The Department of Hotel Culinary & Bakery Arts, with courses providing specific knowledge and skills in demand-driven fields such as global culinary, restaurant cooking, food coordination, restaurant service, and restaurant management, aims to train creative global culinary specialists contributing to the development of the restaurant industry while keeping up with the latest trends.

Hotel chef, Restaurant chef, Confectioner, Pâtissier for confectionery and breadmaking industries, Baker, Boulanger, Menu designer and developer, Party food specialist, Cooking class instructor, Caterer, Franchise restaurant industry worker, Food director for TV shopping channel, Hotel restaurant manager, Chain restaurant manager, Franchise cafe manager, Startup consultant, Cafe startup owner, Restaurant consultant, Sommelier, Barista, Coffee and wine distributor, etc.

Craftsman cook (Korean food, Western food, Chinese food, Japanese food, blowfish), Industrial Engineer Cook, Confectionery Craftsman, Bread making Craftsman, Food producer, Craftsman bartender, Barista, Sommelier, etc.