네이버톡톡 상담
2021학년도 신입생 모집
9월 22일~ 10월 6일
원서접수 바로가기닫기

Hotel Food & Culinary Science

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.



Bachelor's Degree
호텔외식조리학과 비전

The bachelor's degree program focuses on Korean, Western, Chinese, Japanese, Molecular cuisine, Spatial Design, and Restaurant Startup.
We aim to cultivate owners and head chefs who can manage and start restaurants that have practical skills.




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

Year Division Subjects Credits Lecture Hours Description
Semester Academic Practice Total
Year 1
Term 1
Essential Food Science 3 3 0 3 Understanding food related to eating
habits, understanding food properly
Elective Cuisines of the World 3 3 0 3 Understanding food culture
from around the world, various types of food
Elective Basic Western cooking
practice
3 0 5 5 Understanding basic ingredients and
handling tools, making sauces, stocks, soups and brunch menus
Elective Basic Japanese Cooking
Practice
3 0 5 5 Basic skills such as knife handling and
basic slicing and Japanese izakaya menu practice
Elective Basic Chinese Cooking
Practice
3 0 5 5 Practice of Cantonese and Sichuan
cuisine, the most representative of Chinese cuisine
Year 1
Term 2
Elective Food Product
Development
3 3 0 3 Menu design and its impact on sales,
creating your own menu board
General
Course
Wine, Beverage
and Mixology
3 3 0 3 Wine characteristics from around the
world, wines matching foods, testing and labeling
Essential Advanced Western
Cooking Practice
3 0 5 5 Practical training of butcher shop
menu, such as tempering of steak and sausage
Essential Basic Korean Cooking
Practice
3 0 5 5 Understanding basic Korean food
ingredients and dealing with tools, hands-on menu training
Elective Advanced Chinese
Cooking Practice
3 0 5 5 Shanghai, Hunan, Fujian, Anhui cuisine,
including eight Chinese local cuisine, wok skills, noodle making
Year 2
Term 1
General
Course
Kitchen Management
and Leadership
3 3 0 3 On-site kitchenware inventory, kitchen
layout, production of real kitchen model
Essential Food Ingredients 3 3 0 3 Nutrition of various ingredients, and
proper management and cooking methods of ingredients
Elective Advanced Korean
Cooking Practice
3 0 5 5 Authentic royal food, trendy minimalist
Korean food
Elective Baking and Pastry Arts 3 0 5 5 Basic bread, various confectionery
practice in western course
Elective Italian Food Practice 3 0 5 5 High-quality Italian cooking practice
such as making pasta noodles, dough, lasagna, gratin, etc.
Year 2
Term 2
General
Course
Business Plan for
Trading Area
3 3 0 3 Analysis and presentation through
commercial area analysis elements, analysis method, and actual Jungang area business survey
Essential Cooking Theory 3 3 0 3 Changes in ingredients according to
cooking method and additives
General
Course
Korean Dessert 3 0 5 5 Practice of making Korean traditional
rice cakes, sweets, and beverages
Elective Advanced Japanese
Cooking Practice
3 0 5 5 Sushi, sashimi, sushi counter customer
service, traditional udon noodles production and Japanese home cooking
General
Course
Hotel Dessert Practice 3 0 5 5 Understanding and making desserts
suitable for various types of dishes
Year 3
Term 1
Essential Business Plan for the
Entrepreneur
3 3 0 3 Overall learning about start-up
preparation, such as creation of a start-up plan, franchise system, and cost management
Essential Nutrition & Dietetics 3 3 0 3 Nutritional analysis and understanding
of food
Elective Traditional and
Seasonal Food
3 0 5 5 Korea's 24 solar terms various foods and
Regional Food Practice
General
Course
Molecular Cuisine 3 0 5 5 Understanding food additives such as
subid, liquid nitrogen, and alginic acid and cooking practice using them
Elective Traditional Folk Liquor 3 0 5 5 Practice of making traditional and
distilled liquor in each region of Korea and making snacks suitable for it
Year 3
Term 2
Essential Cooking Principle 3 3 0 3 Learning various application methods
through the principles of correct use of food and various cooking methods
General
Course
Customer Analysis 3 3 0 3 Cultivation of management practical
skills through analysis of gender and age characteristics and consumer trends
Elective Fermented food 3 0 5 5 Understanding through the practice of
stored foods, such as dipping red pepper paste, and kimchi
General
Course
Cake Decoration 3 0 5 5 Making various cakes through icing,
crafts, etc.
General
Course
Restaurant Foundation
Training
3 0 5 5 Restaurant management through business
plan preparation, health certificate, loan, promotions, and purchase of ingredients
Year 4
Term 1
General
Course
HR Management 3 3 0 3 Learning restaurant operation techniques
through internal staff management and learning about personnel, labor, etc.
Elective Food Safety &
Sanitation
3 3 0 3 Learning about precautions for starting a
business through laws related to hygiene
Elective Medicine Vessel Dish 3 0 5 5 Practice healthy food through ingredients
and usage of various herbal ingredients
Elective French Cooking
Practice
3 0 5 5 Understand the full-course Western menu
through hands-on practice of French cuisine, the basis of Western style.
General
Course
Food Styling 3 0 5 5 More complete food decoration practice through food plating and styling in various fields























 
닫기