Department of Health and Nutrition, Culinary Arts with Baking and Pastry Arts

Full of nurturing mentors,
this program’s goal is to train capable chefs

First among our concerns for our students are their consideration for their consumer and workplace communication. Rather than focusing on technology, we want chefs who have good attitudes. In the confectionary department, there are various practicums and technical trainings by prominent chefs. Their expertise is a great contribution to our program.