Culinary Arts (SICA)

The Asian Center of Excellence in Global Culinary Education

Why Choose Culinary Arts?

If you have ever wondered what good cuisine is or want to learn to create great cuisine, our Culinary Arts department may be the place for you. We have created a curriculum that provides the best education in culinary arts in Asia. We believe that all good Chefs should be able to cook a variety of cuisines so we have created a comprehensive culinary program that combines the best of European and Asian cooking with hands-on skills development. You will learn to use modern, cutting edge culinary applications found in five-star hotels and top-class food service operations around the world. You will work with leading culinary brands from countries like France, Germany, Switzerland, Hong Kong, Singapore, and the Emirates. You will be laying the groundwork for your future as a Michelin star chef.

A degree in culinary arts offers more than an education in cooking fundamentals. It offers a wealth of opportunities in an exciting, fast-paced and growing industry. Experienced food and beverage experts with an international perspective and English language skills are in high demand throughout the industry. Our program was created in 2014 to address this demand and to nurture young culinarians along the path to successful global careers. Our faculty understand that today’s students seek personal growth and appreciate the value of intercultural exchange. Our students learn about more than food preparation; they also study business operations, restaurant management, wine and spirits, communications, and customer service

SICA classes are taught by a diverse international faculty in state-of-the-art kitchens and classrooms. Our hands-on curriculum is presented entirely in English and prepares students for employment and leadership in the culinary industry. Students can also earn certifications in several specialized industry programs. In addition, SICA is building internship and cooperative learning opportunities for our students with world-class hotels and resorts, cruise lines, and educational institutions throughout Asia and the world.


Degrees Available

Several degree choices are available in our English language Culinary Arts programs.

  • Master’s Degree in Culinary Entrepreneurship (2 year)
  • Bachelor’s Degree in Culinary Arts (4 year)
  • Associate’s Degree in Culinary arts or Baking & pastry (2 year)

Program Highlights:

  • Largest and only English language culinary school in Korea for 4-year & 2-year degrees (Culinary or Baking and Pastry)
  • Global instructors and professors with a depths of industry expertise and international experience
  • State-of-art culinary facilities and utilization of top-class products and authentic ingredients
  • Industry partnerships and connections with premium global brands
  • Competitive internship program (placement location and availability depend on visa restrictions and student capability)
  • 3-week intensive hands-on practical block schedule
  • Students with a 2-year degree may transfer into the program (limitation may apply to the number of transferred credits awarded based on applicant’s prior degree and studies)

Specialized courses and Track Options:

Restaurant practicum On-campus restaurant practice at Staricco Café & simulated restaurant service is open to public
Global Chef Series Special guest lecture series by culinary & food related professionals throughout the year
Track Option Students in their second year of study (4-year program) will choose between Culinary Track or Baking and Pastry Track
Culinary Arts Korean Cuisine and Dessert, Health and Dietary Cuisine, Meat & Seafood Fabrication, Garde Manger, Classical European Cuisine, Modern Culinary Techniques, Chinese Cuisine, American Regional Cuisine, Global Breakfast, Etc.
Baking and Pastry Introduction to Breads, Pastry Fundamentals, Chocolates, Laminated Dough, Frozen Patisserie, Etc.
F&B Management Beverage Appreciation, Nutrition and Science of Cooking, Global Wine and Spirits, Menu Planning, Cost Control, Entrepreneurship and Marketing, Banquet and Special Functions, Human Resource Management, Hospitality Math, Recipe Writing and Development, etc.

International Academic Partnerships:

  • Institut Paul Bocuse – France
  • INBP (Institut National de la Boulangerie Patisserie) - France
  • National Kaohsiung University of Hospitality and Tourism – Taiwan
  • Emirates Academy of Hospitality Management – UAE
  • Berjaya University College of Hospitality - Malaysia
  • Culinary Arts Academy – Switzerland
  • Institute of Technical Education – Singapore
  • STP Bali - Indonesia

International Industry Partners (Partial listing):

  • Illy Coffee, Italy – Coffee Training Partner
  • Nestle International – Food and ingredient supply and sponsorship
  • Hanwha Resort and Hotels – Food supply and sponsorship
  • Rougie Foie Gras, France – Training Partner and Product Sponsor
  • Ronnefeldt Tea – Tea supplier and sponsorship
  • Ecolab, Korea – Hygiene and Sanitation Training Partner and Product Supporter
  • Schott-Zwiesel, Germany – Glassware Partner and Sponsor
  • Wine & Spirits Education Trust – Wine Education Partner
  • Jumeirah International, Dubai – Hotel Partner, Employer
  • Kempinski Hotels, Germany – Hotel Partner, Employer
  • Lactalis, France – Cheese and Dairy Sponsor and Supporter
  • Kotes, Co., Ltd – Gelato equipment supplier and sponsor
  • Hela Spice – Spice sponsor

Potential Career Paths

  • Chef (resorts, hotels, restaurants, cruise ships, catering and banquet)
  • Food and beverage product sales and marketing
  • Menu developer and consultant
  • Culinary educator
  • Food journalism -writer or critic
  • Food logistics coordinator
  • Restaurant owner
  • Franchise operator or owner

Skills Learned:

  • International cuisines
  • Scientific Understanding of food and Cooking
  • Focused study on Culinary Entrepreneurship, Hospitality Management, or Beverage Management (Choice)
  • Interdisciplinary knowledge on food


In addition to the fees paid as part of general admission, certain additional costs are required to fulfill student’s participation as a student. All departments have a Student Council Fee (administered by Student Council and monitored by Department Chairs) to include costs that are incurred during a student’s 3.5 years with the university. Most departments administer the fees in the same approximate manner.

Culinary Arts departments require standardization of uniforms and dress related to the department. For Culinary Arts & the Institut Paul Bocuse programs, fees for uniforms and knives require the following purchases (totaling approximately US$ 500) after arriving at the University:

  • Books
  • Knives kits
  • cooking shoes
  • uniform sets (includes the following: uniform tops (3), SICA needlepoint patch (3), WSU needlepoint patch (3), Pants (2), Apron (2), Scarf (2), Hat (3), Side Towel (2), Scarf ring (1), and Name tag (1))