Chinese Cuisine and Nutritional Dietary Specialties
Cultivation Objectives:
This specialty is based on the cultivation of intermediate culinary personnel, teaching requires students to master the hotel, catering industry operations as well as the basics of food nutrition and hygiene; followed by mastery of raw material selection, preparation, processing and handling of basic knowledge; at the same time, graduates should also have a proficient in the Chinese and Western cooking The graduates should also have skilled cooking skills in Chinese and Western cuisine; therefore, they have achieved excellent results in the regional and provincial intermediate skills competitions in the past few years, and conveyed a batch of skilled professionals to the society. Training culinary intermediate technical skills.
Specifically, the following requirements should be met:
1, cultivate and improve the students' love for the Chinese **** Producers Party, love of socialism, love of the motherland's political and ideological awareness and excellent quality of service to the people, so that the students will become idealistic, ethical, cultured, and disciplined laborers love their own work;
2, mastering the basic theories of dietary nutrition and hygiene, dietary business management The basic theory of dietary nutrition and hygiene, food business management; familiar with the name of raw materials, origin, characteristics, uses, quality standards, quality identification and storage methods; familiar with the common methods of raw materials and the basic principles of cooking.
3, master the common cooking process and common cooking materials processing methods. Be able to produce medium-range feasts, cooking excellent food, aroma, flavor and shape of the drink.
4, when students graduate from this program, they can obtain an intermediate technical school diploma, and those who pass the national vocational skills appraisal examination can obtain the corresponding intermediate vocational qualification certificate issued by the labor security administrative department
Employment Direction:
Going Abroad, Individual Operator (Self-employed), Hotel Chef, Culinary Trainer, Food Crafts Manager, Food Dietitian, etc.
The course is divided into two parts.
Main Courses:
Basic culinary chemistry, culinary raw materials and processing, culinary arts and crafts, cooking technology, pastry technology, Western food production, catering equipment use and maintenance, food nutrition and hygiene, therapeutic food and health care, basic hotel management, computing technology, cooking cost accounting.
Vocational Certificates:
One: Chinese pastry chef professional grade certificate
Two: National three-level Chinese cook
Three: Nutritionist
There is still a question about the ECTU junior college/secondary/technical school/vocational school enrollment, you can click on 2023 ECTU junior college enrollment consulting (former radio and television university):/xlzz/