The main courses of culinary specialty are: introduction to food culture, food hygiene, basic nutrition, cooking chemistry, management of catering enterprises, food hygiene in China, practical nutrition, management, psychology, education and so on.

A, the professional training requirements:

This major enables students to learn the basic theories, knowledge and skills of cooking and nutrition, which are generally learned by scientific chef schools.

Research and the preliminary training of modern education theory and practice, have the basic ability of cooking, pastry and hotel management, as well as the ability to engage in teaching, teaching and scientific research.

Second, the professional should have the core competence:

1, master the basic knowledge, basic skills and basic knowledge of similar disciplines of cooking and nutrition;

2. Understand the frontier of culinary development, and have the ability to solve practical problems by using cooking and nutrition theory;

3. Ability to obtain effective information by using modern information technology;

4, have the preliminary ability to write scientific papers and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.

Extended data:

Employment prospect of culinary specialty:

Cooking majors train skilled talents with skilled cooking skills and practical ability, and their employment prospects are very impressive. Compared with other occupations, they not only have a long career, but also have less employment pressure. Main employment direction:

1. Graduates majoring in related cooking can be competent for post-kitchen catering jobs such as business hotels and famous restaurants;

2. Students who graduated from related cooking majors can have entrepreneurial abilities such as opening stores and operating independently;

3. Students who have graduated from related cooking majors can study in cooking school or related research departments.