Restaurant Management

A course that equips you with necessary skills for higher educations as well job markets

Course overview

Specialized courses: compulsory modules to first and second graders, students are entitled to optional modules.

Students will be arranged in different classes in accordance to their interests and ability to maximize learning results.

Teaching objectives

To nurture basic level specialists in restaurant management, preparing students to enter Science and technology institutions. Enhance professionalism and develop correct mindset for students’ future career path. Focus on the acquisition of Level-B and Class-C Professional Skills Certifications.

Course Outline

Chinese Cuisine Cookery, Introduction to Hospitality, Hotel & Restaurant Services, Food Safety & Hygiene, Food Baking, Western Culinary and Vegetable Carving. 

Awards

2012 IKA Culinary Olympic - World Champion in Fruit Carving.

2012 National Skills Competitions – Golden Hand Award in Bread Baking category.

2012 National Skills Competitions – Group award in Hotel & Restaurant Services.

2012 National Skills Competitions – First prize in Hotel & Restaurant Services.

The 40th National Skill Competitions – National Champion in high school & vocational high school category.

National Skills Competitions - North Region champions four years in a raw.

30 graduates offered entry to National Kaohsiung Hospitality College in the 2011 school year.

Future Development

Brand new professionally equipped classrooms - bigger and better learning spaces. Advanced interactive teaching equipment. Live broadcasting, instant learning and feedback from students. Course will be given in both English and Japanese creating a bilingual learning environment.