The Department of Culinary Arts utilizes a state-of-the-art teaching sys- tem based on collaborative, hands-on training. The department prepares students in a number of sub-fields including restaurant training, language courses, job training, internships, entrepreneurship, and catering. The department offers students a unique and variety of opportunities.

The Department of Food &B ioenginee ing teaches students the theory of food Biotechnology. It combines multiple disciplines including, food science and technology, life sciences, food education, health food, fermentation, and brewing. The department has plays a pivotal role in the innovation of the national cuisine.