Cooking and nutrition education majors need to learn the following contents

Cooking chemistry

This paper mainly introduces the molecular formulas, structures and functions of nutritional elements such as water, protein, fat, carbohydrates, vitamins and minerals in cooking materials, as well as the changes of color, flavor and texture in cooking, the generation principle and the chemical reactions involved, and how to improve the color and flavor of food by beneficial chemical reactions

Food hygiene

. It is a science that studies the hygienic quality of food and prevents harmful factors that may appear in food from damaging human health.

China dietotherapy

This paper mainly introduces the concept, development and characteristics of dietotherapy in China, food performance, processing and cooking, food application, Chinese herbal medicines for various dietotherapy, people's dietotherapy and dietotherapy for common diseases.

Fundamentals of Nutrition

Nutrition is a science that studies the law of human nutrition and its improvement measures, which include purely biological measures and social measures. Nutrition is a process in which nutrients in food are digested, absorbed and recommended by the body and metabolized in the body, and their physiological functions are exerted.

Catering management

Core courses of catering management: introduction to cooking, basis of cooking technology, language art and communication skills, food safety and good operating practices, banquet design and service procedures. Enterprises, hospitals, schools, hotels, etc. contract catering management services to professional catering companies according to their needs.

Introduction to Food Culture

This paper introduces the history, formation, exhibition and position of China food culture in an all-round way, and studies the regional hierarchy, food style, tea culture and wine culture of food culture.