2. According to the idea of "emphasizing specialty, strengthening ability, emphasizing practice and adapting", we can systematically master the basic theoretical knowledge of western food specialty, and the professional courses include introduction to hotel management, knowledge of western cooking materials, cooking chemistry, nutrition and hygiene, introduction to western food culture, cold dish technology and so on.
3. The culinary specialties studied by culinary majors are. Basic skills, 10 kinds of knife methods, 20 kinds of flower knives, and 10 kinds of spoon tip loading techniques are demonstrated by actual combat teachers; Hot dishes, eight teaching cuisines, classic cuisines, popular hotel cuisines, innovative cuisines, palace cuisines, nourishing medicated diets and home-cooked dishes; Food carving, teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving, etc. Art platters, teaching pictographic dishes, pictographic cold platters, fruit platters and other varieties; The comprehensive part will teach you how to cook stews and cold dishes, roast duck and barbecue in sauce, dry pot, teppanyaki, flavor snacks, whole chicken, boneless duck and so on. Pasta part, Chinese and western fashion pasta.