호텔조리&식품관리학과

호텔조리&식품관리학과

Bachelor of Culinary Arts & 
Foodservice Management (Hons)

  • Taylor's University

    Culinary Arts & Foodservice Management 

  • Uni. Of Toulouse

    Culinary Arts & Foodservice Management 

테일러 대학교졸업장과 프랑스의 University of Toulouse 졸업장을 같이 취득하는 과정입니다.

마지막 학년 때 한학기를 영국, 프랑스, 필란드, 스위스, 한국, 네덜란드드 대학교로 교환학생 지원할 수 있습니다.

  • 1입학 월 : 3월 , 8월
  • 23년 학사과정

강의 계획
(PROGRAMME STRUCTURE)

  • 11학년

    Semester 1 
    •Business of Tourism & Hospitality
    •English for Hospitality & Tourism
    •Kitchen Operations I
    •Food & Beverage Operations I
    •Beverage Studies
    •Food Science & Sanitation

    Semester 2 
    •Principles of Accounting
    •Business Communication
    •Kitchen Operations II
    •Food & Beverage Operations II
    •Patisserie & Baking I
    •MPU (U1) - Module 1*
  • 22학년

    Semester 3 
    •Quantitative Methods
    •Tourism Information Systems & e-Commerce
    •Principles of Marketing
    •Sales & Customer Relations Management
    •Patisserie & Baking II
    •Kitchen Operations III
    •Elective I
    •MPU (U1) - Module 2*

    Semester 4 
    •Tourism & Hospitality Law
    •Research Methodology
    •Basic French I
    •Kitchen Operations IV
    •Oenology
    •Elective II
    •MPU (U2)*

    Internship I
    March intake is after Semester 4
    August intake is after Semester 3
  • 33학년

    Semester 5 
    •Foodservice Project Planning & Engineering
    •Tourism Economics
    •Financial Management
    •Intermediate French II
    •Food Supply Chain Management
    •Nutritional & Sensorial Analysis
    •Professional Food Writing
    •MPU (U3)*

    Semester 6
    •Intercultural Management
    •Dissertation
    •Revenue Management
    •Menu Design & Development
    •Foodservice Entrepreneurship
    •Psycho-Sociology of Food & Eating Habits
    •Hospitality Human Resources Management
    •MPU (U4)*

    Internship II

관련 직업

사업 개발부서 관리자 Business Development Manager
음식 공금 관리자 Catering Manager
가격/비용 관리 메니저 Cost Control Manager
호텔 조리장 Executive Chef
음식&음료 컨설턴트 Food & Beverage Consultant
페스트푸드 음식점 관리자 Fast Food Restaurant Manager
음식&음료 관리자 Food & Beverage Manager
식품 마케팅 컨설턴트Food Marketing Consultant
식품 생산 관리자 Food Production Manager
식품 서비스 관리자 Food Service Manager
음식 스타일리스트 Food Stylist
부엌 컨설턴트 Kitchen Consultant
식당 지배인 Outlet Manager
파티시에 Pastry Chef
제품 개발 관리자 Product Development Manager
부 주방장 Sous Chef

학비 안내

3년 과정 총 학비
USD 30,726 / 107,542 RM / 약 3230만원