The main courses of cuisine major include: introduction to food culture, food hygiene, basic nutrition, cooking chemistry, management of catering enterprises, food hygiene in China, practical nutrition, management, psychology, education and so on.
A, the professional training requirements:
This major enables students to learn the basic theories, knowledge and skills of cooking and nutrition, and get preliminary training in scientific research and modern education theory and practice. They have the basic skills of cooking, pastry and hotel management, and have the ability to engage in teaching, teaching and scientific research.
Second, the professional should have the core competence:
1, master the basic knowledge, basic skills and basic knowledge of similar disciplines of cooking and nutrition;
2. Understand the frontier of culinary development, and have the ability to solve practical problems by using cooking and nutrition theory;
3. Ability to obtain effective information by using modern information technology;
4, have the preliminary ability to write scientific papers and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.
The employment prospect of culinary specialty The market has been short of highly educated culinary professionals. In addition, with people's attention to health and nutrition and hygiene, professionals such as nutrition and catering are in short supply. Therefore, this major has broad career development prospects.
Cooking refers to the art of diet, which is a complex and regular processing process of transforming ingredients into food. It is a way and method of processing raw materials to make food more delicious, better looking and better smelling. A delicious food must be excellent in color, fragrance, shape and nutrition, which not only makes people feel satisfied when eating, but also makes the nutrition of food more easily absorbed by the human body.