Curriculum

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Course

Division

Grade

year

semester

course title

credit

theory

practice

note

major subject

core

2Çгâ

1Çбâ

Management innovation

3

3

 

 

Wellness Cooking and Cooking Principles

3

3

 

 

Korean Traditional Cuisine Practice

3

 

3

 

Basic Cooking

3

 

3

 

Western Cuisine Practice

3

 

3

 

Korean dessert Cuisine Practice

3

 

3

 

Career Pursuit & Career Development¥°

0

1

 

required courses

ÀüÇÊ(Pass/Fail)

2Çбâ

Practice of Japanese cooking for Zensai

3

 

3

 

Cooking Theory

3

3

 

 

Well being Food and Feminology

3

3

 

 

Well being Nutrition

3

3

 

 

Menu Management

3

3

 

 

Practice of Japanese cooking for Zensai

3

 

3

 

Chosun DynastyRoyal Cuisine Practice

3

 

3

 

Career Pursuit & Career Development¥±

1

1

 

required courses

ÀüÇÊ(Pass/Fail)

advanced

3Çгâ

1Çбâ

Barista

3

 

3

 

Food Service Industry Opening and Management

3

3

 

 

Eight provinces of Korea Myeonga cooking practice

3

 

3

 

well-being Italian Culinary Practice

3

 

3

 

Temple Cuisine&Incorporating Oriental Medicine into Cuisine

3

 

3

 

Introduction to Korean Food Culture

3

3

 

 

Well-being Diet and Health

3

3

 

 

Expertism and Career Development¥°

0

1

 

required courses

ÀüÇÊ(Pass/Fail)

 

2Çбâ

well-being Life and Food Chemistry

3

3

 

 

Practical Cooking Marketing

3

3

 

 

Openning Commencement of Hugu Cuisine Practice

3

 

3

 

Openning Commencement of Japanese Cooking¥°

3

 

3

 

Openning Commencement of Western Cooking

3

 

3

 

Openning Commencement of¡¡Korean cooking¥°

3

 

3

 

Traditional Korean Cookies Practice

3

 

3

 

Expertism and Career Development¥±

1

1

 

required courses

ÀüÇÊ(Pass/Fail)

application

4Çгâ

1Çбâ

Kitchen Management

3

3

 

 

Food Materials Science

3

3

 

 

Food Sanitation and Laws

3

3

 

 

Openning Commencement of Japanese Cooking¥±

3

 

3

 

Korean Rice Cake Practice

3

 

3

 

Employment Preparation & Advancement¥°

0

1

 

(Pass/Fail)

2Çбâ

Food & Table and food styling

3

 

3

 

Openning Commencement of¡¡Korean cooking¥±

3

 

3

 

Openning Commencement of¡¡Chinese cooking

3

 

3

 

Local Food Cuisine Practice

3

 

3

 

Human Resource Management

3

3

 

 

Employment Preparation & Advancement¥±

1

1

 

(Pass/Fail)