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Cook for the world.

Our university cooking classes are designed to introduce the amateur chef to the world of cooking. Whether you are a homemaker, busy professional or just enjoy cooking as a hobby, we invite you to join us at Taekyeung University as we explore the culinary arts. Students prepare recipes in a hands-on environment with assistance from professionally trained chef instructors. Impress your friends with your knife skills and gourmet touches. No experience required.

	Introduction
	With the growing demand for young talents who have practical knowledge and abilities in today? globalization era, this department offers an international internship semester system and foreign exchange programs that expose students to a broader world of cooking as well as languages without additional tuition. Through its specialized curriculum, students become ready for the globalization era and realize their dream of becoming a world-class cook.

	Career paths
	High-class hotel cook, food team member, cook in a major restaurant, cook in a restaurant franchise company, cook at or founder of a restaurant specializing in wines, transferee to a foreign university, etc.


Section	Course Name		Credits

General Education	Practical Foreign Language I,II Ethology and Special Lecture Ethology and Social Service	Ethology and Career Planning Understanding Korean History	8

Major Courses	Public Heath Studies Royal Court Foods Practice Rice Cake¡¤Korean Traditional Baked Goods Practice Restaurant Management French Cooking Practice I,II French Cooking Theory Color and Design Western Cooking Practice I,II Hands-on Project for International Cooking Wine of the world I,II Sommelier Business Practice I,II Food Advertisement Food and Beverage Marketing Food and Beverage Management Food and Beverage Service Hands-on Training Food and Beverage Lab Hands-on Venture Business for Food and Beverage Food Processing and Preserving Studies Food Hygiene Studies Sitology Western Cuisine Table-setting Brewing Lab I,II Zymurgy Dietetics Wine and Oriental Cuisine I,II Wine and Western Cuisine I,II Wine and Cocktail Enology I,II Hands-on Project for Wine Venture Food Service Industry Management Hands-on Venture for Food Service Industry Food Cultural History	Understanding of Food Photography Directing Food Nutrition and Harmony Italian Cuisine Practice I,II Japanese Cuisine Table Setting Japanese Cuisine Practice I,II Baking Technology Practice I,II Principle of Cooking Graduation Portfolio Kitchen Management Theory Kitchen Management Chinese Cuisine Table Setting Chinese Cuisine Practice Creative Hands-on Project Creative Cooking Project Coffee Theory & Brewing Practice Table Flowering Plant Design Basic Table Styling Party Table & Dining Area Staging Viticulture Studies Food Stylist Venture Business Studies Food Styling I,II Cultural History for Korean Cuisine Korean Cuisine Table Setting Korean Cuisine Practice I,II On-site Practice Hotel Management Hotel Restaurant Management Hotel Food and Beverage Practice Hotel Restaurant Marketing Practical English for Hotel Cooking Hotel Kitchen Management CO-OP Restaurant Field Training I,II CO-OP Winery Field Training I,II	73

24, Tanpuk-RI, Chain-Myun, Kyungsan City, Kyungsanpuk-Do +82-53-850-1000/9