This course helps students understand the physical and chemical changes of food and learn the principles that occur during the cooking process. It aims to improve cooking quality by scientifically analyzing heat treatment, changes in food ingredients, and the principles of flavor and aroma formation.

This course teaches the basics of French pastry, including basic doughs such as pâte sucrée and pâte brisée, creams, and simple dessert-making methods. Students also learn how to use pastry tools and manage hygiene.

This course helps students understand the origin, varieties, and processing methods of coffee, and acquire techniques for espresso extraction, milk steaming, and preparing various coffee menus. It also includes service mindset as a barista and the basics of store operation.

This course teaches basic cooking methods of Western cuisine and ways to use ingredients. Students learn various menus through practice, including stocks, sauces, soups, meat dishes, and seafood dishes.

This course helps students understand the basic manufacturing principles of bread and pastries and practice dough fermentation, baking, and shaping techniques. Students learn the importance of ingredient ratios, temperature, and time management.

This course helps students understand basic cooking methods and traditional ingredients of Korean cuisine. Students learn cooking techniques and table setting, focusing on basic Korean menus such as rice, soups, stews, and side dishes.

This course teaches the characteristics and cooking methods of Japanese cuisine. Students practice various menus such as sushi, sashimi, tempura, and soup dishes, while learning ingredient preparation and plating techniques.

As an advanced course in French pastry, this course teaches complex techniques for advanced desserts, chocolate, macarons, mousse cakes, and related items. It also includes creative dessert composition and decoration techniques.

This course deals with food safety and hygiene management. Students learn causes of food poisoning, hygiene management standards, and safety management methods in the process of food storage and distribution.

This course helps students understand the types and functions of nutrients needed by the human body and learn how to create balanced diets. It aims to develop dietary management abilities for health and disease prevention.

This course helps students understand the history and characteristics of traditional French cakes, including tarts, mille-feuille, and opera cake, and learn basic pastry techniques and recipes through practice. It aims to help students acquire the characteristics of ingredients and authentic manufacturing techniques.

This course teaches the basic theories and cooking techniques of French cuisine, and students learn authentic French dishes, including sauces, meat dishes, and seafood dishes, through practice. It also deals with understanding food culture and gastronomic philosophy.

This course teaches techniques for visually presenting food beautifully, and students learn how to increase marketability and promotional effects through plating, color composition, and photography direction.

This course helps students understand the structure and management strategies of the foodservice industry, and learn basic knowledge necessary for startup and operation, including marketing, human resource management, and financial management.

This course teaches the regional characteristics and cooking techniques of Chinese cuisine, including Sichuan, Cantonese, and Beijing styles. Students learn how to use various ingredients and practice traditional dishes.

As an advanced course in Korean cuisine, this course teaches advanced cooking techniques for traditional foods and modern applications. It strengthens practical abilities by including menu composition and table setting.

This course teaches how to efficiently manage food and beverage costs using AI-based data analysis. It covers cost calculation, profit structure analysis, and cost reduction strategies necessary for startups.

This course helps students understand the structure and components of entremets, advanced French desserts, and cultivate the ability to create creative desserts by combining various textures and flavors.

This course teaches the basic principles and processes of beverage and food manufacturing, and enhances students’ understanding of hygiene management, quality maintenance, and mass production systems.

This course studies and analyzes cases of foodservice marketing strategies using AI technology. It focuses on SNS, data-based marketing, and customer-customized service strategies.

This course teaches traditional bread-making methods from France and various European countries, and students learn fermentation processes and dough techniques through practice. It also includes understanding diverse bread cultures.

This course helps students understand the food cultures of European and Mediterranean regions, including Italy, Spain, and Greece, and practice representative dishes. It also deals with healthy food trends and ingredient utilization methods.

This practice-centered course plans and develops dessert products that reflect market trends. Students experience the entire process from menu concept setting to product completion.

This course teaches decoration techniques for cakes and desserts, and cultivates creative design competencies through various expression techniques such as chocolate and sugar craft.

This course teaches practice-oriented cooking techniques, hygiene management, and teamwork required in hotel kitchens. Practice is conducted in an environment similar to actual field settings.

This course allows students to work directly in industrial field settings such as foodservice companies, hotels, and bakeries, and gain practical experience. It aims to improve field adaptability and job performance abilities.

This course cultivates practical English abilities needed in culinary and foodservice industry settings. Students learn English expressions centered on real situations, including menu explanations, order-taking, communication in the kitchen, and recipe comprehension.

This course teaches chocolate tempering, ganache, bonbon chocolate making, and various dessert-making techniques such as cakes, tarts, and mousses. Students also learn the characteristics of ingredients and a sense of dessert design.

This course provides practice in overall food and beverage services offered in restaurants and hotels. Students develop service professionalism by practicing table setting, service manners, basic knowledge of wine and beverages, and customer service methods in an environment similar to actual field settings.

This course teaches techniques for processing and storing food. Students practice manufacturing processes for jams, sauces, pickled foods, fermented foods, and related products, and acquire basic skills in the food industry, including food hygiene, preservation methods, and quality control.

This course teaches large-scale event catering and airline in-flight meal services. Students learn catering planning, menu composition, mass cooking, hygiene management, and service operation methods, as well as the characteristics and production and distribution processes of airline in-flight meals.

This program provides students with direct experience at overseas educational institutions or industrial field settings. It aims to improve global perspectives and practical abilities by allowing students to experience local culinary culture, ingredients, and service methods. Students can also improve foreign language abilities and cultural understanding.