Basic Core

CompulsoryˇG

Management: Business

Economics I

Statistics

Hospitality Accounting

ElectiveˇG

Hospitality English

Hospitality Japanese

Hospitality French

General Chemistry and lab

Fundamentals of Food

ˇ@

Culinary Science Program

CompulsoryˇG

Food Safety and Sanitation

Nutrition

ElectiveˇG

Culinary Arts: Chinese I

Culinary Arts: Chinese II

Culinary Arts: Western I

Culinary Arts: Western III

Baking and Pastry Arts I

Baking and Pastry Arts II

Culinary Arts: Traditional Chinese Medicine

Culinary Arts: Taiwanese

Culinary Arts: French

Culinary Arts: Southern Asian

Decorating Techniques for Pastry

Food Processing and Technology

Food Sensory Evaluation

Inspecting Method for Food Sanitation

ˇ@

Restaurant Management Program

CompulsoryˇG

Management: Food & Beverage

Food & Beverage Services

Management: Menu Planning

Management: Banquet & Convention

Budget Control: Food & Beverage

ElectiveˇG

Management: Beverage

Introduction to Wines

Management: Events

HACCP Studies

ˇ@

Hotel Management Program

CompulsoryˇG

Management: Hotel OperationsI

Management: House-Keeping

Management: Front Office

Hospitality Development and Planning

Management: Hospitality Human Resources

ElectiveˇG

Management: Office Administration

Hospitality Supervision

Cases Study: Hospitality Law

Management: Service Quality

ˇ@

Hospitality Research & Development Program

CompulsoryˇG

Seminar I

Seminar II

ElectiveˇG

Hospitality Design

Hospitality Marketing

Hospitality Research Method

Organizational Behavior

Global Strategic Management: Hospitality

Consumerˇ¦s Behavior

Project Research I

Project Research II

Professional Internship Program

CompulsoryˇG

On-Campus Internship

Off-Campus Internship

ElectiveˇG

Management: Tourism

Overseas Visiting

Management: Hospitality Leadership

Hospitality Facilities Management

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