Training ObjectivesThe professional training of moral, intellectual, physical and aesthetic all-round development, with a good work ethic and humanistic literacy, mastering the nutritional catering profession necessary professional theoretical knowledge, with the ability to catering front-line production and management, engaged in the catering industry, hospitality, enterprises and institutions of the logistics of the nutritional catering, production and management of the work of the high-caliber technical and skilled personnel.

Core Courses

1. Core Courses Culinary raw materials, culinary nutrition, nutritional preparation, dietary health care, catering safety and control, Chinese pastry technology, Chinese cooking technology, catering operation and management. 2.Practical training On-campus practical training in nutritional food preparation, Chinese and Western cuisine production, Chinese and Western pastry production, nutritional menu development. Internship in related catering enterprises and star-rated hotels.

Employment Direction

Mainly for large and medium-sized catering enterprises, star-rated hotels and other units of the catering department, kitchen, and various types of enterprises and institutions of the logistics and catering services, engaged in catering enterprises, food processing enterprises to develop nutritional labels, à la carte menus, the design of nutritional menus for the banquet for the guest, the development of nutritional menus for special groups of people and other work.

Vocational Ability

1. Have the ability to learn new knowledge, new skills and innovation and entrepreneurship; 2. Have the ability to design and develop cuisine products, banquet planning and catering marketing, catering information technology operations; 3. Have the ability to apply modern equipment and tools; 4. Have a strong nutritional analysis and meal preparation, cooking safety control capabilities; 5. Have the general processing of raw materials, Cooking operation practice, kitchen production organization and management ability; 6. Knowledge of food nutrition and food preparation, food hygiene and safety control, basic cooking English vocabulary, basic cooking theory.

Qualifications

Chinese cook (primary, intermediate) Chinese pastry chef (primary, intermediate) Western cook (primary, intermediate) Western pastry chef (primary, intermediate) Nutritional catering chef (primary, intermediate)

Related majors

Chinese cooking and nutritional diet

Culinary and Nutritional Education Food Science and Engineering

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