It is the foundation of the Department of Culinary Arts to cultivate young talents with both practical skills and intellectual connotations. Inheriting NKUHT’s “practical first” philosophy, the program integrates humanistic aesthetics and industrial practical knowledge into the curriculum design, attaches great importance to Chinese cuisine, Western cuisine, baking, food and beverage services, beverage preparation, and other culinary skills and gourmet taste capabilities. The curriculum also strengthens kitchen management, cost control, hospitality marketing, entrepreneurship, and innovation capabilities. Other than that, it also focuses on the development of workplace ethics, interpersonal communication, service quality, foreign language skills, and information technology capabilities to improve students' employability and career development.

        The department emphasizes the enhancement of foreign language (English, French, Japanese) proficiency to develop students’ global views. It also places students in the industry in their fourth year for an off-campus internship, and invites famous visiting chefs for guest lecturing and teaching, and holds an overseas trip to enrich students’ learning as young talents with a global vision. Students also have plenty of on-campus banquet internships experience to practice their professional skills. To sum up, we educate students to become active, enthusiastic, creative, and internationalized culinary professionals.

        Cooking will never break
        your heart.

        Success requires effort.

        As you sow, so shall you
        reap!