This study aimed to develop the culinary education of domestic culinary which is related to departments by five categories; food &beverage subjects, food service management subjects, culinary theoretical subjects, culinary practical subjects and foreign language subjects of practitioners. The importance of attribution and the part of value were measured by the entire of respondent and each kitchen department. The results of the study were as follows. First, in the analysis of the importance of each kitchen department, the theoretical subjects are more important than the culinary practice subjects. Especially, foreign languages are very important in four kitchens. Second, next to the foreign language subjects to nutritional subjects and food service management subjects were higher than culinary theory and culinary practice. Third, as a result of the conjoint analysis regarding entire of respondents, foreign language was the most important as the first research project. Next, the theoretical subjects, practice subjects, types of professor and textbooks were important. Fourth, the results of the importance and partial value of the attributes by each kitchen showed that the preference of attribution and attribution level was different, and the practitioners have wanted to separate educational program related to the current practical major in the university. Especially, it is better to use the lectures and the textbooks of the native speakers.