Objectives
Objectives:
- Through rigorous field service professional training and elementary training of infield cooking training, to strengthen students’ professional quality.
- Through menu design, cost analyses and purchasing practice, such as management training, enable students to be a competent infield and field middle-level management staff positions
- Strengthening food service and hotel management courses, enable students to adapt to the market demand and shorten pre-service training when entering the industry.
- Strengthening professional English and Japanese abilities and communication skills of interpersonal relationship, enable students to be a for proper management staff.
- Strengthening the ability of using and design of computer software.
Features:
- Stngthening the cooking techniques to enhance the pratice capacity.
- Implementing service management theory to train professional ability.
- Promotion rates of obtaining professional certificates and reinforcing at all levels of the professional certificates
Curriculum:
We provide various courses on cooking techniques and service management fields . Our courses put emphasis on both English, Japanese communication skills and computer abilities. We also provide an one-year off campus practical trainning program for our students to strong their proficiency. Our courses enable students to achieve a higher level of Western and Chinese cooking skills and management abilities for strengthening their future planning.