Culinary Arts and Nutrition program mainly learns Introduction to Catering, Culinary Ingredients, Culinary Chemistry, Chinese and Foreign Food Culture, Catering Aesthetics Fundamentals, Catering Cost Control, Introduction to Intelligent Culinary Techniques, Catering Food Safety and Control, Dietary Nutrition and Meal Preparation, and Chinese Cooking Craft and so on, and the following is the relevant introduction, for your reference.

1. Professional Courses

Professional basic courses: Introduction to Catering, Culinary Raw Materials, Culinary Chemistry, Chinese and Foreign Culinary Culture, Catering Aesthetics Basis, Catering Cost Control, Introduction to Intelligent Culinary Technology.

Specialized Core Courses: Catering Food Safety and Control, Dietary Nutrition and Meal Preparation, Chinese Cooking Craft, Chinese Pastry Craft, Cuisine Design and Innovation, Banquet Design Practice, Culinary Management, Catering Enterprise Management.

2. Cultivation Objectives

This major cultivates the all-round development of morality, intelligence, physical fitness and aesthetics, the mastery of solid scientific and cultural foundations and knowledge of dietary culture, dietary nutrition, scientific cooking, and kitchen operation, the ability to cook, quality control of food, banquet planning, and kitchen production organization, and the spirit of craftsmanship and information literacy, and the ability to engage in The course is designed to provide students with the knowledge of cooking, food quality control, banquet planning and kitchen production organization, as well as the ability to engage in Chinese cuisine cooking, nutritional preparation, banquet design, kitchen management and other work.

3. Employment Direction

Oriented towards the occupation of Chinese cook, Chinese pastry chef, nutritional caterer, etc., the processing of culinary raw materials, Chinese cooking, banquet design, kitchen operation and other positions (groups).