nutrition | 3 | 3 | 3 | 3 | |||||||||||||
Diet Management | 3 | 3 | 3 | 3 | |||||||||||||
⊙Experimental Cooking and Sensory Evaluation | 3 | 1 | 2 | 3 | 3 | ||||||||||||
⊙Korean Cooking Practices | 3 | 3 | 3 | 3 | |||||||||||||
Public Health | 3 | 3 | 3 | 3 | |||||||||||||
Biochemistry | 4 | 4 | 4 | 4 | |||||||||||||
Advanced Nutrition | 3 | 3 | 3 | 3 | |||||||||||||
⊙Food Microbiology Lab. | 3 | 1 | 2 | 3 | 3 | ||||||||||||
⊙Bakery and Pastry Practice | 3 | 3 | 3 | 3 | |||||||||||||
⊙Western Cooking Practice | 3 | 3 | 3 | 3 | |||||||||||||
⊙Menu Management Practice | 3 | 1 | 2 | 3 | 3 | ||||||||||||
Clinical Nutrition | 3 | 3 | 3 | 3 | |||||||||||||
⊙Quantity Production Management and Lab. | 3 | 1 | 2 | 3 | 3 | ||||||||||||
Nutrition Throughout the Life Cycle | 3 | 3 | 3 | 3 | |||||||||||||
⊙Food Styling Practice | 3 | 3 | 3 | 3 | |||||||||||||
⊙Food Analysis and Lab. | 3 | 3 | 3 | 3 | |||||||||||||
⊙Global Cooking Practice | 3 | 3 | 3 | 3 | |||||||||||||
Foodservice & Human Resource Management | 3 | 3 | 3 | 3 | |||||||||||||
Physiology | 4 | 4 | 4 | 4 | |||||||||||||
Community Nutrition | 3 | 3 | 3 | 3 | |||||||||||||
⊙Assessment of Nutrition Status and Laboratory | 3 | 2 | 1 | 3 | 3 | ||||||||||||
Foodservice and Cost Control | 3 | 3 | 3 | 3 | |||||||||||||
⊙Food Procurement Management Practice | 3 | 2 | 1 | 3 | 3 | ||||||||||||
⊙Diet Therapy and Practice | 3 | 1 | 2 | 3 | 3 | ||||||||||||
Food and Nutrition Seminar | 2 | 2 | 2 | 2 | |||||||||||||
⊙Nutrition Education and Counseling Practice | 3 | 1 | 2 | 3 | 3 | ||||||||||||
⊙Food Processing and Preservation | 3 | 1 | 2 | 3 | 3 | ||||||||||||
⊙Coffee and Beverage Practice |
3 | 3 | 3 | 3 | |||||||||||||
Food Sanitation Law | 1 | 1 | 1 | 1 | |||||||||||||
Foodservice and Marketing Strategy | 3 | 3 | 3 | 3 | |||||||||||||
Dietitian Field Training | 2 | 2 | 2 |