The main study of culinary nutrition and hygiene, Western raw materials, Western food technology, cooking process, banquet design, catering operations and management, food nutrition and hygiene, catering cost accounting, basic production of Western food, Western cooking overview, Western cooking raw materials processing, soup and salsa production, Western salad production and so on. Courses offered in Western Cuisine include Culinary Ingredients, Culinary Nutrition, Culinary Hygiene, Introduction to Western Cuisine, Western Cuisine Craft, Chinese Cutting Technology, Chinese Cooking Technology, Pastry Craft, Catering Operation and Management, and Culinary Professional English. Graduates of the Western Cuisine Program are mainly engaged in wine production, product development and management in large and medium-sized high-star hotels, brand-name catering enterprises, catering clubs, professional bars, steak houses, etc. Meanwhile, they can also be engaged in teaching in vocational colleges and universities. In addition to obtaining a college diploma upon graduation, students can also obtain national vocational qualification certificates such as bartender and western-style cook.