The main courses of cuisine major are: Introduction to Food Culture, Food Hygiene, Nutrition Basis, Cooking Chemistry, Catering Enterprise Management, China Food Hygiene, Practical Nutrition, Management, Psychology, Education, etc.
A, the professional training requirements:
This major enables students to learn the basic theory, knowledge and skills of cooking and nutrition, and get preliminary training in scientific research and modern education theory and practice. They initially have the basic abilities in cooking, pastry and hotel management, and the ability to engage in teaching, teaching and scientific research.
Second, the major should have the core competence:
1, master the basic knowledge of cooking and nutrition, basic skills and basic knowledge of similar disciplines;
2. Understand the development frontier of culinary discipline and have the ability to solve practical problems by using cooking and nutrition theory;
3. Ability to obtain effective information by using modern information technology;
4, have the preliminary ability to write scientific papers and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.
Extended data:
Employment prospect of culinary specialty:
Cooking majors cultivate skilled talents with proficient cooking skills and practical ability, and their employment prospects are very impressive. Compared with other occupations, they not only have a long career, but also have less employment pressure. Main employment direction:
1, graduates from related cooking majors can be competent for post-kitchen catering jobs such as business hotels and famous restaurants;
2. Students who have graduated from related cooking majors can have entrepreneurial abilities such as opening stores independently and operating independently;
3. Students who have graduated from related cooking majors can engage in teaching and scientific research in middle and higher cooking school or related scientific research departments.