Students enrolled for Spring 2022 and beyond visit for updated information

Culinary Arts (SICA)

The Asian Center of Excellence in Global Culinary Education

Sol International Hotel Management

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.

Degrees Available

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

  • Bachelor’s Degree in Culinary Arts (4 year)
  • Associate’s Degree in Culinary Arts
  • Associate’s Degree in Baking & Pastry (Not recruiting for Spring 2022)

Program Highlights:

  • Largest and only English language culinary school in Korea for 4-year & 2-year degrees (Culinary or Baking and Pastry)
  • Global instructors and professors with a depths of industry expertise and international experience
  • State-of-art culinary facilities and utilization of top-class products and authentic ingredients
  • Industry partnerships and connections with premium global brands
  • Competitive internship program (placement location and availability depend on visa restrictions and student capability)
  • 3-week intensive hands-on practical block schedule
  • Students with a 2-year degree may transfer into the program (limitation may apply to the number of transferred credits awarded based on applicant’s prior degree and studies)

Specialized courses and Track Options:

Restaurant practicum On-campus restaurant practice at Staricco Café & simulated restaurant service is open to public
Global Chef Series Special guest lecture series by culinary & food related professionals throughout the year
Track Option Students in their second year of study (4-year program) will choose between Culinary Track or Baking and Pastry Track
Culinary Arts Korean Cuisine and Dessert, Health and Dietary Cuisine, Meat & Seafood Fabrication, Garde Manger, Classical European Cuisine, Modern Culinary Techniques, Chinese Cuisine, American Regional Cuisine, Global Breakfast, Etc.
Baking and Pastry Introduction to Breads, Pastry Fundamentals, Chocolates, Laminated Dough, Frozen Patisserie, Etc.
F&B Management Beverage Appreciation, Nutrition and Science of Cooking, Global Wine and Spirits, Menu Planning, Cost Control, Entrepreneurship and Marketing, Banquet and Special Functions, Human Resource Management, Hospitality Math, Recipe Writing and Development, etc.

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
  • Nestle International – Food and ingredient supply and sponsorship
  • Hanwha Resort and Hotels – Food supply and sponsorship
  • Rougie Foie Gras, France – Training Partner and Product Sponsor
  • Ronnefeldt Tea – Tea supplier and sponsorship
  • 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
  • Kotes, Co., Ltd – Gelato equipment supplier and sponsor
  • Hela Spice – Spice sponsor

Potential Career Paths

  • Chef (resorts, hotels, restaurants, cruise ships, catering and banquet)
  • Food and beverage product sales and marketing
  • Menu developer and consultant
  • Culinary educator
  • Food journalism -writer or critic
  • Food logistics coordinator
  • Restaurant owner
  • Franchise operator or owner

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


In addition to the fees paid as part of general admission, certain additional costs are required to fulfill student’s participation as a student. All departments have a Student Council Fee (administered by Student Council and monitored by Department Chairs) to include costs that are incurred during a student’s 3.5 years with the university. Most departments administer the fees in the same approximate manner.

Culinary Arts departments require standardization of uniforms and dress related to the department. For Culinary Arts & the Institut Paul Bocuse programs, fees for uniforms and knives require the following purchases (totaling approximately US$ 500) after arriving at the University:

  • Books
  • Knives kits
  • cooking shoes
  • uniform sets (includes the following: uniform tops (3), SICA needlepoint patch (3), WSU needlepoint patch (3), Pants (2), Apron (2), Scarf (2), Hat (3), Side Towel (2), Scarf ring (1), and Name tag (1))



SICA 1721 Culinary Fundamentals 1
SICA 1711 Introduction to Culinary Management
SICA 1421 Introduction to Baking and Pastry
General Education



SICA 1733 Korean Cuisine
SICA 1723 Beverage Appreciation
SICA 1433 Meat and Seafood Fabrication
GENR1213 Software Fundamentals 1
General Education



SICA 2841 Food and Beverage
SICA 2851 Café Operations
SICA 2451 Baking and Pastry Café Operation(□)
SICA 2551 Western Cuisine 1 (●)
SICA 2541 Culinary Nutrition
GENR2211 Software Fundamentals Education 2
General Education


SICA 2853 A la carte Menu Preparation
SICA 2843 Dining Room Service
SICA 2443 Commissary Operations
SICA2523 Pastry Technique 1(□)
SICA2533 Baking Techniques(□)
SICA2633 Korean Food Fermentation(●)
SICA2623 Asian Cuisine(●)
General Education



SICA 3751 Global Breakfast
SICA 3851 Menu Planning and Coast Control
SICA 3541 Recipe Writing and Development
SICA 3551 Banquet and Special Functions
SICA3651 Chocolate Work(□)
SICA3661 Styling & Plating(●)
General Education


SICA3853 Modern Korean Cuisine
SICA3553 Intro to Entrepreneurship and Marketing
SICA3543 Human Resource Management
SICA3563 Pastry Technique 2(□)
SICA3573 Baking Techniques 2(□)
SICA3663 Western Cuisine 2(●)
SICA3673 Asian Cuisine 2(●)
General Education



SICA 4661 Health and Dietary Cuisine
SICA 4661 Food and Wine Paring
SICA 4671 Concept Implementation
SICA 4671 Modern Culinary Techniques
General Education


SICA 4693 Capstone Project
SICA 4683 Food Service Finance and Accounting
SICA 4673 Contemporary Plated Desserts
General Education

(□) Global Baking and Pastry Track
(●) Global Culinary Operations Track

2020 Course Descriptions Culinary Arts

Course Name Class Description
Culinary Fundamentals 1 Introduce students to the techniques of simmering and blanching, and train them with familiar knife skills. The main purpose of this process is to understand what ingredients are available such as broth, soup, representative sauces, and thickeners.
Introduction to Culinary Management The course emphasizes the importance of a safety and secure working environment in professional food services and minimizes the risk of fire, life and injury. Students will learn the life-saving procedures, workplace safety basics and food hygiene standards in an emergency. Students explore the origin of food-borne illness and the implementation of global HACCP standards for food. This course will help you understand the various fruits and vegetables, spices, herbs, nuts, grains and dry items. Students will learn and understand Western and Oriental materials and will learn how to properly order the product. Students will also learn how to evaluate materials that are based on taste, texture, aroma, and outward appearance.
Introduction to Baking and Pastry This course teaches students the basic methods of improving, mixing, grilling, and tempering. In the lecture, a hands-on demonstration is held, which includes sugar cooking, temperature control, and custard steam and porcine methods. In addition, students will learn how to use baking machinery and tools in a baking kitchen.
Korean Cuisine The main purpose of this course is to understand ingredients, sauce, garnishes, stock and basic dishes of Korean cuisine.
Beverage Appreciation This course will teach students how to serve drinks to their customers. Both nonalcoholic and alcoholic beverages are tasted, and you will learn how to taste, evaluate (water, tea, coffee, beer, wine) as well as service skills. Finally, it will be emphasized that students develop taste.
Meat and Seafood Fabrication Students will learn how to fabricate various meat and seafood bones, how to cut, and how to store meat, also they learn basic techniques of fabrication for pigs, cows, sheep, and poultry. Students will also know how to care various types of fish, crustacean and shellfish and how to prepare them. In the lectures and practical classes, emphasize the classification of meat and seafood, quality of products, pricing, and methods of production.
Food and Beverage Students will learn how to operate food and beverage industry. Especially how to organize front of house, service techniques and how to manage beverage part of restaurant industry.
Café Operations Students will learn about Western styles of Cafe Operations. Professional Cafe service techniques are covered, along with guest relations, communication skills, handling stuffs. Service of pastry and beverages is included. Lectures and hands-on activities will be used. Laboratory activities include daily operation of service.
Baking and Pastry Café Operation(□)  
Western Cuisine 1 (●) This course emphasizes on cuisines and techniques from Western world (Europe, Africa). This Western cuisine course and subject offered can be dependent on faculty and resource availability. Typical courses offered include Mediterranean cuisine, Italian regional cuisine, French cuisine, etc. This course also addresses cultural aspect and influence on cuisines.
Culinary Nutrition This introductory level -interdisciplinary course aims to bridge the gap between cooking and science behind cooking. Contrary to conventional culinary labs, students will learn the “why” cooking works instead of the “how” you produce a recipe from a scientific viewpoint. By combining basic cooking knowledge with fundamental concepts and theories from chemical, biological and physical sciences, students will understand the intricate balance and complex relationships between countless variables as well as numerous actions and reactions that take place in professional kitchens on a daily basis. In addition to normal lectures, certain segments of this course will be conducted in a lab setting to allow students to experiment and observe what they have learnt in the classrooms. also This course covers the principles of nutrition and its relationship to the food service industry. Topics include key macro and micro nutrients, personal nutrition fundamentals, weight management, and healthy cooking techniques in a food service operation. Upon completion, students should be able to apply basic nutritional concepts to food preparation and selection.
A la carte Menu Preparation Students will learn how to serve the food in the kitchen and make a la carte menu. Also, students discover of an a la carte restaurant activity in a practical situation practicing and implementing basic culinary techniques.
Dining Room Service Students will learn about Western-style dining room services and overall front office work too. They will learn about professional dining etiquette, service technology and customer relationships, conversation skills, how to handle customers, and table settings. And they will make their own non-alcoholic beverages and service to customers.
Commissary Operations This module introduces students with fundamental practical know-how and theoretical understanding in operating and working in commissary and storeroom operations. Students will learn how to receive and store fresh and dry products appropriately while checking for accuracy in purchasing. Students will also learn a wide range of purchasing units used in the industry, and practice basic kitchen operations as a commissary outlet to assist other culinary operations in the facility.
Pastry Technique 1(□) This course will serve to acquire the fundamentals of Western style pastry-making: The students will discover and work on the techniques of making the classic dough and creams, and on the elaboration of pastries traditionally sold in shops. They will acquire some vocabulary and technological knowledge of the products (their properties, their role in a recipe, etc.), as well as equipment and tools used in the laboratories. They will revise conversion tables and how to scale units to suit different quantities
Baking Techniques(□) General approach of scaling, tarring, measuring, mixing (creaming, sablage), baking and piping. Students will get familiar with every dough family, cream, custard and meringue and the way to use and prepare it. Sugar cooking, temperature controlling, dough baking, custard steaming and poaching.
Korean Food Fermentation(●) Students will learn about Western styles of Cafe Operations. Professional Cafe service techniques are covered, along with guest relations, communication skills, handling stuffs. Service of pastry and beverages is included. Lectures and hands-on activities will be used. Laboratory activities include daily operation of service.
Asian Cuisine(●) This Generic Ethnic Cuisine course will be used to present separate courses in variety of cuisines depending on faculty availability. include Indian Cuisine, Japanese Cuisine, Chinese Cuisine, classes that emphasize authentic ingredients, preparations and plating techniques
Global Breakfast It will provide hands-on training centered on breakfast services provided by internationally - accredited service businesses and hospitality businesses, and will enable the development of new breakfast dishes as part of the project.
Menu Planning and Coast Control This course will teach students the application skills and knowledge for the development of professional menus. The students will learn how to control the cost of food. This course will help students to succeed in their future business, And various cost control tools including work and overhead planning.
Recipe Writing and Development This course teaches covers the skills any aspiring culinary student needs both to develop successful recipes and to write them in a clear and compelling way so that they are easy to follow and reproduce by anyone. The class will include exercise developing, writing, and editing recipes based on rules and techniques.
Banquet and Special Functions In this course students will plan and execute high-quality buffets and banquet meals. Emphasis is on the principles of planning, development, and production of advanced food concepts. Students gain insights into essential areas of special event operations, including themes and occasions, pricing and quality execution. Dishes include cocktail foods and buffets, sit-down set-menus, and hot and cold buffet. Students also explore display skills, decorations and showpieces.
Chocolate Work(□) Production and decoration of traditional truffles, marzipan, molded and hand-dipped chocolate, caramels, nougats, and pate de fruit.
Styling & Plating(●) This course covers the preparation, decoration and decoration of plates.
Modern Korean Cuisine In this course, students will be introduced to basic Korean food, porridge, soup, and rice. Students will learn the basics of traditional Korean side dishes and pickled foods, and how to care for vegetables. Students will learn about the culture, geographical influence, and cooking skills of Korean food, etc. Students will make main dishes, including local specialty meat and seafood, which will also emphasize making traditional Korean-style dessert items.
Intro to Entrepreneurship and Marketing This course will prepare culinary students for the role and responsibilities of an entrepreneur in culinary ventures. It begins with an analysis of personal strengths and weaknesses relative to being an entrepreneur and proceeds through an exploration of opportunities, business models, and basic marketing. Contemporary issues affecting entrepreneurship are examined, and an overview of the business planning process in included.
Human Resource Management This course is designed to provide students with an understanding of human resource management (HRM) functions within hospitality organizations. Study topics include employment processes such as job analysis, recruitment, interviewing, placement, staffing, and performance appraising, as well as human resource planning, training and development, and occupational health and safety.
Pastry Technique 2(□) This intermediate pastry course offers students to explore ever growing pastry industry and their techniques. Students will learn and understand various pastry techniques and skills and emphasis of this course is placed on theoretical understanding of the pastry operation rather than simple recipe driven productions. This course should equip students with a better grasp of pastry operation and its techniques.
Baking Techniques 2(□) This Intermediate baking course emphasize on additional techniques and methods widely used in bakery operations. This course focuses on techniques and scientific understanding of how bakery operation works rather than recipe driven practical operation. This course is aimed to equip students with a wider understanding of bakery operation and its techniques.
Western Cuisine 2(●) This course emphasizes on cuisines and techniques from Western world (America, Oceania). This Western cuisine course and subject offered can be dependent on faculty and resource availability. Typical courses offered include American cuisine, Brazilian regional cuisine etc. This course also addresses cultural aspect and influence on cuisines.
Asian Cuisine 2(●) This generic Ethnic Cuisine course will be used to present separate courses in a variety of cuisines depending on faculty availability. Typical courses offered include Indian Cuisine, Japanese Cuisine, Chinese Cuisine, New World Cuisine, Southeast Asian Cuisine, and Korean Royal Cuisine. All courses will be laboratory classes that emphasize authentic ingredients, preparations and plating techniques.