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Introduction

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Introduction

Innovative Restaurant Research and Development of the Master’s Degree Program Introduction

(I) Cultivation Objective:

To cultivate talented, master’s level professionals with abilities of innovative research, development and technology management in restaurant industries, coordinating national development policies with the school’s development objectives of humanization, internationalization, specialization and demutualization.

(II) Key Points and Characteristics of Development:

1. Cooking skills science and technology as the core of development

With nearly 100 years of development and the combination of multiple cultures, the Taiwan restaurant industry has been constructed of a variety of characteristics. The future international competitiveness of Taiwanese delicacies requires innovative research and development capabilities of its delicacies with ample and excellent cooking skills. Therefore, the development core of this program is cooking skills science and technology. The development key points are as follows:

(1) Professional knowledge and innovation in cooking skill research and development: for example, the setup of food items production records, quality study on food items, cooking science research, integration of health care nutrition, study on health security, check analysis techniques, etc.

(2) Study on new cooking skills technology development: for example, molecular gastronomy, vacuum cooking techniques, microwave heating application techniques, etc.

(3) Study on healthy diets for the elderly: for example, health promotion diet development, elders’ diets and special diet development.

(4) Study on low temperature foods and the development of ready-to-eat prepared foods: frozen prepared foods development, standardized manufacturing procedures and production problem resolutions, etc.

(5) Study on home delivery foods development: normal temperature and frozen processed foods development standardized manufacturing procedures and production problem resolutions, etc.

(6) Study on innovative table wares and kitchen equipment development: study on innovative table wares, study on kitchen planning, etc.

2. Scientific and technological management and industry application in restaurants

This program is based on cooking skills science and a study of technology, with selective application courses, including restaurant industry related management and basic practice on marketing capabilities for postgraduates, which is beneficial for the integration of the concepts of standardization, operation and marketing when conducting product development in the future, as well as for professional communication with operation management teams, marketing management teams and other related teams. Therefore, this program’s key points for scientific and technological management and industry application in the restaurant industry are as follows:

(1) Fresh food industry delicacy development project management standardized manufacturing procedures and production problem resolutions.

(2) Frozen food industry cooking delicacy development project management standardized manufacturing procedures and production problem resolutions.

(3) Central kitchen cooking skills and delicacy development in restaurant chain systems, standardized procedures and project management.

(4) Application of integration management for resources to open restaurants

(5) Application of electronic restaurant commerce management

(6) Application of cultural innovation in the industry

(III) Graduates’ Career Scheme:

This Program’s graduates will have research and development expertise in Chinese cuisine, Western cuisine and baking or cooking innovation, as well as be capable of setting up standard restaurant operation procedures, designing menus, controlling costs, supervising sanitation, managing staff and providing educational training and project management. The career promotion schemes for postgraduates include the following:

1. Chinese cuisine cook, vice chef, chef or executive chef

2. Western cuisine cook, vice chef, chef or executive chef

3. Research and development staff for restaurant chain stores

4. Research and development staff for central factory restaurants

5. Research and development staff for food item companies

6. Pastry cook, vice chef or chef

7. Food research and development staff

8. Bakery food research and development staff

9. Product research and development staff

10. Bar counter research and development staff

11. Research and development chef for delicacies of various countries

12. Restaurant manager (capable of both research and developing new menus)

Calendar

« August 2019»
Mon.Tue.Wed.Thu.Fri.Sat.Sun.
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