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? Code: 1234 "Cooking Nutrition and Catering" is the national "Twelfth Five-Year" vocational education planning textbook, edited by Zhang Jinghui Lu Yue, published by Higher Education Press, 20 18. According to the teaching standards of Chinese cooking and nutritious diet specialty of the Ministry of Education, and the principles of "integration of theory and practice" and "learning by doing"? "Doing Chinese education" and other vocational education teaching concepts? Is this book suitable for secondary vocational schools? Cooking majors such as Chinese cooking and nutritious meals in five-year higher vocational colleges can also be used as training materials for the cooking industry and self-study books for on-the-job employees?