Founding Philosophy and Characteristics

The Department of Culinary Arts Management has followed the traditions of ISU by educating the students to combine theory and practice. The Department of Culinary Arts Management prepares future leaders for the hospitality and foodservice industry by providing students with education about Western culinary arts, Chinese culinary arts, baking and pastry arts, beverage management, foodservice operations, as well as other culinary specialty areas. The curriculum focuses on culinary technical, managerial, and operational skills and promotes both the collaboration of the front-of-house knowledge and leadership skills.

The foodservice and culinary teaching facilities include a Chinese culinary arts kitchen laboratory, Western culinary arts laboratory, baking and pastry laboratory, and dining and foodservice laboratory, beverage mixology laboratory, and a computer laboratory. These facilities aim at providing a real-life working environment for culinary students to put what they have learnt into practice.

To meet industry needs, all culinary students are required to complete Work-Integrated education, in which they take on industry placements as part of the program’s studies. The Department is fully supported by the E-United Group, with hospitality and leisure facilities next to the University. Two international hotels, E-Da Royal Hotel and the E-Da Skylark Hotel, as well as the E-Da World Shopping Mall and the E-Da Theme Park, serve as practical training sites for students to gain valuable work experience while studying in the program.

These facilities serve as internship working sites for culinary arts and hospitality students to gain well-rounded hands-on work experience. Culinary students gain industry experience during the time and they study in the program with full-fledged and solid theoretical development, which allows them to update their skills and broaden their knowledge in college. This is one of the greatest advantages of the culinary arts program at ISU, which gives it an edge over other hospitality programs in Taiwan. These advantages coupled with its state-of-the-art kitchen lab facilities staffed with professors and chef instructors who have both academic and on-the-job credentials at leading hotels in both Taiwan and the U.S. make the Department of Culinary Arts Management at I-Shou University a leader in hospitality education in Taiwan.