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한경대학교 영양조리과학과 학사안내 교육과정 안내입니다.
이수구분학수번호5구 교과목 번호5교과목명 (영문명)2이수학점학기
공통교양GED0001글쓰기 (Writing)3-3-0-01학년
(본부 지정)
GED0002대학생활과 진로설정
(School life and future plan)
1-1-0-0

실용영어 (Practical English)

영어회화 (English Conversation)

2-2-0-0

1-1-0-0

합계

7 학점
필수교양GED1XXX교양 제 1 영역3-3-0-0학년 · 학기
학과 추천
GED1XXX교양 제 2 영역3-3-0-0
GED2XXX교양 제 3 영역3-3-0-0
GED2XXX교양 제 4 영역3-3-0-0
GED3XXX교양 제 5 영역3-3-0-0

합계

15학점

총합계 (공통교양+필수교양+계열기초)

22학점
1학기
학년이수구분학수번호구 교과목 번호 4교과목명 (영문명)이수학점
2전필NCS20010000380046영양학
(Nutrition)
3-3-0-0
전선NCS20020000380004조리과학
(Cooking Science)
3-2-2-0
전선NCS20030000380003식품과 유기화학
(Organic Chemistry)
3-3-0-0
전선NCS20050000380007외국조리
(Practices of Western Cuisine)
3-2-2-0
전선NCS20060000380058한국조리
(Practices of Korean Cuisine)
3-2-2-0
전선NCS20130000380027생애주기영양학
(Life Span Nutrition)
3-3-0-0
3전필NCS30010000380010식생활관리
(Meal Management)
3-3-0-0
전필NCS30020000380023식품미생물학
(Food Microbiology)
3-2-2-0
전필NCS30030000380009기능성식품학
(Functional Food)
3-3-0-0
전선NCS30040000380001식품재료학
(Food Ingredients)
3-3-0-0
전선NCS30050000380012아시안약선음식연구및응용
(Study & Applied of Asian Culinary)
3-2-2-0
전선NCS30140000380028제과제빵연구
(Study of Pastry and Bakery)
3-2-2-0
4전선NCS40010000380024요리와 디자인
(Cooking & Design)
3-2-2-0
전선NCS40020000380026식품가공및저장학
(Food Processing & Preservation)
3-2-2-0
전선NCS40030000380041식품영양분석
(Food & Nutrition Analysis)
3-2-2-0
전선NCS40040000380040영양판정및실험
(Assessment& Experiment
of Nutritional status)
3-2-2-0
전선NCS40050000380019급식경영학
(Food Service Organization
and Management)
3-3-0-0
전선NCS40060000380050(교직)
조리교과교재 및 연구법
(Studies on Food and
Culinary Teaching Materials)
3-3-0-0
전선9990003현장실습1
(Field Practice1)
2-0-4-0
전선9990004현장실습2
(Field Practice2)
3-0-6-0
전선9990005현장실습3
(Field Practice 3)
18-0-36-0
전선9990015해외현장실습1
(Practice in Foreign CountryI)
18-0-36-0
전선7770001산업의료원1
(Engineering Clinic 1)
3-1-4-0
합계1학기전공+실무+교직=51+41+3=98
총합1학기 + 2학기 = 전공+실무+교직=104+82+9=1953) 
2학기
학년이수구분학수번호구 교과목 번호교과목명 (영문명)이수학점
2전필NCS20040000380022영양교육 및 상담
(Nutrition Education
and Counseling Experiment)
3-2-2-0
전필메뉴개발기초및마케팅
(Principle of Menu Development & Marketing)
3-2-2-0
전선NCS20110000380055지역사회영양학
(Community Nutrition)
3-3-0-0
전선식품포장학
(Food Packaging)
3-3-0-0
전선NCS20140000380031생리학
(Physiology)
3-3-0-0
전선NCS20100000380051영양생화학
(Nutrition Biochemistry)
3-3-0-0
전선NCS20070000380048(교직)
조리교과교육론
(Introduction to Theories of
Food and Culinary Education)
3-3-0-0
3전필NCS30090000380005식품화학
(Food Chemistry)
3-2-2-0
전필창업음식연구및응용
(Study & Applied of Franchise Culinary)
3-2-2-0
전선NCS30100000380053단체급식관리
(Food System Management)
3-2-2-0
전선NCS30110000380011고급영양학
(Advanced Nutrition)
3-3-0-0
전선NCS30120000380016식사요법
(Diet Therapy)
3-2-2-0
전선NCS30130000380017식품위생학
(Food Sanitation)
3-2-2-0
전선NCS30070000380049(교직)
조리교과논리및 논술
(Logic and Essay Writing for
Food and Culinary Education)
3-3-0-0
4전선NCS40070000380029식품위생법규
(Food Sanitation & Regulation)
3-3-0-0
전선NCS40080000380034식품영양세미나
(Seminar on Food and Nutrition)
3-3-0-0
전선NCS40090000380020영양사 현장실습
(Practice of Field Work)
2-0-4-0
전선9990006현장실습4
(Field Practice 4)
2-0-4-0
전선현장실습5
(Field Practice 5)
3-0-6-0
전선현장실습6
(Field Practice 6)
18-0-36-0
전선9990016해외현장실습2
(Practice in Foreign Country2)
18-0-36-0
전선7770002산업의료원2
(Engineering Clinic 2)
3-1-4-0
합계2학기전공+실무+교직=50+41+6=97
총합1학기 + 2학기 = 전공+실무+교직=104+82+9=1953)