Division of Culture, Tourism & Hospitality Management
Le Cordon Bleu Hospitality Management Major
“Empowering Women with Global Acumen in Hospitality & Service.”
- +82-2-2077-7335
- +82-2-2077-7319
- Sae Him Hall 205
- lcb@sookmyung.ac.kr
Our Le Cordon Bleu Hospitality Management program aims to cultivate skilled professionals who meet the demands of the Fourth Industrial Revolution, particularly in the realm of the dining and hospitality industry. We focus on providing an education curriculum and expertise that embraces modern trends. Our goal is to foster a service-minded mindset that consistently delivers exceptional experiences to our customers. We encourage creativity and the generation of fresh ideas, alongside building trust and rapport through personal integrity. Our program aims to develop three types of professionals : « creative service talents » who can inspire with their innovative approaches, « hospitality industry specialists » who excel with their passion and adaptability and « global integrated talents » who can lead the field of service management worldwide. These are our specific educational objectives
Education Purposes
The primary objective of the Le Cordon Bleu Hospitality Management Major is to train professionals in international hospitality management who can shape a desirable dining culture through comprehensive education in theory and practice within the food service industry, both domestically and internationally.
Education Goals
- Developing Innovative Leaders in Culinary Management to drive the Dining Culture Industry.
- Creating Hospitality Managers who foster social contribution through global citizenship and collaborative communication.
- Cultivating Hospitality Managers with a creative and adaptive mindset to lead in problem solving and exploration of new frontiers