Department of Food and Beverage Management

Teaching  Objectives

To cope with the changes and trends of food and beverage industry, both culinary skills and management arts are embedded in course design. In additional to Chinese cooking and Western cuisine, Japanese food and Teppanyaki taught with FBI (Flexible Bilingual Instruction) are distinguishing feature courses.

The targets of talent cultivation include banquet food and beverage service specialists, baking industry start-up and management professionals, R&D experts in coffee industry, and designers of green and health-care food.

The students are expected to have specialties recognized by international standards, and employability and entrepreneurship fully linked with industry.

Teaching Features

1. Balanced Culinary and Management Courses
The curriculum places equal importance on both culinary and management skills. Culinary courses include Japanese cuisine, teppanyaki, Chinese and Western cooking, baking, coffee, and bartending. Management courses cover topics such as food and beverage management, marketing, menu design, chain restaurant operations, and entrepreneurship planning.

2. Full-Year Internships for seniors
The department collaborates with well-known hotels, restaurants, and chain eateries in Taiwan, as well as renowned food and beverage companies in Japan, Australia, and the ICIF Italian Culinary Institute to provide students with valuable internship and employment opportunities.

3. Innovation and Entrepreneurship
Students are encouraged to participate in start-up competitions and food innovation research to develop their creative thinking and market application skills. They are also motivated to join international culinary competitions to broaden their global horizons.

4. Sustainable and Healthy Dining
The program promotes the concepts of green and sustainable dining, with an emphasis on the sustainable use of ingredients and the reduction of food waste. It also focuses on the research and development of healthy cuisine, including low-carbon diets and specialized meal plans. The department collaborates with local farms to use locally sourced ingredients and promote regional culinary culture.