Curriculum
Four years, semester by semester
1st Year
| 1st Semester (Spring) |
|---|
| MJ·R | Food Science | 3 |
| MJ·E | Practices in Korean Food Preparation | 2 |
| MJ·E | The West Cooking Practice | 2 |
| 2nd Semester (Fall) |
|---|
| MJ·R | General Chemistry | 3 |
| MJ·E | Principles of Food Preparation | 3 |
2nd Year
| 1st Semester (Spring) |
|---|
| MJ·R | Basic Nutrition | 3 |
| MJ·E | Public Health | 3 |
| MJ·E | Food Processing and Laboratory | 3 |
| MJ·E | Learn Baking Coordination | 2 |
| 2nd Semester (Fall) |
|---|
| MJ·E | Nutrition Biochemistry and Test | 3 |
| MJ·E | Food Life Administration | 3 |
| MJ·E | Food Chemistry | 3 |
| MJ·E | Advanced Nutrition | 3 |
3rd Year
| 1st Semester (Spring) |
|---|
| MJ·E | Nutrition Training and Practice | 3 |
| MJ·E | Quantity Food Service Management | 3 |
| MJ·E | Human Physiology | 3 |
| MJ·E | Food Microbiology and Laboratory | 3 |
| MJ·E | Practices in Quantity Food Service | 2 |
| MJ·E | Studies in Food Science | 2 |
| 2nd Semester (Fall) |
|---|
| MJ·E | Food Analysis and Laboratory | 3 |
| MJ·E | Life Cycle Nutrition | 3 |
| MJ·E | Nutrition Assessment and Laboratory | 3 |
| MJ·E | Food Hygienics | 3 |
| MJ·E | Field Experience in Dietetics | 2 |
4th Year
| 1st Semester (Spring) |
|---|
| MJ·E | Clinical Nutrition | 3 |
| MJ·E | A Local Community Sitology | 3 |
| MJ·E | School of Food Management | 3 |
| MJ·E | Test Cooking and Organic Test | 2 |
| MJ·E | Food Nutrition Research | 2 |
| 2nd Semester (Fall) |
|---|
| MJ·E | Fermentation and Food | 3 |
| MJ·E | Food Hygiene Regulations | 2 |
| MJ·E | Bromatotherapy and Practice | 3 |
| MJ·E | Food Nutrition Capstone | 3 |
| MJ·E | New Product Development | 2 |
