Cooking Technology and Nutrition (Beijing Normal University degree) 1. Training objectives: Cultivate theoretical knowledge and operational skills in cooking and nutrition education, master modern and traditional Chinese nutrition, nutrition management and meal preparation theories and techniques, and be able to work in the catering industry or cooking
Senior application-oriented technical talents and management talents engaged in culinary research, catering management, dietary catering, nutritional health care, cooking and nutrition teaching and scientific research in the field of nutrition education.
2. Employment direction: engage in dish production, research and development, catering management, nutritional catering in star-rated hotels; meal design and quality control, nutritional guidance for large and medium-sized catering groups, or engage in related professional teaching and scientific research in vocational colleges.
3. Professional Characteristics The major of cooking and nutrition education has strong vocational education characteristics. The training model of this major is based on the theoretical teaching of cooking, and strengthens the practical teaching of students' cooking skills. It combines theory and practice and learns.
For use.
On the basis of maintaining the characteristic of rich cooking practical experience, we will improve the level of cooking and strengthen its related basic theories, basic knowledge and basic skills.
Cultivate professionals with reasonable knowledge structures and solid foundations who understand both diet and nutrition and can cook scientifically.
During the learning stage, we not only organize students to take the vocational qualification certificate examination for their majors and obtain vocational qualification certificates, but also encourage students to participate in the National Adult College Admissions and Entrance Examination to build a good learning platform for students to obtain academic certificates.
Provide help for students to obtain vocational qualification certificates and academic certificates during the learning stage, and train students to become high-standard industry talents with theoretical foundations in cooking science and nutrition science; to become compound talents with broad knowledge, strong adaptability, innovative spirit and entrepreneurial ability
, innovative professional talents, paving a brighter employment future for students.
4. Professional level: junior college 5. Schooling length: 2.5 years 6. Study format: full-time 7. Enrollment targets Anyone who meets the admission requirements for adult colleges and universities stipulated by the Ministry of Education can apply. 8. Curriculum is open to the public *** Deng Xiaoping Theory,
Professional English, computer basics, applied writing 9, professional compulsory cooking ingredients, basic cooking knowledge, biochemistry, food nutrition, food microbiology, food chemistry, cooking nutrition, cooking hygiene, food hygiene, food storage and preservation
, Food Technology, Catering Management and Hotel Etiquette, Food Safety and Food Supervision and Management, Nutritional Catering and Cooking Practice (Ⅰ), Nutritional Catering and Cooking Practice (Ⅱ), Graduation Project 10, Elective Courses Chinese Famous Dishes, Education, Psychology
Study 11, Practical Class 1. Learn basic cooking skills and professional knowledge systematically in stages, and through rigorous training, lay a good foundation for students to learn hot dishes; 2. Classic dishes from eight major cuisines, palace dishes, medicinal dietary dishes, etc.; 3.
Current modern hotels, popular market dishes, flavor specialties, and famous dishes from famous teachers; 4. Large-scale artistic whole carvings, creative combination carvings, melon carvings, agar carvings, foam carvings, etc.; 5. Systematic teaching of various exquisite art cold spellings; 6.
Preparation of braised vegetables and cold dishes, barbecue technology, artistic platters, banquet cold dish combinations, and fashionable fresh fruit plates; 7. Banquet dishes of different sizes, various festive banquet dishes, and New Year banquet dishes; 8. Various hot pots, sand bowls, dry pots, and pots
, Teppanyaki, folk snacks; 9. Chinese and Western fashionable snacks, famous snacks from major schools in the north and south.
10. Various high-quality Western food techniques.
12. Teaching location: Beijing New Oriental Cooking School, Beijing Normal University 13. Graduation and certificates Those who take the adult college admissions examination, are officially admitted to the college, complete the courses specified in the teaching plan, and pass all the results will be awarded an adult higher education degree.
Education diploma and completion certificate from Beijing New Oriental Cooking School.
During the study period, you can also voluntarily apply for relevant skill certificates, such as Chinese cook, Western cook, Chinese pastry chef, Western pastry chef, kitchen manager, nutritional caterer, etc.
In today's increasingly fierce social competition, possessing a skill has become the desire of countless people. Learning to cook has become the choice of many middle and high school students, veterans and entrepreneurs.
Four reasons to learn Gold Medal Chef in 2014 1. Unique teaching methods In terms of teaching and research and development of the Gold Medal Chef major, Beijing New Oriental has summarized many years of experience in running schools to create a five-step teaching method of skills + practice.
2. The gold medal chef professional teachers in the famous teacher lecture hall are equipped with masters and famous teachers who are certified by the national authoritative department in accordance with the high, precise and advanced standards to teach in person.
3. Kitchen Manager Qualification Certificate As the country gradually implements the employment access system and implements equal emphasis on professional qualification certificates and academic degree certificates, the Kitchen Manager Job Qualification Certificate will become a professional pass for outstanding kitchen managers.