Catering enterprises: chefs, food research and development, quality supervision, enterprise management; Nutrition research institutions: nutritionists, nutrition research, medicinal diet research and development; Cooking and nutrition teacher.

Expand knowledge:

Cooking technology and nutrition mainly learn basic knowledge and skills such as modern cooking theory, nutritional analysis and catering management. , and carry out Chinese and western cooking operations, nutrition analysis and nutrition deployment, hotel management, etc. For example, according to the demand of dishes, cooking materials are processed, cut and seasoned, cold dishes in Chinese food and the design of food carving, and egg tarts in western food are made and matched.

Learn what?

Some colleges and universities have trained the following professional directions: 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 management.

Main professional ability requirements

1, with the ability to purchase, identify and standardize the processing of cooking materials;

2. Have the ability to use kitchen equipment and relatively skilled cooking comprehensive practical operation ability;

3. Ability to make Chinese dishes and control the quality of finished products;

4. Have the ability of food and beverage product safety management;

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

6. Have the ability of kitchen production organization and intelligent kitchen management;

Main professional courses and practical training

Professional basic courses: introduction to catering, cooking materials, cooking chemistry, Chinese and foreign food culture, basic catering aesthetics, catering cost control, introduction to intelligent cooking technology.

Professional core courses: food safety and control, diet nutrition and catering, Chinese cooking technology, Chinese pastry technology, dish design and innovation, banquet design practice, kitchen administration, and catering enterprise management.

Practice training: Docking the real professional scene or work situation, we will carry out training in cooking, nutrition catering, banquet design, graduation design and so on inside and outside the school. In the hotel kitchen, chain restaurants, group meals, corporate kitchens and other places for post practice.