The Bachelor's Degree Program for Indigenous Peoples of the College of Tourism and Hospitality emphasizes both theory and practice with the aim of cultivating talents for industries of leisure, tourism, hospitality, and culinary arts. In addition to courses on general theories, off-campus internships are also part of the curriculum. Students of the Program are expected to obtain both professional knowledge and hands-on experience, which enhances their competitive advantages in career development. Meanwhile, the Program also offers courses related to indigenous cultures for students to understand their own cultures better, learn from traditional wisdom, and build a sense of mission and responsibility for tribal development so as to bring vital influence to boost tribe development and cultural revival.

  • Curriculum

The courses offered by the Program are categorized into core courses (required courses for 14 credits), liberal arts education (elective courses for 10 credits), college-required courses (16 credits), program-required courses (50 credits, including basic courses for 31 credits, program-exclusive courses for 15 credits, and capstone courses for 4 credits), concentration courses (elective courses for 15 credits), and other elective courses for 20 credits; the total credits required for graduation is 135 (including zero credit-bearing required courses of service education). In addition to general courses, the Program aims at a strong balance of theory and practice, and hence offers the courses Practical Training and Internship, which allow students to understand the workplace culture and current trends in the industry from hands-on experience gained via a six-month internship under the industry-university cooperation.

In terms of concentration courses, students may select from two concentrations, Leisure Tourism or Tourism Culinary, based on their interests and career planning. By offering such courses as well as diverse learning opportunities, the Program expects to cultivate students to develop professional competences in line with their capabilities and aptitudes.

  • Faculty

To maintain teaching quality, the stellar cast of teaching faculty at the Program is recruited from the Dept. of Tourism, the Dept. of Hospitality Management, the Dept. of Leisure Management, and the Dept. of Culinary Arts Management. A total of 22 faculty members teach at the Program, including one professor, 7 associate professors, 12 assistant professors, and 2 lecturers.

The faculty¡¦s research fields cover leisure, tourism, hospitality, culinary arts, management, marketing, education, culture, etc. Professionals from these industries also offer support in teaching practical skills. By enhancing students¡¦ theoretical and practical abilities, the Program aims at nurturing talents and meeting the needs of the industries of tourism and hospitality.

In addition, ISU has established the Indigenous Development Center and recruited faculty members with indigenous origin to help students with academic performance and daily life for the purpose of supporting students adapting themselves to the university life and learning without concerns. Students of the Program will surely enjoy learning on campus as well as acquiring professional knowledge and training.

  • Facilities

ISU has made a massive investment in creating the most comprehensive teaching environment as well as facilities and equipment to fulfill curriculum requirements. The facilities include a Chinese culinary lab, a western culinary lab, a baking classroom, a scenario teaching restaurant, a mixology center, a training restaurant, a training hotel, a practicum travel agency, a customer service training classroom, a housekeeping demo room, functional demo classrooms, a language lab, a multimedia lab, etc. The software installed includes food & beverage information systems, hotel information systems, tourism resources information systems, travel information systems, travel industry information systems, airline reservation systems, geographic information systems, etc.

Moreover, the Program integrates hospitality and tourism resources provided by E United Group for students to practice their skills, such as E-Da Theme Park, E-Da Outlet Mall, E-Da Royal Hotel, E-Da Skylark Hotel, etc., around the E-Da World. The Program has also collaborated with hospitality and tourism entities nationwide to provide students with internship opportunities in hotels, resorts, airlines, travel agencies, Taiwan High Speed Railway, etc.

  • Future Development

Future development and careers for graduates of the Program:

1. Further Studies:
Students may apply for the following postgraduate programs for tourism and hospitality or pursue further studies in domestic or overseas institutes: Institute of Tourism and Recreation, Institute of Tourism Management, Institute of Leisure and Recreation Management, Institute of Hospitality Management, Institute of Applied Living Science, MBA programs, Institute of Human Resource Management, etc.

2. Careers
Students may work in the sectors of business management, service, event planning in entities related to tourism and hospitality, such as domestics and overseas travel agencies, convention and exhibition centers, conference and exhibition organizing companies, leisure activities planning companies, leisure activities marketing companies, touring businesses (tour managers and tourist guides), etc. Being staff in hotels (including international hotels, business hotels, leisure hotels, private-owned hotels), chain food service industries, operators in theme parks, or government employees by passing civil service examinations are also possible jobs for the graduates of the Program.