The main courses of culinary specialty are: introduction to food culture, food hygiene, basic nutrition, cooking chemistry, management of catering enterprises, food hygiene in China, practical nutrition, management, psychology, education and so on.

Cooking refers to the art of diet, which is a complex and regular processing process of transforming ingredients into food. It is a way and method of processing raw materials to make food more delicious, better looking and better smelling. A delicious food must be good in color, fragrance, shape and nutrition, which not only makes people feel satisfied, but also makes the nutrition of the food more easily absorbed by the human body.

Characteristics of cooking:

Raw materials are the material basis of cooking. With the development of China's economy, the cooking materials are more colorful, and both international cooking materials and traditional cooking materials in China show their magic power. Cooking materials have been greatly developed and improved in variety, specification, quality and quantity. Traditional and innovative cooking materials, combined with cooking skills, are transformed into new delicacies, which meet the needs of people all over the world and inject great vitality into the development of China cooking.

For example, many traditional cooking materials such as chicken, duck, fish, pig, cow, sheep and so on. It is the result of hard work, painstaking management, tailor-made, reasonable materials, clever compatibility, careful cooking and careful conditioning of chefs in China, which has left a deep impression on people's minds and formed different cooking schools and food cultures.