|
|
| |
| Appendix D |
Presentation on Korean Food Trends
by Prof. Kim Ki Young from Kyonggi University
Summary:
·
Bipolarization of eating-out behavior
·
Expansion of health & functional foods
·
Growth of sales volume in poultry
·
Popularity of a vegetables diet
·
Phenomenon of nostalgia
·
Expansion of TAKE-OUT
Total Number of certified cooks in Korea:
| |
Craftsman Book |
Industrial Enginner Cook |
Master Craftsman Cook |
| Korean food |
362,438(23.5%) |
246(12.2%) |
89(5.3%) |
| Chinese food |
7,757(34.9%) |
14(14.2%) |
|
| Western food |
73,525(29.0%) |
74(11.8%) |
|
| Japan food |
20,348(23.2%) |
14(9.9%) |
|
| Blowfish |
2,809(21.4%) |
3(9.5%) |
|
| Bartender |
5,876(19.9%) |
1 |
0 |
| Confectionary |
25,927(27.2%) |
11 |
43(5.1%) |
| Breads making |
42,429(28.4%) |
0 |
|
| Total |
541,111 |
363 |
132 |
Culinary Education System in Korea
System of cooks certified in Korea
|
|
|
|
|
|
|
Copyright©2004 World
Association of Cooks Societies. All rights reserved.
Website powered by Bytes Asia (S) Pte Ltd, a subsidiary
of Peter Knipp Holdings Pte Ltd |
|
|
|
