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Department of Culinary Service Management
To develop creative, practical, and globally minded professionals for the restaurant and food service industry.
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Introduction
The Department of Culinary Service Management develops creative, practical, and globally minded professionals for the restaurant and food service industry. The program prepares students for careers in Korea and in international hospitality markets. Students gain hands-on experience through advanced kitchen facilities and industry-focused, practice-based projects. These experiences help students build strong technical skills and a clear understanding of real-world food service operations. The curriculum includes AI-based food service data analysis and smart cooking environments, supporting students’ ability to adapt to ongoing digital change. In addition, students study gastronomy, kitchen operations and management, food and beverage service, pastry and bakery practice, food and wine pairing, and food service marketing.
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Educational Goals
Provide knowledge and technical education about the food service industry.
Cultivate advanced job competency in the food service industry.
Provide creative education in order to prepare the students for a future career in the food service industry.
Career Path after Graduation
Graduates of the Department of Culinary Service Management pursue careers across a wide range of hospitality and food service sectors. Common career paths include restaurants, hotels and resorts, institutional food service operations, and hospitality-related organizations. Through department-supported internship programs, students gain practical work experience both in Korea and abroad. In addition, exchange programs with partner institutions worldwide help graduates build international networks and enhance their employability in global hospitality markets.
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