Bachelor's Program in Health and creative Vegetarian Science
48 monthsProgramme duration
2,709 Tuition Fee/year
Programme overview
Main Subject
Business and Management Studies
Degree
BBA
Study Level
Undergraduate
Study Mode
On Campus
The department is dedicated to the teaching, research, and industry-academia collaboration in vegetarian culinary arts and restaurant service management. It aims to develop in four key directions: "Vegetarian Creativity, Innovation, and Entrepreneurship," "Enhancing Employ-ability through Theoretical and Practical Course Diversification," "Localization and Internationalization of Vegetarian Cuisine," and "Health and Green Dining Education," to establish its unique characteristics.
The Vegetarian Culinary Department offers two major professional programs, supplemented by certification guidance and encouragement to participate in culinary competitions. Students are trained in professional skills such as culinary arts, baking, medicinal cuisine, and beverage preparation, while also gaining expertise in food safety, nutrition, and innovative thinking in business management and service quality.
By integrating social engagement, students participate in various charity cooking activities, assist in preparing large quantities of bents meals for major events, and showcase their teamwork through annual banquet presentations.
The department also organizes exhibitions, trade shows, and hotel visits, allowing students to gain insights from consumer feedback and professional evaluations from experienced vegetarian chefs.
Additionally, the department offers a full-year paid internship in the senior year, enabling students to work in domestic and international restaurants, hotels, and monasteries. This hands-on experience allows them to directly engage with paying customers and business owners, fostering the ability to integrate front- and back-of-house operations.
Programme overview
Main Subject
Business and Management Studies
Degree
BBA
Study Level
Undergraduate
Study Mode
On Campus
The department is dedicated to the teaching, research, and industry-academia collaboration in vegetarian culinary arts and restaurant service management. It aims to develop in four key directions: "Vegetarian Creativity, Innovation, and Entrepreneurship," "Enhancing Employ-ability through Theoretical and Practical Course Diversification," "Localization and Internationalization of Vegetarian Cuisine," and "Health and Green Dining Education," to establish its unique characteristics.
The Vegetarian Culinary Department offers two major professional programs, supplemented by certification guidance and encouragement to participate in culinary competitions. Students are trained in professional skills such as culinary arts, baking, medicinal cuisine, and beverage preparation, while also gaining expertise in food safety, nutrition, and innovative thinking in business management and service quality.
By integrating social engagement, students participate in various charity cooking activities, assist in preparing large quantities of bents meals for major events, and showcase their teamwork through annual banquet presentations.
The department also organizes exhibitions, trade shows, and hotel visits, allowing students to gain insights from consumer feedback and professional evaluations from experienced vegetarian chefs.
Additionally, the department offers a full-year paid internship in the senior year, enabling students to work in domestic and international restaurants, hotels, and monasteries. This hands-on experience allows them to directly engage with paying customers and business owners, fostering the ability to integrate front- and back-of-house operations.
Admission Requirements
Tuition fees
Domestic
Domestic (Out of State)
International
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