The hotel cooking sector is a promising industry in the 21st century, attracting worldwide attention.
We are a specialized college recognized by domestic and overseas luxury hotels, and we will train future hotel chefs with the best education.
Associate degree courses focus on major areas such as Korean, Western, Chinese and Japanese.
And we aim for fast employment through Western style specialized education..
Our business-oriented education extends beyond Korea to the world.
Training is carried out through block-based classes tailored to the talents needed in the field, and the proportion of practical training is 70%.
|Major Essential||Culinary Sceience||3||3||0||3||The ingredients chages in cooking method, Food product & ingredients|
|Major Elective||Food Hygiene Regulations||3||3||0||3||Food sanitation and Study for precautions when starting a own business|
|Major Essential||Introduction to Western Cuisine Practice||3||0||5||5||Understanding for basic western ingredients and knife handling / Sauce / Stock / Soup and Brunch Menu|
|Major Elective||Introduction to Japanese Cuisine Practice||3||0||5||5||Kinfe Handling, Basic cutting method etc, Learning for Janese Izakaya menu practice|
|Major Essential||Introduction to Korean Cuisine Practice||3||0||5||5||Understanding for basic Korean ingredients and Korean cuisine practice|
|Major Essential||Catering Entrepreneurship - Practice & Theory||3||3||0||3||Business plan for the Entrepreneur, Franchise system, fInance Management ect|
|Major Essential||Kitchen Equipment & Management||3||3||0||3||List of Kitchen euqipment, Kitchen Layout, Modeling of a real kitchen|
|Major Elective||Advanced Western Cuisine Practice||3||0||5||5||Steak tempering, Terrine, Sausage, Practice for menu in a Butcher shop|
|Major Elective||Advanced Korean Cuisine Practice||3||0||5||5||Tranditional Court Cuisine, Trendy Minimal|
|Major Elective||Advanced Japanese Cuisine Practice||3||0||5||5||Sashimi, Sushi, Kaiseki menu, Japanese home cooking menu etc|
|Major Essential||Culinary Theory||3||3||0||3||The ingredients chages in cooking method, Changes in additives|
|Major Essential||Nutrition||3||3||0||3||Nutritional analysis of food, Effects on the human body|
|General Course||Korean Dessert practice||3||0||5||5||Korean traditional dessert ; Dduck(Rice cake), Snack, Beverage,|
|Major Elective||Introduction to Chinese Cuisine Practice||3||0||5||5||Typical menu in Gwangdong, Sacheon China|
|General Course||Italy Cusine Practice||3||0||5||5||Pasta noodle, Dough, Lasagna, Gratin dish, Italy cuisine practice|
|Major Essential||Menu Management||3||3||0||3||Menu design on sales and its impact, Creating own menu|
|Major Elective||Food Science||3||3||0||3||Understanding for Diets, Health & Diets|
|Major Elective||Advanced Chinese Cuisine Practice||3||0||5||5||Wok Handling, Top 8 Chinese local foods in Sanghai , Honam, Bockgun, Ahnhoo)|
|General Course||Western Table-setting||3||0||5||5||Table setting and Etiquette for Western Course meals|
|General Course||Hotel Dessert - Practice||3||0||5||5||Understanding for dessert matching western cuisine such as Tiramisu, Moosse, Cheesecake|