Introduction

Background

• With the development of the food service industry and the diversification of customer needs, Culinary and Restaurant Management major was established at a four-year university to foster human resources tailored to the food service industry and to present the direction of food service and culinary management and the need for research.
• Necessity of establishing a specialized academic system of food service industry management for cooking, service, and marketing

• Character education for the formation of character as a member of the food service industry organization and society
• Acquisition of academic expertise through systematic theoretical curriculum
• Acquisition of professional skills applicable to the field through various practical training for each cooking field
• Establish clusters with organizations and companies related to the food service industry
• Cultivating on-the-job skills by providing various on-the-job training opportunities
• Fostering excellent human resources customized for companies with creative abilities and capabilities

• Cultivating socially-customized human resources who creatively lead the domestic and international food service industry culture

Education Objectives

In the Culinary and Restaurant Management major, students are trained in cooking theory and practice, coffee, beverage, and dessert theory and practice to equip them with the ability to actively cope with the changing trends in the hotel and restaurant industry, and foster systematic food service professionals through differentiated industry-academia collaboration education to lead the food service culture.