Department Introduction
 

Department Features:

First, the characteristics of the professional development

(1) Modularization of the curriculum: According to different modules, the students are able to focus on cultivating their expertise and make connection to the hospitality industries.

(2) Learning, Internship, Employment, and Entrepreneurship: Through the design of different stages such as curriculum planning, teaching activities, counseling mechanisms, and work experience, we will educate a full range of industrial talents.

(3) Diversification of teachers and facilities: Most of the teachers have practical experience in the hospitality industry, and classrooms are equipped with the advanced facilities to enhance the teaching quality.

Second, the characteristics of talent cultivation

(1) Training: Leading students to conduct technical training, counseling students to take the license, participating in competitions, undertaking professional services, and presenting their learning in various achievements.

(2) Attitude: Cultivating students to have good reputation, and high evaluation in enterprises.

(3)Image: In addition to the professional training, the department places emphasis on the soft power and the employment competitiveness.
 

Third, the practical teaching features

(1)Linking the resources of the government, the hospitality industry and the university: Introducing industrial resources, arranging industrial exchanges and visits, inviting professional teachers to teach at school, and expanding students' horizons.

(2) Promoting internship courses: Let students actually experience the practical working
environment.

(3)Deepen practical teaching: The practical course accounts for more than 50%. The course content meets the industry demand and current situation. Through different teaching methods, learning could be applied in the employment.
 

Cultivating goals

In order to meet the demands of the industry and the future development trend, the educational goals of this department are as follows:

(1) Cultivating professionals with on-site management knowledge of the hospitality industry

(2) Cultivating professionals with food production knowledge of the hospitality industry

(3) Cultivating professionals with entrepreneurial knowledge of the hospitality industry

(4) Cultivating professionals with excellent service attitudes in the hospitality industry
 

This department is responsible for the implementation of the curriculum concept of " pragmatic, and employment-oriented", deepens the soft power of students' employment, and considers the educational goals, the required ability of the workplace, the career path and the industrial positioning demand in formulating the core competence of students. The core competencies of the students are as follows:

1. The basic management ability of the hospitality industry

2. The food production development capabilities of hospitality products

3. The meal service capacity

4. The entrepreneurship in hospitality industry

5. Information integration and application capabilities

6. Interpersonal interaction and communication skills

7. Basic foreign language ability

8. Logical thinking and problem solving ability