Global Culinary Arts Major(International track)
Faculty
JEON SANGKYUNG 책임교수
- Fields조리실무. 조리& 외식경영.메뉴개발. 푸드리퍼브.실버푸드
- Subject서양기초조리, 이태리조리실습, 소스이론과 실습, 조리레시피개발캡스톤디자인,푸드데코레이션 등
- RoomB 2211
- Tel051-540-7371
- Emailkisu5777@ysu.ac.kr
Education
Ph.D. in Culinary and Food Service Management Catholic Kwandong University,
M.S. in Food and Nutrition Dankook University
Personal History
February 1990: Staff, Culinary Team, Maison Glad Hotel Jeju
November 2002: Manager, New Business Team, Amoje
December 2017: National Culinary Team Member, Korea Culinary Association
December 2019: Technical Advisor, Daesang Central Research Institute
April 2008: Bronze Medal, Singapore International Culinary Competition
October 2008: Bronze Medal, German Culinary Olympics (Regional Team Competition) Awards
June 2009: Bronze Medal at the Thailand International Culinary Competition (National Team Event)
September 2012: Grand Prize at the Korea-China Food Culture Exchange Exhibition
November 2012: Best Instructor Award at the Seoul International Food & Tableware Fair
December 2012: Minister of Health and Welfare Award at the Seoul International Food & Tableware Fair
April 2013: Bronze Medal at the Hong Kong International Culinary Competition
May 2013: Minister of Unification Award at the Regional Food Culture Exhibition
September 2013: Bronze Medal at the Malaysia International Culinary Competition
November 2014: Bronze and Silver Medals at the Luxembourg Culinary World Cup (National Team Event)
October 2016: Bronze Medals in the Exhibition and Live Competitions at the German Culinary Olympics (National Team Event) November 2016: Awarded the Seoul Mayor's Award at the Top Chef Grand Prix
May 2017: Awarded the Minister of the Interior and Safety Award at the Seoul International Food & Tableware Exhibition
November 2017: Awarded the Special Achievement Award at the Regional Food Culture Exhibition
April 2018: Commendation from the Federation of Professional Economic Organizations
November 2018: Awarded the Best Leader Award at the Regional Food Culture Exhibition
June 2020: Commendation from the Ministry of Food and Drug Safety
July 2020: Awarded the Minister of the Interior and Safety Award
Qualifications
June 2008: Master Chef
September 2018: Level 2 Vocational Training Instructor
Publications
Practical International Banquet Planning
Cooking Technician, Industrial Technician, Master Chef
Delicious French Cuisine
Latest Cooking Principles
Research
The Effect of Commitment by Shared Leadership of Hotel Head Chefs on Cooks' Job Satisfaction and Job Performance
Cooking Vocational School Students' Perception of the Cook Profession
A Study on Chefs' Shared Leadership for Effective Job Performance in Hotel Culinary Departments
The Effect of Servicescape in Traditional Market Food Service Establishments on Customer Citizenship Behavior and Relationship Orientation Impact
The Impact of Grit Factors on Job Performance and Turnover Intention Among Hotel Chefs
The Impact of Shared Leadership on Employees' LMX, Job Enthusiasm, and Innovative Behavior: A Study on Hotel Food & Beverage Departments
Patents
Method for Manufacturing Black Angus Burger Steak and Black Angus Burger Steak Manufactured By the Same
Method for Manufacturing Mother Sauce for Black Angus Cuisine and Mother Sauce for Black Angus Cuisine Manufactured By the Same
Method for Manufacturing Black Angus Beef Stew
Nizal Tuladhar 조교수
- Fields기초조리실습, 서양조리, 아시아조리, 분자 요리학
- Subject동양기초조리, 할랄조리, 서양기초조리, 아시아디저트기초실습, 초급아시아창업실습, 아시아간편조리실습
- Room6110
- Emailnizal@ysu.ac.kr
경력
2008.03~2008.10 Commis Chef, THE OBEROI CECIL, Shimla, India
2008.10~2010.03 Commis Chef, TRIDENT BANDRA KURLA, Mumbai, India
2011.01~2015.04 Chef Instructor, GOLDENGATE INTERNATIONAL COLLEGE,
Kathmandu, Nepal
2013.12~2015.05 Chef (Co-owner), HIMALAYAN BUD CAFE, Kathmandu, Nepal
2015.05~2016.10 Line Chef, GASTRONOMICA GENERAL TRADING CO. W.L.L, Qatar
2016.12~2018.02 Senior Chef Instructor, INTERNATIONAL SCHOOL OF TOURISM
AND HOTEL MANAGEMENT, Kathmandu, Nepal
2018.03 ~ 현재 영산대학교 호텔관광대학 조리예술학부 교수
2019.08 ~ Present Certified Regional Judge in Culinary Arts from the World Association of Chefs Societies.
2022.11 ~ Present Pro Creator Gronda
학력
BACHELORS OF HOTEL MANAGEMENT (BHM), Nepal Academy of Tourism and Hotel Management, Kathmandu, Nepal - 2007
MASTER OF HOSPITALITY MANAGEMENT (MHM), Nepal Academy of Tourism and Hotel Management, Kathmandu, Nepal - 2013, Thesis “Molecular Gastronomy- A study on Mayonnaise”
Chef Associations
Member of Chef Association of Nepal (CAN) 2019 - Present
Member of Korea Chefs Association (KCA)(International Chapter) 2023
Member of Korea Chefs Association (KCA) (Busan Chapter) 2024 - Present
BAUTISTA JORGE ADEODATUS 조교수
- FieldsAsian Cuisine, Western Cuisine
- Emailchefjorge@ysu.ac.kr
경력
Former Headcook Steakhouse Restaurant Jeddah KSA (2009-2011)
Executive Chef Jakob’s Dirty Kitchen ( Online Food Business 2020-2022)
Former Chef Instructor Lyceum of the Philippines University Culinary Institute 2019-2024
Former Chef Instructor De la Salle University Dasmariñas (2011-2016)
학력
Bachelor’s Degree in Hotel and Restaurant Management Philippine Women’s University
Chef Associations
Member Le Toques Blanches Chef’s Association of the Philippines 2017-present
Member Korea Chef’s Association (Busan Chapter) 2025-present