1, cooking and nutrition education mainly studies the basic knowledge and skills of cooking, nutrition, management and education, and conducts food nutrition research, catering enterprise management and teaching in higher vocational colleges.
2. The research and development of medicated diet and nutritious meal, the reasonable proportion of food nutrition, and the teaching of cooking and nutrition specialty in technical schools.
3. Training goal: to train senior professional and technical personnel with skilled cooking skills, extensive cooking science theory and corresponding catering management knowledge and marketing business ability.
Main courses: cooking materials, food hygiene and safety, culinary nutrition, China food hygiene, cooking technology, pastry technology, China famous dishes, management principles, catering management and practice, China medicated diet, culinary aesthetics, kitchen English, etc.
5. Employment direction: I can be engaged in the technical and management work of large and medium-sized hotels and group catering departments, and I can also be engaged in teaching and scientific research work in middle and senior cooking school or related scientific research departments.
Cooking and nutrition education is an undergraduate major in colleges and universities, which belongs to food science and engineering. The academic system is four years, and the bachelor of engineering degree is awarded, with the professional code of 082708T.
This major trains management talents of catering enterprises with solid professional knowledge, strong practical ability and innovative ability; Training scientific research personnel of medical diet and food nutrition research institutions; Cultivate applied teachers and senior professionals who are qualified as nutritionists and undertake the teaching ability of higher vocational colleges;
Can be engaged in catering enterprises, nutrition research institutions, technical colleges, such as chefs, food research and development, quality supervision, business management, nutritionists, nutrition research, medicinal diet research and development, cooking and nutrition teachers.
The main courses include introduction to food culture, food hygiene, basic nutrition, cooking chemistry, management of catering enterprises, etc.
This major trains management talents of catering enterprises with solid professional knowledge, strong practical ability and innovative ability; Training scientific research personnel of medical diet and food nutrition research institutions; Cultivate applied teachers and senior professionals with nutritionist qualification and teaching ability in higher vocational colleges.