The employment direction of cooking major is as follows:

The employment direction of cooking major is very wide. You can work as an executive chef, head chef, chef, supervisor, stove, Dutch, cut and match, cold dish chef and pastry chef, and you can also start your own business and open restaurants, which are all good employment choices.

nowadays, the positions of chef, executive chef, catering manager and catering executive director are all talents in short supply, and they are also the goal that students who study chefs have been striving for. The positions with high salary and shortage will only appear in the catering industry.

As the saying goes, "Food is the most important thing for the people". Nowadays, with the development of society, the pace of people's life is getting faster and faster. Nowadays, the post-8 s and post-9 s working people basically live a fast-food life, cooking less and less at home, and even have no time to cook at home. Therefore, in the catering industry, the number of restaurants will increase greatly.

this also proves that the catering industry has a considerable development prospect, and occupying a pivotal position as a chef is an indispensable backbone.

Main learning contents of cooking major:

The main courses of cooking major include introduction to food culture, cooking raw materials, Beijing opera principle, culinary nutrition, food hygiene and safety, China food culture, medicinal diet, food aesthetics and banquet design, educational psychology, catering industry management, Chinese cooking technology, fast food science, western food technology, education, cookery, basic nutrition, modern educational technology, and so on.

The major of university cuisine mainly cultivates senior professional and technical talents with practical skills of cooking technology, generous cooking science theory, corresponding catering management knowledge and marketing business ability.

Graduates can engage in teaching and scientific research of cooking and nutrition in various intermediate vocational and technical schools, cooking school in higher vocational colleges or relevant scientific research departments, and they can also engage in technical and management work of large and medium-sized restaurants and group catering departments in hotels, restaurants and public catering enterprises and institutions.