What are the cooking courses?

Cooking major is a major in cooking and nutrition education. Its main courses include: introduction to food culture, food hygiene, basic nutrition, cooking chemistry, management of catering enterprises, China food hygiene, practical nutrition, management, psychology and education.

Cooking and nutrition education majors cultivate catering enterprise management talents 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.

Extended data:

The Core Competitiveness of Cooking and Nutrition Education Specialty

1. Proficient in basic knowledge, skills and related disciplines 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. Ability to obtain effective information by using modern information technology;

7 have the initial ability to write scientific papers and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.

Reference source: Sogou Encyclopedia-Cooking and Nutrition Education Major