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> Division of Hotel Culinary Art > Dept. of Japanese Culinary Art
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| Educational objective |
| Train students to become traditional Japanese food specialists
as well as sashimi and globefish specialists by teaching the
basics and practices of Japanese food. |
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| Major Information and Special
Features |
- Produce Japanese food chefs equipped with knowledge
and skills.
- Our curriculum consists of courses actually required
on the job, such as sashimi, sushi, and globefish cooking.
- Equipped
with an excellent spacious and convenient kitchen Our graduates
work at luxury hotels and Japanese restaurants nationwide.
- Master
Japanese chefs working at luxury hotels teach practice courses.
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| Courses |
| Basic Japanese, Fish, Basic Japanese food practice,
Advanced Japanese food practice, Sashimi practice, Sushi practice,
Globefish cooking practice, Japanese cookie practice, Japanese
full course meal cooking, Japanese food table setting. |
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| Major Certificates |
1. Chef(Korean food, Chinese food, Western food,
Japanese food or globefish chef)
2. Junior chef(Korean food, Chinese food, Western food, Japanese
food, or globefish chef or a baker)
3. Bartender
4. Practice teacher |
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| Career After Graduation |
| Japanese restaurants at hotels, Japanese restaurants,
Globefish restaurants, Sushi restaurants, Fusion Japanese restaurants,
Sashimi chef, Japanese food specialist, Japanese food coordinator,
Sea food processing companies. |
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