Department of Hotel, Restaurant and Culinary Management

Department of Hotel, Restaurant and Culinary Management

Educational Aim

This four-year program concentrating on technical services and management concepts in hotels and restaurants is designed to educate students to become a mid-level leader. It offers various trainings such as professionalism, dependability, diligence and cooperation concerning work ethics; meanwhile, we aim to equip students with humanistic solicitude and international vision as well as the ability to adjust to the work environment. Besides servicing and culinary techniques, students are capable of applying leadership, communication, and negotiation.

The department was also established for those who seek to pursue their professional career in the international culinary industry. Designed by excellent chefs in Taiwan, our program focuses on “the promotion of culinary techniques in healthy dietetics” as well as “the management in the food and beverage industry,” preparing the students for becoming a well-rounded culinary professional. Our multidisciplinary approach to culinary education balances creative artistry with practical knowledge, scientific understanding, and integrated managerial and leadership skills. Finishing the culinary arts program, you will be well-prepared to enter this ever-growing, global food service industry with a solid foundation for success!

    1. The department builds the solid foundations of culinary skills and promotes the capacity for execution in dining service.
      • The department has kitchen labs with effective facilities that provide our students with basic training of cooking skills.
      • Our curriculums emphasize theory and practice, as well as the conception of professionalism and innovation. By using local ingredients and referring to traditional recipes, each student receives a comprehensive, challenging training in classic culinary techniques combined with modern innovations and the latest trends in global cuisines. Students will learn from experienced chefs by hands-on training.
    2. The department builds the solid foundations of culinary skills and promotes the capacity for execution in dining service.
      • To gain practical experience and expand skills through internships at top restaurants and other related food industries.
      • To observe and absorb the strategy of management, as well as the characteristics and spirit of different entrepreneurship.
      • To learn from top chefs in Taiwan and other countries around the world to teach at our school in residence, so that our students can work closely with the expert chef-instructors to hone their skills, keep up with industry trends and understand what to expect in the real world, from their first culinary internship to their first professional career launch.
    3. The department builds the solid foundations of culinary skills and promotes the capacity for execution in dining service.
      • Our curriculums emphasize hands-on, practical execution of cooking skills.
      • Our students work in the culinary lab with well-equipped facilities, learning through demonstration from excellent chefs.
      • Our students are capable of putting the theory of culinary arts into practice.
      • Our teachings keep up with the trends in the food and beverage industry.
      • Students are arranged to visit the first-class hotels, leading chain restaurants, or independent restaurants, etc.
      • Our courses prepare our students for Level B and Level C technician-certificate examinations. At present, the professional certificates in this field include Technician Certificate for Chinese Cuisine, Technician Certificate for Western-style Cuisine, Technician Certificate for Baking, Technician Certificate for Catering and Tourism Service, and Technician Certificate for Mixing Drinks.
      • To gain a global perspective, our students will be arranged to visit oversea internationally well-known culinary schools, top restaurants and hotels.

Characteristics of the Department

  • We have employed considerable numbers of high-ranking personnel from the hotel and restaurant industries to make sure what students learn at school meets the demand of the industries.
  • Students serve their internship in about one hundred of organizations in the hotels, restaurants and related industries.
  • The courses emphasize restaurant operation and market development, and students will be capable of starting their own business.
  • The teaching staffs all have various industrial working experiences.
  • Students are required to travel abroad to visit and observe related facilities to broaden their sense of globalization.

Highlight of Teaching
Practical Courses

Our teachings focus on practical techniques and application of theory. Students are arranged to serve their internship in the school or other organizations. They have courses in operating the school restaurant and they will be able to start their own business in the future.

Professional Teaching

Students can not only learn practical techniques from professional experts in our hands-on courses but also gain aspects of managing restaurant facilities through practical, hands-on education from the perspective of management that differs from the traditional class operation. Besides, students have sizable functions to present their achievement every semester.

Theory Application

To enable students to facilitate what they have learned in classes to meet the practical demand of the current industry, various classes have been designed to provide them with opportunities to visit, observe, and have lessons in the well-known hotels and restaurants.

Professional Licensing

To enhance students’ competitiveness, the department has placed special emphasis on educating students to acquire different professional licenses. Currently, we focus on Chinese cuisine, Western cuisine, baking, sommelier, and food and beverage service techniques.

International Vision

Students will be arranged to travel overseas to visit some internationally recognized schools and hotels to develop a global perspective..

E-mail: andychou@ems.cku.edu.tw

 

Curriculums
Courses for the Four-year College Program

 
Required Courses

Management

International Etiquette

Chinese Culinary Arts ( I )

Health, Safety, and Hygiene in the Workplace

Food and Beverage Management

Western Culinary Arts ( I )

Nutrition for Foodservice & Culinary Professionals

Hotel Management

Japanese Culinary Arts ( I )

Operation Management in Front Desk and Housekeeping

Beverage Management

Baking Technology ( I )

English Conversation in Hospitality

Service Skills in Food and Beverage Industry

Information System in Hospitality

Menu Design

Industrial Purchases in Hospitality

Internship

Human Resource Management in Hospitality

Marketing in Hospitality

Service Management in Hospitality

Operation and Management in the Chain-Market

Cost Control in Hospitality

Overseas Visiting

Operation and Practice in Restaurant

Case Study in Hospitality

Introduction to Culinary Arts

Practicum – Skills ( I )

Carving Skills

Practicum – Report ( I )

Basic Western Cuisine

Practicum – Ethics in the Food and Beverage Industry ( II )

Basic Baking

Practicum – Skills ( II )

Interpersonal Communication Concepts and Ethics

Practicum – Report ( II )

Practicum-Ethics in the Food and Beverage Industry ( I )

Food & Beverage Information System and Word Processing

Culinary Terminology and Conversation

Research Topics in Culinary Arts

Basic Chinese Cuisine

Food Ingredients and Purchasing Management

Advanced Western Cuisine

Chinese Food Culture

Advanced Western Bakery

Restaurant Operation and Practice

Sanitation and Hygiene of Food, GHP

Research Projects in Culinary Arts ( II )

Advanced Chinese Cuisine

Wine Tasting

Preparation of Beverage

Cooking Certification and Training

Preparation of Cold Kitchen

Kitchen Management & Equipment Design

Menu Design & Cost Control

 

 

 


Selective Courses

Japanese for Hospitality

French for Hospitality

Club Management

Introduction to Wine

Japanese Culinary Arts ( II )

Baking Technology ( II )

Chinese Culinary Arts ( II )

Western Culinary Arts ( II )

Operation and Management in the Leisure Industry

Management in Sky Catering

Operation and Management in Bed & Breakfast

Dealing with Conflict Situations in Hospitality

Restaurant Operation and Development

Finance and Accounting Management in Hospitality

Hotel Operation and Development

Function and Catering Management

Conference and Event Management

Consumer Psychology

Restaurant Design and Planning

Food Culture

Advanced Chinese Cuisine

Organoleptic Evaluation of Gourmet Cuisine

Level B License in Baking

Project Management in the Food and Beverage Industry

Chinese Snack Cooking

Food and Beverage Marketing and Management

Pulled Sugar Art and Cake Decoration

Financial and Accounting Management in the Food and Beverage Industry

International Cuisine

Customer Psychology

Taiwanese Local Cuisine

Banquet and Catering Management

 
 
 
Faculty and Staff

Name

Position

Specialties

Email Address

Ching-yao Chou
(Andy Chou)

周景堯

Chair

Associate Professor Rank Specialist

Chinese Cuisine

Western Cuisine

Culinary Arts

Kitchen Management

andychou@ems.cku.edu.tw

Wen-tsai Wang

王文才

Associate Chair

Associate Professor Rank Specialist

Restaurant Management

Chinese Cuisine

tonywang120@gmail.com

We-li Ho

何偉瓅

Associate Professor

Food Microbiology

Food Safety

wlho@ems.cku.edu.tw

Ying-chang Chen

陳盈璋

Assistant Professor

Nutrition of Food

Food Sanitation and Safety

proteus@ems.cku.edu.tw

Hsiu-ying Chang

張琇瑩

Assistant Professor

Service Skills in Food and Beverage Management

Beverage Management

Western Culinary Arts

hychang@ems.cku.edu.tw

Chih-ming Chiang

江志民

Assistant Professor

Marketing Research

Applied Statistics

cmchiang@ems.cku.edu.tw

Tung-chun Liu

劉東春

Assistant Professor Rank Specialist

Hotel Hospitality

Hotel Preparations Management

liutungchun@gmail.com

Chih-chang Tseng

曾志昌

Assistant Professor Rank Specialist

Western Cuisine

Japanese Cuisine

International Cuisine 

Teppanyaki

tseng620827@hotmail.com

Chia-cheng Lee

李家成

Assistant Professor Rank Specialist

Chinese Cuisine

Japanese Cuisine

aaabbb6132@gmail.com

Sheng-yi Fu

符聖憶

Assistant Professor Rank Specialist

Western Cuisine

cook0216@ems.cku.edu.tw

Ying-chu Chen

(Karen Chen)

陳櫻珠

Assistant Professor Rank Specialist

Mixology

Hotel and Restaurant Management

Food and Beverage Management

karenchen@ems.cku.edu.tw

Keng-hsiung Chen

陳耿雄

 

Assistant Professor

English for Culinary Arts

Practical English

Comparative Literature

kenghsiung@ems.cku.edu.tw

Jee-ming Chen

陳志旻

Lecturer

Baking Technology

Service Skills in Food and Beverage

Beverage Management

jmchen@ems.cku.edu.tw

Min-chen Ying

應敏貞

Lecturer

Hotel Management

Front Office Management

International Etiquette

mcying@ems.cku.edu.tw

Chiung-hui Tseng

曾瓊慧

Lecturer

Chinese Culinary Arts

Menu Design and Cost Control

Selling Skills in Food and Beverage Industry

chtseng3663@yahoo.com.tw

Tsung-chia Lee

李宗家

Lecturer

Food and Beverage Management

Hospitality English and Conversation

Service Quality Assurance in Hospitality Industry

tzongjia@ems.cku.edu.tw

Hsien-sui Weng

翁銜穗

Lecturer

Chinese Culinary Arts

Industrial Purchases in Hospitality

Beverage Management

hsweng@ems.cku.edu.tw

Pin-tsen Kuo

郭品岑

Lecturer Rank Specialist

 Western Desserts and

Snacks Chocolate

Making Banquet

Refreshments

et11062003@ems.cku.edu.tw

Hsueh-chai Lin

林雪釵

Administrative Assistant

Administration

sclin@ems.cku.edu.tw

Yi-ci Wu

吳奕慈

Administrative Assistant

Administration

adelina@ems.cku.edu.tw

Yueh-hsien Chou

Associate Clerk

Administration

venus@ems.cku.edu.tw