Cooking and Nutrition Education Major (Undergraduate)

1. Cultivation Objectives:

This major focuses on training to meet the needs of social development and economic construction in the 21st Century, with proficient practical skills in culinary technology and nutrition, mastering a broad range of basic knowledge in culinary science, nutrition, and pedagogy, and being able to teach and conduct scientific research in the fields of cooking and nutrition, or government, industry, and enterprise management, or cooking production technology, nutrition and health guidance, and so on.

2. Core Courses:

Basic Chemistry, Basic Biochemistry, Food Chemistry, Food Safety, Culinary Ingredients, Cooking Crafts, Pastry Crafts, Chinese Culinary Culture, Catering Management, Culinary Nutrition, Basic Culinary Training, Szechuan Cuisine Production Techniques, Pedagogy, Psychology of Vocational Education, Modern Educational Techniques and Skill Training, and so on.