Department of Dessert Cafe Start-up

Educational Objectives

Types of Talent Development

• Our focus lies on training practical professionals adept in dessert cafe management and possessing competitive entrepreneurial capabilities.
• We aim to foster creative talents capable of developing innovative menus through differentiated marketing strategies.

Department Characteristics

• Tailored education programs are designed to meet the needs of adult learners, offering diversified certification acquisition opportunities.
• We provide 50% tuition support per semester, with the remaining amount covered through national scholarship applications.
• A blended learning approach combines face-to-face and online classes, ensuring flexibility in participation without being constrained by time and location.

Goals of Talent Development

• Our goal is to produce professionals in dessert cafe start-ups with both practical skills and entrepreneurial acumen.
• We strive to nurture practical professionals equipped with dessert cafe operation skills and a service-oriented mindset.
• We aim to develop creative talents capable of devising new menus using differentiated marketing strategies.

Major Courses and Certification Acquisition

• Key courses: Coffee Barista Practice, Dessert Cafe Operations, Cafe Bakery Internship, Rice Cake Making Internship, and Dessert Menu Development.
• Certification acquisition opportunities: Coffee Barista, Pastry and Baking Craftsman, Wine Sommelier/Sake Brewing Craftsman, and Rice Cake Making Craftsman.

Career Paths after Graduation

• Graduates can pursue careers as Dessert Cafe Baristas, Dessert Cafe Pastry and Baking Craftsmen, Dessert Cafe Entrepreneurs, or join franchise food service companies as Food Service Managers.

Counseling Information

• Department Office: 055) 370-8264 / Fax: 055) 370-8267
• Professor Young-Deok Gu (Head Professor): 055) 370-8283 / 010-5531-8283

Department of Foodservice Business Start-up

Educational Objectives

Types of Talent Development

• Tailored education designed to meet the demands of the foodservice industry and cultivate talent suited to the field.
• Training individuals capable of proactively adapting to new changes and demands within the food industry.

Department Characteristics

• A well-balanced blend of theoretical and practical coursework, complemented by on-site internships. Rigorous culinary education enriched through ongoing workshops and seminars.
• Establishment of a comprehensive system and curriculum to develop competitive research personnel.
• Instruction delivered by faculty members specializing in foodservice preparation.

Goals of Talent Development

• Cultivating highly skilled culinary professionals equipped with contemporary competencies.
• Nurturing foodservice industry leaders with a global perspective to spearhead future development.
• Facilitating entrepreneurship through specialized competency enhancement programs and entrepreneurship skill development.

Major Courses and Certification Acquisition

• Key Courses: Practical training in Korean, Western, Japanese, Chinese, Side Dishes, and Fusion cuisine / Pasta, Healthy Dessert preparation.
• Certification Acquisition: Korean, Western, Japanese, Chinese, and Blowfish Culinary Specialist / Pastry Chef / Bakery Chef / Korean, Western, Japanese, Chinese, and Blowfish Industrial Technician.

Career Paths after Graduation

Counseling Information

• Department Office: 055) 370-8256 / Fax: 055) 370-8277
• Professor Yong-Hyun Jang (Head Professor): 055)370-8146 / 010-4561-2259