Training objectives: This major cultivates high-quality technical and technical talents who are all-round developed in morality, intelligence, physique and aesthetics, have good professional ethics and humanistic qualities, master the cultural and theoretical knowledge of modern cooking that is necessary for Chinese and western pastry technology, abide by the operating norms of catering industry, have the ability of catering production and management, and engage in the production, research and development, marketing and management of Chinese and western cakes in catering industry and hotel industry.

core curriculum

1. Core courses: Chinese and western cooking materials, cooking nutrition and catering, catering safety and control, Chinese pastry technology, western pastry technology, pastry development and innovation, baking operation and management, etc. 2. On-campus practice training, including making Chinese-style pastry, local specialty pastry and making bread, cakes, biscuits, puffs and puddings. Internship in related catering enterprises, star-rated hotels, logistics Chinese and western pastry departments of enterprises and institutions, or internship in independent Chinese pastry enterprises, baking and western pastry enterprises.

Employment direction

Mainly for large and medium-sized catering enterprises, catering departments and kitchens of star-rated hotels, logistics catering service departments of enterprises and institutions, or independent Chinese pastry enterprises and baking and western pastry enterprises, engaged in Chinese and western pastry production, art baking, pastry chef, menu design, Chinese and western pastry development, cake design and so on.

Professional competence

1. Have the ability to learn new knowledge and skills and the ability to innovate and start a business; 2. Have the ability of kitchen production organization and management, banquet planning and catering marketing; 3. Have the ability of nutrition and hygiene analysis of cooking raw materials, design and development of Chinese and western cakes, and nutrition catering; 4. Master the professional English, basic theories of Chinese and western cakes, catering management and other knowledge necessary for this professional work, and understand the knowledge of food hygiene and safety control; 5. Master the making methods of Chinese and western cakes.

credentials

Chinese Pastry Chef (Junior and Intermediate) Western Pastry Chef (Junior and Intermediate) Nutrition Caterer (Grade 4 and Grade 3) Public Nutritionist (Grade 4 and Grade 3)

Relevant professionals

Chinese food cooking and nutritious diet western food cooking

Cooking and Nutrition Education Food Science and Engineering

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