Cooking science covers a wide range, such as chemistry, physics, physical hygiene, nutrition and hygiene, dietetic psychology, arts and crafts, folklore, economics and so on. And form their own scientific theoretical basis.

course content

Cooking materials, processing technology of cooking materials, cooking technology, cost accounting, nutrition and hygiene. Systematically teach the cooking of hot dishes, big dishes, snacks, hot pot, steamer, earthen pot, earthen pot, slate and other dishes, and teach the techniques of whole chicken, whole duck, whole fish boneless, food carving and platter.

Professional training

Cooking and nutrition education majors cultivate catering enterprise management talents 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.