Can engage in the technical and management work of large and medium-sized hotels and group catering departments, but also cultivate senior professional and technical personnel with skilled practical skills of cooking technology, rich cooking science theory and corresponding catering management knowledge and marketing business ability. It can be big.
The technical and management work of medium-sized hotels and group catering departments can also be engaged in teaching and scientific research in middle and senior cooking school or related scientific research departments. Cooking school or related scientific research departments are engaged in teaching and scientific research.
Cultivation specification
1. Systematically master the scientific theory of cooking, have skilled cooking skills, and have certain knowledge of catering management. Graduates of this major can comprehensively apply the basic theory and practical skills they have learned after graduation.
Reach the level of intermediate and above chefs and obtain the professional qualification certificate of intermediate and above chefs. During the period of school, students can also obtain a number of professional qualification certificates such as catering professional manager, nutrition caterer, bartender, pastry chef and western chef according to their needs.
2. Pay attention to the cultivation of English reading, writing, listening and speaking ability, and require reading foreign language books and periodicals of this major with the help of reference books, have certain professional English conversation ability, and reach the English level required by the school upon graduation.
3. Have a certain computer application ability. Have the ability to acquire knowledge and information independently, and understand the development trend of this discipline.