The major of Chinese food in our college aims to train catering directors, catering department managers, chefs, executive chefs and senior cooking talents. Compound kitchen management talents with knowledge of kitchen management and catering management. , with the ability to open a shop independently)

Main courses: systematic study of Hunan cuisine, Sichuan cuisine and Cantonese cuisine, assisted learning, mastery of large-scale artistic sculpture, large-scale roasted meat, making assorted cold dishes, popular hot pot, Hunan and Guangdong brine, fruit pulp painting, traditional mid-point, popular west point, fashionable western food and other value-added courses, mastery of common cooking techniques, characteristics, sauce preparation and typical dish making methods, and independent production of medium-and high-grade banquet dishes.