Throughout the ages, food is the most important thing for people. With the continuous improvement of social material living standards, the catering industry is still full of vitality. Many people choose to study cooking, so do you know any employment prospects? The following is the career direction of cooking major I have compiled for you, hoping to help you.

Employment direction of cooking major

An outstanding graduate of cooking major, especially the chef of high-end restaurant, can earn more than 8,111 yuan a month.

However, the social demand for this professional talent remains high. Strong cultural foundation, professional theory and technology, especially knowledge of nutrition and food science, the demand for culinary students is in short supply.

professional introduction:

professional training objective: to train high-tech applied professionals who master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering, as well as catering management.

professional core competence: cooking operation skills, nutrition analysis and nutrition catering ability.

major courses and main practical links: introduction to cookery, knowledge of cooking materials, processing technology of cooking materials, food carving, cooking technology, pastry technology, cold dish technology, western food technology, banquet design, cooking nutrition and hygiene, introduction to medicinal dietetics, introduction to dietotherapy and health preservation, catering marketing, catering management, training of Chinese and western cooking technology, research and development of innovative dishes, comprehensive practice of cooking technology and restaurant catering management, graduation thesis, etc.

Professional direction that can be set:

Employment orientation: cooking technical positions, nutrition analysis and nutrition catering positions and catering management positions in the catering department of tourist hotels and high-end restaurants in society.

others: this major can obtain the intermediate vocational and technical certificates of Chinese cooks, Western cooks, Chinese pastry chefs, Western pastry chefs and bartenders from the Ministry of Labor. The regions with the best employment prospects for culinary majors are

1, Jinhua

2, Changzhou

3, Shanghai

4, Beijing

5, Huizhou

6, Guangzhou

7, Hangzhou

8, Taiyuan

9 and Shenzhen

11. Accurate professional orientation and advanced talent training mode

1. Professional orientation and school-running ideas

Cooking major is set according to the strong demand of Suqian city and today's social and economic development for cooking practitioners. After extensive investigation, the executive chef, chef and manager of the catering industry were invited to serve as members of the management committee of the culinary specialty, and experts were organized to conduct in-depth analysis and discussion. Finally, it was determined that the positioning of the culinary specialty was to cultivate medium-sized technical applied talents with secondary vocational knowledge and intermediate cooking skills, which were urgently needed in the front line of production and service. Professional ability training was its core and production line was its post.

School leaders at all levels attach great importance to the construction of culinary specialty. After the establishment of the culinary specialty in 1999, the school introduced professional teachers with certain influence in this city to undertake professional construction and teaching tasks; In 2114, it was included in the first batch of key construction majors in the school, and it is estimated that 2 million yuan will be invested in building the training base of this major to create first-class training and scientific research conditions.

2. Planning and implementation of specialty construction

According to the overall development plan of the school and the requirements of the municipal and district governments, the? Five-year construction and development plan for culinary specialty (2116-2111)? In terms of school scale, scientific research, teaching and research, and the construction of teaching staff, practical construction planning objectives have been put forward, which have been gradually implemented and achieved expected results.

with the guidance and support of leaders at all levels in the city and district, the construction goal of culinary specialty has been gradually realized due to the practical professional construction plan. At present, there are 11 full-time teachers, including 1 with senior titles and 8 with intermediate titles; Established a well-equipped, good environment of the school cooking training base; Professional teachers have written more than ten teaching and research papers, and edited or edited two school-based textbooks.

3. Training mode of talents

Culinary specialty aims at training talents with one specialty and many functions who can adapt to the development of social catering, and trains a large number of medium-applied talents in cooking for Suqian and southern Jiangsu, serving the first line of production, management and service in the culinary industry.

According to the training objectives, the culinary specialty analyzes the professional needs, and according to the characteristics of the catering industry in Suqian and southern Jiangsu, aiming at the one-step employment requirements of graduates, it constantly adjusts the teaching content and teaching methods, implements the talent training mode with the tasks of Chinese hot dishes, Chinese pasta, cold dishes and food carving as the goals, and formulates the teaching and training plan and outline of the culinary specialty, taking the quality of students as the starting point. Focusing on vocational ability, taking employment demand as teaching orientation and industrial adjustment as the driving force of teaching reform, the average employment rate of professional graduates is 99.5%, and the comprehensive quality of graduates is widely praised by employment units.

(II) Excellent school-running conditions and strong teaching staff

Since the establishment of the culinary specialty, it has been strongly supported by the municipal and district education authorities, and the investment has increased year by year, the conditions for running the specialty have been continuously improved, and the quality of the teaching staff has been further improved, which has provided a strong guarantee for the construction and development of the specialty.

1. The situation of teaching staff

Teacher Zhu Tianqing, the professional director of cooking major, has been teaching for ten years, with rich teaching experience, strong practical ability and high scientific research level. Teacher Zhu Tianqing took part in the vocational qualification training examination, and successively obtained two vocational skill level certificates. She is a cooking major in Suqian secondary vocational school. Double-qualified? A model of a teacher. At present, there are 11 teachers in the culinary specialty, including 1 with senior titles, 8 with intermediate titles and 2 with junior titles. Double-qualified? The proportion of teachers reaches 81.8%, which basically meets the needs of professional teaching and scientific research, and forms an academic echelon with reasonable structure and sustainable development ability. In the past three years, the full-time teachers of cooking major have published or won many papers, including 2 in core journals, with more than 1 papers published per capita.

In recent years, the culinary specialty has gradually improved the professional title structure of full-time teachers through training and introduction, which has undertaken a lot of teaching, scientific research and teaching research work for the specialty and provided a strong guarantee for the professional teaching quality.

2. Construction of teaching staff

In recent years, culinary specialty has always attached great importance to the construction of teaching staff, with proper understanding, ideological attention and full support in action. On the one hand, we will vigorously introduce people with corporate work experience to join the teaching staff. Cooking professional teachers have two working experiences in enterprises. On the other hand, on-the-job teachers are encouraged to practice and practice in catering enterprises, and professional teachers, especially young teachers, are required to spend a certain amount of time each year studying in enterprises.

3. Practical teaching conditions

The cooking training room was successfully established at the beginning of the establishment of this major, with the key support of the school and great investment. After 9 years of construction, it has been built into a training base with complete facilities, advanced technology and good environment with real professional atmosphere. The training room covers an area of 1496m2, and the equipment cost is more than 1.59 million yuan. According to the requirements of the modular curriculum system teaching of culinary specialty, training rooms for basic skills training, pastry training, Chinese hot dishes training, cold dishes making and food carving training, and multimedia demonstration classrooms have been set up, which better meet the needs of practical teaching.

under the guidance of secondary vocational and technical education, the major needs professional posts. In the professional teaching plan, it is clearly required that professional students must obtain intermediate professional qualification certificates, such as Chinese hot dishes, Chinese pasta, food carving, etc., and actively organize students to participate in vocational skills appraisal.

4. Investment

Every year, the school spends a certain amount of money to continuously increase the investment in training equipment on the premise of ensuring normal education and teaching. At present, the equipment of cooking training room is 1.598 million yuan, and it is planned to invest another 1 million yuan during the Eleventh Five-Year Plan period to increase training equipment and improve the technical level of equipment, which can meet the needs of professional teaching and construction.

5. Teaching materials and books.