The understanding of the cooking technology and nutrition major is as follows:

The cooking technology and nutrition major is divided into Chinese food cooking direction and Western food cooking direction. The cooking technology and nutrition major is based on the construction of national demonstration majors. , relying on the Central Plains food culture, building a curriculum system based on industry and corporate job requirements, condensing the "lecture-demonstration-practice-evaluation" teaching model, continuously deepening the integration of industry and education in teaching, promoting the integration of engineering and learning, and deeply exploring the connotation of talent training.

Realize the in-depth connection between majors and industries, course content and professional standards, teaching processes and production processes, academic certificates and professional qualification certificates, and vocational education and lifelong learning.

Expansion:

1. The culinary technology and nutrition major mainly studies introduction to catering, cooking raw materials, cooking chemistry, Chinese and foreign food culture, basics of catering aesthetics, catering cost control, and introduction to intelligent cooking technology , catering food safety and control, dietary nutrition and catering, Chinese cooking techniques and other courses.

Cultivate the all-round development of moral, intellectual, physical, artistic and labor skills, master a solid scientific and cultural foundation and knowledge of food culture, food nutrition, scientific cooking, kitchen operation, etc., and be equipped with cooking, dish quality control, banquet planning and kitchen production organization High-quality technical and skilled talents with craftsman spirit and information literacy, capable of engaging in Chinese cuisine cooking, nutritious catering, banquet design, kitchen management, etc.

2. Employment direction.

For occupations such as Chinese cooks, Chinese pastry chefs, and nutritional caterers, cooking raw material processing, Chinese cooking, banquet design, kitchen operations and other positions (groups).

3. Main professional ability requirements.

⑴ Have the ability to purchase, identify and standardize cooking raw materials;

⑵ Have the ability to use kitchen equipment and be more proficient in comprehensive practical cooking skills;

⑶Have the ability to make Chinese dishes and control the quality of finished products;

⑷Have the ability to manage catering product safety;

⑸Have the ability to nutritious catering, banquet planning and catering product innovation;

⑹Have kitchen production organization and kitchen intelligent management capabilities;

⑺Have digital cooking skills, information technology and other basic application capabilities;

⑻Have green production, safety protection, quality Management and application of laws and regulations;

⑼Ability to explore learning, lifelong learning and sustainable development.