Department of Hotel Culinary Arts

The best department of nation with 25 years tradition

Educational Purpose

This is the first cuisine major in the Busan, Kyungnam area and our alumni over our 18 year history are active all over the country. Our professors, who are former chefs at major hotels, provide real cooking experience-oriented education and we have the best specialized cooking practice facilities in the country.

We teach our students the food cultures of the world and expert knowledge in food and cooking overall, as well as fostering the culture and ethics they will need to work in the hotel and restaurant industries that lead our food culture.

Department Overview

Educational Objectives

Types of Talent Development

• Our program focuses on cultivating advanced talents through specialized culinary and entrepreneurship education tailored for the demanding catering industry.
• We strive to develop proactive individuals capable of meeting the evolving needs of the industry.

Department Features

• Tailored education in culinary techniques, business management, and marketing strategies specifically designed for entrepreneurship within the foodservice sector, addressing industry demands.
• Rigorous enhancement of specialized skills to produce competitive and proficient culinary professionals.
• Practical cooking instruction led by professors with extensive experience as hotel executive chefs and culinary directors, providing expert guidance in culinary practices.

Goals of Talent Development

• Through character and personality enhancement programs, we aim to cultivate professionals with strengthened character and integrity.
• Our goal is to train competent professionals equipped with practical skills essential for success in the dynamic catering industry.
• We focus on developing culinary professionals with enhanced food management and cooking abilities to meet industry standards.

Key Courses and Certification

• key courses : Basic, Intermediate, and Advanced training in Korean, Western, Japanese, and Chinese cuisine, specialized courses in food hygiene management, catering entrepreneurship marketing, bakery practical training, dessert cafe practical training.
• certifications : Korean, Western, Japanese, and Chinese cuisine chef certifications, pastry chef certification, bakery chef certification, and Korean, Western, Japanese, and Chinese cuisine cooking industry technician certification.

Career Paths After Graduation

Consultation Information

• Department Office 055) 370-8256 / fax at 055) 370-8277.
• Professor Jang Yong-hyun (Department Head): 055) 370-8146 / 010-4561-2259
• Professor Kim Byeong-il: 055) 370-8145 / 010-3834-6274
• Professor Shin Eun-chae: 055) 370-8149 / 010-3860-8149
• Professor Lee Kyung-im: 055) 370-8148 / 010-3857-0374