? Main courses: Introduction to Food Culture, Basic Chemistry of Cooking, China Famous Cuisine, Cooking Arts and Crafts, Basic Training of Cooking, Cooking Skills, Chinese Pasta Skills, Knowledge of Cooking Materials, Chinese Hot Dishes Making, Cold Dishes and food carving Art, Cooking and Hygiene, Modern Catering Management, etc.

? Training goal: to train intermediate skilled personnel engaged in the processing of common cooking materials and the production of common Chinese basic dishes.

Employment position: 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. Cooking and nutrition education majors cultivate senior professional and technical personnel with skilled cooking skills, generous cooking science theory, corresponding catering management knowledge and marketing business ability.