You want to take an independent undergraduate course without going to the local or school self-study office to register, and then buy textbooks to make arrangements for your study. I can get the certificate just after the exam, although ask me. Ha ha

Here is the exam plan.

Professional code serial number, course code, course name, credits, practical credits

121119 1 13718 Outline of Modern and Contemporary History of China 21

12119 2. 13719 Basic Principles of Marxism 4 1

121119 3 11115 English (2) 14 1

121119 4 11151 Computer Application in Management System 4 1

121119 5 11985 Introduction to Catering Economics 6 1

121119 6 11986 China Catering Culture 6 1

121119 7 11716 Descriptive Geometry and Engineering Drawing 6 1

121119 8. 19118 information management of catering enterprises 6 1

121119 9 19117 financial management of catering enterprises 61

121119 19119 strategic management of catering enterprises 61

121119 11987 catering aesthetics 4 1

121119 12 11988 food nutrition 4 1

. > 121119 13 11989 Foreign Food Culture 4 1

121119 14 11991 Banquet Design 4 1

121119 15 19577 Graduation Thesis 1 1

independent undergraduate course Professional Code for Catering Management (121119)

1. Guiding ideology: The self-study examination for higher education is an important part of higher education in China, and it is for self-learners. On the whole, the specialty of catering management in higher education self-study examination (independent undergraduate course) is consistent with the level of corresponding majors in general full-time colleges and higher vocational colleges. At the same time, in order to reflect the open and flexible characteristics of the higher education self-study examination, the specialty setting is highly targeted and practical, and the examination of candidates' mastery of basic theories, basic knowledge and basic skills, as well as their ability to analyze and solve practical problems is emphasized.

II. Training Objectives and Basic Requirements The catering management major (an independent undergraduate course) of higher education self-taught examination trains senior professionals engaged in catering industry management. Its basic requirements are: through the study of this major, master Marxism-Leninism, Mao Zedong Thought, Deng Xiaoping Theory and Theory of Three Represents; Systematically master the basic theory, knowledge and skills of catering management, and can be skillfully and flexibly applied in practice, with strong management ability and high management level.

III. Level and specification of academic qualifications On the basis of graduation from junior college, those who have obtained the qualified scores of 12 courses specified in the examination plan for independent undergraduate courses of this major, with a total of more than 67 credits, and have passed the thesis defense and met the requirements through ideological and moral appraisal, will be issued with an undergraduate diploma, and a bachelor's degree in management will be awarded by the examiners with the right to award degrees according to the Interim Provisions of Beijing Academic Degrees Committee on Granting Bachelor's Degrees to Undergraduate Graduates of Self-taught Higher Education Examination and the relevant regulations of the examiners. If the graduation thesis fails to pass the defense, it must be made up. Those who fail to make up for it will not graduate. Those who make up for it can get an undergraduate diploma, but they will not be awarded a degree.

V. Examination methods

1. Except for practical classes, all other courses are written, with a score of 111% and a score of 61 as passing.

2. The practice class is arranged by the examiner's school in a unified way, and scored according to the four-level system of excellent, good, passing and failing.

3. After passing all written tests and practical courses according to the professional examination plan, candidates apply for writing graduation thesis to the examiners' school within the specified time. After the examination and approval, the examiners' school will designate thesis instructors for the candidates according to the topic selection direction. Under the guidance of the instructor, the candidates independently complete the thesis writing and defend the thesis, and the defense team evaluates the thesis scores according to excellent, good, passing and failing.

VI. Provisions for taking undergraduate courses for junior college students

All graduates who have obtained graduation certificates from various institutions of higher learning (including self-study examination for higher education and diploma examination for higher education) recognized by the Ministry of Education should implement the following provisions:

1. Graduates from cooking and economic management majors can directly apply for independent undergraduate courses in catering management.

2. Graduates from other specialties need to take three additional courses in the specialized course to take the independent undergraduate course examination of catering management.

(1) catering management and practice (2) modern kitchen management (including practice) (3) food hygiene and safety

3. Candidates who are over 35 years old (including) may not take English (II) course, but they must take two elective courses for independent undergraduate courses and one elective course for junior college to obtain the undergraduate diploma. Candidates who do not take English (II) cannot apply for a bachelor's degree.

VII. Course Description

1. Introduction to Mao Zedong Thought (omitted)

2. Political economy (omitted)

3. English (omitted)

4. Computer application in management system (omitted)

5. Introduction to catering economics

This course is a major of catering management (omitted).

The catering industry is a traditional service industry and a typical labor-intensive industry in China's tertiary industry. Catering economics takes the communicative relationship and its application law formed in the process of catering enterprises providing goods and services to consumers as the research object. The course mainly talks about the functions and characteristics of catering industry, the nature of catering labor force, the interactive analysis between catering industry and tourism industry, the format of catering industry, the relationship between catering industry and modern retail industry and the development direction of catering industry.

Through the study of macro-theory, students can basically master the basic contents and common laws of catering economy.

6. Food culture in China

This course is a specialized course for catering management (independent undergraduate course).

The main contents of this course include: an overview of China's food culture, its development course, food consumption culture, dish culture, wine culture, tea culture, food culture and etiquette and folk customs, food culture and language literature, food culture and politics and food philosophy, food culture and scientific health preservation, food culture and the development of modern catering industry, and the characteristics and status of future food culture.

This course introduces the development of China's catering culture, while focusing on the important role of China's catering culture in the development of China's catering industry at this stage, and introduces to self-learners various methods of establishing catering enterprise image and building catering culture brand by using the basic theory of catering culture in the process of catering management.

7. Human resource management of catering enterprises

This course is a specialized course for catering management major (independent undergraduate course) and also a qualification examination course for professional managers in China catering industry.

The main contents of the course include: the concept, characteristics, basic composition of human resources, the difference between modern human resources management and traditional human resources management, the methods of talent discovery and training, the establishment of incentive mechanism, etc., so that enterprise managers can master basic human resources management knowledge.

8. Information Management of Catering Enterprises

This course is a specialized course for catering management majors (independent undergraduate courses) and also a qualification examination course for professional managers in China catering industry.

The main contents of the course include: the acquisition and research of internal and external information of catering enterprises, the utilization of information of catering enterprises and the formulation of business strategies, information diffusion and the establishment of computer management system of catering enterprises. This course shows the importance of information management in modern management by introducing successful cases of large catering enterprises. After completing this course, students can flexibly use all kinds of information management tools and tools for effective management.

Through learning, students can know how to establish the information system of catering enterprises, master common information collection methods, and analyze and utilize them reasonably and effectively.

9. Financial Management of Catering Enterprises

This course is a specialized course for catering management majors (independent undergraduate courses) and also a qualification examination course for professional managers in China catering industry.

The main contents of the course include: financing management of catering enterprises, current assets management, long-term assets management, cost management, tax and profit management of operating income, financial budget management, financial analysis, etc. Pay equal attention to theoretical knowledge and practical application, and achieve the combination of theory and practice through specific case analysis.

Through study, students can understand and master the management of all financial activities of catering enterprises from fund-raising to profit distribution.

11. Strategic management of catering enterprises

This course is a specialized course for catering management (independent undergraduate course) and also a qualification examination course for professional managers in China catering industry.

The main contents of this course include: the process and level of strategic management of catering enterprises; Contents and methods of internal and external strategic analysis of catering enterprises; The basic contents and methods of the classification and strategic choice of catering enterprises; The principle and main contents of the basic competitive strategy of catering industry; The contents, standards, tools and methods of strategic evaluation, and the methods of strategic selection; The content and organizational process of strategic implementation activities of catering enterprises; Basic contents and methods for the formulation and coordination of functional strategies such as marketing, finance, research and development, and catering operations; The strategic control system and method of catering enterprises, the standards of performance measurement and possible problems.

the course content implements the principles of theory, practicality and operability.

11, catering aesthetics

This course is a specialized course for catering management (independent undergraduate course).

Based on aesthetics, the course introduces the theory and practicality of aesthetic laws in diet activities. The main contents include: the application rules of catering aesthetics, catering space and color design, the beautification and layout of catering environment, the selection and utilization of catering utensils, the law of food plastic arts, banquet design and booth planning, catering style and aesthetics.

through study, the self-study students' catering aesthetic ability and appreciation ability will be increased, their aesthetic taste and artistic accomplishment will be improved, and the beauty and creation of beauty in catering activities will be explored

12. Food Nutrition

This course is a specialized course for catering management majors (independent undergraduate courses).

The main contents of the course include: basic concepts, basic theoretical knowledge and basic experimental skills of nutrition; The nutritional characteristics of various cooking materials, the changes of various nutrients in the cooking process and the principle of reasonable diet; Research methods and development of nutrition. Through the study, students and catering managers have the ability to distinguish and control enterprises to provide various delicious catering products that meet the reasonable nutrition of human body according to the principles and knowledge of nutrition in the practice of catering management.

the course content implements the principles of theory, practicality and operability.

13. Foreign food culture

This course is an optional course for the major of food and beverage management (independent undergraduate course).

This course introduces the characteristics and background of food culture of major nationalities in the world, and the differences between Chinese and foreign food culture and concepts and customs, so as to broaden students' horizons and improve their own food culture cultivation and food management quality.

main contents of the course: general situation of foreign food culture, development history of Asian food culture, development history of European and American food culture, development history of African food culture, development history of Australian food culture, foreign food culture, foreign tea culture, foreign wine culture, food customs and etiquette of major ethnic groups, food culture and scientific and artistic achievements of major ethnic groups, development of foreign food culture and foreign catering industry, and future development trend of foreign food culture.

14. Banquet Design

This course is an optional course for catering management major (independent undergraduate course).

based on the basic framework of banquet organization, layout design, cost budget, menu design and table service, this course expounds the basic theories and methods of banquet design, so that self-learners can master the framework of banquet design as a whole and the operational essentials of banquet design. The main contents include: banquet basic theory, banquet hall layout design, banquet cost control, banquet operation flow, banquet menu design, banquet table service, banquet organization and promotion, etc.

note: the self-study teaching materials for each course of this major are subject to the bibliography published by the self-study office every year.