In the ranking of undergraduate cooking and nutrition education in 2118, Hebei Normal University topped the ranking, followed by Yangzhou University and Huangshan College, occupying the second and third places. Want to know all the professional rankings of cooking and nutrition education, please see the following table:

1 Professional ranking of cooking and nutrition education in public undergraduate universities

Ranking school name Professional star location Regional ranking

1 Hebei Normal University 5-star Hebei 1

1 Yangzhou University 5-star Jiangsu 1

3 Huangshan College 4-star Anhui 1

3 Henan Institute of Technology 4-star Henan 1

3 Hal. Binhai University of Commerce 4-star Heilongjiang 1

3 Jinan University 4-star Shandong 1

7 Sichuan Tourism College 3-star Sichuan 1

7 Kunming College 3-star Yunnan 1

7 Jilin Institute of Technology 3-star Jilin 1

7 Hubei Institute of Economics 3-star Hubei 1

7 Jilin Institute of Agricultural Science and Technology 3-star Jilin 1

2 Independent College Cooking and Nutrition Education Major Row. Name

Ranking School Name Professional Star Rank

1 Quancheng College of Jinan University 4-star Shandong 1

2 Xiangsihu College of Guangxi University for Nationalities 3-star Guangxi 1

3 Introduction to Cooking and Nutrition Education Major

Average salary for five years after graduation in professional category

Ratio of male to female in workplace

Food science and engineering ￥ 4,171

Jinan, a major with salary over 2%

. > 8% girls work in Jinan

36% men-64% women

Training goal: to train senior professional and technical personnel with proficient cooking skills, generous cooking science theory and corresponding catering management knowledge and marketing business ability.

main courses: cooking raw materials, food hygiene and safety, cooking nutrition, China food hygiene, cooking technology, pastry technology, China famous dishes, management principles, catering management and practice, China medicated diet, cooking aesthetics, kitchen English, etc.

Employment direction: I can be engaged in the technical and management work of large and medium-sized hotels and group catering departments, and I can also be engaged in teaching and scientific research work in middle and high-level cooking school or related scientific research departments.