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Brief History

   The department, formerly known as the department of home economics, was established in 1958. It was the first department founded in the junior college of Taiwan area. Adhering to the spirit of school name, Putting into Practice, our instructional purposes are emphasized on both theory and practice. Two professional divisions, Foodservice Management and Children & Family Studies, were drawn up in order to cultivate operational, managerial and promotional professionals of related areas.

    Due to the coming of e-century, the impact of Taiwan entering into World Trade Organization (WTO), and the growth of dine-out industry has led the managing pattern of foodservice industry to become more diversified and international. Therefore, Department of Food and Beverage Management was founded in 2004. One class is enrolled each school year for undergraduate and continuing education division, individually. Except for original features, food and beverage management skills are more focused on, to meet the demand of changing trend and school mid-and long-range plan-innovative development. Courses include: introduction to food and beverage management, traditional cuisine and service management, procurement, webpage design, franchise management, catering and food preparation, menu planning and design, nutrition, cost control, food sanitation and safety management, marketing which provide diversified and specialized knowledge and contribute to wholesome continuing development of food service industry.

Introduction

The Department of Food and Beverage Management focus on practical academics, including work, internships, and mentor opportunities, provides graduates with highly marketable skills. We have:

  1. two curriculum modules: “culinary art” and “hospitality management”

  2. practical internship opportunities including overseas hospitality outlets in Italy, Japan, and others

  3. close partnership with lots of international distinguished schools to deliver exchange programs and dual degree programs

“Culinary Art” Course Module

focuses on learning and improving the art of culinary arts, and also emphasizes the integration of professional theory and practice in management, so as to cultivate professional skills in Chinese and Western cooking and baking, as well as food and beverage entrepreneurial talents.

“Hospitality Management” Course Module

focuses on the management, marketing and operation of restaurants and hotels, and introduce the concepts of technology and intelligence to teach future management and operation talents in the hospitality industry.

Curriculum Design

In general, lower level courses are theoretical bases, including Aesthetics and Creativity, Marketing, Cost Control, Human Resources Management, and Theory of Food Production.  The higher level courses, on the other hand, emphasize on the hands-on applications. The entire curriculum is designed and developed into two major modules:

  1. Hospitality Management Module: some of the key courses are Hospitality Management, MICE Management, Multimedia Applications, Project Management, Franchising Management, etc.

  2. Culinary Art Module: Some of the key courses are Western Cuisine, French Cuisine, Bread and Baking, French Pastry, Chocolate Art, Barista and Coffee Brewing, New Product Development, etc.

Career Perspectives

The Department of Food & Beverage Management mainly cultivates

* professionals with culinary skills and knowledge

* management talents with expertise in food & beverage operations

The key areas of career perspectives are:

•Chefs of Chinese cuisine, Western cuisine and pastry

•Professionals in hospitality management

•Entrepreneur in hospitality industry

•New product development specialists

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Introduction Video

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