1, Culinary Arts and Nutrition majoring in Introduction to Catering, Culinary Ingredients, Culinary Chemistry, Chinese and Foreign Food Culture, Catering Aesthetics Fundamentals, Catering Cost Control, Introduction to Intelligent Culinary Technology, Catering Food Safety and Control, Dietary Nutrition and Meal Preparation, Chinese Cooking Craft and other courses.

To cultivate high-quality technical skills with all-round development of morality, intelligence, physicality, aesthetics and aesthetics, mastering solid scientific and cultural foundations and knowledge of food culture, diet and nutrition, scientific cooking, kitchen operation, etc., with the ability of cooking, quality control of dishes, banquet planning and kitchen production organization, and with the spirit of craftsmanship and information literacy, and capable of engaging in the work of Chinese cuisine cooking, nutritional catering, banquet design and kitchen management. Talents.

2. Employment Direction

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

3, the main professional ability requirements

(1) with cooking raw materials purchase, identification and standardization of processing capacity;

(2) with the ability to use the kitchen equipment and more proficient in the cooking of the comprehensive practical operation ability;

(3) with the production of Chinese dishes and finished product quality control capacity;

(4) with the food and beverage product safety management capacity;

(5) with the nutritional preparation of food and nutritional preparation of food, banquet design, operation and other positions (groups). p>(5) Ability in nutritional meal preparation, banquet planning and catering product innovation;

(6) Ability in kitchen production organization and intelligent kitchen management;

(7) Ability in basic application of digital cooking skills and information technology;

(8) Ability in green production, safety and protection, quality management and application of laws and regulations;

(9) Ability in exploratory learning, lifelong learning and sustainable development ability.