Introduction of the Western Culinary Arts Department

About Us

The department was established in 1995 and became the Associate Degree Program in Western Culinary Arts in 1997. It was upgraded to a university department in 2000, beginning to enroll students in four-year programs. The department is the earliest approved educational institution for Western culinary arts in the country, with the founding principle of cultivating modernized management of Western culinary arts. It emphasizes the cultivation of culinary skills and management talents, with the curriculum integrating various fields such as environmental sustainability, humanities aesthetics, languages, and nutritional science.

Educational Objectives

• Cultivate students with professional skills in Western culinary arts, administrative management, and creative development.
• Strengthen the acquisition of professional certifications, knowledge of food and beverage industries, and culinary techniques.
• Embrace a pragmatic educational philosophy, balancing technical expertise with theoretical knowledge while enhancing international perspectives.

Highlights of the Curriculum

• Core courses include Introduction to Hospitality and Tourism, Principles of Food Preparation, Practical Western Cuisine, Food Safety and Sanitation, Nutrition, and Food Service, among others, totaling at least ten key subjects.
• Practical internships and exposure to international perspectives: Implementing a year-long off-campus internship program in collaboration with renowned domestic and international institutions and industries, featuring lectures by distinguished chefs from around the world, providing abundant practical learning opportunities.
• Skills development and competitions: Providing guidance for technical certifications and encouraging participation in international culinary competitions to enhance skills and broaden international perspectives.

Future Career Paths

Upon graduation, students will possess comprehensive capabilities in Western culinary arts, administrative management, and creative development, offering a wide range of career opportunities including:

• Food and beverage industry: Positions such as restaurant chefs, food and beverage managers, and food product developers.
• Education and training: Becoming instructors at professional technical schools or training institutions.
• International food and beverage management: Engaging in management roles in international hotels or international food and beverage corporations.
• Entrepreneurship: Establishing personal restaurants or food-related entrepreneurial ventures.
• Further education: Pursuing advanced studies in related fields at graduate schools.

Admissions 招生管道(link   )

Standard Curriculum and Outline 系課程標準與大綱介紹(link)

Course Map 中英文課程標準表(link)

Graduation Requirements 系畢業標準表(link)