Department of Culinary Arts

Culinary industry is one of the fastest growing industries in Taiwan. One of the major reasons is that the job market for chef is getting larger in Taiwan due to the uniqueness of Taiwanese cuisine. 
The Department of Culinary Arts in Chung-Chou University of Science and Technology was newly established in 2009. Our department is expected to be an exclusive culinary arts teaching center in central Taiwan.
Our Culinary Arts curriculum offers training, practice and hand-on learning experience to prepare students for successful career in creative culinary. After graduation, students will be ready for the job market of chefs, corporate chefs and private chefs in hotels, restaurants, bakeries, bars, catering companies, food and beverage service, and school lunch programs. In addition, upon graduation, our students will have options for jobs in other areas too, including hospitality industry serving as food sales, owner operators, or food stylist.
Our curriculum design is closely connected to the culinary and healthy food industries in Taiwan; the aim is to serve leading restaurants, food purveyors and industry professional groups including the chef of cuisine in Taiwan.
The main focus of our curriculum is the development and preparation of “healthy food“.  The courses cover health knowledge and theories as well as culinary skills and arts. The courses include Chinese culinary arts, western culinary arts, baking arts, Chinese pastry, Chinese snacks, hospitality services, drinks preparation, special Chinese cuisine, healthy cuisine, international cuisine, nutrition, foundation of food preparation, marketing of food and beverage, food and health, design of healthy food etc.
Our undergraduate program is a four-year one.  The curriculum provides general education courses, and basic and professional courses related to culinary arts and health aspects.  Our program is for those who are determinant to learn the making of gourmets and be a culinary professional!
Tsou, May-June
Associate Professor. and Director,
Ph.D., Department of Food Technology, Clemson University, USA, 

Ou, Chung-Ching
Associate Professor/ Chair Professor
Ph.D., Institute of Philosophy, Chinese Culture University, Taiwan

Wu, Chiu-Yeh                                    
Associate Professor,
Ph. D., Institute of Agricultural Chemistry, National Taiwan University, Taiwan 

Chen, Te-Sheng
Technique Associate Professor,
B S., Department of Business Administration, Chung Chou University of Science and Technology,  Taiwan

Liu, Chen-Chi
Assistant Professor,
Ph. D, Department of Chinese Literature, National Sun Yat-sen University, Taiwan

Tung, Fu- Yuan
Technique Assistant Professor,
M.S., Department of Health Food, Chung Chou University of Science and Technology, Taiwan

Yang Tsung-Min
M.S., Department of Health Food, Chung Chou University of Science and Technology, Taiwan

M.S., Department of Health Food, Chung Chou University of Science and Technology, Taiwan









Contact Information

Phone: +886-4-8359000 ext. 4501