1, culinary science involves a wide range, such as chemistry, physics, physiology and hygiene, nutrition and hygiene, dietary psychology, arts and crafts, as well as folklore, economics, and so on, and as such constitutes its own scientific foundation and theoretical basis.

2, course content

cooking raw materials, cooking raw materials processing technology, cooking technology, cost accounting, nutrition and hygiene. Systematically teach hot stir-fry dishes, large dishes, snacks, snacks, hot pot, steam pot, ground pot, wok, pot, slate class and other dishes production, teaching whole chicken, duck, fish off the bone, food carving and platter technology.

3, culinary and nutrition education to cultivate a more solid professional knowledge and strong practical ability, with the ability to innovate in the management of catering enterprises; as well as the training of medicinal diets, food and nutrition research institutions, scientific research staff; cultivate with the qualification of dietitian and the ability to undertake the teaching of higher vocational colleges and universities of the application of teachers and senior professionals.