This course provides an understanding of Korean food culture—including its history, characteristics, and traditional table settings—while covering the processes of Korean cuisine and the overall aspects of foodservice management such as hygiene, safety, ingredients, and menu planning. Students also acquire a variety of Korean cooking techniques in preparation for the national qualification examination for the Korean Cuisine Cooking Technician.

This course provides an understanding of Western culinary culture—including its history, characteristics, and table settings—while covering the cooking processes of Western cuisine and the overall aspects of kitchen management. Students also acquire a variety of Western cooking techniques in preparation for the national qualification examination for the Western Cuisine Cooking Technician.

Basic skills in baking and pastry making can be acquired.

This course develops practical barista skills—including the operation of coffee machines, the use of coffee grinders, coffee extraction, and milk steaming—enabling students to work in barista-related fields. It also cultivates the ability to clearly understand and critically analyze the role of a barista.

This course provides an understanding of the characteristics of food—including nutrients, pigments, and flavors by food type—as well as the physical and chemical changes that occur during cooking processes. By studying these changes, students develop the ability to comprehend the scientific principles underlying food properties and cooking processes in order to create high-quality dishes.

This course explores theories related to hygiene issues in food preservation and utilization, such as foodborne illnesses, parasites, infectious diseases, and environmental contaminants. It also develops students’ ability to understand and apply relevant laws and regulations associated with these issues.