글로벌조리학부 글로벌외식창업전공 · 2020-05-04 · marketing communication...
TRANSCRIPT
우송대학교
Sol International School
Culinary Arts Department
Restaurant and Entrepreneurship Major
글로벌조리학부글로벌외식창업전공
Restaurant and Entrepreneurship Major
글로벌외식창업전공전공설명
1 전공소개
2 교과과정
3 교내행사
4 전공활동
5 졸업후 진로
목차
미래의글로벌기업가를육성하는국제적이고혁신적인요식업전공
비전(Vision)
•글로벌경쟁시대에 미래예술기술서비스가 결합된고부가가치 산업이될수있는외식산업의 전문경영
인양성
•글로벌외식산업의미래발전을이끌어나갈전문인력양성
•파격적이고도전적이며21세기글로벌시장을주도하는창의적외식기업인양성
교육목표
전공소개:전공개요
글로벌외식창업전공주요내용
•현재의국제적인 요식업추세그리고미래 요구사항들과혁신에맞게 만들어진포괄적인프로그램
•학생들에게잘갖춰진지식, 세계의식당운영과사업관련된주요역량을제공하는잘구성된프로그램
•세계적으로넓은범위의고용기회와스페인의바르셀로나대학등과의복수학위프로그램
•실습을위한식당운영과조리과정을중심으로만들어진예술분야를직접경험해볼기회
•넓은범위의기회–해외에서요식업매니저, 식당관리자, 바매니저, 또는국내에서개인사업으로종사
재학생수 (2020.04.29. 기준)
한국인재학생: 79명
외국인유학생: 1명
관련자격증
•외식경영관리사
•국제위생사자격증
•티소믈리에
•커피SCAE 공인자격증
•조주기능사자격증
전공소개:정보
해외협약기관들
• Berjaya University –Malaysia
• National Kaohsiung University of Hospitality and Tourism – Taiwan
• Emirates Academy of Hospitality Management – Dubai
• Hotelschool, The Hague – Netherlands
• Swiss Hotel Management School – Switzerland
• IMI – Switzerland
• Varna University of Management – Bulgaria
• Swiss German University – Indonesia
• Eastern Mediterranean University – Cyprus, North Turkey
• ESC Rennes School of Business – France
•제과제빵기능사 자격증
•국제바텐더자격증
•와인WEST 공인자격증
•조리기능사자격증(한식, 양식, 일식, 중식, 복어)
1학년전공수업
2학년전공수업
Hospitality Property Management Systems - Opera
Culinary Fundamentals 2
Menu Planning, Engineering, and Cost Control
HR Management in Hospitality Industry
Financial Management in Hospitality
Innovative Technologies for Hospitality
교과과정:1-2학년
Introduction to the Hospitality Industry
Product and Service Management in the Hospitality Industry
Introduction to Culinary Management
Culinary Fundamentals 1
Beverage Management
Purchasing and Inventory Management
3학년전공수업
4학년전공수업
Restaurant Layout and Design
Customer Relationship Management in the Hospitality Industry
Contemporary Issues and Strategies in Food and Beverage Management
Research Methods in the Hospitality Industry
Entrepreneurship 2: Entrepreneurial Finance
Global Citizenship in Hospitality & Tourism
Hospitality and Business Law
Entrepreneurship 3: Restaurant Development and Operations
Capstone Project
Marketing Communication Technologies
교과과정:3-4학년
Restaurant Operations
Wine Sommelier
Marketing in the Hospitality Industry
Entrepreneurship 1: Hospitality Entrepreneurship and Innovation
Strategic Leadership in the Hospitality Industry
Global Hospitality Business Management
CETT-UB 외식조리프로그램은우송대에서 1.5년과정이상을수업한후스페인바르셀로나의 CETT-UB대학에서 1년과정의우송대학의유럽외식조리프로그램을통해 44학점을이수하는과정입니다.
CETT-UB 현지교수수업우송대학교등록금이외의추가등록금은필요하지않음 (기숙사, 기타경비별도)전과정영어로강의
교육과정은 3개모듈, 6개블록으로구성되며총 41주수업을통해 44학점을이수하게됩니다.
세부사항: http://sires.wsu.ac.kr/page/index.jsp?code=sires0204b
특별과정:CETT-UB
프로그램명칭: Modern Culinary Techniques Course
본과정은 Modern Gastronomy로세계적으로유명한스페인산세바스찬스의 BCC (Basque Culinary Center)에서 2주동안 4학점을이수하는과정입니다.
교육내용: A theoretical and practical training course focused on developing the knowledge on contemporary techniques
세부사항: http://sires.wsu.ac.kr/page/index.jsp?code=sires0204c
특별과정:BCC
인턴십과정이란?해외및국내진출기회를부여받아현장실습을일정기간동안학습하며학점을취득하는것을말합니다.
3학년부터인턴십과정을이수할수있습니다.
홍콩 Black Sheep베트남 Sofitel Legend프랑스 Pierre Sang Restaurant아랍에미리트 Grosvenor House일본 Hotel Bientos미국 Hyatt Regency Orlando독일 Bayerischer Hof
인턴십과정:
W12 SICA건물시설소개:SICA 건물
W19 Endicott Building (엔디컷건물)시설소개:엔디컷건물
국제외식산업박람회
학과활동
서울국제푸드앤테이블웨어박람회
서울국제식품산업전현장학습
학과활동
Analysis of Brewing Techniques 수업현장
졸업후진로
