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餐飲管理系
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Courses
Curriculum


4-year College of Technology(Bachelor Degree)  Total Credits : 132
Required Courses(116Credits) + Elective Courses(16Credits)

Freshman

 

Course

 

Code

 

Subject

First
Semester

Second
Semester

Cdts

Hrs

Cdts

Hrs

 

 

 

Requirement

 

English(Reading & Writing) (Ⅰ) (Ⅱ)

2

2

2

2

 

English(Listening & Speaking) (Ⅰ) (Ⅱ)

2

2

2

2

 

Chinese Speech &Writing

 

2

 

2

 

2

 

2

 

Chinese Literature Appreciation

 

Chinese Composition

 

Introduction to Social Sciences

 

2

 

2

 

2

 

2

 

Psychology

 

Introduction to Laws

 

Media Studies

 

Introduction to Computer Science

1

2

1

2

 

Basic Statistics

 

 

2

2

 

The Introduction of Hospitality

2

2

 

 

 

Military Training (Ⅰ) (Ⅱ)

0

2

0

2

 

Physical Education (Ⅰ) (Ⅱ)

0

2

0

2

 

 

General Require

 

Knowledge of Introduction to Food Ingredients

2

2

 

 

 

Beverage Preparation

2

4

 

 

 

Food Sanitation and Safety

2

2

 

 

 

Western Cuisine

2

4

 

 

 

Professional Knowledge of Drink (Ⅰ)

 

 

2

3

 

Basic Knowledge of Restaurant Facilities Equipment

 

 

2

2

 

Food? Nutrition

 

 

2

2

 

Chinese Cuisine

 

 

2

4

 

Elective

 

Food & Beverage Service Operation

2

2

 

 

 

Food & Beverage Cultures of The world

2

2

 

 

 

Western-Style Pastry

2

4

 

 

 

Chinese-Style Pastry

 

 

2

4

 

Food & Beverage Culture of Chinese

 

 

2

2

 

Sophomore

 

Course

 

Code

 

Subject

First
Semester

Second
Semester

Cdts

Hrs

Cdts

Hrs

 

 

School Require

 

English (Reading & Writing) (Ⅲ)

 

 

2

2

 

English (Listening & Speaking) (Ⅲ)

2

2

 

 

 

Second Foreign Language (Japanese & French) (Ⅰ) (Ⅱ)

2

2

2

2

 

Humanity Courses

Last 2 Cdts

 

2

Last 2 Cdts

 

2

 

Social Courses

 

Science Courses

 

Physical Education (Ⅲ) (Ⅳ)

0

2

0

2

 

 

 

General Require

 

Food & Beverage Service

4

8

 

 

 

Operation Professional Knowledge of Drink (Ⅱ)

2

3

 

 

 

Business administration

2

2

 

 

 

Food & Beverage English (Ⅰ) (Ⅱ)

2

2

 

 

 

Food & Beverage & Hotel Accounting (Ⅰ) (Ⅱ)

2

2

 

 

 

Food & Beverage Practical use (Ⅰ) (Ⅱ)

1

2

1

2

 

Supervision

 

 

2

2

 

Marking Management

 

 

2

2

 

Food & Beverage & Hotel Seminars

 

 

1

2

 

 

Elective

 

Chocolate facture

2

4

 

 

 

Menu Planning and Design

2

2

 

 

 

Housekeeping Operations

2

2

 

 

 

Purchaising & Supply chain Management

2

2

 

 

 

Tableside Service

 

 

2

2

 

Front Office Operations

 

 

2

2

 

Aesthetic Cake Production

 

 

2

4

 

Junior

 

Course

 

Code

 

Subject

First
Semester

Second
Semester

Cdts

Hrs

Cdts

Hrs

 

School Require

 

Humanity Courses

 

 

2

2

 

Science Courses

2

2

 

 

 

Social Courses

2

2

2

2

 

Air Courses

 

 

2

2

 

Physical Education (Ⅰ) (Ⅱ)

1

2

1

2

 

 

General Require

 

Food & Beverage & Hotel English Language

2

2

 

 

 

Enterprise management

2

2

 

 

 

Books and Periodicals discussion

2

2

 

 

 

Food & Beverage & Hotel Accounting

2

3

 

 

 

Food & Beverage Practical use

 

 

4

6

 

Wine Research

 

 

3

3

 

Food & Beverage & Hotel English Language (Enters the step)

 

 

2

2

 

Research technique

 

 

2

3

 

 

 

 

Elective

 

Economic

3

3

 

 

 

Food & Beverage Japanese language

2

2

 

 

 

Food & Beverage management

2

2

 

 

 

Beverage management

2

2

 

 

 

Nutriology

2

2

 

 

 

Fast food management

2

2

 

 

 

Food & Beverage Cultures of The world

2

2

 

 

 

Computer application

3

3

 

 

 

Restaurant Information System

2

2

 

 

 

Electronic commerce

 

 

2

2

 

Food & Beverage Japanese Language(Enters the step)

 

 

2

2

 

Chain - Restaurant Management

 

 

2

2

 

Hotel Management

 

 

2

2

 

Crisis Management & Public Relation

 

 

2

2

 


Senior

 

Course

 

Code

 

Subject

First
Semester

Second
Semester

Cdts

Hrs

Cdts

Hrs

 

School Require

 

Humanity Courses

Last 2 Cdts

 

2

Last 2 Cdts

 

2

Science Courses

Social Courses

Air Courses

 

 

General Require

 

Food & Beverage Business analysis

3

3

 

 

 

Human Resource Management

2

2

 

 

 

Control and Financial Managemen

2

2

 

 

 

Marking Management

2

2

 

 

 

The Law & Requlation of Restaurant & Hotel

 

 

2

2

 

Practial Projects

 

 

3

3

 

Overseas Observation Course

 

 

1

2

 

 

 

 

 

 

Elective

 

Bulletin manufacture skill

2

2

 

 

 

Application English Language

2

2

 

 

 

Food & Beverage Japanese Language (High step)

2

2

 

 

 

Food & Beverage & Hotel French Language

2

2

 

 

 

Food & Beverage Marking

2

2

 

 

 

Bar Management

2

2

 

 

 

Kitchen Management

2

2

 

 

 

Housekeeping Operations

2

2

 

 

 

Service Management

 

 

2

2

 

Food & Beverage & Hotel French Language (Enters the step)

 

 

2

2

 

Financial Management

 

 

2

2

 

Research on the Relationship

 

 

2

2

 

Economic Software

 

 

2

2

 

Sense organ Appraisal and Analysis

 

 

2

2

 

Restaurant Planning & Opening

 

 

2

2

 

Planning & Training on Food & Beverage Management

 

 

2

2

 

Writing technique

 

 

2

2

 

Club Management

 

 

2

2

 

Dissemination

 

 

2

2

 

Front Office Operations

 

 

 

 

 

Courses

Chinese food culture

Course Description

This course details culture aspects of dining philosophy, literature, society, customs, ceremonies, local specialty foods, tea, coffee, and alcoholic beverages, focusing on their backgrounds and actual practice

Outline

1.Origin and structure of dining.
2.Analyze culture difference between western and Chinese dining.
3.Cooking methods of Chinese foods.
4.Dining and Philosophy.
5.Dining and Literature.
6.Local folkways and foods.
7.Medicine foods and health.
8.Tea, coffee, and alcoholic beverages.
9.Focusing on their backgrounds and actual practice.

Knowledge of Introduction to Food Ingredients (1)

Course Description

This course is designed to provide student with basic concepts and knowledge of ingredients cognition in foodservice, and to go a step further the difference of nutrients in ingredients.

Outline

1. Foods and ingredients
2. Spice
3. Vegetable, fruits
4. Meats
5. Poultry
6. Aquatic product
7. Eggs, milk, oil
8. Preserved food
9. Healthy Ingredients
10. Six kinds of nutrients
11. Balanced dietary.

Beverage Preparation

Course Description

This course is designed to help students to understand the making process of coffee, tea and cocktails. Except the professional knowledge and making skills, this course also provides students the beverage service skills and the knowledge of sanitation and safety. Besides, this course also provides students the guidelines to gain the bartender’s license.

Outline

1. The introduction of coffee
2. How coffee is grown and processed
3. How to taste coffee
4. Coffee Making Practice
5. The coffee service
6. The introduction of tea
7. How tea is grown and processed
8. The culture of tea
9. How to taste tea
10. Tea making Practice
11. The tea service
12. The introduction of cocktails
13. The equipment of making cocktails
14. The standard bar measures of making cocktails
15. The bar terminology
16. Cocktails Making practice
17. The cocktail servcie

Food Service Sanitation and Safety

Course Description

This course is designed to provide student with basic concepts of food hygiene and sanitation, and to promote the level of staff in foodservice. Students learn the personnel hygienic requirements in handling raw materials to produce high quality food. Students also learn the proper ways of handling food in order to prevent food poisoning.

Outline

1. Course introduction
2. Definition of safety and sanitation of foodservice
3. Basic concept in microbiology
4. Baceterial intoxication of food-born
5. Clean, sanitation and sterilize in foodservice
6. Safety and sanitation in restaurant and kitchen
7. Safety and sanitation in restaurant and kitchen
8. Sanitation and safety in workers associated with foodservice
9. Practical sanitation in industry of meal-box
10. Practical examination and simple test
11. Cases in sitotoxism
12. HACCP system
13. HACCP application in foodservice industry

Western Cuisine

Course Description

This course is designed to introduce the kitchen environment and cooking techniques to students. It includes sanitation introduction, personal hygiene and dress code requirement, and safety in the kitchen workplace. In addition, knife skills are applied and cooking methods are introduced. Different ingredients are introduced and practiced with appropriate cooking methods. Plate presentation is also practiced throughout the course.

Outline

 

Professional Knowledge of Drink (1)

Course Description

This course focuses on wine, the traditional beverage in western gastronomy art. It provides students a cultural and historical perspective on wine and its indispensable place in western society. During this course, student will learn the history, people, culture and vinification aspects of wine in the world’s famous wine production regions, what the customer needs to know to order a bottle of wine in Food and Beverage or retail outlets. Concerning wine consumption in the food and beverage industry, this course covered also wine serving skills, food and wine matching, and retail wine buying and storage strategies.

Outline

1. Course introduction
2. General resume on wine
3. The civilization of wine
4. The principal of viticulture and its influence on quality of wine
5. The vinification method of red and white wine
6. Wine storage and service method.
7. The classification of wines
8. Understanding wine labels from major wine production countries
9. French wine regions: Bordeaux
10. French wine regions: Burgundy, Bourgogne
11. France: Champagne region
12. French wine regions: Loire Valley, Cote du Rhone
13. Italy
14. Germany
15. Spain and Portugal

Chinese Cuisine

Course Description

These courses include two parts. The academic part will introduce the organization of Chinese cuisine, cooking methods, purchase and cooking about different food materials. There are demonstration of Chinese food cooking and operation in operation part.

Outline

1. Basic knowledge about Chinese Cuisine.
2. Purchase and Processed of Chicken and Chive.
3. Purchase and Processed of Fish, Waxy rice and Corn.
4. Purchase and Processed of Egg, Sparerib and Wax Gourd.
5. Purchase and Processed of Sausage, Shrimp and Noodle.
6. Purchase and Processed of Pork, Chicken Breast and Shelled Shrimp.
7. Purchase and Processed of Bean Curd and Aubergine.

Business Administration

Course Description

The goal of this course is to teach students the basic knowledge of management and how to apply it in business.

Outline

1 the basic concept of business management,
2 the relative knowledge and skill of planning,
3 the relative knowledge and skill of organization,
4 the relative knowledge and skill of motivation,
5 the relative knowledge and skill of leadership,
6 the relative knowledge and skill of control.

Food and Beverage and Hotel Accounting

Course Description

To give students a solid understanding of how they can use hospitality accounting concept and financial statements knowledge in many areas of hospitality operations.

Outline

1. The role of accounting
2. The organization of a hotel accounting department
3. The uniform of accounts
4. Original entry
5. Accounts receivable and credit
6. Food and beverage
7. Financial statements

Marketing Management

Course Description

The goal of this course is to teach students the basic knowledge of marketing and how to apply it.

Outline

1 the basic concept of marketing management,
2 the relative knowledge and skill of marketing planning,
3 the relative knowledge and skill of market segmentation and position,
4 the relative knowledge and skill of product strategy,
5 the relative knowledge and skill of price strategy,
6 the relative knowledge and skill of place strategy,
7 the relative knowledge and skill of promotion strategy.

Purchasing & Supply chain for Management

Course Description

The object of " practical purchasing" is to instruct students to understand the optimal amount, price, quality using an effective purchasing procedure at right time and place. To understand the concepts of food costs and profit margin of the operation are another objects. Finding a proper purchasing procedure based on operation's capitals, the need of inventory and market price make a budgets and selections of suppliers. Meanwhile, deciding the best purchase time and receiving process are to be a optimal purchasing plan.

Outline

1. Course introduction
2. Management and significance of purchasing
3. Purchasing procedures
4. Essentials in purchasing procedures
5. Selection of appropriate supplier and receipt
6. Essentials in miscellaneous purchasing