College of Tourism Cuisine (College of Food Science and Engineering)

College of Tourism Cuisine (College of Food Science and Engineering) is a characteristic college affiliated to Yangzhou University, which is located by the ancient canal in the urban area of Yangzhou, a famous historical and cultural city with a long history and beautiful scenery. At present, there are nearly 1,711 full-time undergraduate students, more than 271 graduate students, more than 1,111 international students, and more than 711 students in adult education and self-study exams.

At present, the college has four departments: Tourism Management Department, Cuisine Department, Nutrition Department and Food Science Department. * * * Set up six undergraduate majors, including tourism management, cooking and nutrition education, nutrition, food science and engineering, food quality and safety, and bioengineering.

Among the undergraduate majors offered, "Tourism Management" is a school-level characteristic major with a solid foundation and rich experience in running a school, which was established earlier by similar majors in colleges and universities in the province. "Cooking and Nutrition Education Specialty" is a provincial-level specialty with the longest running history and the longest running level in China. "Food Science and Engineering Specialty" is a school-level brand specialty and key construction discipline; "Nutrition Specialty" and "Food Quality and Safety" were approved by the Ministry of Education and opened earlier in China. Biological engineering (fermentation engineering) is the first enrollment major in our college.

the college has a doctoral program in two disciplines specializing in animal-derived food nutrition and processing engineering, four master programs in tourism management, food science, processing and storage of agricultural products and nutrition and food hygiene, and two master programs in food science (including cooking science) and tourism management. Meanwhile, food science, tourism management, processing and storage engineering of agricultural products and nutrition and food hygiene are also key disciplines in our school.

The college has a strong faculty with reasonable structure and excellent quality. There are 119 faculty members, including 76 full-time teachers. There are 13 professors, 36 associate professors and 31 tutors for master students. Among the double-qualified teachers, there are 7 chefs, 4 cooks, 8 judges and judges of cooking competitions and 18 senior technicians, and many of them have won prizes in cooking competitions at home and abroad. Among the teachers, 48 have doctoral and master's degrees, accounting for 61% of the total number of teachers.

the college has excellent conditions for running a school, complete teaching and experimental equipment, and has a high reputation at home and abroad. The establishment of modern professional laboratories in multimedia tourism management, cooking technology, western food, nutrition, food engineering, food quality and safety, and bioengineering (fermentation engineering) has provided a firm material foundation for cultivating outstanding talents with broad foundation, high quality, specialty and strong ability. The College attaches importance to the improvement of students' practical ability in the process of cultivating students' all-round quality, and has established a number of stable professional practice bases in 15 provinces and cities such as Beijing, Shanghai, Guangdong, Fujian, Jiangsu and Zhejiang.

The college has scientific research and school-running support institutions such as Jiangsu Yangzhou Modern Dairy Processing Service Center, Jiangsu Cuisine Research Institute, Yangzhou University Dairy Research Institute, Yangzhou University Baked Food Technology Center, Agricultural Products Processing and Storage Engineering Research Center, Tourism Culture Research Institute, Yangzhou University National Key Construction Vocational Education Teacher Training Base, National Vocational Skills Appraisal Institute, etc., and hosts the Journal of Yangzhou University Cuisine and undertakes professional academic and information periodicals such as China Cuisine Information, which will contribute to the rapid development of the college and the level and quality of running a school.

The College attaches great importance to foreign cooperation and exchanges, and has successively cooperated with countries such as the United States, Japan, Canada, Australia, Thailand, Italy, New Zealand, South Korea and North Korea, and sent visiting scholars or international students to each other. It also organized teachers and students to hold food festivals in Japan, Singapore, Hong Kong, Macao and other parts of the country, which was praised by food and catering colleagues at home and abroad.

in terms of personnel training, the college attaches importance to theoretical basis, highlights professional characteristics, strengthens skills training and demonstrates comprehensive ability. When students graduate, they will receive academic certificates, degree certificates and vocational skill level certificates. Due to the college's emphasis on improving comprehensive quality and strengthening experimental operation and vocational skills training, graduates are welcomed by employers because of their solid basic theory, strong practical ability and rigorous and simple style. Over the years, the employment rate of graduates has reached 111%.

Over the years, the College has sent a large number of middle and senior professionals to China hotels, tourism, food processing industry, catering industry, logistics management in colleges and universities, vocational education colleges and other industries and units, among which a group of graduates have become technical backbones and leading forces in the industry.

It is especially important to remind candidates that this year's "Cooking and Nutrition Education Major" has been enrolled in the general college entrance examination. Candidates who are interested in this major are welcome to apply.

specialized industry

academic system

training objectives

major courses offered

tourism management

four years

to train senior professionals with professional knowledge of tourism management who can engage in management in tourism and catering enterprises and institutions such as tourism administration departments at all levels, travel agencies and large and medium-sized hotels, and at the same time to train qualified talents for graduate students.

management, management information system, statistics, accounting, financial management, marketing, economic law, hotel English, introduction to tourism, tourism economics, introduction to hotel management, tourism resources and development, China tourism geography, and China tourism culture. In addition, there is also a qualification examination course for travel agency managers: travel agency management; Tour guide qualification examination courses: national tour guide basic knowledge, tour guide business, tourism policies and regulations, protocol, English tour guide; Service division qualification examination courses: catering service, room service, etc.

food science and engineering

four years

to train senior engineering and technical personnel in food science and engineering who have mastered the knowledge and technology in the field of food science and engineering and can engage in food production technology management, quality control, product development, scientific research, engineering design and other aspects, and at the same time to train qualified talents for graduate students.

biochemistry, food chemistry, microbiology, principles of food engineering, food analysis, introduction to food technology, introduction to fermentation technology, food machinery and equipment, introduction to agricultural product storage, mechanical drawing (including CAD), mechanical design basis, livestock product processing technology, garden product processing technology, food factory planning and design, food standards and regulations, food enzymology, food nutrition, introduction to food biotechnology, food

bioengineering (fermentation engineering)

Four years

This major trains senior engineering talents in bioengineering disciplines (fermentation engineering direction) who have mastered the basic theories and skills such as scientific principles, technological processes and engineering design of fermentation technology and its industrialization, and can be engaged in fermentation production technology management, quality control, product development, scientific research and engineering design in the field of fermentation engineering. At the same time, it also transports qualified talents for the cultivation of graduate students.

biochemistry, food chemistry, microbiology, principles of food engineering, industrial fermentation analysis, introduction to fermentation technology, wine brewing, fermentation machinery and equipment, beer and yellow rice wine brewing, mechanical drawing (including CAD), mechanical design basis, fermentation factory planning and design, food standards and regulations, food enzymology, food nutrition, introduction to modern food biotechnology, food packaging, etc.

food quality and safety

four years

this major has trained the basic theories, basic knowledge and skills of modern food safety and quality control. Accept the basic literacy and experimental skills training in the whole process of food raw material production, product processing, storage and transportation, consumption, etc., and be able to engage in the safety and quality control of various products and processed products, the design of pollution-free food production mode, the production, supervision and management of green food and organic food, and the research and management of food safety. At the same time, it also trains and transports reserve forces for graduate students in food safety and related disciplines.

biochemistry, microbiology, food processing safety control, food hygiene toxicology, food analysis, food safety introduction, food safety preservation, immunology principle and application, food hygiene inspection and quarantine, food standards and regulations, food packaging, food nutrition, food factory safety control system, biological separation technology, food sensory evaluation, food quality control, aquatic product safety, food harmful microorganism control, etc.

Nutrition

Four years

To cultivate applied nutrition talents with modern and China traditional theories and technologies in nutrition, nutrition management and food production, who can be engaged in nutrition guidance and intervention, food design and quality control in large and medium-sized food groups and hotel catering departments. At the same time, it also transports qualified talents for the cultivation of graduate students.

nutritional chemistry foundation, nutritional physiology, biochemistry, food hygiene and safety, nutritional foundation, traditional Chinese medicine dietetics, medicinal dietetics, principles of food science, cooking technology, food inspection, dietary design, principles and applications of immunology, life-cycle nutrition, disease nutrition and food quality control.

Cooking and Nutrition Education

Four years

To cultivate senior professional and technical personnel with proficient cooking technology practice skills, generous cooking science theory, corresponding catering management knowledge and marketing business ability. Can be engaged in the technical and management work of large and medium-sized hotels and group catering departments, and can also be engaged in teaching and scientific research work in middle and high-level cooking school or related scientific research departments.

cooking raw materials science, food hygiene and safety, culinary nutrition, China dietetic health care science, cooking technology, pastry technology, Jiangsu famous dishes, Jiangsu famous dishes, China famous dishes, food carving technology, cold spell technology, management principles, catering management and practice, human resource management of catering enterprises, China famous dishes, west point technology and western food technology.