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Department Of Hotel Culinary Arts

We aim to foster students to be able to establish restaurants and work at hotels, in the food service industry, institutional food service, baking shop, etc. by teaching them the diversity of dietary culture intensively with professional knowledge and good practical skills in the era of diversifying internationalization, specialization and professionalism.

Craftsman cook (Korean food, Western food, Chinese food, Japanese food), blowfish, bakery, food production/cooking engineer/cooking practice teacher/food hygiene manager/sommelier, etc.
Areas of Employment
Cooking section of 5-star hotels/large food service company/specialized restaurants/institutional food service/golf house & condominium and various other leisure restaurants/in-flight meal/foundation of restaurants/ food stylist/party planner/transfer to 4-year university/cooking section of overseas hotels(U.S., Australia, Japan, etc.)/food research institutes/consultant on food and eating out, etc.