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Cooking and nutrition education majors are mainly to train professionals for socialist modernization, population quality construction, local economic prosperity and fashionable food culture. The purpose is to cultivate management talents of catering enterprises with solid professional knowledge, strong practical ability and innovative ability; Training scientific research personnel of medical diet and food nutrition research institutions; Cultivate applied teachers and senior professionals who are qualified as nutritionists and undertake the teaching ability of higher vocational colleges. This major enables students to learn the basic theories, knowledge and skills of cooking and nutrition, get preliminary training in scientific research and modern education theory and practice, and initially have the basic abilities of cooking, pastry and hotel management, as well as the ability to engage in teaching, teaching and scientific research. Through the study of this major, you will have the following knowledge and ability: 1, master the basic knowledge, basic skills and basic knowledge of cooking and nutrition; 2. Understand the frontier of culinary development, and have the ability to solve practical problems by using cooking and nutrition theory; 3. Familiar with education laws and regulations, understand the laws of vocational education, master and be able to apply basic theories of pedagogy and psychology and modern educational technology, have good teacher quality, and have basic skills in cooking, nutrition teaching and research; 4. Have certain computer skills, be proficient in using computer operating systems, and have the ability to conduct preliminary data analysis; 5. Be able to query information and retrieve documents in English, read foreign books and periodicals of this major with reference books, and have certain professional English conversation ability; 6, the ability to use modern information technology to obtain effective information; 7, have the preliminary ability to write scientific papers and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate. Training specification: 1. 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. 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. 4. Adopt modular training mode. After two years of professional basic study, students can choose their own professional direction according to their hobbies. Once selected, they must complete the required academic performance of this module before choosing other modules. Upon graduation, he obtained professional qualification certificates such as intermediate Chinese chef, professional manager of catering industry, pastry chef and western chef. 5. Master the basic skills and knowledge of scientific physical exercise and form the habit of conscious exercise. During school, students should meet the national sports qualification standards and have a healthy body. Similar to professional food technology education 040322W and food nutrition and inspection education 040332W, the main subjects are cooking technology, cooking nutrition and modern kitchen management. The main courses include cooking raw materials, food hygiene and safety, culinary nutrition, dietotherapy and health care in China, cooking technology, pastry technology, famous dishes in China, management principles, catering management and practice, China medicated diet, culinary aesthetics, kitchen English and other major practical teaching links, including course practice, graduation practice, skill examination and so on. Main professional experiments: determination of melting point and boiling point of cooking materials, determination of gluten content of flour, observation of organization structure of cooking materials, identification of main types of cooking materials, common biochemical reaction experiment of microbial identification, basic operation of microbial inspection, determination of protein fat in food, experiment of syndrome differentiation of traditional Chinese medicine, cooking technology experiment, basic cooking experiment, experiment of famous dishes in Jiangsu, experiment of famous dishes in China, experiment of cold mixing, experiment of food carving, experiment of pastry technology, experiment of famous dishes in China. Educational system: four or five years. Degree awarded: Bachelor of Science. Zhanjiang Normal University, the main school, is good at teaching Cantonese cuisine and has strong students' skills. Characteristics of Jinan University: Good at teaching Shandong cuisine, with strong students' skills. Features of Yangzhou University: Good at Huaiyang cuisine teaching, with strong students' skills. The characteristics of Harbin University of Commerce: emphasizing theory,