What kind of major does gastronomy belong to?

There are many technologies to learn now. It mainly depends on your own interests and hobbies. In the past two years, all industries have been in recession, except Only in the catering industry, people need to eat no matter where they are and at any time. Food is the most important thing for people, so I personally think it is good to learn to be a chef.

What food-related majors are available in universities?

1. China Agricultural University

Professional features The food science and engineering major of China Agricultural University is a national key discipline.

This major adopts a two-stage training plan. In the basic stage, a completely consistent teaching plan is adopted; after entering the professional stage, it is divided into four professional directions: fruit, vegetable and beverage processing technology, livestock and aquatic products processing technology, grain, oil and food processing technology, and food engineering.

The major destinations of graduates are food manufacturing and processing enterprises, product manufacturing and processing enterprises using animal and plant products as raw materials, and related state agencies, colleges and universities, scientific research institutes, customs, commodity inspection, business companies, quality Supervision, health and epidemic prevention, environmental protection, intellectual property protection and other departments.

Those with excellent grades may be recommended to study for postgraduate studies without taking the exam, and some may study for a master's degree or a Ph.D. or go abroad for further study.

2. Jiangnan University

Professional features The School of Food Science and Technology of Jiangnan University (formerly Wuxi University of Light Industry) is one of the most famous universities in China’s food industry. It has national key disciplines and the national “211 "Engineering" is a key construction discipline.

The college has 7 doctoral programs, 8 master's programs and a postdoctoral mobile station in food science and engineering.

A tutoring system is implemented among undergraduate students. Through double selection by teachers and students, students can each have a tutor to provide professional guidance starting from the second year. Implement elite education and set up pilot classes. Those with outstanding academic performance are exempted from taking the examination to study for a master's degree.

Graduate destinations The college has established regular graduate supply and demand collaboration relationships with more than 200 well-known domestic food companies and institutions.

The supply of graduates and the recruitment demand of enterprises are 1:5. 85% of the students are assigned to units in large and medium-sized cities along the southeast coast. Nearly 40% of the 2003 undergraduate graduates are employed in Shanghai.

3. Nanchang University

Professional Features Nanchang University’s food science and engineering discipline has national key disciplines, the Ministry of Education’s Key Laboratory of Food Science, and the Jiangxi Provincial Key Laboratory of Food Biotechnology. It is a national key construction discipline of Nanchang University’s “211 Project” and a key discipline of Jiangxi Province universities.

The development of this discipline is characterized by strong international cooperation and exchanges. Its Jiangxi Sino-German Joint Research Institute and Jiangxi Nannan University Sino-German Food Engineering Center are the first Sino-German scientific and technological cooperation projects.

This discipline has formed its own characteristics in the areas of food resource development and utilization, food chemistry and nutrition, food biotechnology, and food processing and storage.

In the past five years, it has undertaken 7 National Natural Science Foundation projects, 9 national projects, and 69 provincial and ministerial projects. It has won the first prize of the National Science and Technology Progress Award, the second prize of the National Teaching Achievements, and the provincial and ministerial level projects. level award and 7 invention patents.

The employment rate of undergraduates reaches 92%, and the proportion of undergraduate graduates who obtain master’s degrees is 18%. Master's and doctoral students are in short supply.

4. Shanghai Jiao Tong University

Food science and engineering is a cross-disciplinary discipline integrating biology, chemistry, physics, electromechanical, chemical engineering and other disciplines.

Since 2003, the College of Agriculture and Biology has enrolled students in two majors: "Biotechnology" and "Environmental Ecology". At the end of the second academic year, based on the student's performance in the previous two academic years, personal ambitions, social needs prediction, etc., upon personal application and approval by the school, the student can choose to study a certain major among the majors of the college. At the end of the first academic year, some outstanding students can choose another major across colleges.

In addition, most students can pursue a second bachelor's degree. In the seventh semester, a certain proportion of outstanding students can directly pursue master's or doctoral studies.

At present, the college hosts 3 "863" plan projects and participates in 10 projects, 5 National Natural Science Foundation projects, and more than 50 other major and key projects at the national, provincial and ministerial levels.

5. Northeast Agricultural University

The professional features include four professional directions: food nutrition and safety, livestock product processing, and grain, oil and food processing.

This major takes the education of undergraduates as the foundation, and the training of master's and doctoral students as the strength and goal to enhance the development of the discipline.

The Food Science and Engineering major (food nutrition and safety major) cultivates senior professionals who understand not only food professional knowledge, but also quality control and product development. It is a key discipline in Heilongjiang Province.

Graduates mainly go to relevant well-known companies. Among the top 10 dairy groups in my country, 8 vice presidents were trained by the Food College of Northeast Agricultural University.

6. Southwest Agricultural University

Professional Features The School of Food Science of Southwest Agricultural University has the earliest established agricultural product processing and storage engineering discipline in the country.

This subject is a key subject of the Ministry of Agriculture and is also the earliest subject to obtain the right to award master's degrees among higher agricultural colleges in the country.

In 1998, it was awarded by the State Council the agricultural product processing and storage... >>

What majors are related to the catering industry in universities?

1. In universities, hotel management majors and Related to the catering industry.

2. Hotel management is one of the top ten popular industries in the world. Senior hotel management talents are always in short supply around the world. In the international talent market, hotel management talents are in short supply. There are 17 international hotel management groups around the world investing or managing star-rated hotels in Shanghai. The hotel industry is constantly expanding and the demand for talents is also increasing. Thousands of international hotel management talents are needed every year.

3. This major focuses on cultivating students’ comprehensive quality, mainly learning basic knowledge of economic management and basic hotel theory. This major highlights skills training. During the study period, students will receive skills training in various aspects such as catering in hotels and guesthouses, and practical training in guest room management.

What is a gourmet? Do you need to take the exam? What major should you study?

You can take the exam to be a nutritionist and you will get the same benefits.

What is the major of catering management and service?

According to the "National Economic Industry Classification", catering management and services belong to the "accommodation and catering" industry.

In the future, my dream is to be a food reporter. What major should I choose in college?

To become a food reporter, you can choose the literature major in the Department of Literature or the editing, editing and broadcasting major in the Journalism Department (School of Journalism and Communication). .

In this way, you can engage in the interviewing business after graduation. Whether you can engage in food interviews depends on the needs of the column and personal requirements.

Which program category does food belong to?

It depends on which category it belongs to.

Like A Bite of China is a documentary.

Some food experiences are travel programs.

Learning to cook belongs to life. (For example, cooking in Youku is part of life.) Mainly because of the nature of the program! Maybe some of them are even classified as fashion.

Which category of catering does cuisine belong to?

The original meaning of cuisine in Chinese is to process and organize, but the word cuisine in Japanese means dishes. With the rapid expansion of Japan's economy, Japanese lifestyle has gradually spread to all parts of the world. As a member of world cuisine, Japanese cuisine has naturally taken root in various countries. Japanese huts, tatami mats, waiters in kimono, and Japanese dishes with bright colors and elegant tableware constitute a unique scenery in the food world. Japanese food tastes and eating styles also began to be widely accepted.

The following article introduces the various characteristics and characteristics of Japanese food.

Characteristics of Japanese cuisine: light, non-greasy, refined, nutritious, focusing on the combination of vision, taste and utensils are the characteristics of Japanese cuisine.

Japanese cooking principles:

Five flavors: sweet, sweet, sour, bitter and spicy.

Five colors: white, black, yellow, red, green.

Five methods: raw, boiled, baked, steamed and fried.

Three major categories of Japanese cuisine:

1. Honzen cuisine - traditional formal Japanese cuisine

Originated from the Muromachi period (about the fourteenth century), it is a Japanese cuisine products of the system. Nowadays, formal "honzen cuisine" is rare and only appears on a few formal occasions, such as weddings and funerals, coming-of-age ceremonies and festival banquets. The dishes range from five dishes and two soups to seven dishes and three soups.

2. Kaiseki cuisine - high-end cuisine [Kaiseki] got its name from the fact that the ceremonial masters endured hunger and embraced warm stones to keep warm during their spiritual practice and fasting. Kaiseki cuisine was originally a cuisine that was paired with the tea ceremony to bring out the delicious taste of tea. Now it has become synonymous with high-end cuisine.

3. Banquet cuisine - Banquet cuisine Kaiseki cuisine is not as rigorous as Honzen and Kaiseki cuisine. The way of eating is more free. In addition to focusing on delicious food, banquet cuisine can be enjoyed in a more relaxed way.

The cooking characteristics of Japanese cuisine:

Japanese cuisine is an international cuisine recognized for its meticulous cooking. A good chef must become the connection between the eater and nature, allowing guests to taste the most authentic natural delicacies under the chef's meticulous cooking.

The characteristic of Japanese cuisine focuses on the natural original flavor. There is no doubt that [original flavor] is the primary spirit of Japanese cuisine. The cooking method is very delicate and exquisite, from the stock that is slowly simmered for several hours, to the seasoning and cooking techniques, all based on the premise of retaining the original flavor of the food.

The secret of delicious Japanese cuisine is basically to use sugar, vinegar, MSG, soy sauce, bonito, kombu, etc. as the main seasonings. In addition to tasting the aroma, the taste, touch, vision, smell, etc. are also Can not be ignored.

In addition to the above cooking methods, there is also knowledge in eating. You must [eat hot food while it is hot] and [eat cold food while it is cold] so that the taste, time and cooking ingredients can complement each other. , achieving 100% excellent taste.

Common Japanese menus

When we arrive at a Japanese restaurant, the menu categories we often see can be roughly divided into the following five types:

(1 ) Sashimi: Simply put, it is all kinds of raw seafood, such as fish, shrimp, and shellfish.

(2) A la carte items: Traditional Japanese cuisine, usually divided into various cooking methods, such as: fried (fried food), barbecue (grilled food), stewed food (boiled food), steamed (steamed food), soups (smoked food), pickled side dishes, etc.

(3) Sushi: including the usual hand rolls, nigiri sushi, flower sushi, etc.

(4) Hot pot: Common ones include shabu-shabu pot, paper hot pot, pork hot pot, beef hot pot, seafood hot pot, etc.

(5) Set meals: simple set meals and formal set meals, etc.

Another feature of Japanese cuisine is its good use of seasonal and local ingredients. In particular, seafood plays an important role in Japanese cuisine, and seafood is also a highly seasonal ingredient. Therefore, you can enjoy various flavors of Japanese food throughout the year.

If you want to enjoy Japanese food a la carte but don’t know how to order, it is recommended that you directly ask the service staff for advice or let them prepare it for you. dishes, so that you can enjoy various economical and delicious Japanese dishes.

Common menus of Japanese cuisine - side dishes (Otumami) Japanese side dishes are mainly light and appetizing, and can be roughly divided into pickles (Tsukemono), cold side dishes (Sumono) and salads (Sarada) Three types.

(1) Pickles: The kimchi, pickles and the like that we are familiar with are soaked in vinegar, salt, or other seasonings for several hours to make them seasonable and delicious. In addition to being served as a side dish with drinks, it can also be used as an appetizer in a set meal. Common ones include miso cucumber, miso white grape, etc.

(2) Cold side dishes:

Including Sumo......>>

Is there a career as a food editor? If so, What major should I apply for?

Generally speaking, it is the editing profession, specifically food-related copy editing. The major I apply for is a journalist. I will study more about food, and you will mainly write about food! You are a food editor, and you are a reporter when you write news.