The curriculum of the culinary program includes: professional basic courses, professional core courses.

Professional Basic Courses:

Introduction to Catering, Culinary Ingredients, Culinary Chemistry, Chinese and Foreign Culinary Culture, Catering Aesthetics Basics, Catering Cost Control, and Introduction to Intelligent Culinary Technology.

Specialized Core Courses:

Catering Food Safety and Control, Dietary Nutrition and Meal Preparation, Chinese Cooking Crafts, Chinese Pastry Crafts, Cuisine Design and Innovation, Banquet Design Practice, Culinary Management, Catering Enterprise Management.

Cooking professional training objectives:

This program cultivates catering enterprise management talents with solid professional knowledge and strong practical ability, and the ability to innovate; cultivates scientific research staff of medicinal diets and food nutrition research institutes; and cultivates applied teachers and senior professionals with the qualification of dietitians and the ability to undertake the teaching of higher vocational colleges and universities.

Cooking professional demand and vocational certificate:

Cooking professional demand:

Chef and catering manager's work is the community known as the "golden bowl" occupation, easy to employ, high-income significant features. To adapt to the socialist market economic system, a high-quality theory of fine, strong technical force, can operate, will manage the culinary professionals senior talents.

If it is moral, intellectual, physical, all-round development, mastering modern culinary technology, skilled cooking skills and nutritional theory of basic theory, in large and medium-sized hotels and restaurants enterprise culinary management and technical work of senior applied talents.

Cooking professional certificate:

Cooking related majors can apply for the relevant chef certificate, cooking according to the category is divided into Chinese, pastry, western food, different types of different certificates need to be taken. The professional qualification of Chinese food chef is divided into five categories, the junior Chinese cook qualification certificate is the most basic, belongs to the entry level of a certificate.

There is also a certificate for Chinese intermediate cook, a certificate for Chinese senior cook, a certificate for Chinese technician, and a certificate for Chinese senior technician. Similarly, there are five types of professional level certificates for pastry, which are junior pastry chef certificate, intermediate pastry chef certificate, senior pastry chef certificate, pastry technician certificate, and the highest certificate is the pastry senior technician certificate, which is also the most difficult.