Department of Culinary Science

Haute couture, new couture

French cuisine

(Recognized Subject Based on NCS)

Korean cuisine cooking

(Recognized Subject Based on NCS)

Exploring Culinary Positions

Principles of Cooking

Food Science

Change 1

Production Practical Cooking

Korean set meal

Japanese cuisine

(Recognized Subject Based on NCS)

Traditional local cuisine

Korean fermented foods

Nutrition science

Food Hygiene

Change 2

Escopic equation
No guard
Italian cuisine
Chinese cuisine preparation
Royal court cuisine
Purchase Cost Management
Change 3

Asian ethnic quiche
Johri Fundamentals Managing
Hotel Practical Cooking
Banquet dessert
Cooking cap stone design
(creative menu merchandising)
Change 4