Nutrition education cultivates senior professional and technical personnel with proficient cooking skills, extensive cooking science theory, and corresponding catering management knowledge and marketing business ability.
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, corresponding catering management knowledge and marketing business ability. Can be engaged in the technical and management work of large and medium-sized hotels and group catering departments.
Requirements:
Master cooking science theory systematically, have skilled cooking skills, and have certain knowledge of catering management. After graduation, graduates of this major can comprehensively apply the basic theories and practical skills they have learned, 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.
Attach importance 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.