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[안산] 신안산대학교 | 호텔외식산업과(2) / 호텔조리과(2) / 호텔조리학과(4)
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    월드
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    2017-06-20 11:10:09
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신안산대학교

 

인문사회계열 호텔외식산업과

자연과학계열 호텔조리과

 

경기도 안산시 단원구 신안산대학로 135

031-490-6000

 

http://www.sau.ac.kr

 

 

<호텔외식산업과> 2년제

 

호텔외식 서비스마케팅 (Hotel·Food Service Marketing)
외식서비스실무 (Food Industry Practical Services)
호텔식음료 서비스실무 (Hotel F&B Practical Services)
호텔외식 연회실무 (Hotel·Food Industry Practical Banquet)
호텔외식 기초영어회화(1) (Hotel·Food Industry Basic English Conversation 1)
호텔외식 기초영어회화(2) (Hotel·Food Industry Basic English Conversation 2)
호텔외식 실무영어회화(1) (Hotel·Food industry Practical English Conversation 1)
호텔외식 실무영어회화(2) (Hotel·Food industry Practical English Conversation 2)
호텔외식 기초 일본어회화(1) (Hotel·Food Industry Basic Japanese Conversation 1)
호텔외식 기초 일본어회화(2) (Hotel·Food Industry Basic Japanese Conversation 2))
호텔외식 실무일본어회화(1) (Hotel·Food Industry Practical Japanese Conversation1)
호텔외식 실무일본어회화(2) (Hotel·Food Industry Practical Japanese Conversation 2)
호텔외식 커뮤니케이션 (Hotel·Food Industry Communication)
호텔외식 서비스리더십 (Hotel·Food Industry Leadership)
호텔외식 매니저실무 (Hotel·Food Industry Managerial Operations)
소믈리에 실습 (Sommelier Practice)
바리스타 실습 (Baristar Practice)
외식산업론 (Theory of Food Industry)
칵테일 실습 (Cocktail Practice)
칵테일바 창업운영 실습 (Cocktail Bar Establishment Operation Practice)
한식조리 실습 (Korean Food Cooking Practice)
양식조리 실습 (Western Food Cooking Practice)
일식조리 실습 (Japanese Food Cooking Practice)
외식프렌차이즈 창업 (Food Industry Chain Franchises)
고객만족 서비스실무 (Practical Customer Satisfaction)
호텔경영론 (Theory of Hotel Management)
호텔외식 경영실무 (Practice Hotel·Food Industry Economics)
제과제빵 실습 (Confectionary and Bakery Practice)
호텔외식산업 세미나 (Hotel·Food Industry’s Business Seminar)
서비스 실무영어(1,2) (Practical Service English1,2)
서비스 실무영어회화(1,2) (Hospitality English Conversation1,2)
외식사업창업론 (Venture Business in FoodService Industry)
현장실습 (Field Training)
기초일본어(1,2) (Basic Japanese1,2)
서비스 인성 리더쉽 (Service Leadership)
고객만족서비스경영 (CS service Management)
호텔외식산업개론 (Introduction to hotel & foodservice industry)
서비스 커뮤니케이션론 (Principles of Service Communication)
커피이론 및 실기(1,2) (Coffee: Theory and Practice1,2)
이미지메이킹 기법 (Image Making Tactics)
외식점장론 ( Foodservice Manager)
레스토랑 서비스 실무(1,2,3) ( Practical Restaurant Service1,2,3 )
한국요리 이론 및 실습 (Principles and Practices of Korean cooking)
서양요리 이론 및 실습 (Principles and Practices of Western Cooking)
식공간연출 (Dining space design)
유머경영론 (Humor Management)
와인이론 및 실습 (Wine Service)
외식서비스마케팅 (FoodService Business Marketing)
서비스일본어 회화(1,2) (Service Japanese Conversation1,2)
SAU성공학

 

 

<호텔조리과> 2년제

 


 

한식조리기초 (Basic Korean Cooking Theory)
기초 한식조리 실습 (Practices of Basic Level Korean Cooking) 
중급 한식조리실습 (Practices of Middle Leve Korean Cooking)
고급 한식조리 실습 (Practices of High Level Korean Cooking)
실무 한식조리 실습 (Practical Practices of Korean Cooking)  
양식조리기초 (Basic Western cooking Theory)
기초 양식조리 실습 (Basic Level Western cooking Practice)
중급 양식조리실습 (Middle Level Western cooking Practice)
고급 양식조리 실습 (High Level Western cooking Practice)
실무 양식조리 실습 (Experienced Level Western cooking Practice) 
제과제빵 기초 (Basic Bread and Cake Theory)
기초 제과제빵 실습 (Basic Bread and Cake Laboratory)
중급 제과제빵 실습 (Intermediate Bread and Cake Laboratory)
고급 제과제빵 실습 (Advanced Bread and Cake Laboratory)
기초 일식조리 실습 (Principles and Practices of Japanese Cooking)
실무 일식조리 실습 (Practical Practices of Japanese Cooking)
중식조리 실습 (Principles and Practices of Chinese Cooking)
조리원리(Principle of Food and Cooking)
식품위생 (Food Sanitation)
식재료 관리 (Food Materials)
조리시설관리론(Dining Equipment)
외식사업경영 (Food Service Business Management)
영양학 (Nutrition)
식음료서비스 (Food and Beverage Service)
조리실무영어 (Practical of Culinary English)
메뉴관리 (Menu Management)
소믈리에 실습 (Sommelier for Food Practice)
외식사업 창업 (Food Service Business Establishment)
현장실습 (Practice Cooking in Hotel & Restaurant)
졸업작품지도 (Instruction of Final Culinary Project)
조리현장실습세미나(On The Job Training in Culinary Industry)
SAU성공학 (SAU Success Study)
기초서양조리론 및 실습(Principles and Practices of Western Cooking)
고급서양조리론 및 실습(Professional and Practices of Western Cooking)
이태리요리론 및 실습(Principles and Practice of Italian Cooking)
프랑스요리론 및 실습(Principles and Practice of French Cooking)
기초 한국조리론 및 실습(Principles and Practices of Korean Cooking)
고급 한국조리론 및 실습(Principles and Practices of Korean Local Cooking)
전통 한국조리론 및 실습(Principles and Practices of Korean Traditional Cooking)
전통병과론 및 실습(Principles & Practices of Traditional Korean Cakes & Cookies)
일본요리론 및 실습(Principles and Practices of Japanese Cooking) 

 

고급일본요리론 및 실습(Practices of Professional Japanese Cooking)
제과제빵 개론(department/departmentduction to Bread and Cake)
제빵이론 및 실습(Principles and Practices of Bakery)
디저트와제과론 및 실습(Principle and Practice of Dessert and Pasty)
중국요리론및실습(Principles and Practices of Chinese Cooking)
조주음료론및실습(Principles & Practices of Beverage Cocktail) 
식품학(Food Science) 
식품위생학 및 법규(Food Sanitation and Law)
식품가공 및 저장학 (Food Processing & Preservation)
식음료원가관리(Food & Beverage Cost Control)
외식사업경영론(Restaurant Business Management) 
외식사업창업론(Restaurant Business Establishment)
음식문화사(Culinary Culture) 
식품학(Food Science) 
고급제과제빵론및실습( Professional Practice and Theory of Pasty)
실무서양요리론및실습(Professional Practice of Western Cooking)
응용서양요리론및실습(Professional Application Practice of Western Cooking)
조리실무개론(Principle of Culinary Arts)
 

 

 

<호텔조리학과> 4년제 심화과정
 

 

건강식단개발실습 (Healthy menu research and development)
실무일본요리실습(Practical Practice of Japanese Cooking)
기능성식품학 (The Functional Foods)
메뉴개발실습 (Practice of Menu development)
발효식품학 (Fundamentals of Food Fermentation)
실무제과제빵실습 (Practical Pastry Theory and Practice)
약선식료학 (theory of materials for the medical diets)
와인 소믈리에 (Wine Sommelier)
외식사업경영세미나 (Food service Semina)
외식사업체인경영론 (Food Service Chain Business Management )
외식통계학실습 (Food Service Statistic)
유럽요리실습 (European Culinary Theory & Cooking)
조리실무영어회화(1) (Culinary English Conversation(1))
조리실무영어회화(2) (Culinary English Conversation(2))
조리실무일본어 (Practical Culinary Japanese)
커피 바리스타 실습 (Practice of Coffee Barista)
한방기초이론 (Basic theory of oriental medicine)
식품재료학 (Food Materials)
관광학개론 (Introduction to Tourism)
외식마케팅 (Foodservice Marketing)
케이크 데코레이션 실습 (Practice of Cake Decoration )

푸드스타일링 실습 (Practice of Food Styling )
 

 

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