1. Training objectives:

The major of Cooking and Nutrition Education enables students to master the basic theories of cooking science theory, nutrition, catering management and education, have solid professional knowledge, strong practical ability and innovation ability, and cultivate "double-qualified" professionals who are qualified for teaching work and senior professionals engaged in production technology management and scientific research.

Second, training courses:

Biology and biochemistry, subject education, chemistry and chemical analysis, nutrition, introduction to traditional Chinese medicine, medicated diet, food hygiene management, hotel scientific management, food nutrition analysis, cooking technology, pastry technology, edible zoology and botany, professional English food analysis technology, hotel accounting, China dietetics, food strategy management, innovative cooking hygiene, food culture, etc.

Third, employment direction:

Graduates majoring in cooking and nutrition education are mainly engaged in the teaching of cooking and nutrition in higher vocational colleges and secondary specialized colleges; Scientific research personnel of food inspection and quarantine departments, medicated diet or food nutrition research institutions; Dietitians in medical units and nursing homes; Technical managers of tourism catering enterprises, etc.

It's ok to get a job. The best thing is to be a professional dietitian, who will have a certain position in various food-related industries.