Nutrition catering positions and catering management positions in hotels, restaurants and other catering industries, cooking operations and kitchen management positions in hotels, restaurants and other catering enterprises, nutrition consultants and nutrition consultants.
First, the cooking professional employment prospects
Since the reform and opening up, the catering industry has been one of the fastest growing industries in China, leading the domestic consumer market. The catering industry in China is moving towards modernization, industrialization and internationalization. With the influence of the government's policy of stimulating consumption, the rapid growth of urban and rural residents' income and the renewal of consumption concept, the catering industry will remain a conspicuous consumption hotspot in the future, and the catering consumption level in China will continue to grow at a high speed.
Under such historical conditions, the catering industry has become one of the top ten high-paying occupations in the world, and cooking workers have become the most promising high-income class. According to the survey, among the seven majors with the most employment prospects in recent years, cooking ranks in the forefront. An excellent culinary graduate, especially a chef in a high-end restaurant, can earn more than the upper-middle salary in provinces and cities, and the annual salary of chefs and executive chefs is more objective.
Second, the training objectives of cooking major
Cooking majors train talents who have the basic theories of culinary science, nutrition, catering management and education, and can engage in catering nutrition, catering product development, hotel management, catering management or teaching. After graduation, students can engage in cooking nutrition teaching in various intermediate vocational and technical schools and higher vocational colleges, and also engage in technical and management work in hotels, restaurants and public catering enterprises and institutions.
Third, the professional characteristics of cooking major
Cooking graduates will systematically master the basic theories, knowledge and skills of cooking and catering management and pedagogy; Have the basic theories of cooking, nutrition, education and management, and have the basic ability to analyze, solve problems and conduct scientific research. Through the teaching method of combining theory with practice, we pay attention to the ability training of students engaged in cooking nutrition education in schools and students engaged in technical and management work in catering enterprises.
Fourth, the main course of cooking.
Cooking materials, cooking principles, cooking nutrition, food hygiene and safety, China food culture, food carving and food design, educational psychology, catering industry management, Chinese cooking technology, fast food science, western food technology, art and color matching, etc.