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Major Track
Home > Curriculum for Undergraduates > Major Track
Tr1-1.Curriculum Design Track - Education/Research I
| Curriculum Design Directions | Main Career Pathway | Detailed |
|---|---|---|
| ㆍ Evenly study food, nutrition and cooking ㆍ Double Major: The Media & Information Science |
Media | ㆍ Journalists of the Media ㆍ Freelance writer, author, freelancer |
| 1st Major | Advanced | ||||||
|---|---|---|---|---|---|---|---|
| Basic | Elective Major | ||||||
| Semester 2 | Semester 1 | Semester 2 | |||||
| A1 | Botany | Year 1 | C1 | Nutrition Science | Advanced Course (A minimum of 66 Credits for 1st Major) |
||
| Group A | B1 | Cooking Principles | C2 | Food Microbiology & Experiment | |||
| B2 | Nutrition Physiology | C3 | Cooking Science & Practice I | ||||
| B3 | Public Health (2) | C4 | Domestic Organic Chemistry & Experiment | ||||
| C5 | Institutional Food Service & Practice | ||||||
| Group B | B4 | Zymology | C6 | Food Chemistry | |||
| B5 | Biochemistry & Experiment | C7 | Advanced Biochemistry & Experiment | ||||
| B6 | Food Analysis & Experiment | C8 | Advanced Nutrition Science | ||||
| B7 | Clinical Nutrition | C9 | Diet Therapy & Practice | ||||
| B8 | Institutional Food Service Management & Personnel Management | C10 | Experimental Cooking | ||||
| B9 | Cooking Science & Practice II | ||||||
| Group C | B10 | Food Processing, Storage & Experiment | C11 | Life Cycle Nutrition Science | |||
| B11 | Dietary Lifestyle Management & Practice | C12 | Food Hygiene & Regulations | ||||
| B12 | Community & Nutrition (2) | C13 | On-site Nutritionist Experience (2) | ||||
| B13 | Nutrition Assessment & Experiment | C14 | Food Purchase & Distribution (2) | ||||
| B14 | Nutrition Education | C15 | Food Nutrition & Mass Media (2) | ||||
| C16 | Functional Food & Health (2) | ||||||
| Teaching Profession | B15 | On-site Nutritionist Experience (2) | |||||
| 1 Subject | 15 Subjects | 16 Subjects | |||||
| Total No. of Subjects/Credits | 32 Subjects/89 Credits | ||||||
Tr1-2. Curriculum Design Track- Education/Research Track II
| Curriculum Design Directions | Main Career Pathway | Detailed |
|---|---|---|
| ㆍ Focus on food, nutrition and life science ㆍ Complete a Double Major with Life Science |
Educational Institute Research Institute |
ㆍ University/College Professor ㆍ Research Institutes of governments and public organizations ㆍ Research institutes of enterprises |
| 1st Major | 2nd Major | ||||||
|---|---|---|---|---|---|---|---|
| Basic | Elective Major | ||||||
| Semester 2 | Semester 1 | Semester 2 | |||||
| A1 | Botany | Year 1 | C1 | Nutrition Science | Life Science (Minimum of 54 Credits) |
||
| Group A | B1 | Cooking Principles | |||||
| B2 | Nutrition Physiology | ||||||
| C5 | Institutional Food Service & Practice | ||||||
| Group B | B4 | Zymology | C6 | Food Chemistry | |||
| B5 | Biochemistry & Experiment | ||||||
| C8 | Advanced Nutrition Science | ||||||
| B7 | Clinical Nutrition Science | C9 | Diet Therapy & Practice | ||||
| B8 | Institutional Food Service Management & Personnel Management | ||||||
| Group C | B11 | Food Processing, Storage & Experiment | C11 | Life Cycle Nutrition Science | |||
| B12 | Dietary Lifestyle Management & Practice | C12 | Food Hygiene & Regulations | ||||
| B13 | Community & Nutrition(2) | C13 | On-site Nutritionist Experience (2) | ||||
| B14 | Nutrition Assessment & Experiment | ||||||
| C15 | Food Nutrition & Mass Media (2) | ||||||
| C16 | Functional Food & Health (2) | ||||||
| 1 Subject | 10 Subjects | 10 Subjects | |||||
| Total No. of Subjects /Credits | 21 Subjects /59 Credits | ||||||
Tr2. Curriculum Design Track - Nutritionist
| Curriculum Design Directions | Main Career Pathway | Detailed |
|---|---|---|
| ㆍ Focus on nutrition ㆍ Double-major or sub-major program is not recommended |
Community Nutritionist Clinical Nutritionist |
ㆍ Health-related administration organizations ㆍ Hospitals, healthcare-related organizations/enterprises |
| 1st Major | Advanced | ||||||
|---|---|---|---|---|---|---|---|
| Basic | Elective Major | ||||||
| Semester 2 | Semester 1 | Semester 2 | |||||
| A1 | Botany | Year 1 | C1 | Nutrition Science | Major Advanced (A minimum of 66 Credits for 1st Major) |
||
| Group A | B1 | Cooking Principles | C2 | Food Microbiology & Experiment | |||
| B2 | Nutrition Physiology | C3 | Cooking Science & Practice I | ||||
| B3 | Public Health (2) | C4 | Domestic Organic Chemistry & Experiment | ||||
| C5 | Institutional Food Service & Practice | ||||||
| Group B | B4 | Zymology | C6 | Food Chemistry | |||
| B5 | Biochemistry & Experiment | C7 | Advanced Biochemistry & Experiment | ||||
| B6 | Food Analysis & Experiment | C8 | Advanced Nutrition Science | ||||
| B7 | Clinical Nutrition Science | C9 | Diet Therapy & Practice | ||||
| B8 | Institutional Food Service Management & Personnel Management | C10 | Experimental Cooking | ||||
| B9 | Cooking Science & Practice II | ||||||
| Group C | B10 | Food Processing, Storage & Experiment | C11 | Life Cycle Nutrition Science | |||
| B11 | Dietary Lifestyle Management & Practice | C12 | Food Hygiene & Regulations | ||||
| B12 | Community & Nutrition (2) | C13 | On-site Nutritionist Experience (2) | ||||
| B13 | Nutrition Assessment & Experiment | C14 | Food Purchase & Distribution (2) | ||||
| B14 | Nutrition Education | C15 | Food Nutrition & Mass Media (2) | ||||
| C16 | Functional Food & Health (2) | ||||||
| 1 Subject | 14 Subjects | 16 Subjects | |||||
| Total No. of Subjects /Credits | 31 Subjects /87 Credits | ||||||
Tr3. Curriculum Design Track – Institutional Food Service Manager
| Curriculum Design Directions | Main Career Pathway | Detailed |
|---|---|---|
| ㆍFocus on food, cooking, institutional food service management ㆍDouble Major: Business Administration |
Institutional Food Service Company Catering Service Company |
ㆍ F/S Business Division in enterprises and food service company ㆍ Catering service companies, hotels, resorts, etc. |
| 1st Major | 2nd Major | ||||||
|---|---|---|---|---|---|---|---|
| Basic | Elective Major | ||||||
| Semester 2 | Semester 1 | Semester 2 | |||||
| A1 | Botany | Year 1 | C1 | Nutrition Science | Business Administration (A minimum of 54 Credits) (Based on undergraduates of 2008) |
||
| Group A | B1 | Cooking Principles | |||||
| B2 | Nutrition Physiology | C3 | Cooking Science & Practice I | ||||
| B3 | Public Health (2) | ||||||
| C5 | Institutional Food Service & Practice | ||||||
| Group B | |||||||
| C8 | Advanced Nutrition Science | ||||||
| C9 | Diet Therapy & Practice | ||||||
| B8 | Institutional Food Service Management & Personnel Management | C10 | Experimental Cooking | ||||
| B9 | Cooking Science & Practice II | ||||||
| Group C | C11 | Life Cycle Nutrition Science | |||||
| B11 | Dietary Lifestyle Management & Practice | C12 | Food Hygiene & Regulations | ||||
| B12 | Community & Nutrition (2) | C13 | On-site Nutritionist Experience (2) | ||||
| B13 | Nutrition Assessment & Experiment | C14 | Food Purchase & Distribution (2) | ||||
| B14 | Nutrition Education | C15 | Food Nutrition & Mass Media (2) | ||||
| 1 Subject | 9 Subjects | 11 Subjects | |||||
| Total No. of Subjects /Credits | 21 Subjects/58 Credits | ||||||
Tr4. Curriculum Design Track – Food Specialist
| Curriculum Design Directions | Main Career Pathway | Detailed |
|---|---|---|
| ㆍFocus on food studies ㆍ Double Major: Business Administration |
Food Industries | ㆍ Food manufacturers, food processors ㆍ Department stores, food distributors |
| 1st Major | 2nd Major | ||||||
|---|---|---|---|---|---|---|---|
| Basic | Elective Major | ||||||
| Semester 1 | Semester 1 | Semester 2 | |||||
| A1 | Botany | Year 1 | C1 | Nutrition Science | Business Administration (A minimum of 54 Credits) (Based on undergraduates of 2008) |
||
| Group A | B1 | Cooking Principles | C2 | Food Microbiology & Experiment | |||
| B2 | Nutrition Physiology | ||||||
| C5 | Institutional Food Service & Practice | ||||||
| Group B | C6 | Food Chemistry | |||||
| B5 | Experiment | ||||||
| C8 | Advanced Nutrition Science | ||||||
| C9 | Diet Therapy & Practice | ||||||
| B8 | Institutional Food Service Management & Personnel Management | ||||||
| Group C | B10 | Food Processing, Storage & Experiment | C11 | Life Cycle Nutrition Science | |||
| B11 | Dietary Lifestyle Management & Practice | C12 | Food Hygiene & Regulations | ||||
| B12 | Community & Nutrition (2) | C13 | On-site Nutritionist Experience (2) | ||||
| B13 | Nutrition Assessment & Experiment | C14 | Food Purchase & Distribution (2) | ||||
| B14 | Nutrition Education | ||||||
| C16 | Functional Food & Health (2) | ||||||
| 1 Subject | 9 Subjects | 11 Subjects | |||||
| Total No. of Subjects /Credits | 21 Subjects /59 Credits | ||||||
Tr5. Curriculum Design Track – Nutrition Teacher
| Curriculum Design Directions | Main Career Pathway | Detailed |
|---|---|---|
| ㆍ Focus on nutrition and cooking ㆍ Must complete Teaching course |
School Nutrition Teacher | ㆍ Nutrition teacher, nutrition consultant |
| 1st Major | 2nd Major | ||||||
|---|---|---|---|---|---|---|---|
| Basic | Elective Major | ||||||
| Semester 2 | Semester 1 | Semester 2 | |||||
| A1 | Botany | Year 1 | C1 | Nutrition Science | Must complete teaching course (A minimum of 22 Credits from Subjects of Teaching) (Based on undergraduates of 2009) |
||
| Group A | B1 | Cooking Principles | |||||
| B2 | Nutrition Physiology | C3 | Cooking Science & Practice I | ||||
| C5 | Institutional Food Service & Practice | ||||||
| Group B | C6 | Food Chemistry | |||||
| B5 | Biochemistry & Experiment | ||||||
| C8 | Advanced Nutrition Science | ||||||
| C9 | Diet Therapy & Practice | ||||||
| B8 | Institutional Food Service Management & Personnel Management | ||||||
| B9 | Cooking Science & Practice II | ||||||
| Group C | C11 | Life Cycle Nutrition Science | |||||
| B11 | Dietary lifestyle Management & Practice | C12 | Food Hygiene & Regulations | ||||
| B12 | Community & Nutrition (2) | C13 | On-site Nutritionist Experience (2) | ||||
| B13 | Nutrition Assessment & Experiment | C14 | Food Purchase & Distribution (2) | ||||
| B14 | Nutrition Education | ||||||
| 1 Subject | 10 Subjects | 10 Subjects | |||||
| Total No. of Subjects /Credits | 21 Subjects /59 Credits | ||||||
Tr6. Curriculum Design Track – Food & Nutrition Media Professional
| Curriculum Design Directions | Main Career Pathway | Detailed |
|---|---|---|
| ㆍ Evenly study food, nutrition and cooking ㆍ Double Major: The Media & Information Science |
Media | ㆍ Journalists of the Media ㆍ Freelance writer, author, freelancer |
| 1st Major | 2nd Major | ||||||
|---|---|---|---|---|---|---|---|
| Basic | Elective Major | ||||||
| Semester 2 | Semester 1 | Semester 2 | |||||
| A1 | Botany | Year 1 | C1 | Nutrition Science | Communication & Media (A minimum of 42 Credits) (Based on undergraduates of 2008) |
||
| Group A | B1 | Cooking Principles | |||||
| B2 | Nutrition Physiology | ||||||
| C5 | Institutional Food Service & Practice | ||||||
| Group B | B4 | Zymology | C6 | Food Chemistry | |||
| B5 | Biochemistry & Experiment | ||||||
| C8 | Advanced Nutrition Science | ||||||
| B7 | Clinical Nutrition Science | C9 | Diet Therapy & Practice | ||||
| B8 | Institutional Food Service Management & Personnel Management | ||||||
| Group C | B11 | Food Processing, Storage & Experiment | C11 | Life Cycle Nutrition Science | |||
| B12 | Dietary Lifestyle Management & Practice | C12 | Food Hygiene & Regulations | ||||
| B13 | Community & Nutrition (2) | C13 | On-site Nutritionist Experience (2) | ||||
| B14 | Nutrition Assessment & Experiment | ||||||
| C15 | Food Nutrition & Mass Media (2) | ||||||
| C16 | Functional Food & Health (2) | ||||||
| 1 Subject | 10 Subjects | 10 Subjects | |||||
| Total No. of Subjects /Credits | 21 Subjects /59 Credits | ||||||
Tr7. Curriculum Design Track – Food Culture Experts I
Curriculum Design Directions |
Main Career Pathway | Detailed |
| ㆍEvenly study food, nutrition and cooking areas ㆍ Double Major : Culture & Tourism |
Business founder, freelancer | ㆍ Food research professional, traditional food culture product planner, food coordinator, new product planning expert |
| 1st Major | 2nd Major | ||||||
|---|---|---|---|---|---|---|---|
| Basic | Elective Major | ||||||
| Semester 2 | Semester 1 | Semester 2 | |||||
| A1 | Botany | Year 1 | C1 | Nutrition Science | Culture & Tourism (A minimum of 42 Credits) (Based on undergraduates of 2008) |
||
| Group A | B1 | Cooking Principles | |||||
| B2 | Nutrition Physiology | C3 | Cooking Science & Practice I | ||||
| C5 | Institutional Food Service & Practice | ||||||
| Group B | |||||||
| B5 | Biochemistry & Experiment | ||||||
| C8 | Advanced Nutrition Science | ||||||
| B7 | Clinical Nutrition Science | C9 | Diet Therapy & Practice | ||||
| B8 | Institutional Food Service Management & Personnel Management | C10 | Experimental Cooking | ||||
| B9 | Cooking Science & Practice II | ||||||
| Group C | C11 | Life Cycle Nutrition Science | |||||
| B11 | Dietary Lifestyle Management & Practice | C12 | Food Hygiene & Regulations | ||||
| B12 | Community & Nutrition (2) | C13 | On-site Nutritionist Experience (2) | ||||
| B13 | Nutrition Assessment & Experiment | ||||||
| C15 | Food Nutrition & Mass Media (2) | ||||||
| C16 | Functional Food & Health (2) | ||||||
| 1 Subject | 9 Subjects | 11 Subjects | |||||
| Total No. of Subjects /Credits | 21 Subjects /59 Credits | ||||||