1. Catering majors include catering management, cooking technology and nutrition, nutritional catering, Chinese and western pastry technology and western food technology.

2. Training objectives of western food technology specialty: target: high-tech applied professionals who can meet the needs of the first line of production, construction, management and service, and who can develop in all aspects of morality, intelligence, physique and beauty. On the basis of having the necessary basic theoretical knowledge and professional knowledge, students should focus on mastering the basic ability and basic skills in practical work in this field, have good professional ethics and professionalism, and can engage in production and management in catering and food processing enterprises.

main courses: cooking raw materials, cooking nutrition, cooking hygiene, introduction to western food, western food technology, Chinese food cutting and matching technology, Chinese food cooking technology, western food technology, catering management and cooking English.

The major of catering management offers courses: process management of catering enterprises, catering project management, restaurant service skills, cost management of catering enterprises, modern kitchen management, management principles, catering food safety, team communication and management, catering English, China catering culture, catering chain operation and management, catering knowledge and skills, coffee brewing technology, etc.

Training objective: This major aims to train comprehensive talents who has a certain operating ability of grass-roots posts in catering industry, is familiar with the workflow and standards of grass-roots posts, and has systematic management knowledge and ability.

3. Cooking technology and nutrition majors offer courses: introduction to cooking, food nutrition and hygiene, cooking technology, cooking principle, knife-cutting technology, kitchen management knowledge, eating psychology, pastry making, cooking art, food cost accounting, roasted meat, wine mixing, western food basics, etc.

training objective: to train high-tech applied professionals who have mastered the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering, as well as catering management.