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As a leading "Work-First, Study-Later" college, the Department of Culinary Arts Management aims to educate key professionals in the culinary and food service industries. By developing a curriculum that blends theory and practice, and by tailoring contents for working professionals, we ensure professional training. Through the education of faculty members who are experts in the culinary and hospitality fields with extensive practical experience, students learn the fundamental knowledge necessary for culinary and foodservice management, including culinary practice, nutrition and food science, food and beverage management, and restaurant management. In addition to teaching advanced subjects such as Food Process Management, Menu Management, Service Management, Food Service Consumer Behavior and Management Statistics, our aim is to enable students to contribute to the hospitality industry as core talents by learning cooking practices and theories such as Korean Cuisine, Western Cuisine, Chinese Cuisine, Japanese Cuisine and Confectionery and Bakery.