Training requirements of cooking technology and nutrition specialty
1. Have the ability to learn new knowledge and skills and the ability to innovate and start a business;
2. Have certain kitchen production organization and management, banquet planning and catering marketing capabilities;
3. Ability to select, identify, primary process and handle cooking materials;
4. Strong cooking practice operation ability, nutrition analysis and nutrition catering ability;
5. Master the basic theoretical knowledge of food nutrition catering, food hygiene and safety control, catering English and cooking.
Employment direction of cooking technology and nutrition specialty
1. Chefs in hotels, star-rated hotels, chain restaurants, restaurants, resorts, high-end clubs, ocean cruises and other restaurants can engage in technical management of catering after grassroots exercise, such as chefs, executive chefs, managers of catering departments, or hotel managers.
2. Cooking teaching and training in vocational schools of colleges and universities, as well as nutrition caterers in canteens and hospitals of major units.
3. Major food processing plants and catering products related enterprises are engaged in technician positions, such as fast food processing enterprises and seasoning enterprises.
Employment prospect of cooking technology and nutrition specialty
With the steady development of China's national economy and the improvement of people's living standards, it has promoted the vigorous development of China's tourism industry, and the characteristics of specialization, marketization and internationalization of catering industry have become increasingly prominent. Various catering enterprises have emerged in response to the market, and the low quality of employees and the shortage of talents have become the bottleneck restricting the rapid development of the catering industry. There is a shortage of highly educated culinary professionals in the market. In addition, with people's attention to health and nutrition and hygiene, professionals in nutrition and catering are also in short supply.
With the development of society, higher vocational education undertakes the glorious mission of cultivating high-quality skilled professionals for social needs and economic development. The professionalism of its educational function determines that such colleges and universities must take service as the purpose and employment as the guidance, study social needs and economic development trends, and cultivate talents close to the front line of production, construction, service and management. As we all know, although the world economy has entered the era of meager profit, according to the survey, there is still a great demand for graduates majoring in cooking technology in various cities.