K-FOOD 조리전공
교육과정
글로벌 K-FOOD조리 전문가 양성
교육과정소개
Division : Korean Food and Culinary Arts of College of Hotel Management and Tourism
| Academic Year | Semester | Subject | Credit(s) | Theory | Practice | Remarks |
|---|---|---|---|---|---|---|
| 1 | 1 | Basic Cooking | 2 | 3 | ||
| Korean Cuisine Practice I | 3 | 3 | ||||
| Basic Western Culinary Practice I | 2 | 3 | ||||
| College Life & Career PlanningⅠ | 0 | 1 | ||||
| 2 | Principle Of Cookery | 3 | 3 | |||
| Korean Cuisine Practice II | 2 | 3 | ||||
| Basic Western Culinary Practice II | 2 | 3 | ||||
| Japanese Cuisine Practice | 2 | 3 | ||||
| Basic Chinese Culinary Practice | 2 | 3 | ||||
| College Life & Career PlanningⅡ | 1 | 1 | ||||
| 2 | 1 | Food Chemistry | 3 | 3 | ||
| K-Food Royal Cuisine R&D Practice I | 2 | 1 | 2 | |||
| Study of Fermentational Seafood & Practice | 2 | 1 | 2 | |||
| K-Food Carving & Food Decoration I | 2 | 1 | 2 | |||
| Cookery Service Management | 3 | 3 | ||||
| Study Of Substitutional Food | 3 | 3 | ||||
| Career Pursuit & Career DevelopmentⅠ | 0 | 1 | ||||
| 2 | Nutrition | 3 | 3 | |||
| Purchasing | 3 | 3 | ||||
| K-Food Royal Cuisine R&D Practice II | 2 | 1 | 2 | |||
| Study Of Korean Traditional Fermentational Food & Practice | 2 | 1 | 2 | |||
| K-Food Carving & Food Decoration II | 2 | 1 | 2 | |||
| Design of Culinary Art | 3 | 1 | 2 | |||
| Career Pursuit & Career DevelopmentⅡ | 1 | 1 | ||||
| 3 | 1 | Dietetic Therapy | 3 | 3 | ||
| Functional Food Research & Practice | 3 | 1 | 2 | |||
| Korean Rice Cake Practice | 3 | 1 | 2 | |||
| Culinary Curriculum Development | (3) | (3) | ||||
| Industrial PlacementⅠ,Ⅱ,Ⅲ | (3) | (3) | ||||
| Expertism and Career DevelopmentⅠ | 0 | 1 | ||||
| 2 | Food Service Management | 3 | 3 | |||
| Study and Searching of Korean Restaurant | 3 | 3 | ||||
| Traditional Seafood Practice | 3 | 1 | 2 | |||
| Traditional Korean Cookies Practice | 3 | 1 | 2 | |||
| Teaching Tools and Techniques For Culinary Art | (3) | (3) | ||||
| Logic And Statement of Teaching Profession | (2) | (2) | ||||
| Industrial PlacementⅠ,Ⅱ,Ⅲ | (3) | (3) | ||||
| Expertism and Career DevelopmentⅡ | 1 | 1 | ||||
| 4 | 1 | Food Service Sanitation | 3 | 3 | ||
| Seafood Restaurant Menu Design And Practice | 3 | 3 | ||||
| Medicated Seafood Practice | 3 | 1 | 2 | |||
| Food & Table direction | 3 | 1 | 2 | |||
| Seafood Cuisine Globalization Practice | 3 | 1 | 2 | |||
| Exhibition Planning Of Cuisine | 3 | 3 | ||||
| Placement Ⅰ,Ⅱ | (18) | (18) | ||||
| Business Establishment Field Training | (6) | (6) | ||||
| Employment Preparation & AdvancementⅠ | 0 | 1 | ||||
| 2 | Study Of Korean Restaurant Operation | 3 | 3 | |||
| Placement Ⅰ,Ⅱ | (18) | (18) | ||||
| Business Establishment Field Training | (6) | (6) | ||||
| Employment Preparation & AdvancementⅡ | 1 | 1 |