네이버톡톡 상담
2021학년도 신입생 모집
7월 1일~ 7월 10일
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Hotel Culinary Art

Department Introduction

호텔외식조리학과 비전

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's Degree
호텔외식조리학과 비전

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..




Practice facility
호텔외식조리학과 비전

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%.



Curriculum
호텔외식조리학과 비전


Grade Completion Subject Credits Lecture Description
Term Classification Theory Practice Total
Year 1
Semester 1
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
Year 1
Semester 2
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
Year 2
Semester 1
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
Year 2
Semester 2
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
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