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The dining hall of Hainan Vocational College of Science and Technology is operated with the concept of humanization, which combines the characteristics of North-South flavor and minority life customs, taking into account the requirements of students with different family living conditions, and ensuring that each meal is mixed with meat and vegetables, with diverse varieties, delicious meals and reasonable prices. With a monthly living allowance of about 161 yuan, 261 yuan can eat well.

how are the teachers in Hainan Vocational University of Science and Technology? The school has 791 full-time teachers, 211 part-time teachers, 462 full-time teachers with master's degree or above, 283 teachers with sub-high and above titles, 35 provincial high-level talents, 16 talents at other levels and 2 provincial teaching teams.

The dormitory of Hainan Vocational University of Science and Technology is equipped with: air conditioner, washing machine, computer desk and chair, luxurious wardrobe, separate bathroom and free hot spring bathroom.

Introduction of Cooking Technology and Nutrition Specialty in Hainan Vocational University of Science and Technology 1. Enrollment target, education background, educational system and certificate

1. Enrollment target: graduates from high schools and secondary vocational schools or equivalent.

2. Education: higher vocational college

3. Academic system: full-time three years

4. Certificate: In addition to the graduation certificate of this major, students are encouraged to obtain the certificate of National Computer Proficiency Examination Level I and one of the following professional skill levels/industry qualifications/qualification certificates of chemical workers: Pastry, Cooker and Intermediate Catering Attendant. Students who sign up for the vocational certificate training examination can be included in one of the scholarship evaluation conditions.

second, the goal of cultivating professional talents

this major cultivates high-quality skilled sustainable development talents who support the party's basic line, adapt to the needs of social and economic development, master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills and dishes innovation ability, can engage in Chinese and western cooking operations, nutrition analysis and nutrition catering and catering management, and develop morally, intellectually and physically.

Third, the training specifications of professional talents

(1) Knowledge structure

This major is aimed at medium and high-end hotels, hotels, restaurants, large state-owned enterprise canteens, food processing enterprises, fast food industry, senior private clubs, and other catering enterprises, and is engaged in nutritional catering, cooking and food management. During the period of school, students have completed the study of basic theories and professional skills of cooking technology and nutrition, and through 3-5 years of professional practice, they can successfully obtain professional qualifications such as Chinese cuisine cook, western cuisine cook, pastry chef and nutritionist, and engage in the positions of chef, chef, chef, executive chef and catering department manager in various star-rated hotels. Chef, chef and manager positions in restaurants, restaurants and private clubs in various societies; All kinds of large-scale enterprises catering group, professional chef, nutrition caterer and food administrator positions; All kinds of vocational schools, technical schools, organizations, enterprises and institutions are engaged in cooking teaching and training.

(2) Ability structure

1. Professional and technical ability: having the operational ability of processing and making Chinese food, Chinese pastry, western food, local pastry, cost accounting and catering service; Have the ability to detect nutrition and hygiene; Have basic knowledge of cooking, chemistry, western food, pastry, cooking technology and western food technology, and have professional basic operation ability.

2. Key ability: ability to plan and organize cooking process; Have the ability to learn and use cooking techniques, quickly adapt to related positions, and keep abreast of the development trend of cooking techniques and nutrition.

3. Social ability: the ability to communicate and cooperate; Have the ability to constantly update knowledge; Have the basic ability of social communication and dealing with public relations.

(3) quality structure

1. Ideological and moral quality: love the socialist motherland, support the leadership of the China * * * production party, abide by the law, be honest and upright, and have good professional ethics and public morality.

2. Professional quality: honest, dedicated, diligent, rigorous and pragmatic work style; Have good social communication and communication skills, and the basic ability to deal with public relations.

3. Physical quality: Have a healthy body and develop good physical exercise and hygiene habits.

4. Psychological quality: having a sound psychology and optimistic attitude towards life, and having a correct world outlook, outlook on life and values.

IV. Occupation post group

After graduation, students have the operational ability of processing and making Chinese food, Chinese pastry, western food, local pastry, cost accounting and catering service. Have the ability to detect nutrition and hygiene; Have basic knowledge of cooking, chemistry, western food, pastry, cooking technology and western food technology, and have basic operation ability.

V. Professional Core Courses

1. Introduction to Cuisine: Through the study of this course, students can basically understand China's culinary culture, make clear about cooking and China's culinary studies, make clear the historical development of China's cuisine, and understand the scope covered by China's culinary science; Master the traditional style of Chinese cuisine, the characteristics of traditional cooking in China, China cooking and traditional cuisine, cooking and its cultural characteristics, China cooking and food aesthetics, China food naming and evaluation standards, and China cooking going global.

main teaching contents: China cooking and traditional cuisine, cooking and its cultural characteristics; The traditional style of Chinese cuisine and the traditional cooking characteristics of China cuisine; The origin and development of China cooking, the principle of China cooking technology; China cooking and food aesthetics, China food naming and evaluation standards; Inheritance and development of China cooking flavor school and China banquet dishes combination; China cuisine going global.

main teaching methods: theory teaching, physical exercise, simulation operation, aquatic product market and kitchen operation room. The whole teaching process is closely combined with the post skills of cooking technology.

2. Cooking materials: Through the comprehensive understanding and systematic study of cooking materials in this course, students' scientific thinking mode and comprehensive application of knowledge ability are cultivated. Through learning, students can improve their basic ability of identifying, purchasing raw materials and practicing according to the characteristics of raw materials, which has a good foundation for the later learning and mastering of the whole cooking technology.

main teaching contents: general situation, quality inspection and preservation of food cooking materials; Understand the general situation, quality inspection and preservation of vegetable cooking materials; Understand the general situation, quality inspection and preservation of fruit cooking materials; Understand the common flower raw materials and common herb raw materials; Understand the physical properties and chemical composition of cooking raw materials for livestock and poultry, and master the structure of livestock and poultry meat and carcass segmentation; Basic attributes of cooking raw materials for eggs and dairy products; Understand the general situation, quality inspection and preservation of cooking raw materials of aquatic products; General situation, quality inspection and preservation of cooking raw materials for dry goods; Understand the general situation of semi-finished cooking raw materials, seasonings and food additives and auxiliary cooking raw materials; Know the safety of cooking materials.

main teaching methods: in teaching, theory is closely linked with practice, combined with multimedia and practical operation, and visits to agricultural and sideline markets, aquatic products markets and other means to assist teaching.

3. Basic cooking skills: Through the study of this course, students can master the basic cooking skills, the basic contents of cooking skills and the methods and ideas of cooking skills training.

main teaching contents: knife skills training, comprehensive training of near-stove technology, primary processing training of fresh raw materials, primary processing training of vegetable raw materials, primary processing training of poultry raw materials, primary processing training of livestock raw materials, primary processing training of aquatic raw materials and seasoning technology training; Training in mastering and using the cooking temperature, training in preliminary cooking technology, training in paste preparation, training in cooking methods for cold dishes and training in cooking methods for hot dishes.

main teaching methods: theoretical lectures and on-site drills. The whole teaching process is closely combined with the actual needs of cooking post skills.

4. Cold spell and food carving skills: Through the study of this course, students can master the formation and development of cold dish, cold spell and food carving, the status and role of cold dish, cold spell and food carving, the basic knowledge and methods of cold spell, the basic knowledge and methods of food carving, the cold dish making technology, the cold dish loading, the basic skills of sugar carving, agar carving and tofu carving, and the making of dishes.

main teaching contents: principles and characteristics of cold spell classification, basic methods and requirements of cold spell, raw materials, tools, types, principles and characteristics of food carving, basic methods and preservation and application of finished products of food carving, classification, characteristics and methods of cold dish production process

basic requirements, classification and styles of cold dish loading, steps, techniques and embellishments of cold dish loading.

main teaching methods: close integration of practice. in the process of theoretical teaching, case teaching is adopted and combined with various means such as model, training, simulation operation and visit to assist teaching means.

5. Cooking Chemistry: Through the study of this course, students can understand cooking raw materials and products → all food-related substances in nature from a chemical point of view; Understand the influence of food structure and properties and their changes on cooking → positive and negative; Master the changing law of food ingredients during processing; To lay the necessary theoretical foundation for actively controlling and changing the technical conditions and methods of cooking technology

to master the basic scientific methods and skills to study the law of material change; To study the basic knowledge of forming and maintaining the color, fragrance, taste and shape of cooking products; To study the factors and conditions to improve the use value of nutrients or reduce the loss of nutrients, and to determine the principle of reasonable cooking technology.

main teaching content: an overview of cooking chemistry; Matter and energy; Valence and chemical bond; Chemical changes and physical changes; Solutions and colloids; Chemical equilibrium; How to learn cooking chemistry; Fundamentals of organic chemistry; Water and inorganic salts; Physical properties of fat and its application in cooking; Chemical properties of fat and its changes in cooking and heating; Overview of carbohydrates; Protein, amino acids and peptides; The utilization of protein property in the cooking process; Fat-soluble, water-soluble loss and bioavailability of vitamins; Important enzymes and factors affecting enzymatic reaction. (32 hours of theoretical teaching and 32 hours of practical teaching).

main teaching methods: close combination of practice. in the process of theoretical teaching, case teaching is adopted and combined with various means such as model, practice and visit to assist teaching. The whole teaching process is closely combined with job skills.

6. Cooking English: Through the study of this course, students can master, understand and learn English language communication suitable for restaurants and kitchens; English titles of chefs in the kitchen; The graphic design of the kitchen and the English names of pests and toxic substances; English menus and recipes; Ability to communicate with foreign chefs in fluent English.

main teaching content: English titles of chefs in the kitchen; The graphic design of the kitchen and the English names of pests and toxic substances; English names of common vegetables and related dialogues; English names of common fruits and related dialogues; English names of common kitchen utensils and related dialogues; English menus and recipes (21 hours for theoretical teaching and 24 hours for practical teaching).

main teaching methods: combining theory with practice, combining classroom theory, practical teaching and hotel practice.

7. Cooking raw material processing technology: Through the study of this course, students can master the significance of cooking raw material processing; The relationship between raw material processing and cooking and seasoning; Skilled in using various knife methods; Accurately grasp the forming standard of raw materials; Master the basic principles and precautions of raw material processing.

main teaching contents: the basic knowledge of green knife workers and the types, use and maintenance of anvil piers; Types and application of knife techniques; Preliminary processing of fresh raw materials; Meat, bone removal and grading; The rise of dry raw materials; Knife technology and flower knife for raw material molding; The significance, methods and requirements of side dishes; Principles of side dishes for banquets (21 hours of theoretical teaching and 32 hours of practical teaching).

main teaching methods: video recording and multimedia; The combination of theory and practice, classroom theory, practical teaching and hotel practice.

8. Cooking technology: Through the study of this course, students can master the origin of cooking and the development of cooking technology in China; The characteristics and composition of Chinese cuisine; Main cooking tools and basic skills training; Learn to grasp and accurately control the temperature; Learn to reconcile the tastes of dishes; Master the method of pre-ripening treatment; Master the basic methods and operation points of soup making; Distinguish the different functions and skillful application of thickening, hanging paste and sizing; Proficient in cooking hot dishes and cold dishes; Familiar with the types of containers and the principle of cooperation with dishes; Master the production of representative dishes of each cuisine; Can make temple dishes and ethnic minority dishes.

main teaching contents: heat transfer, physical and chemical action and mastering the temperature in cooking; Pre-cooking treatment of cooking materials-blanching, oiling, steaming and becoming popular; The function, types, principles, methods and key operation of soup making; The concept and types of taste; Flavor types of dishes and their preparation; Timing and basic principles of seasoning; Color matching and fragrance enhancement; Dressing, storage and reasonable placement of seasonings; The difference and function between hanging paste and sizing; The function and quality standard of thickening; Cooking method of hot dishes; Cold dish cooking method; The type of utensils and the coordination of dishes; Production of famous dishes in major cuisines. (4 class hours of theoretical teaching).

main teaching methods: theory is closely linked with practice, and various means such as combining theory with multimedia and visiting the production site are adopted to assist teaching. Arrange and integrate teaching content according to students' cognitive rules, and set tasks according to the positions in the training base.

9. Pasta making technology: the concept, development and trend of Chinese and western pasta; Technical characteristics of Chinese and western pastry; Classification and main schools of Chinese and western pastry; Common equipment and tools for Chinese and western pastry; Maintenance of pastry equipment and tools; Safe use of inflammable and explosive articles; Knowledge of Chinese and western pastry raw materials; Main raw materials commonly used in Chinese and western pastry; The main stuffing materials at the midpoint; The main auxiliary raw materials of West Point; Selection of pastry raw materials; Preservation of pastry raw materials; Basic technology of dough preparation; Basic technology of pastry forming.

main teaching contents: China pastry forming technology: rolling, wrapping, kneading, cutting, pressing, stacking, cutting, mold forming, rolling and inlaying; Pastry ripening technology, baking, frying, frying, steaming, boiling and branding; The role of stuffing in pastry; Production technology of sweet stuffing and salty stuffing; Raw salty stuffing and cooked salty stuffing; Solid dough and its application; Puffed dough and its application; Oil stack dough and its application; Rice flour dough and products using other raw materials; Western dim sum making. (4 class hours of theoretical teaching).

main teaching methods: theory is closely linked with practice, and various means such as combining theory with multimedia and visiting the production site are adopted to assist teaching. Arrange and integrate teaching content according to students' cognitive rules, and set tasks according to the positions in the training base.

11. Chinese medicinal diet: Chinese medicinal diet has a long history; Traditional medical treatment has laid a health care foundation of "homology of medicine and food"; Medicinal diet contains the excellent culture of the Chinese nation and profound national quintessence ingredients; Classification and characteristics of medicated diet; Health-care medicated food; Preventive medicated diet; Rehabilitation medicated diet; Therapeutic medicated diet; Medicinal dietary raw materials in a broad sense