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교과목소개식품과 현대사회 (食品과 現代社會, Food & Modern Society)
한국조리실습 (韓國調理實習, Korean traditional Food Cookery Practice)
영양생화학 (營養生化學, Nutrition Biochemistry)
영양생화학실험 (營養生化學實驗, Nutrition biochemistry Experiment)
식품위생학 (食品衛生學, Food Hygiene)
식생활관리 (食生活管理, Management of Dietary life)
분석화학및실험 (分析化學및實驗, Analytical Chemistry & Experiment)
식품화학 (食品化學, Food Chemistry)
고급영양학 (高級營養學, Advanced Nutrition)
영양학실험 (營養學實驗, Nutritional Experiment)
식품화학실험 (食品化學實驗, Food Chemistry Experiment)
지역사회영양학 (地域社會營養學, Community Nutrition)
단체급식관리 (團體給食管理, Group Meal Service Management)
식사요법 (食事療法, Diet Therapy)
영양교육 및 상담실습 (營養敎育 및 相談實習, Nutrition Education and Counseling Practice)
식사요법실습 (食事療法實習, Diet Therapy Practice)
발효식품학 (醱酵食品學, Food Fermentation)
기초영양학 (基礎 營養學, Basic Nutrition)
유기화학 (有機化學, Organic Chemistry)
식품미생물학 (食品微生物學, Food Microbiology)
기능성식품학 (機能性食品學, Functional Food)
조리원리 (調理原理, Principles of Food Cookery)
식품미생물학실험 (食品微生物學實驗, Food Microbiology Experiment)
영양생리학 (營養生理學, Nutrition Physiology)
식품가공 및 저장학 (食品加工 및 貯藏學, Food Processing and Storing)
생애주기영양학 (生涯週期營養學, Nutrtion in Critical Periods)
실험조리 (實驗調理, Experimental Food Preparation)
임상영양학 (臨床營養學, Clinical Nutrition)
고급식품화학 (高級食品化學, Advanced Food Chemistry)
식품위생관계법규 (食品衛生關係法規, Food Laws and Regulations)
영양판정 및 실습 (營養判定 및 實習, Nutrition Assessment & Practice)
영양사 현장실습 (營養士 現場實習, Field Experience in Dietetics)
급식경영학 (給食經營學, Meal-Service Management)
영양학의 최신정보 (榮養學의 最新情報, Advanced Nutrition Information)
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