Basic Duration: 4 Years | Enrollment: | Education: Junior College | Major Code: 082708T

Cultivation Objectives

Cultivation Objectives

Major Code: 082708T

Granted Degree: Bachelor of Engineering

Year of Study: 4 Years

Provides Courses:

Cooking 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 diets, culinary aesthetics, kitchen English, and so on.

The main practical teaching links

include course internship, graduation internship, skills standardization examination.

Cultivation Objectives

This major cultivates catering enterprise management talents with solid professional knowledge and strong practical ability, as well as the ability of innovation; cultivates scientific research staff of medicinal diets and food nutritional research institutes; and cultivates applied teachers and senior professionals with the qualification of dietitian and the ability to undertake the teaching of higher vocational colleges and universities.

Professional Training Requirements

This program enables students to learn the basic theories, basic knowledge and basic skills of cooking and nutrition, receive initial training in scientific research and modern education theory and practice, and initially have the basic ability to cook, pastry and hotel management and the ability to engage in teaching, teaching and research.

Specialized knowledge and ability of graduates

1. Proficiency in basic knowledge and basic skills of cooking and nutrition and basic knowledge of similar disciplines; 2. Understanding of the development of the forefront of the culinary discipline, with the use of cooking and nutrition theory to solve practical problems; 3. Familiarity with education laws and regulations, understanding of the laws of vocational education, mastery of and the ability to initially use pedagogy, psychology and modern education technology, with the ability to use education, psychology and modern education technology, with the ability to use education, psychology and modern education technology, with the ability to use education and nutrition theory to solve practical problems. Basic theories of pedagogy, psychology and modern educational technology, good teacher quality, with cooking and nutrition teaching and cooking and nutrition teaching and research of the basic skills; 4. have a certain degree of computer skills, can skillfully use the computer operating system, with the ability to carry out preliminary data analysis; 5. be able to use English to carry out data inquiries and literature searches, with the help of tools to read the profession of the foreign books and journals, with a certain degree of professional English conversational skills; 6. The ability to use modern information technology to obtain effective information; 7. The ability to write scientific and technical papers and carry out scientific research preliminary ability to have a strong professional practice skills, and obtain the appropriate skills level certificate.

Occupational Ability Requirements

Occupational Ability Requirements

Main Contents of Specialized Teaching

Main Contents of Specialized Teaching

Introduction to Catering Culture, Food Hygiene, Fundamentals of Nutrition, Culinary Chemistry, Management of Catering Enterprises, Chinese Dietetics and Health Care, Practical Nutrition, Management, Psychology, Pedagogy, and Psychology", "Education"

Professional (Skills) Direction

Professional (Skills) Direction

Catering enterprises: chef, dish research and development, quality supervision, and enterprise management; Nutritional research institutes: nutritionist, nutritional research, and medicinal dietary research and development; Technical colleges and universities: culinary and nutritional teachers.

Examples of vocational qualifications

Examples of vocational qualifications

Examples of further study specialties

Employment direction

Employment direction

Corresponding occupations (jobs)

Corresponding occupations (jobs)

Other information:

Chefs and catering managers work in communities Known as the "golden bowl" occupation, easy to employ, culinary and nutrition education students can be engaged in large and medium-sized hotels and group catering department of technology and management after graduation, but also in the middle and higher culinary schools or related scientific research departments to engage in teaching, research work. Culinary and Nutrition Education program has a good employment prospect, graduates can be engaged in large and medium-sized restaurants and group catering department of technology and management, but also in secondary and higher culinary schools or related research departments engaged in teaching, research work. Culinary and Nutrition Education Program cultivates senior vocational and technical talents with skilled practical skills in culinary arts, broad theories in culinary sciences, and corresponding knowledge of food and beverage management and marketing capabilities. Culinary and Nutrition Education Program cultivates catering enterprise management talents with solid professional knowledge and strong practical ability, and innovative ability; as well as cultivates scientific research staff of medicinal food and food nutrition research institutes; and cultivates applied teachers and senior professionals with the qualification of dietitian and the ability to undertake the teaching of higher vocational colleges and universities.