It's been a long time since I answered a major-related question. Since the questioner is asking about the job outlook for the Culinary and Nutrition Education program, let's put aside the professional setup, the differences in learning, and the lack of doing a professionally related career when you get hired to talk purely about its job outlook.

The word outlook is also difficult to talk about, and the differences in individual needs make it hard to pinpoint its outlook as good or bad.

Let's just talk briefly about the direction of employment.

Vocational education teacher. Some middle and high school, junior college will recruit culinary teachers, there are also recruiting nutrition teachers, but the professional restrictions for food engineering, and education is generally a master's degree. Culinary teachers generally have no academic qualifications, but the requirements for professional skills are more stringent, of course, but also depending on the situation in different parts of the world.

Chef, private baking, cake store. You can be a highly educated cook, but there will be a shortfall in professional skills and you need to practice more. Can also do their own private baking or to the cake store and other chain system. There have been recruitments such as Black Swan in previous school recruitments.

Nutritionist. May be the so-called prospects of the best but the most difficult road. In addition to the choice of enterprises to be careful, the certification will also have some restrictions, such as curriculum reasons can not directly test registered dietitian and so on. Although the country is also paying more attention to nutrition, but a lot of job opportunities will not immediately emerge, and now will not immediately in every community with a dietitian.

Nutritionist. This one is actually hard to recruit for the program, since public **** health colleges have medical nutrition. Hospitals in general will still be geared towards medical students.

That's all that comes to mind at the moment, there are also those who go to work in hotels because usually the colleges that offer this program are tourist culinary colleges, I think.

And there will be more and more new job opportunities as time goes on.

Keywords: Cooking; Nutrition Nationally, there are 22 colleges and universities that offer undergraduate cooking and nutrition education, and 124 colleges and universities that offer specialization in culinary arts and nutrition, and the survey of the students after graduation concludes that the professional training program needs to be improved, and the graduates are better able to adapt to the social requirements of the hotel and the college. I. Talent objectives (a) training objectives of this specialty for catering, culinary education industry, training to support the basic line of the party, with good professional ethics and dedication, to adapt to the needs of production, construction, management and service front, with the technical areas of the profession and the cultural level and quality of the profession, mastery of the basic knowledge of the profession, the basic theories, with the appropriate practical skills and strong practical work ability, mainly engaged in culinary operations and nutrition, the main focus is on the development of the culinary industry. The students will be able to master the basic knowledge and theories of this specialty, have the corresponding practical skills and strong practical working ability, and are mainly engaged in the work of culinary operation, dietary and nutritional preparation, culinary education, culinary management and catering management, etc. The students will also be able to work in the field of food service management. (B) training specifications 1. quality (1) with ......