Cooking chemistry
This paper mainly introduces the molecular formula, structure and function of water, protein, fat, carbohydrate, vitamins, minerals and other nutritional elements in cooking materials, as well as the changes of color, aroma and quality during cooking, the generation principle and chemical reactions involved, and how to use beneficial chemical reactions to improve the color and aroma of food.
Food hygiene
Food hygiene is a science to study the harmful factors that may exist in food and threaten human health and their preventive measures, improve the quality of food hygiene and protect the safety of consumers. It is a science that studies the hygienic quality of food and prevents harmful factors that may appear in food from damaging human health.
China diet health care science
This paper mainly introduces the concept, development and characteristics of dietotherapy in China, including food performance, processing and cooking, food application, Chinese herbal medicine for dietotherapy, people's dietotherapy and common diseases.
Fundamentals of nutrition
Nutrition is a science that studies the law of human nutrition and its improvement measures, including pure biological measures and social measures. Nutrition is a process in which nutrients in food are digested, absorbed and recommended by the human body, and metabolized in the body to exert physiological functions.
Catering Management
Core courses of catering management: introduction to cooking, basics of cooking technology, language art and communication skills, food safety and good operating practices, banquet design and service flow, and operation management of catering enterprises. Enterprises, hospitals, schools, hotels and so on. Contract catering management services to professional catering companies as needed.
Introduction to diet culture
This paper comprehensively introduces the history, formation, development and position of China's food culture, and studies the regional level, food style, tea culture and wine culture of food culture.