Training objective: to cultivate modern catering high-quality applied management talents who can adapt to the needs of local economic construction and social and economic development, master systematic cooking techniques and nutrition knowledge, have Chinese and western cooking skills and catering industry management skills, have strong language communication skills, can engage in banquet design and quality control of large and medium-sized catering groups and hotel catering departments, and can "do things" and "be a man" to meet the needs of catering industry development. Because of its leading position in China, the College strives to become a bridge to introduce and spread Lingnan food culture to the whole country and even the whole world, and a base and center for China to carry out cooking technology and nutrition education abroad.
Professional characteristics: pay attention to ability training and have many practical opportunities; Students participated in the national cooking skills competition for college students and won the team silver award and several individual awards.
Main courses: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Chemistry, Cooking Microbes, Cooking Technology, Cooking Raw Materials, Pasta Making, food carving, Cold-mixing Technology, China Famous Cuisine Making, Cantonese Cuisine Making, Medicinal Diet, Hotel Catering Management, Banquet Design, Western Food Making, Cooking English, Cooking Arts and Crafts, Wine Knowledge and Mixing Technology, etc.
Employment orientation: After graduation, students are engaged in cooking, catering management, catering design and quality control in large and medium-sized hotels and group catering departments.