Food Science For Bakery & Beverage

Food Science is the key ingredient to create your secret recipe

Food Science For Bakery & Beverage

Students of this course gain understanding in science of baking and beverage, coupled with the concepts underlying food safety and processing.

Equipped with essential theoretical knowledge and hands on experiences, graduates are expected to be involved in producing world class pastry, desserts, fermented dough products, culinary arts, as well as wine service and coffee preparation.

Additionally, graduates will be able to demonstrate knowledge of business and operation management in the food and beverage industry.

Course Outcomes

Upon successful completion of this course it is expected that graduates will be able to:

  • Demonstrate solid knowledge and techniques in baking, confectionary, coffee and wine
  • Develop practical knowledge relevant to the food and beverage industry, including food nutrition, food hygiene, food handling, law and regulations, as well as operation of F&B business
  • Learn about technology for the food & beverage sector that helps businesses to manage food preparation and quality control

Minimum Entry Requirements

Students need to satisfy the following entrance requirements to be considered for entry to this course:

  • Completed Secondary study (SPM or equivalent). Students must have passed and obtained certification of completion from their respective secondary study
  • Must have completed the 6-month Korean Language Course with Chungbuk Health & Science University

Course Pathway

Job Prospects

  • Food – Pastry chef, Cake designer, Food stylist, Artisan bread baker
  • Beverage – Coffee barista, Café entrepreneur, Wine sommelier
  • Service – Food & beverage manager, Research & development, Laboratory analysis & testing