1. Catering management training objectives: to cultivate senior management talents and advanced technical application professionals who master the basic knowledge and service skills of modern catering management and are engaged in business management and services in the catering industry.

Core competencies: modern hotel catering management and service skills.

Core courses and main practical links: Introduction to hotel management, modern hotel catering management, modern hotel catering marketing, catering services, beverage knowledge and bar management, kitchen design and management, public relations, hotel English, food nutrition and hygiene, Chinese

Western food knowledge, comprehensive internship in catering management and service, cooking operation training, graduation thesis, etc., as well as the main characteristic courses and practical links of each school.

Employment orientation: catering management and service and technical positions in the catering department of tourist hotels and social catering industry.

This major can obtain the Intermediate Vocational Technical Certificate for Restaurant Waiter from the Ministry of Labor, and the Intermediate Vocational Technical Certificate for Chinese Cook, Western Cook, Chinese Pastry Chef, Western Pastry Chef, and Bartender from the Ministry of Labor.

You can also obtain the second and third level international vocational skills qualification certificates for catering services from the City and Guilds Association of London, UK.

2. Cuisine technology and nutrition business training objectives: Cultivate students who master the basic knowledge of modern cooking, nutrition, and catering management, have strong cooking skills, and can engage in cooking operations, nutritional analysis and nutritional catering, as well as advanced technical application expertise in catering industry management

Talent.