| Course Level: | Bachelor's | |
|---|---|---|
| Course Program: | Hospitality, Tourism and Events | |
| Course Duration: | 3 Years | |
| Course Language | English | |
| Required Degree | Class 12th | |
| First Year Total Fees: | $ 5300(₹ 461000) | |
| Total Course Fees: | $ 15900(₹ 1383000) | |
Choosing the BHTM in Culinary and Foodservice Management at Dongguk University in Seoul offers a unique blend of hospitality, culinary arts, and management education. The program integrates practical training with global business knowledge, preparing students for leadership roles in the food and hospitality industry. Located in the heart of Seoul, students gain exposure to Korea’s dynamic food culture and international culinary trends. Dongguk University’s strong industry connections, experienced faculty, and focus on sustainability and innovation ensure graduates are well-equipped to succeed in global culinary and foodservice careers with creativity, professionalism, and cultural understanding.
Category |
Details |
|---|---|
|
Program Name |
Bachelor of Hospitality and Tourism Management (BHTM) in Culinary and Foodservice Management |
|
Degree Awarded |
Bachelor’s Degree in Hospitality and Tourism Management |
|
Course Duration |
4 Years (8 Semesters) |
|
Language of Instruction |
English (some courses may include Korean) |
|
Yearly Tuition Fees |
Approximately USD 7,000 – 8,000 per year |
|
Total Tuition Fees |
Approximately USD 28,000 – 32,000 for 4 years |
|
Total Program Cost (including living expenses) |
Approximately USD 45,000 – 50,000 |
|
Eligibility |
Completion of high school or equivalent; English or Korean language proficiency (TOEFL, IELTS, or TOPIK) |
|
Admission Requirements |
Online application, academic transcripts, proof of language proficiency, personal statement, and interview (if required) |
|
Application Intake |
Spring (March) and Fall (September) semesters |
|
Scholarship |
Merit-based scholarships for international students; partial tuition waivers based on academic performance |
|
Career Prospects |
Food and Beverage Manager, Restaurant Manager, Culinary Consultant, Hospitality Entrepreneur, Hotel Operations Specialist, Foodservice Marketing Professional |
|
Curriculum Structure |
Core courses in hospitality management, culinary arts, foodservice operations, marketing, accounting, and global tourism; elective courses in Korean cuisine, sustainable food systems, and leadership development |
