Purpose of establishment 

    The tourism industry and the cultural and creative industry are one of the six emerging industries promoted by the government in the past ten years. Coupled with the development of cross-strait economic and trade, the tourism service industry has flourished. Furthermore, the service industry has become the main body of my country's economic activities and the main source of employment creation. 　　

    In view of the development trend of the times and the direction of national economic development, and in order to cope with the vigorous development of commerce, tourism and catering in southern Taiwan in recent years, the demand for catering professionals in both quality and quantity has greatly increased. The Department of Food and Beverage is planned to be separated from the Department of Life Sciences with excellent traditions and teaching performance. In 1997, the department was established to recruit students formally, in order to cultivate professionals in the operation and management of catering institutions, professionals in the design and preparation of catering products, and catering knowledge training. Talents, the creation of students' diverse development capabilities and a keen sense of fashion and international outlook are the direction of the department, in order to adapt to the world's trends and changes, and cultivate catering professionals with characteristics, development potential and competitiveness.

 

key features

　　In view of the importance of the catering industry to the future national economic development, the cultivation of catering talents is urgent no matter in the preparation, research and development or management of food and catering plays an important role in health, culture, creativity, innovation, entrepreneurship and environmental sustainability. Knowledge and skills are the key technologies for future employment. Under the purpose of setting up the department and the goal of training, the department will make comprehensive use of the faculty resources of the various colleges in the school to innovate and integrate the production, operation, marketing so as to establish the development characteristics of the department and create a foundation for the department to cultivate talents. Differentiation advantage.

　　The school's educational goal is to cultivate "humanities and technology" talents that meet the needs of society and the industry, with "cultural creativity" as the core development axis, and "pragmatic and practical, innovative and refined" as the basic strategy. The Department inherits the school's educational philosophy and the school's "healthy planning, creative life" development characteristics, and in line with social needs and industrial development trends, the overall development is centered on "health, creativity, culture, and profession " and development” and “catering management and service” are the two main axes of professional development, to cultivate students’ employability of caring, integration and creativity, with interpersonal skills, communication and expression, and problem- solving abilities, and to inspire students to have an understanding of catering Cultural research interest, in order to cultivate professional talents with catering culture and creative catering product design, development and operation management. 

 

Development focus and vision of the department

1. Based on the local area, look forward to the international market.

2. Emphasize health, creativity, culture, and professionalism.

3. pay attention to professional ethics and moral education.

4. To develop professional catering talents with humanistic care and international vision.

 

The goal of talent cultivation in this department

1. Cultivate talents in the design and preparation of catering products 

2. Cultivate talents in catering management and service 

3. Cultivate dedicated, happy and professional talents

4. Cultivate artistic accomplishment, multiculturalism and international outlook

 

 

Interpretation of emblem

The circle represents the plate, and the disc and red fork represent the perfect dining quality and enthusiasm.

Green represents health and sustainability, orange represents innovation and vitality, and purple represents humanity and care.

The entire musical note symbol represents art, harmony, and the artistic conception of upward development.