KOREAN
CHINESE
Global Restaurant Management
Curriculum
2025 ACADEMIC YEAR GLOBAL RESTAURANT MANAGEMENT MAJOR CURRICULUM TABLE
| YEAR | SEMESTER | COURSE TYPE | AREA | COURSE NAME | CR/H | |
|---|---|---|---|---|---|---|
| 1st Year | 1st Semester |
General Education |
Global Mindset | AIEP | 8/8 | |
| Morality and Character | Self Discovery and Vision Exploration 1 (SOL-SUP) | 1/1 | ||||
| Major | Intermediate | Culinary Fundamentals | 3/4 | |||
| Basic | Intro to F&B Management | 2/2 | ||||
| Basic | Korean Cuisine | 3/4 | ||||
| Summer Semester |
Global Mindset | AIEP | 3/3 | |||
| 2nd Semester |
General Education |
Analytical and Scientific Thinking | SW General Education | 3/3 | ||
| Morality and Character | Self-Discovery and Vision Exploration – Department-led Course | 1/1 | ||||
| Elective | 4/4 | |||||
| Major | Intermediate | Intro to Entrepreneurship | 3/3 | |||
| Basic | Intro to French Bakery | 3/4 | ||||
| Basic | SIRES English | 3/3 | ||||
| YEAR | SEMESTER | COURSE TYPE | AREA | COURSE NAME | CR/H | |
|---|---|---|---|---|---|---|
| 2nd Year | 1st Semester |
General Education |
Analytical and Scientific Thinking |
SW General Education | 3/3 | |
| Elective | 2/2 | |||||
| Track | Track | Track / MD Course | Choose 1 | 3/3 | ||
| Core | Basic Accounting in Hospitality Industry | 3/3 | ||||
| Major | Intermediete | Hospitality Business Sart-Up Project | 3/3 | |||
| Core | Meat & Seafood Fabrication | 3/4 | ||||
| Core | Escoffier | 3/4 | ||||
| 2nd Semester |
General Education |
Elective | 2/2 | |||
| Track | Track | Track / MD Course | 3/3 | |||
| Core | Advanced F&B Service Skills & Technology | 3/3 | ||||
| Major | Core | Intro to French Pastry | 3/4 | |||
| Intermediate | Café Operation | 4/6 | ||||
| Core | Coffee Barista | 2/2 | ||||
| YEAR | SEMESTER | COURSE TYPE | AREA | COURSE NAME | CR/H | |
|---|---|---|---|---|---|---|
| 3rd Year | 1st Semester |
General Education |
Elective | 5/5 | ||
| Track | Track | Track / MD Course | 3/3 | |||
| Major | Advanced | Creative Menu Practice : Industry-Academia Collaboration | 3/4 | |||
| Intermediate | Marketing for Food Service Industry | 3/3 | ||||
| Intermediate | Restaurant Operation & Service | 3/3 | ||||
| 2nd Semester |
General Education |
Elective | 2/2 | |||
| Track | Track | Track / MD Course | 3/3 | |||
| Advanced | Wine and Food Tourism | 3/3 | ||||
| Advanced | Contemporary Issues and Strategies in Food and Beverage Management | 3/3 | ||||
| Major | Advanced | Modern Asian Cuisine | 3/4 | |||
| Advanced | Creative Catering and Event Planning | 3/3 | ||||
| YEAR | SEMESTER | COURSE TYPE | AREA | COURSE NAME | CR/H | |
|---|---|---|---|---|---|---|
| 4th Year | 1st Semester |
Elective | Elective (General Education & Interdisciplinary Courses) | 5/5 | ||
| Major | Intermediate | Capstone Project | 4/5 | |||
| Advanced | Customer Relationship Management in the Hospitality Industry | 3/3 | ||||
| Advanced | Restaurant Layout and Design | 3/3 | ||||
| Advanced | Strategic Leadership in the Hospitality | 2/2 | ||||
| 2nd Semester |
Elective | Elective (General Education & Interdisciplinary Courses) | 5/5 | |||
| Major | Advanced | Food & Wine Pairing Sonic Senses | 3/3 | |||
| Advanced | Marketing Communications Technologies | 3/3 | ||||
| Advanced | Food Technology and Applications | 3/3 | ||||
| Advanced | Finance in the Foodservice Industry | 3/3 | ||||
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