Cooking technology and nutrition mainly learn basic knowledge and skills such as modern cooking theory, nutritional analysis and catering management. , and carry out Chinese and western cooking operations, nutrition analysis and nutrition deployment, hotel management, etc. For example, according to the demand of dishes, cooking materials are processed, cut and seasoned, cold dishes in Chinese food and the design of food carving, and egg tarts in western food are made and matched.

Expand knowledge:

1. Learn cooking techniques, cooking nutrition, cooking chemistry, cooking hygiene, food additives, food processing and storage, food materials science, food hygiene and safety, Chinese and Western cooking techniques, and catering management. The professional direction of some colleges and universities is: nutritionist.

2. Occupation orientation is Chinese chef, Chinese pastry chef, nutrition caterer and other occupations, cooking raw materials processing, Chinese cooking, banquet design, kitchen operation and other positions (groups). The training goal is to cultivate all-round development of morality, intelligence, physique and aesthetics, master a solid scientific and cultural foundation and knowledge of food culture, food nutrition, scientific cooking and kitchen operation, and have the ability of cooking, food quality control, banquet planning and kitchen production organization.

3. It is necessary to have craftsman spirit and information literacy, and be able to engage in high-quality technical skills in Chinese cooking, nutrition catering, banquet design and kitchen management.

4, the main professional ability requirements are:

1. Have the ability to purchase, identify and standardize the processing of cooking materials, and have the ability of inquiry learning, lifelong learning and sustainable development.

2. Have the ability to use kitchen equipment and relatively skilled cooking comprehensive practical operation ability;

3. Have the ability to make Chinese dishes and control the quality of finished products, and have the ability of green production, safety protection, quality management and the application of laws and regulations;

4. Have the ability of catering product safety management, inquiry learning, lifelong learning and sustainable development.

5. Have the ability of nutrition catering, banquet planning and catering product innovation;

6. Have basic application abilities such as kitchen production organization, kitchen intelligent management ability, digital cooking skills and information technology;