Fostering Global Culinary Professionals Who Lead the Realization of a Human-Centered Technological Society.

We aim to cultivate the best global culinary, confectionery, and bakery professionals who will lead the future and who are progressive, creative and internationally competitive through systematic education and on-site training related to the general food service industry

Curriculum | 2 Years

1. Understanding of College Life (1)(2), English, Japanese, Chinese (1)(2), Food Hygiene and Safety, Basic Japanese Food Practicum, Japanese Cooking Theory and Practice (1) (2), Basic Western Food Practicum, Western Cooking (Italian)Theory and Practice, Korean Food Basic Practicum, Korean Food Cooking Theory and Practice, Confectionery and Bakery Theory and Practice *Food Hygiene and Management Safety
2. Career and Professional Ethics (1)(2), Entrepreneurship and Human Management Leadership, Interpersonal Relationship Skills (Service Manners), Work Research Guidance (Capstone Design), School Company Field Training/Industrial On-Site Training (Internship), English, Japanese, Chinese (3), Simmered Korean Food, Stir-Fried Korean Food, Grilled Korean Food, Stewed Korean Food, Korean Teas and Beverages, Western Appetizer/Pasta (Italian) Cooking, Japanese Tempura/Pot Cooking, Confectionery Manufacturing (2) (3), Korean Steamed, Tempura, Korean Confectionery, Hot Pot, Kimchi, Western Seafood, Meat (Italian), Japanese Steam, Sashimi, Noodles, Sushi Preparation, Italian Dolce, Experimental Cooking Theory and Practice, Coffee Theory and Practice, Chinese Cooking Theory and Practice (1)(2), Traditional Jeju Cuisine Cooking Theory and Practice, Chocolate Theory and Practice

Department Strengths

• Providing Curriculum to Train Global Culinary Talent
  (Overseas Employment Classes for Working in Australia, Dubai, Germany, Japan, Singapore, etc.)
• Joint Curriculum with Renowned National Italian Cooking School, IPSEOA Pellegrino Artusi
• Various Curriculums Such as Traditional Korean Confectionery, Dessert, Coffee, and Chocolate
• On-Site Professors Who Have Acquired Master Culinary and Confectionery Status
• Upperclassman-Lowerclassman Mentoring System With 30 Years of History and Tradition
• 4 Year Bachelor's Degree Program Available
• Jeju Food & Wine Festival held
  (20 Michelin Star Chefs Invited from Korea and Abroad �� Students Participation from the Department of Hotel Culinary Art as a Staff Member)
• Confectionery and Baking Club
• Coffee Club

Careers and Educational Opportunities

• Licenses
  Cook (Korean, Western, Japanese, Chinese, Blowfish, Confectionery, Bakery), Cooking Industry Technician (Korean, Western, Japanese, Blowfish), Hygienist, Bartender, Level 2 Hygienist and Hygiene Tester, Level 2 Food Industry Engineer
• Career Fields
  Domestic and Foreign Five-Star Hotels and Tourist Hotels, Tourist Restaurants, Food Service Facilities, Bakery Specialty Stores, Food Service Industry Management, Cooking Academy Instructors, Children's Cooking Teachers, Coffee Chains, etc