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Career Program

Apicius Career Programs

Based on theories and practices, we offer an experimental and creative learning lab in which students have hands-on experiences

YEAR 1 - Common Core - food, wine, and wellness studies

Admission Requirements
- Must have completed high school or equivalent

Credits
- Apicius 1st year: 37 credits in total (Apicius Korea: 40 credits in total)

Apicius Korea Spring Semester 2019 (level1 - 19 credits) 1. Introduction to Professional Cooking + Experiential Learning (6 credits)
2. Tradition of Italian Food I (3 credits)
3. Food Safety and Sanitation (1 credit)
4. Wines I (3 credits)
5. Baking techniques I (3 credits)
6. Italian Regional Cuisine (3 credits)

Apicius Korea Summer Semester 2019 (level2 - 21 credits) 1. Professional Cooking II + Experiential Learning (6 credits)
2. Wines of the world (3 credits)
3. Restaurant Management (3 credits)
4. Breads of Italy Specialty Breads (3 credits)
5. Tradition of Italian Food II(3 credits)
6. Coffee and Tea: Intro to Beverage (3 credits)

YEAR 2 - SPECIALIZATION

Admission Requirements
- Students who have completed the course of 1st year in Apicius
- If students who belong to a university or graduated, they have completed two or more of obligatory subjects required by Apicius

A) Culinary arts-Commis chef (WACS)

The 1st semester can begin every Fall / Spring / Summer semester – the following Fall / Spring / Summer will be the 2nd semester

Apicius2ndyear: 36 credits in total
Total hours of 1st year: 660h(including 300h of practices)
1. Professional Cooking III: Italian Creative Cuisine and Decoration Experiential Learning, (6credits)
2. Tradition of Italian Food III: The Evolution of Italian Tradition (3 credits)
3. Baking techniques II: Italian Confectionary Art + Experiential Learning (3 credits)
4. Healthy diet: Modern technique for healthy life(3 credits)
5. The Science of Cooking: An Introduction to Molecular Cuisine(3 credits)
6. Nutritional Cooking(3 credits)
7. Food and Beverage Operations and Management Experiential Learning (6credits)
8. Physiology of Taste and Flavor, Experiential Learning (3credits)
9. Worldwide Cuisine, Experiential Learning (3credits)
10. Accuracy and Texture Development (3credits)

B) Baking & Pastry Commis chef

The 1st semester can begin every Fall / Spring / Summer semester – the following Fall / Spring / Summer will be the 2nd semester

Apicius2ndyear: 36 credits in total
Total hours of 1st year: 660h(including 300h of practices)
1. Pastry Shop Experiential Learning (6credits)
2. Cookies and Petit Fours (3credits)
3. Breads of Italy: Specialty Breads and Pizza (3credits)
4. Italian Classical Cakes and Tarts (3credits)
5. Chocolate Artistry (3credits)
6. Dessert Styling (3credits)
7. Baking Techniques II: Italian Pastry Techniques (3credits)
8. Italian Confectionary Art (3credits)
9. Restaurant and Production Desserts (3credits)
10. The Art of Gelato and Italian Ice (3credits)

C) Wine studies and Enology

Fall semester starts – Spring semester ends

Apicius2ndyear: 36 credits in total
Total hours of 1st year: 660h(including 300h of practices)
1. Food and Beverage Operations and Management + Experiential Learning (6credits)
2. Table and Wine Grapes of Italy: an Educational Wine Tour I (3credits)
3. Tuscany and Its Wines (3credits)
4. Wine Appreciation II (3credits)
5. Wine and French C ampagne (3credits)
6. Professional Pairing Food and Wine Advanced (3credits)
7. Wine Communications and Marketing + Experiential Learning (6credits)
8. Viticulture and Enology: An Educational Wine Tour (3credits)
9. Wines of the World: New World (3credits)
10. Wine Bar Management (3credits)

D) Wellness, Health, Nutrition

Fall semester starts – Spring semester ends

Apicius2ndyear: 36 credits in total
Total hours of 1st year: 660h(including 300h of practices)
1. Spa Operations and Management + Experiential Learning (6credits)
2. Menu Development (3credits)
3. Art of Happiness: Technology and Wellbeing (3credits)
4. Healthy Diet: Modern Technique for Healthy Life (3credits)
5. Italian Health, Fitness, Wellness (3credits)
6. Day Spa Operations +Experiential Learning (6credits)
7. Nutritional Cooking (3credits)
8. Yoga Therapy: Philosophy and Practice (3credits)
9. Dietetics and Nutrition in the Mediterranean (3credtis)
10. Personal Training and Wellness (3credits)

MARSTER LEVEL

Admission Requirements
- Students who have completed the courses of both 1st and 2nd year of Apicius
- Students who have degree certificate after graduation of university and completion of culinary education
- A person qualified as a cook by government authorized culinary associations
- A person with career experiences of cook for 3 years at least

A) Culinary arts -Chef de partie (WACS)

Fall semester starts – Spring semester ends

Master Course (36credits in total)
Total hours of master course: 660h(including 300h of practices)
1. Menu Development (3credits)
2. Introduction to Italian Gastronomy: Food and Culture(3credits)
3. Italian Classic Cakes and Tarts (3credits)
4. Advanced Italian Restaurant Cooking I + Experiential Learning (6credits)
5. Cold dish kitchen and skill of plating: Garde Manger I (3credits)
6. Professional Pairing Food and Wine Advanced (3credits)
7. Italian Product Knowledge (3credits)
8. Interpersonal Communication (3credits)
9. Dietetics and Nutrition in the Mediterranean (3credits)
10. Mediterranean Cuisine and Ingredients Experiential Learning (3credits)
11. Cold Dish Kitchen and Skill of Plating: Garde Manger II (3credits)

B) Baking & Pastry- Chef de partie

Fall semester starts – Spring semester ends

Master Course (36credits in total)
Total hours of master course: 660h(including 300h of practices)
1. Master Italian Pastry Arts I + Experiential Learning (3credits)
2. Wedding Cakes: Tiered and Themed Decorated Cakes(3credits)
3. Professional Ice Cream Production(3credits)
4. International Cakes (3credits)
5. Long Shelf-life Cakes and Italian Snacks _Experiential Learning(3credits)
6. Advanced Chocolate Artistry (3credits)
7. Creative Recipe Development and Production (3credits)
8. Special Chocolate Works (3credits)
9. Baking Technique II (3credits)
10. Italian Confectionary Art (3credits)
11. Sugar Artistry (3credits)
12. Entremets Experiential Learning (3credits)

TEL : 052-245-1498 MOBILE : 010 - 4480 -1498