Cooking and Nutrition Education and Nutrition Education and Tourism Management.

Training objectives of the major of Cooking and Nutrition Education: This major cultivates applied compound senior professionals with broad culinary science theory and strong innovative practical ability, international vision and lifelong learning ability, who can engage in scientific research, technology development, teaching, management and engineering management in this field, and develop morally, intellectually, physically and aesthetically.

professional core courses: cooking technology, cooking raw materials, cooking nutrition, pastry technology, catering management and practice, Chinese medicine diet health care, central kitchen design and operation, modern kitchen management, etc.