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 HOME
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 Food,
Health,
Beauty!
I pursue
well-being! |
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 Introduction |
Designated
by
the
Ministry
of
Education
and
Human
Resources
as
a
one-stop
center
for
different
culinary
specializations,
the
Department
of
Biofood
and
Culinary
Arts
helps
professionally
trained
students
to
gain
entry
into
specific
industries,
conducts
extensive
training
on
theory
and
practice
to
ensure
its
students
are
competent
enough
for
their
chosen
industry,
and
assists
them
to
effectively
apply
their
skills
in
cooking,
thus
helping
students
become
leaders
in
the
business
of
healthful
cuisine
and
gives
them
a
bright
future
in
the
biofood
industry.
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Career
paths |
We
have
15
partner
companies,
including
those
involved
in
food
production,
hotels,
and
restaurants.
We
also
work
with
research
institutions
and
companies
involved
in
biofood
and
healthy
food
production,
food
quality
management,
food
production
processing
and
management,
analysis
and
evaluation
of
functional
food,
development
of
new
food
products,
and
distribution
companies. |
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Licenses |
hygienist,
food
hygienic
manager,
class
2
brewer,
technician
(agricultural
food
processing,
livestock
food
processing,
seafood
processing,
livestock,
confectionery,
baking,
cooking,
brewing),
industrial
technician
(cooking,
food
industry,
quality
management
industry). |
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Section
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Course
Name |
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Credits
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General
Education
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Bio
marketing
Bio special
lecture
Practical
English
Wine and
spirits
Ethology
and special
lecture
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Ethology
and social
welfare
Ethology
and career
planning
Computational
Biotechnology
Occupation
manners |
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Major
Courses
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Health
food
development
practice
Royal
food
practice
Study
of functional
food
Study
of functional
foods
Study
of function
foods
training
Functional
drink
manufacturing
method
Bio Microorganism
Theory
and Training
Bio Analysis
Technologies
Bio Seminar
Study
of Bio
New Substance
Fermented
Food Training
Buffet
Food Training
Bread
and Cookie
practice
I, II
Company
Practical
Management
Western
Cuisine
Training
Sommelier
Training
Food and
Health
Food Hygiene
and Laws |
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Food
Hygiene
practice
Practical
public
health
studies
Brewing
practice
Wine manufacturing
Food coordination
Applied
Bio studies
Japanese
cooking
Japanese
cuisine
Cooking
principles
Creative
cooking
Cake Decoration
Project
evaluations
Korean
cuisine practice
Oriental
medicinal
food processing
technologies
Traditional
food
On-site
practice
Carving
special
lecture
Sea- f ood preparation |
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