The courses are designed to incorporate theoretical instructions along with practical trainings in the industry which focus on the accommodation to humanistic, aestheticism, management and operations Students have the option to take a one-year internship before they graduate to gain the hands-on/practical experience.
In addition to working in Taiwan, they also have the opportunity to work abroad such as in Japan, Singapore, Dubai, Italy, France, the United States, or Australia. The experience of working overseas does not only improve students' foreign language proficiency, expand their international perspective, it also enhances their workplace competitiveness.
The department emphasizes practical curriculum planning, and students' soft and practical skills development. The curriculum planning focuses on the entrepreneurship development in the "Management Group" , skill enhancement in the "Culinary Group" and "Baking Group".
The department is aiming to cultivate "learning and application in one" food and beverage professionals to achieve the goal of employment upon graduation for students. The development features of the department are:
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Diverse admission channels: The Department has a complete academic system and diverse options, including the four-year day program (Management Group, Culinary Group, Baking Group), the four-year continuing education program (Elite Employment Class), the two-year continuing education programs.
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Three teaching features: Solid food and beverage professional culinary courses, and a complete domestic and foreign corporate internship program Diversified curriculum planning, practical experience training (enterprise internship) Cultivation of professional talents in both the front and back of the restaurant industry
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