Brief introduction of cooking and nutritious diet specialty in China
Training objectives:
This major focuses on cultivating intermediate chefs, and requires students to master the basic knowledge of hotel, catering industry management and food nutrition and hygiene in teaching. Secondly, master the basic knowledge of raw material selection, deployment and processing; At the same time, graduates should also have skilled Chinese and western cooking skills; Therefore, they have achieved excellent results in regional and provincial secondary vocational skills competitions for several years in a row, and have delivered groups of skilled professionals to the society. Cultivate talents with intermediate technical skills in cooking.
Specifically, the following requirements should be met:
1. Cultivate and improve students' political and ideological consciousness of loving China's * * * production party, socialism and the motherland and their excellent quality of serving the people, so that students can become workers with ideals, morality, culture, discipline and love their jobs;
2, master the basic theory of dietary nutrition and hygiene, catering enterprise management; Familiar with the name, origin, characteristics, uses, quality standards, quality identification and storage methods of raw materials; Familiar with the rising methods of common raw materials and the basic principles of cooking.
3. Master the technological process of common cooking and the processing methods of common cooking materials. Can make a mid-range banquet, well-cooked, fragrant and delicious, food and drink are good-looking.
4. Students of this major can obtain the graduation certificate of intermediate technical school after graduation, and those who pass the national vocational skill appraisal examination can obtain the corresponding intermediate vocational qualification certificate issued by the administrative department of labor security.
Employment direction:
Going abroad, self-employed, hotel chef, cooking trainer, food technology manager, food nutritionist, etc.
Main course:
Basic cooking chemistry, cooking raw materials and processing, cooking arts and crafts, cooking technology, pastry technology, western food production, use and maintenance of catering equipment, food nutrition and hygiene, dietotherapy and health care, hotel management foundation, computing technology, cooking cost accounting.
Vocational certificate:
One: China Pastry Professional Grade Certificate
Two: national third-class Chinese chef
Three: nutritionist
If you have any questions about applying for TVU technical secondary school/technical secondary school/vocational school, you can click TVU technical secondary school enrollment consultation in 2023 (formerly RTVU): /xlzz/