Cooking technology and nutrition mainly learn basic knowledge and skills such as modern cooking theory, nutritional analysis and catering management. , and carry out Chinese and western cooking operations, nutrition analysis and nutrition deployment, hotel management, etc. For example, according to the demand of dishes, cooking materials are processed, cut and seasoned, cold dishes in Chinese food and the design of food carving, and egg tarts in western food are made and matched.
Curriculum system: Some colleges and universities train the following professional directions: cooking technology, cooking nutrition, cooking chemistry, cooking hygiene, food additives, food processing and storage, food materials science, food hygiene and safety, Chinese and Western cooking technology, and catering management.
This major cultivates high-quality technical and technical talents with all-round development of morality, intelligence, physique and aesthetics, good professional ethics and humanistic accomplishment, mastering the necessary cultural foundation and professional knowledge such as cooking technology and nutrition, having the ability of front-line production and operation of catering, and engaging in modern catering and hotel work.
Employment is mainly for large and medium-sized catering enterprises and star-rated hotels, engaged in front-line production, management and food processing in catering and kitchen positions. Catering enterprises and institutions: Chinese and Western pastry making, food carving, cold dish combination, nutrition catering, nutrition consultation, nutrition supervision and catering technology management.
Professional ability of cooking technology and nutrition specialty;
1, with the ability to learn new knowledge and skills and the ability to innovate and start a business.
2. Have certain kitchen production organization and management, banquet planning and catering marketing capabilities.
3, with the selection, identification and primary processing of cooking materials and the ability of knife processing.
4. Have strong cooking practice operation ability and nutrition analysis and nutrition catering ability.
5. Master the basic theoretical knowledge of food nutrition catering, food hygiene and safety control, catering English and cooking.