Cooking Technology and Nutrition (Western Food Technology) of Zhejiang Vocational College of Commerce
Training objectives: This major aims to train students to meet the requirements of modern catering industry, use the first-class professional training room in China, adopt authentic teaching methods, and employ famous teachers and masters in the industry to participate in teaching, so that students can master the cooking techniques of western food (including the skills of making the first dish, hot dish, dim sum and mixing wine) skillfully, and have strong abilities in making Chinese food and analyzing the nutrition of dishes; At the same time, it has a certain ability of diet health care and nutrition catering, and a high-quality, high-skilled and applied talent with modern kitchen management and banquet design capabilities.
Employment orientation: The graduates of this major are mainly oriented to the important operation and grass-roots management positions of cooking (western food and western food) in star-rated hotels and large catering enterprises, and at the same time can be competent for nutrition guidance and cooking teaching in enterprises, vocational schools and training institutions.
Main courses: cooking nutrition, western food raw materials and equipment, introduction to Chinese and western food culture, cooking hygiene and safety, professional English, banquet design, kitchen management, western cooking technology, western pastry technology, western famous dishes, Asian cuisine, Chinese cooking technology, nutritional catering and nutritional analysis of dishes.