Culinary Arts (SICA)

The Asian Center of Excellence in Global Culinary Education

Why Choose Culinary Arts?

If you have ever wondered what good cuisine is or want to learn to create great cuisine, our Culinary Arts department may be the place for you. We have created a curriculum that provides the best education in culinary arts in Asia. We believe that all good Chefs should be able to cook a variety of cuisines so we have created a comprehensive culinary program that combines the best of European and Asian cooking with hands-on skills development. You will learn to use modern, cutting edge culinary applications found in five-star hotels and top-class food service operations around the world. You will work with leading culinary brands from countries like France, Germany, Switzerland, Hong Kong, Singapore, and the Emirates. You will be laying the groundwork for your future as a Michelin star chef.

A degree in culinary arts offers more than an education in cooking fundamentals. It offers a wealth of opportunities in an exciting, fast-paced and growing industry. Experienced food and beverage experts with an international perspective and English language skills are in high demand throughout the industry. Our program was created in 2014 to address this demand and to nurture young culinarians along the path to successful global careers. Our faculty understand that today’s students seek personal growth and appreciate the value of intercultural exchange. Our students learn about more than food preparation; they also study business operations, restaurant management, wine and spirits, communications, and customer service

SICA classes are taught by a diverse international faculty in state-of-the-art kitchens and classrooms. Our hands-on curriculum is presented entirely in English and prepares students for employment and leadership in the culinary industry. Students can also earn certifications in several specialized industry programs. In addition, SICA is building internship and cooperative learning opportunities for our students with world-class hotels and resorts, cruise lines, and educational institutions throughout Asia and the world.

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Degrees Available

Several degree choices are available in our English language Culinary Arts programs.

  • Master’s Degree in Culinary Entrepreneurship (2 year)
  • Bachelor’s Degree in Culinary Arts (4 year)
  • Associate’s Degree in Culinary arts or Baking & pastry (2 year)

Potential Career Paths

  • Hotels, resorts, and restaurants, international cruise lines
  • food manufacturers; catering, industry consulting; entrepreneurship, institutional foodservice
  • food and beverage distribution; food and beverage managers, wine and spirits sales and marketing
  • Convention, Meeting and Event Management – international conferences, conventions, events, catering, etc.

Quick Facts: 2017

Program Highlights:

  • Largest and only English language culinary school in Korea for 4-year & 2-year degrees, taught by international faculty
  • State-of-art culinary facilities and utilization of top-class products and Authentic ingredients
  • Industrial partnerships and connections with premium global brands
  • All students must participate in internships locally or internationally

Specialized courses:

Restaurant practicum On-campus restaurant practices at Staricco Café & simulated restaurant service
Global Chef Series Special guest lecture series by culinary & food related professionals
Culinary Arts Korean cuisine and Dessert, Health and dietary cuisine, Meat & Seafood Fabrication, Garde Manger, Classical European Cuisine, Modern Culinary Techniques
Beverage Beverage management, Analysis of Brewing Techniques, Varietal Wine and Food Pairing, Beverage Operation, Korean Liquor and Spirits, Global Wine and Spirit, Wine and Food Tourism
Ethnic Cuisine East Asian Fundamentals, Ethnic (Chinese/Japanese/Thai/Middle Eastern) Cuisine, Classical European Cuisine, Global Breakfast, American Cuisine
Food Studies Food, Identity & Society, Contemporary Food Issues, Food Writing
Management & Entrepreneurship Purchasing and Inventory Management, Restaurant Marketing, Food Service Finance and Accounting, Human Resource Management, Recipe Development and Writing, Dining Room Service, Hospitality Business Strategic Planning and Feasibility, Hospitality Laws, Events Management, Intro to Entrepreneurship

Skills Learned:

  • International cuisines
  • Scientific Understanding of food and Cooking
  • Focused study on Culinary Entrepreneurship, Hospitality Management, or Beverage Management (Choice)
  • Interdisciplinary knowledge on food

International Academic Partnerships:

  • Institut Paul Bocuse – France
  • INBP (Institut National de la Boulangerie Patisserie) - France
  • National Kaohsiung University of Hospitality and Tourism – Taiwan
  • Emirates Academy of Hospitality Management – UAE
  • Berjaya University College of Hospitality - Malaysia
  • Culinary Arts Academy – Switzerland
  • Institute of Technical Education – Singapore
  • STP Bali - Indonesia

International Industry Partners (Partial listing):

  • Illy Coffee, Italy – Coffee Training Partner
  • Rougie Foie Gras, France – Training Partner and Product Sponsor
  • Ecolab, Korea – Hygiene and Sanitation Training Partner and Product Supporter
  • Schott-Zwiesel, Germany – Glassware Partner and Sponsor
  • Wine & Spirits Education Trust – Wine Education Partner
  • Jumeirah International, Dubai – Hotel Partner, Employer
  • Kempinski Hotels, Germany – Hotel Partner, Employer
  • Lactalis, France – Cheese and Dairy Sponsor and Supporter

Potential Career Paths:

  • Cooks or chefs (resorts, hotels, restaurants, cruise ships, catering centers)
  • Culinary product sales and marketing
  • Menu developer and consultant
  • Culinary educator
  • Food writer or critic
  • Food logistics coordinator
  • Executive chef at global hotel/resort chains
  • Restaurant owner