Western food makes life more emotional.
Training direction: this major is divided into western cooking technology and west point technology, aiming at cultivating western technical backbones with good oral English, strong professional skills and high innovative quality and middle and high-level managers of high-star hotels. After graduation, you can go to domestic and foreign high-star hotels, international cruise ships, secondary vocational schools, well-known western food (point) chain enterprises and other employment.
The main courses include western food technology, western pastry technology, salad and appetizer making, wine and bar management, cooking nutrition, western food cooking materials, western food culture introduction and so on.
Occupational characteristics
This major focuses on cultivating compound senior technical application talents who meet the needs of socialist market economy and develop morally, intellectually and physically. Compared with other similar universities and related majors, it pays more attention to cultivating students' ability to master the basic principles of western food, understand, learn, innovate and apply foreign languages by analogy.
In the course construction, closely combining with the catering market, referring to the professional division of labor and positioning of the western food industry, focusing on the purpose of cultivating applied talents, highlighting the principle of "application, occupation and practice", we opened professional courses such as western food technology foundation, western food ordering, western food set meal making and banquet design, and professional basic courses such as application and storage of cooking materials, cooking nutrition, cooking chemistry and application, and added elective courses such as catering English and kitchen administration, which were finally formed.
In teaching, bilingual teaching is vigorously carried out in combination with the construction of school-level excellent courses of "western food technology" and "western food production technology" at the provincial level. Through the cooperation and exchange with French Hotel Vocational Management College, students' enthusiasm for learning has been stimulated, their foreign language application ability has been improved, and their employment competitiveness has been enhanced.
Actively carry out the training and study in the second classroom, and carry out the training of barista, bartender, nutritionist and food safety teacher as a supplement to professional elective courses to broaden students' learning horizons.
Through school-enterprise cooperation, the teaching mode of "2+ 1" is implemented, and the way of working and studying alternately is adopted. After completing a certain stage of study, students use their holidays and spare time to work in enterprises, that is, part-time jobs and graduation internships, in order to gain practical experience and shorten the adaptation period for graduation.
In addition, we should pay attention to the cultivation of students' innovative ability. After completing a certain stage of study, students should combine basic theoretical knowledge and practical knowledge with the characteristics of western food development in China and conduct comprehensive training. Students should design and innovate some western dishes, strengthen their professional skills, improve their professional quality and temper their psychological quality, so as to improve their innovative ability in future work.
Combined with the development and trend of the western food industry, using the cooperation between our school and western food enterprises at home and abroad, we actively hired industry experts to introduce the latest development of the western food industry and introduce the latest development trends and technologies of western food to students through setting up special lectures on western food, reflecting the forward-looking content of the subject.
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Guilin Tourism College
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