The economic environment has changed and people are having more opportunities to dine out. Plus, people increasingly travel more frequently. These are all factors contributing to the growth of the food and beverage industry. Recent years have also seen significant changes in the provision of food and beverage. Hitherto restaurants outside the great professional centers of Europe and North America were often run on an ad hoc basis, but now there is a need for higher quality services. Nowadays diners judge restaurants by global standards and there is a need for greater professionalization.
For Culinary Art major:
The program has equal emphasis on theory and practice. The program uses a systematic approach to ensure that students have a strong foundation in culinary skills. It is a skills based program and students will thus acquire knowledge and expertise in preparing cuisines from different regions of the world. In addition, students will also learn the art making of breads and pastries. The goal is to provide students with a comprehensive culinary training. Each culinary course will include hands-on practice.
For Restaurant Management major:
The program starts by teaching students the basic dining services and culinary art skills, eventually leading on to management courses, and to higher level restaurant operations, as well as kitchen design and hospitality provision. The goal is to show students all the different facets of food and beverage operations."
Both programs emphasize restaurant management and experiential learning. Through the hands-on practice and internship, students will have a thorough understanding of kitchen and restaurant operations.
Facilities on Campus
The university has set up an herb garden, known as the Experiential Farm, and a Western style training restaurant, known as The Seasons. The emphasis is on experiential learning. The Chef and Director of the training restaurant are from France and they both are highly trained professionals with extensive experience. The capacity of the training restaurant is over 100 seating. The kitchen is fully equipped and students will be able to have hands-on learning in the training restaurant and herb garden.
