The specialty level of cooking technology and nutrition belongs to the tourism category. Culinary technology and nutrition specialty at the junior college level: the specialty category is catering, and the major category is tourism. The academic system is three years, and no degree is awarded.

Expand knowledge:

1. Learn Cooking Technology, Cooking Nutrition, Cooking Chemistry, Cooking Hygiene, Food Additives, Food Processing and Storage, Food Materials Science, Food Hygiene and Safety, Chinese and Western Cooking Technology and Catering Operation and Management in some colleges and universities according to the following.

2. Career orientation is for Chinese cooks, Chinese pastry chefs, nutrition caterers and other occupations, and positions (groups) such as cooking raw material processing, Chinese cooking, banquet design and kitchen operation. The goal of training is to cultivate all-round development of morality, intelligence, physique and beauty, master solid scientific and cultural foundation and knowledge of food culture, food nutrition, scientific cooking and kitchen operation, and have the ability of cooking, food quality control, banquet planning and kitchen production organization.

3. It is necessary to have craftsman spirit and information literacy, and be able to engage in high-quality technical skills in Chinese cuisine, nutrition catering, banquet design and kitchen management.

4. The main professional ability requirements are:

1. Have the ability to purchase, identify and standardize cooking materials, and have the ability of inquiry learning, lifelong learning and sustainable development.

2. Have the ability to use kitchen equipment and be proficient in comprehensive cooking practice;

3. Have the ability to make Chinese dishes and control the quality of finished products, and have the ability of green production, safety protection, quality management and application of laws and regulations;

4. Have the ability of catering product safety management, inquiry learning, lifelong learning and sustainable development.

5. Have the ability of nutrition catering, banquet planning and catering product innovation;

6. Have kitchen production organization, kitchen intelligent management ability, digital cooking skills, information technology and other basic application abilities.