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Division : Korean Food and Culinary Arts of College of Hotel Management and Tourism

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