Cooking and nutrition education majors train senior professional and technical personnel with skilled cooking technology and practical skills, rich cooking science theory, and corresponding catering management knowledge and marketing business ability; Graduates can engage in technical and management work in large and medium-sized hotels and group catering departments, and also engage in teaching and scientific research work in middle and senior cooking school or related scientific research departments.
What are the employment prospects of cooking and nutrition education?
Cooking and nutrition education mainly studies the basic knowledge and skills of cooking, nutrition, management and education, and carries out research on food nutrition, catering enterprise management and teaching in higher vocational colleges. For example, the research and development of medicinal meals and nutritious meals, the reasonable proportion of dishes' nutrition, and the teaching of cooking and nutrition in technical schools.
The jobs of chefs and catering managers are called golden rice bowl occupations in the community, which have the characteristics of easy employment and high income. The graduates of this major mainly become high-quality culinary professionals who are proficient in theory, strong in technical force, capable of operation and management and adapt to the socialist market economic system.