Department of Culinary Arts

Introduction
Culinary industry is one of the fastest growing industries in Taiwan. One of the major reasons is that the job market for chef is getting larger in Taiwan due to the uniqueness of Taiwanese cuisine. 
The Department of Culinary Arts in Chung-Chou University of Science and Technology was newly established in 2009. Our department is expected to be an exclusive culinary arts teaching center in central Taiwan.
Our Culinary Arts curriculum offers training, practice and hand-on learning experience to prepare students for successful career in creative culinary. After graduation, students will be ready for the job market of chefs, corporate chefs and private chefs in hotels, restaurants, bakeries, bars, catering companies, food and beverage service, and school lunch programs. In addition, upon graduation, our students will have options for jobs in other areas too, including hospitality industry serving as food sales, owner operators, or food stylist.
Curriculum
Our curriculum design is closely connected to the culinary and healthy food industries in Taiwan; the aim is to serve leading restaurants, food purveyors and industry professional groups including the chef of cuisine in Taiwan.
The main focus of our curriculum is the development and preparation of “healthy food“.  The courses cover health knowledge and theories as well as culinary skills and arts. The courses include Chinese culinary arts, western culinary arts, baking arts, Chinese pastry, Chinese snacks, hospitality services, drinks preparation, special Chinese cuisine, healthy cuisine, international cuisine, nutrition, foundation of food preparation, marketing of food and beverage, food and health, design of healthy food etc.
Our undergraduate program is a four-year one.  The curriculum provides general education courses, and basic and professional courses related to culinary arts and health aspects.  Our program is for those who are determinant to learn the making of gourmets and be a culinary professional!
Faculty
Tsou, May-June
Associate Professor. and Director,
Ph.D., Department of Food Technology, Clemson University, USA,
mjtsou@gm.ccut.edu.tw 


Ou, Chung-Ching
Associate Professor/ Chair Professor
Ph.D., Institute of Philosophy, Chinese Culture University, Taiwan
southism@gmail.com


Wu, Chiu-Yeh                                    
Associate Professor,
Ph. D., Institute of Agricultural Chemistry, National Taiwan University, Taiwan
cywu4212@dragon.ccut.edu.tw 


Chen, Te-Sheng
Technique Associate Professor,
B S., Department of Business Administration, Chung Chou University of Science and Technology,  Taiwan
u5610@dragon.ccut.edu.tw


Liu, Chen-Chi
Assistant Professor,
Ph. D, Department of Chinese Literature, National Sun Yat-sen University, Taiwan
alice@dragon.ccut.edu.tw


Tung, Fu- Yuan
Technique Assistant Professor,
M.S., Department of Health Food, Chung Chou University of Science and Technology, Taiwan
tung06999@dragon.ccut.edu.tw


Yang Tsung-Min
Lecturer
M.S., Department of Health Food, Chung Chou University of Science and Technology, Taiwan
oby12230@dragon.ccut.edu.tw


Chen,Ssu-Yu
Lecturer
M.S., Department of Health Food, Chung Chou University of Science and Technology, Taiwan
csu760624@gmail.com



 Facilities


 


  


 


 


 


 



 


Contact Information

Phone: +886-4-8359000 ext. 4501
E-Mail: ca4501@gm.ccut.edu.tw