Tourism Cuisine College (College of Food Science and Engineering) is a characteristic college affiliated to Yangzhou University, which is located next to the ancient canal in Yangzhou City, a famous historical and cultural city with a long history and beautiful scenery. There are nearly 1.700 full-time undergraduates, more than 270 graduate students, more than 1.000 international students and more than 700 adult education and self-taught students.

At present, the college has four departments: Tourism Management Department, Cuisine Department, Nutrition Department and Food Science Department. * * * Set up six undergraduate majors, including tourism management, cooking and nutrition education, nutrition, food science and engineering, food quality and safety, and bioengineering.

Among the undergraduate majors offered, "Tourism Management" is a school-level characteristic major with an early start, solid foundation and rich experience in running schools among similar majors in colleges and universities in the province. "Cooking and Nutrition Education Specialty" is a provincial specialty with the longest history and the longest educational level in China. "Food Science and Engineering Specialty" is a school-level brand specialty and key construction discipline; "Nutrition Specialty" and "Food Quality and Safety" were approved by the Ministry of Education and opened earlier in China. Bioengineering (Fermentation Engineering) is the first enrollment major in our college.

At present, the college has four master's programs, namely, two doctoral programs in animal-derived food nutrition and processing engineering, tourism management, food science, processing and storage of agricultural products and nutrition and food hygiene, and two master's programs in food science (including cooking science) and tourism management. At the same time, food science, tourism management, agricultural products processing and storage engineering, and nutrition and food hygiene are also key disciplines in our school.

The college has a strong faculty, reasonable structure and excellent quality. Faculty 109, including 76 full-time teachers. At present, there are 0/3 professors/kloc, 36 associate professors and 30 tutors for master students. Among the double-qualified teachers, there are 7 chefs, 4 chefs, 8 judges and judges in cooking competitions, and 8 senior technicians/kloc-0. Many of them have won prizes in cooking competitions at home and abroad. Among the teachers, 48 have doctoral and master's degrees, accounting for 60% of the total number of teachers.

The college enjoys a high reputation at home and abroad because of its excellent school-running conditions and complete teaching and experimental equipment. The establishment of modern professional laboratories such as multimedia tourism management, cooking technology, western food, nutrition, food engineering, food quality and safety, and bioengineering (fermentation engineering) has provided a solid material foundation for cultivating outstanding talents with broad foundation, high quality, characteristics and strong ability. In the process of cultivating students' all-round quality, the college attaches importance to the improvement of students' practical ability, and has established several stable professional practice bases in Beijing, Shanghai, Guangdong, Fujian, Jiangsu, Zhejiang and other provinces and cities.

The college has scientific research and school-running support institutions such as Yangzhou Modern Dairy Processing Service Center, Jiangsu Cuisine Research Institute, Yangzhou University Dairy Research Institute, Yangzhou University Baked Food Technology Center, Agricultural Products Processing and Storage Engineering Research Center, Tourism Culture Research Institute, Yangzhou University National Key Construction Vocational Education Teacher Training Base, and National Vocational Skills Appraisal Institute. And hosted the Journal of Yangzhou University Cuisine and China Cuisine Information and other professional academic and information periodicals, which laid a solid foundation for the rapid development of the college and the continuous improvement of the level and quality of running a school.

The college attaches great importance to foreign cooperation and exchanges, and has successively cooperated with the United States, Japan, Canada, Australia, Thailand, Italy, New Zealand, South Korea and North Korea and sent visiting scholars or international students to each other. It also organized teachers and students to hold food festivals in Japan, Singapore, Hong Kong, Macao and other parts of the country, which was well received by domestic and foreign food and beverage counterparts.

In terms of personnel training, the college attaches importance to theoretical basis, highlights professional characteristics, strengthens skill training and demonstrates comprehensive ability. Students will receive academic certificates, degree certificates and vocational skill level certificates when they graduate. Due to the college's emphasis on improving comprehensive quality and strengthening experimental operation and vocational skills training, graduates have solid basic theory, strong hands-on ability and rigorous and simple style, which is well received by employers. Over the years, the employment rate of graduates reached 100%.

Over the years, the college has sent a large number of middle and senior professionals to China hotels, tourism, food processing industry, catering industry, logistics management of colleges and universities, vocational education colleges and other industries and units, among which a group of graduates have become the technical backbone and leading force of the industry.

Candidates are specially reminded that this year's "Cooking and Nutrition Education Major" has been enrolled in the general college entrance examination, and candidates who are interested in this major are welcome to apply.

Specialized industry

educational system

Training objectives

Main courses offered

tourism management

Ichiji

Cultivate senior professionals with professional knowledge of tourism management who can engage in management work in tourism administrative departments at all levels, travel agencies, large and medium-sized hotels and other tourism catering enterprises and institutions, and at the same time train qualified talents for graduate students.

Management, Management Information System, Statistics, Accounting, Financial Management, Marketing, Economic Law, Hotel English, Introduction to Tourism, Tourism Economics, Introduction to Hotel Management, Tourism Resources and Development, China Tourism Geography and China Tourism Culture. In addition, there is a travel agency manager qualification examination course: travel agency management; Tour guide qualification examination courses: national tour guide basic knowledge, tour guide business, tourism policies and regulations, concierge, English tour guide; Service division qualification examination courses: catering service, room service, etc.

food science and engineering

Ichiji

Cultivate senior engineering and technical personnel in food science and engineering who master the knowledge and technology in the field of food science and engineering and can engage in food production technology management, quality control, product development, scientific research and engineering design. , but also for the training of graduate students.

Biochemistry, food chemistry, microbiology, food engineering principles, food analysis, introduction to food technology, introduction to fermentation technology, introduction to food machinery and equipment, introduction to agricultural product storage, mechanical drawing (including CAD), mechanical design basis, livestock product processing technology, garden product processing technology, food factory planning and design, food standards and regulations, food enzymology, food nutrition, introduction to food biotechnology, food packaging, etc.

Biological engineering (fermentation engineering)

Ichiji

This major trains senior engineering and technical personnel in bioengineering (fermentation engineering direction) who can master the basic theories and skills of fermentation technology and its industrialization, process flow and engineering design, and can engage in fermentation production technology management, quality control, product development, scientific research and engineering design in the field of fermentation engineering. At the same time, it also transports qualified talents for the cultivation of graduate students.

Biochemistry, food chemistry, microbiology, food engineering principles, industrial fermentation analysis, introduction to fermentation technology, wine brewing, fermentation machinery and equipment, beer and yellow rice wine brewing, mechanical drawing (including CAD), mechanical design basis, fermentation plant planning and design, food standards and regulations, food enzymology, food nutrition, introduction to modern food biotechnology, food packaging, etc.

Food quality and safety

Ichiji

This major trains high-level compound talents who have the basic theories, knowledge and skills of modern food safety and quality control, and receive basic literacy and experimental skills training in the whole process of food raw material production, product processing, storage, transportation and consumption. , and can be engaged in the safety and quality control of various products and processed products, the design of pollution-free food production mode, the production, supervision and management of green food and organic food, food safety research and management, etc. At the same time, it also provides reserve forces for postgraduate training in food safety and related disciplines.

Biochemistry, microbiology, food processing safety control, food hygiene toxicology, food analysis, food safety introduction, food safety preservation, immunology principle and application, food hygiene inspection and quarantine, food standards and regulations, food packaging, food nutrition, food factory safety control system, biological separation technology, food sensory evaluation, food quality control, aquatic product safety, food harmful microorganism control, etc.

nutriology

Ichiji

Cultivate applied nutrition talents with modern and China traditional theories and technologies in nutrition, nutrition management and food production, who can engage in nutrition guidance and intervention, diet design and quality control in large and medium-sized food groups and restaurant catering departments. At the same time, it also transports qualified talents for the cultivation of graduate students.

Nutrition chemistry, nutrition physiology, biochemistry, food hygiene and safety, nutrition, traditional Chinese medicine nutrition, medicine nutrition, principles of food science, cooking technology, food inspection, diet design, principles and applications of immunology, life cycle nutrition, disease nutrition and food quality control.

Cooking and nutrition education

Ichiji

Cultivate senior professional and technical personnel with exquisite cooking skills, profound cooking science theory, and 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, and can also be engaged in teaching and scientific research work in middle and senior cooking school or related scientific research departments.

Cooking raw materials, food hygiene and safety, cooking nutrition, China dietotherapy, cooking technology, pastry technology, Jiangsu famous dishes, China famous dishes, food carving technology, cold current technology, management principles, catering management and practice, human resource management of catering enterprises, China famous dishes, West Point technology and western food technology.