Department of Food and Beverage Management
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.
Faculty and staffs
The Department of Food and Beverage Management has recruited nighteen lecturers who specialize in academic and practical fields, who do not only have profound experiences but also pasess professional certificates.
The department provides professional facilities and equipment, including kitchen facilities for Chinese and Western cooking, baking facilities, beverage preparation facilities. The department also has field test sites for skills certification for Chinese cooking,Western cooking, baking, and pastry. Related facilities including restaurant and classrooms for apprenticeship are also offered.
The department focus on both theory and practice to help students become familiar with the working environment, as well as to help students earn cooking professional certificates, English certificates and others.
Future education and employment
Students have a wide selection of career choices and may pursue careers in hospitality industry, such as chefs, bakers, food and beverage services, or graduate schools.