1. The academic system of cooking and nutrition specialty is three years, which mainly cultivates the basic theoretical knowledge and skills necessary for mastering cooking technology and nutrition specialty. It has high-quality compound technical and technical talents who are engaged in dish processing (pier), cold dish making, dish making (stove), pastry making snacks, staple food, noodles, side dishes (lotus), nutrition catering and other post dishes making and related business management.

2. Cooking and Nutrition major is a national-level reform pilot major, the second batch of modern apprenticeship pilot major of the Ministry of Education, the internationalization pilot major of Tianjin, and the top professional construction project major of the "Thirteenth Five-Year Plan" of Tianjin.