The purpose of establishing Culinary Department is to train the cultivate professionals of Western and Chinese Dishes preparing and baking. With establishment of Culinary Department, it is not only to train the future culinary management personnel, but also to foster the excellent creative and entrepreneurial talents of culinary. The teaching objectives of department are:
1、To continue the basic culinary education, and to cooperate with the regional Characteristics and national economic development, seeking for more possibilities of “Tasting Art”, in order to build Taiwan into a “Gourmet United Nations” and the brilliant diversity of the “Gourmet Paradise”
2、To extend the culinary basic education, in order to train more entry level management possesses with professional skills, and to enhance culinary standard operation, thus to fulfill the demands by community
3、To match up with regional characteristics and national economic development, in order to enrich regional native culture and promote tourism industry.
Gourmet cuisine production is an expertise, but also an art. To the tourism industry, well-developed culinary can bring considerable tourism revenue, such as Taiwan’s local snacks, Aboriginal and Hakka cuisines, creative cuisine, as well as Taiwan’s local souvenir. In the past, culinary profession tended to highlight only to learn the technical ability. However, currently we hope that through trainings of culture aesthetics, professional management, and nutritional science-related courses, we will able to train more professionals possessed with technics, creativities, and management skills.
The missions of Culinary Department are train students to possess culinary professional skills, administrative management and creative development skills. In addition, the department also nurtures students to develop mature interpersonal relationships, hope to bring students capabilities of expression, communication, critical thinking and problem-solving. Further enhance students’ accomplishments and continuing education, in order to settle the basis for the sustainable development of both career and education.
Culinary courses should be able to fulfill job market demanding; therefore, to research the required capabilities of culinary practitioners is the important act to take in the future culinary courses developing process. Which are: training up a professional chef’s culinary creativity, understanding the sense and actual operation of “environmental safe dining, ” and active participation in all kinds of domestic and international culinary competition. Culinary courses can be divided into three fields:(1)Chinese Cuisine, (2)Western Cuisine, and (3) Baking Technology. Department will arrange some internal internship programs for the 1st and 2nd grade students, and further off-campus internship program throughout one school year for 3rd grade students. Therefore our students are superior to gain better opportunities of internship. After programs, if students choose to remain at the same place for further career development, because students are already familiar with operating places and possess with better productivities, the possibilities to be hired will be reasonable increased.
1、Goals of education
A、Conduct professional skills training, learning ability, professional ethics, and aesthetics conservation.
B、Equip students with the meal preparing capacities and to establish their“environmental safe dining”concepts.
C、Forster the professional skills and attitudes in the serv ice industry, in order to gain more and diversity of abilities when seek for employment.
D、Enable students’ interes t and positive attitudes of learning to “environmental safe dining”, healthy diet, and concepts of “LOHOS”. Also, training stude nts to have professional culinary skills to join international culinary competition.