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Sol International Restaurant and Entrepreneurship DepartmentEducating leaders In Global Food Service Management

국제교류

해외연수프로그램
  • 해외연수프로그램
  • CETT

CETT-UB 외식조리 프로그램

본 과정은 우송대에서 1.5년 과정이상을 수업한 후 스페인 바르셀로나의 CETT-UB대학(바르셀로나 대학으로 스페인 1위 대학임)에서 1년 과정의 우송대학의 유럽 외식조리 프로그램을 통해 44학점을 이수하는 과정임

  • CETT_UB 현지 교수 수업
  • 우송대학교 등록금 이외의 추가 등록금 필요하지 않음 (기숙사, 기타 경비 등은 별도)
  • 전 과정 영어로 강의
  • 과정 시작 시점은 매년 2월말 시작하는 봄학기 (2월말부터 다음 해 2월까지(여름방학 포함))와
    9월초 시작하는 가을학기 (9월초부터 그 다음 해 7월까지) 중 선택 가능
<Fall Semester>
							Recruitment & Selection - (winter)
							Preparation in Korea (Visa, Language etc) - (Spring (1st Semester at WSU) / Admission - Summer)
							Study at CETT-UB in Barcelona ( 1 Year ) (Departure - Fall (2nd Semester at WSU) - Winter - Spring (1st Semester at WSU ))
							Completion (Graduation) / Return to Korea  or Global Internship 


							<Spring Semester>
							Recruitment & Selection - (Summer)
							Preparation in Korea (Visa, Language etc) - (Fall (2nd Semester at WSU) / Admission -  Winter)
							Study at CETT-UB in Barcelona ( 1 Year ) - (Departure / Spring (1st Semester at WSU) -  Summer - Fall - (2nd Semester at WSU) -  Winter)
							Completion / Return to Korea

* 교육과정은 아래와 같이 3개 모듈, 6개 블록으로 구성되며 총 41주 수업을 통해 44학점을 이수하게 됨

A코스 교육과정
  Module 1 (14 week) Module 2 (13 week) Module 3 (14 week ~)
Bloc 1 (6w) Bloc 2 (7w) Bloc 3 (6w) Bloc 4 (6w) Bloc 5 (7w) Bloc 6 (6week~)
Cooking Catalan &
Spanish
Culinary
Session 1: Understand of Catalan and spanish Cuisine
(3cr / 60hr)
Session 2: Advanced Cuisine and Avant-garde Kitchen
(2cr / 45hr)
      (Option B)
Internship
(3cr / 120hr)
New
Technology
in Cooking
    Creative Process and Contemporary Culinary Technology
(3cr / 60hr)
Culinary Innovation in Avant-grade Tech'
(3cr / 60hr)
Ingredient Functionality. Texture Development, Stability & Flavor Release
(3cr / 60hr)
Material
Understand
understanding of EU Food Material 1 : Products of plant Origin (1.5 cr / 30hr) understanding of EU Food Material 2 : Products of Animal Origin (1.5 cr / 30hr) Seafood Identification and Fabrication
(3cr / 35hr + 10hr)
   
Creative
Fusion
Creative &
Convergence
  Design and Gastronomy
(2cr / 45hr)
    New Culinary Trend
(2cr / 45hr)
 
Project         Fusion of Korean and European Cuisine 1
(1.5cr / 30hr)
Fusion of Korean and European Cuisine 2
(1.5cr / 30hr)
Research &
Innovation
(Theory Subject)
Culinary Science 1 : Principles and Applications
(cr / 60 hr)
Introduction to Research and Innovation in Gastronomy
(2cr / 30hr)
Dynamics of Heat Transfer and Physical Properties of food
(1.5cr / 24hr)
  Flaver Science and Perception
(2cr / 30hr)
      Research Methods: Scientific Evaluation of Traditional Cooking Techniques
(2cr / 30hr)
   
Business         Market Studies and Business Fesibility
(1.5cr / 24hr)
Design the Business Plan
(1.5cr / 23hr)
Seminar &
Culture
    Food History in EU
(1cr / 15hr)
    Great Chefs: Personalities and Regerences in Cooking
(1.5cr / 24hr)
Language English(Spanish)
(30hr)
English(Spanish)
(35hr)
English(Spanish)
(30hr)
English(Spanish)
(30hr)
English(Spanish)
(35hr)
English(Spanish)
(30hr)
(6.5Cr / 150Hr) (7.5Cr / 150Hr) (7.5Cr / 150Hr) (6.5Cr / 144Hr) (8Cr / 194Hr) (6.5 ~ 8Cr /
138 ~ 203Hr)
Creative
Understand
Spanish Culture
(0.5cr / Free Week) 
Restaurant Review
(0.5cr / Free Week) 
Platinum Lecture Series
(0.5cr / Free Week)