Major Courses of University Cooking Major The major of University Cooking mainly studies courses such as introduction to food culture, cooking materials, cooking principles, cooking nutrition, food hygiene and safety, China food culture, medicated diet, food aesthetics and banquet design, educational psychology, catering industry management, Chinese cooking technology, fast food, western food technology, pedagogy, modern educational technology, educational sociology and educational research methods.
The main courses of culinary specialty are: introduction to food culture, food hygiene, basic nutrition, cooking chemistry, management of catering enterprises, food hygiene in China, practical nutrition, management, psychology, education and other courses.
The core competitiveness of culinary specialty;
1, proficient in basic course knowledge, basic skills and basic course knowledge of disciplines similar to cooking and nutrition;
2. Understand the frontier of culinary development, and have the ability to solve practical problems by using cooking and nutrition theory;
3. Ability to obtain effective information by using modern information technology;
4, have the preliminary ability to write scientific papers and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.
With the steady development of China's national economy, people's living standards are improving day by day, which promotes the vigorous development of China's tourism industry. The characteristics of specialization, marketization and internationalization of catering industry have become increasingly prominent, and various catering enterprises have emerged. The low quality of employees and the shortage of talents have become the bottleneck restricting the rapid development of the catering industry.
There is a shortage of highly educated culinary professionals in the market. In addition, with people's attention to health and nutrition and hygiene, professionals in nutrition and catering are also in short supply. Therefore, the culinary specialty has broad career development prospects.
Cooking professional work
(1) Chefs in hotels, star-rated hotels, chain restaurants, restaurants, resorts, high-end clubs, ocean cruises and other restaurants can engage in technical management of catering after basic training, such as chefs, executive chefs, managers of catering departments, or hotel managers.
(2) Cooking teaching and training in vocational schools in colleges and universities, as well as nutrition catering staff in canteens and hospitals in major units.
(3) the major food processing plants and catering products related enterprises are engaged in technician positions, such as fast food processing enterprises and seasoning enterprises.