Hohhot City Trade and Tourism Vocational School public or private? A: public
How about the teachers of Hohhot Trade and Tourism Vocational School? The school has an advanced philosophy, strong teachers, and scientific teaching methods. The school has 241 staff members, including 21 master's degree holders and 171 bachelor's degree holders; 66 senior teachers and 73 intermediate teachers; 213 full-time teachers, of which 92 are basic teachers and 121 are professional teachers; 106 professional teachers are "dual-teacher" teachers. Over the years, the school focus on building a good quality, reasonable structure, both professional and combined, can teach to do, masters lead, school-enterprise integration of the faculty, pay attention to all levels of discipline leader and teaching training, the existing 29 autonomous regions, municipal discipline leader and excellent teaching, 7 Chinese culinary masters, 4 Inner Mongolia culinary masters in the teaching line teaching.
Hohhot Trade and Tourism Vocational School Chinese cooking and nutritional dietary specialties Introduction Chinese cooking and nutritional dietary specialties is a new profession in China, which aims to cultivate professional knowledge and skills in Chinese cooking and nutritional dietary talents. Students in this program will master the cooking skills of Chinese food, understand the basic knowledge of nutritional diet, and master the method of reasonable diet and how to promote human health.
Hohhot Trade and Tourism Vocational School Chinese cooking and nutritional diet
Vocational Ability Requirements: 1, with honesty and self-discipline, guest first, excellence in cooking practitioners of professional ethics, food safety awareness; 2, with safety, environmental protection and energy conservation awareness, strict compliance with operating procedures, comply with the catering, tourism-related regulations; 3, can carry out Culinary raw materials identification, primary processing and cutting; 4, can carry out common cold dishes production, arrangement and simple food carving; 5, can produce common dishes, Chinese staples, snacks and snacks; 6, can apply the basic knowledge of nutrition, hygiene, preliminary dish innovation and development; 7, can carry out the kitchen costing and kitchen management; 8, can apply the knowledge of arts and crafts, the design of simple banquets; 9, can operate cooking equipment; 9, can operate cooking equipment; 8, can design simple banquets; 9, can apply the knowledge of arts and crafts, the design of simple banquets. The ability to operate and simple maintenance of cooking equipment.
Continuing professional examples: senior: culinary arts and nutrition undergraduate: tourism management, food science and engineering
The main content of professional teaching: Introduction to cooking, knowledge of culinary raw materials, cooking raw material processing technology, Chinese cooking technology, cold dishes and food carving, pastry production technology, home cooking, food nutrition and hygiene, catering costing, food service management, menu and banquet design, dietary psychology, Chinese cuisine. Catering Management, Menu and Banquet Design, Food Psychology, Chinese Culinary Culture. In the school, students will be trained in basic skills such as knife skills, common cooking methods, common dough, cold dishes, food carving, banquet design and cost accounting; and in the catering enterprises, students will have job shadowing and internship.
Corresponding occupations: Chinese cook, Chinese pastry chef, nutritional caterer, kitchen manager☆, spices tastemaker☆
There are still questions about the application of junior colleges/technical schools/vocational schools, you can click on the 2023 Dalian University of secondary school enrollment consulting (the former broadcasting and television universities):/xlzz/