Cooking and Nutrition Education major to learn the main courses are culinary raw materials, food hygiene and safety, culinary nutrition, Chinese diet and health care, cooking technology, pastry technology, Chinese famous dishes, principles of management, catering management and practice of Chinese medicinal cuisine, culinary aesthetics, kitchen English and so on.

Expansion of knowledge:

1. Study of Culinary Crafts, Culinary Nutrition, Culinary Chemistry, Culinary Hygiene, Food Additives, Food Processing and Storage, Food Materials, Food Hygiene and Safety, Chinese and Western Culinary Crafts, Food and Beverage Operation and Management Part of the university according to the following professional direction Cultivation: Nutritionist, Culinary Management.

2, career-oriented is oriented to Chinese cook, Chinese pastry chef, nutritional caterer and other occupations, cooking raw materials processing, Chinese cooking, banquet design, kitchen operation and other positions (groups). Cultivation goal positioning is to cultivate the overall development of moral, intellectual, physical, aesthetic and laborious, to master a solid scientific and cultural foundation and knowledge of dietary culture, dietary nutrition, scientific cooking, kitchen operation, etc., and to have the ability to cook, quality control of dishes, banquet planning and kitchen production organization.

3. To have the artisan spirit and information literacy, and be able to engage in Chinese cuisine cooking, nutritional preparation, banquet design, kitchen management and other high-quality technical skills.

4. The main professional ability requirements are:

1. The ability to purchase, identify and standardize the processing of culinary raw materials, the ability to explore learning, lifelong learning and sustainable development.

2. Ability to use kitchen equipment and more skillful cooking comprehensive practical operation ability;

3. Ability to make Chinese dishes and finished product quality control ability, with green production, safety and protection, quality management and the application of laws and regulations ability;

4. Ability to manage the safety of food and beverage products, with the ability of inquiry learning, lifelong learning and sustainable development.

5.

5. Ability of nutritional preparation, banquet planning and innovation of catering products;

6. Ability of kitchen production organization, intelligent management of the kitchen, digital cooking skills, information technology and other basic application capabilities.