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 |