Courses

COURSES

Curriculum planning concept

The curriculum of this department aims at cultivating professionals in the hospitality industry. In addition to the basic professional courses, it also plans a professional module course to strengthen the ability of different professional fields. The planning program of each module is as follows:

(1) Chinese and Western Culinary Skills: focus on the cultivation of cooking technology and management concepts, and cultivate high-quality cooking professionals.

(2) Baking Skills: Focus on the development of baking technology and management concepts, and cultivate baking professionals.

(3) Hospitality Management: aims at the service skills and management concept of hotel industry, and cultivate hotel professionals. Furthermore, also focus on beverage brewing technology, appreciation and R&D concepts, and cultivate beverage professionals.

In addition to the course teaching, another one-year (12 months) off- campus internship is planned, and students are assisted to obtain at least 3 professional licenses before graduation, from theory and practice, while strengthening the employment competitiveness.

professional module	COURSES
All of All	Practice Project Introduction to Food&Beverage Operation World Food and Beverage Culture Food Sanitation and Safety Food Service Skill Hospitality English Cocktail and Beverage Preparation Hopitality Cost Control Purchasing Human Resource Management Marketing Management Entrepreneurship Operating and Management Internship
(1) Chinese and Western Culinary Skills	Food and Beverage Aesthetics Western Culinary Chinese Culinary Food Nutrition Japanese Culinary Chinese Snacks and Pastry Advanced Practices for Chinese Culinary Advanced Practices for Western Culinary Foreign Culinary Baking Practice Kitchen planning and Design Vegetable and Fruit Sculptures
(2) Baking Skills	Food and Beverage Aesthetics Food Nutrition Baking Making Practice Chinese Snacks and Pastry Retail Sales Management European Style Bread Pastry and Cake Making Japanese Dessert Cake Decorating Chocolate Marking Baked Goods Packaging
(3) Hospitality Management	Food and Beverage Aesthetics Introduction to Hospitality Beverage and Cocktail Preparation Hospitality Information System Advanced Beverage Preparation Hotel Management Housekeeping Operation Front Desk Operation Consumer Psychology Hospitality Japanese Wine and Spirits Beverage Management Restaurant Management Introduction for Distilled Alcohol Customer Relationship Management Bar Operating and Management Beverage Management and Practice Coffee Brewing and Practice Wine Knowledge and Testing International Etiquette Supervision Banquet Management Hospitality Financial Management Consumer Behaviour Introduction and Practices of Tea Arts