We aim to nurture professional cooks who can adapt to today's social environment, which is quickly changing through the development of the food industry and the globalization of food culture. We aim to nurture leaders of the 21st century's hotel food industry. These individuals will receive theoretical and practical education on cooking Western food, Korean food, Japanese food, Chinese food, baking/bakery, and beverages. After strategically going through boththeoretical and practical training, Yeonsung University's students will learn diverse cooking skills and will become nutritionists, bakers and cookers who possess an important role in the cooking/bakery field of hotels, professional restaurants, practical teachers in schools, food consultant, cooking schools and other type of occupation areas.
The main education objective is to nurture professional culinary cooks with suitable job conformance, intelligence, creativity and communication skills by providing a NCS-based education process that focuses on the cytological and nutritious characteristics of food materials, on understanding the cooking process and on improving in-site functionality and skills.
After graduation, individuals can be employed in Cooking/Bakery/Dessert/Beverage department in tourist hotels, franchise restaurant companies, catering centers, foster food providers, family restaurants, bakeries and other companies related to bakeries, agricultural products/livestock products/fishery products processing company, food distribution company, start or oversea business of a start-up, food coordinator/food stylist, teacher at a cooking school, practical teacher at schools, well-being diet consulting or cooking/eating outside consultation
Korean food cook, Western food cook
Cook Korean food, cook Western food
All types of jobs that are related to hotel food businesses, restaurants, diverse meal service areas, bartenders and other food/beverage occupations.