History

The Department of Culinary Arts and Hotel  Management at Hungkuang University was established in 1999 in response to the growing demand for professionals in the hospitality, tourism, and culinary industries. During the 1990s, Taiwan’s economic development shifted from a focus on primary and secondary industries to a service-oriented approach, particularly in the fields of dining and tourism.

Initially founded as the Department of Food and Beverage Management, it was later renamed the Department of Hospitality Management to better encompass the broader scope of the industry. In the 1996 academic year, the department introduced a specialization system, dividing the undergraduate program into “Hospitality” and “Culinary Arts” tracks for sophomore students and onwards.

Recognizing the importance of tailored education, the department expanded its offerings to include specialized modules such as “Asian Culinary Arts,” “Western Culinary Arts,” and “Hospitality Services” for first-year students in the 2006 academic year. The curriculum aimed to enhance students’ practical skills and adaptability within the diverse sectors of the hospitality industry.

Over the years, the department underwent further developments, including the establishment of a two-year program in Hospitality Management and adjustments to the grouping system in the Continuing Education division. The department consistently aligned its programs with industry needs, expanding faculty and resources to meet the rising demand for qualified professionals.

In summary, the history of the Department of Culinary Arts and Hotel  Management reflects its evolution in response to economic shifts, industry demands, and a commitment to providing students with a comprehensive and tailored education in the dynamic field of hospitality.