Our department
Beliefs of department establishment
The department is a professional discipline that has combined Chinese dietary culture with the spirit of artistic creativity. The focus of its educational objective is to cultivate interpreters and executors for Chinese cuisine. Thus, the training of professional skills, the cultivation of learning competence and professional ethics and aesthetic endowment are considered as the primary focuses of teaching, while the curriculum within school and the teaching design of internships outside school, conducted alternatively, are deemed as the best combination for theory and practice. In addition, the department is in possession of the best teachers from the trade, as well as teachers with rich experiences, as along with well-planned teaching equipment, not to mention the vivid and lively teaching content of the department. The core curriculum of the department covers the preparation of Chinese cuisine, the production of Chinese snacks, food hygiene and safety, practice of procurement, diet culture, menu design, cost control and production of a traditional diet.
Development of academic systems
February 1996
Chinese culinary department
August 2001
Chinese culinary department of junior college
September 2002
University-level Chinese culinary department
Development Plan
Cultivation goals demonstrate the features of this department.
Stipulate middle and long-term development plans according to the situation and environment (including education, society, etc.)
Cooperate with overall development plan of school
Prospect and feasibility of teaching plan
Prospect and feasibility of research and development plan
Feasibility of partner relationship plan
Coordination between purchase plan of instruments and equipment and middle and long-term development plans
Professional Activities
Special event for Aboriginal Cuisine Culture Carnival Activity Achievements
Aboriginal Cuisine Culture Contest
Second tier of Chinese cuisine B Class Evaluation Class
Second tier of Chinese cuisine C Class Evaluation Class
First tier of vegetarian cooking Class
First tier of flavor snack food class
Second tier of Chinese dessert class
Entrusted to handle second specialty training class for farmers and fishermen
Botel Tobago culture festival (Specialty food innovation and design and cooking skills exhibition)
Students were awarded 5 gold medals, 1 special gold medal and 11 silver medals.
President Chen Shui-bian invited the president of Costa Rica to attend national banquet.
Yearly festival and food culture symposium
Creative yearly vegetables publication meeting
Chinese food cooking C class evaluation class
Lunch box employed personal cooking training
Creative rice cake contest in National Dragon Boat Festival
Dragon Boat Festival food and culture symposium
Baihe Lotus seed creative dish design
Council for Hakka Affairs, Executive Yuan, Hakka cuisine talent training plan
Future Prospects
Cultivate students with professional cooking ability to reach international contests.
Collect and publish special issues of exploration, research and cooking skills for aboriginal and Hakka cuisine culture.
Collect material of Chinese cuisine culture series.
Make academic exchanges with Japan Wakayama cooking college, Tokyo cooking college, France’s Le Cordon Bleu Culinary Arts Institute, Hangzhou Business School, Macao tourism college, etc.
Encourage teachers to pursue further study and enhance their ability in both theory and practice.
Build cooperative relationships with organizations overseas, arrange students or teachers to practice, work or observe Chinese restaurants in foreign countries.
Develop a contact network of students graduating from this department.
Hold academic symposium.
Make academic exchanges with academic organizations or schools overseas.
Hold international academic symposiums.
Publish a series of books on Chinese cuisine.
Nurture service of excellent alumni’s return to the university.
Join in research or plans entrusted by governmental departments.
Plan courses for learning Chinese cuisine for international students
Assist in aboriginal and Hakka food culture education.
The department is a professional discipline that has combined Chinese dietary culture with the spirit of artistic creativity. The focus of its educational objective is to cultivate interpreters and executors for Chinese cuisine. Thus, the training of professional skills, the cultivation of learning competence and professional ethics and aesthetic endowment are considered as the primary focuses of teaching, while the curriculum within school and the teaching design of internships outside school, conducted alternatively, are deemed as the best combination for theory and practice. In addition, the department is in possession of the best teachers from the trade, as well as teachers with rich experiences, as along with well-planned teaching equipment, not to mention the vivid and lively teaching content of the department. The core curriculum of the department covers the preparation of Chinese cuisine, the production of Chinese snacks, food hygiene and safety, practice of procurement, diet culture, menu design, cost control and production of a traditional diet.
Development of academic systems
February 1996
Chinese culinary department
August 2001
Chinese culinary department of junior college
September 2002
University-level Chinese culinary department
Development Plan
Cultivation goals demonstrate the features of this department.
Stipulate middle and long-term development plans according to the situation and environment (including education, society, etc.)
Cooperate with overall development plan of school
Prospect and feasibility of teaching plan
Prospect and feasibility of research and development plan
Feasibility of partner relationship plan
Coordination between purchase plan of instruments and equipment and middle and long-term development plans
Professional Activities
Special event for Aboriginal Cuisine Culture Carnival Activity Achievements
Aboriginal Cuisine Culture Contest
Second tier of Chinese cuisine B Class Evaluation Class
Second tier of Chinese cuisine C Class Evaluation Class
First tier of vegetarian cooking Class
First tier of flavor snack food class
Second tier of Chinese dessert class
Entrusted to handle second specialty training class for farmers and fishermen
Botel Tobago culture festival (Specialty food innovation and design and cooking skills exhibition)
Students were awarded 5 gold medals, 1 special gold medal and 11 silver medals.
President Chen Shui-bian invited the president of Costa Rica to attend national banquet.
Yearly festival and food culture symposium
Creative yearly vegetables publication meeting
Chinese food cooking C class evaluation class
Lunch box employed personal cooking training
Creative rice cake contest in National Dragon Boat Festival
Dragon Boat Festival food and culture symposium
Baihe Lotus seed creative dish design
Council for Hakka Affairs, Executive Yuan, Hakka cuisine talent training plan
Future Prospects
Cultivate students with professional cooking ability to reach international contests.
Collect and publish special issues of exploration, research and cooking skills for aboriginal and Hakka cuisine culture.
Collect material of Chinese cuisine culture series.
Make academic exchanges with Japan Wakayama cooking college, Tokyo cooking college, France’s Le Cordon Bleu Culinary Arts Institute, Hangzhou Business School, Macao tourism college, etc.
Encourage teachers to pursue further study and enhance their ability in both theory and practice.
Build cooperative relationships with organizations overseas, arrange students or teachers to practice, work or observe Chinese restaurants in foreign countries.
Develop a contact network of students graduating from this department.
Hold academic symposium.
Make academic exchanges with academic organizations or schools overseas.
Hold international academic symposiums.
Publish a series of books on Chinese cuisine.
Nurture service of excellent alumni’s return to the university.
Join in research or plans entrusted by governmental departments.
Plan courses for learning Chinese cuisine for international students
Assist in aboriginal and Hakka food culture education.