When filling in the college entrance examination, what is the specialty of nutrition and catering, what is the direction of employment and what to study mainly are issues of great concern to the majority of candidates, parents and friends. The following is the related introduction, hoping to help everyone.

1, culture target

This major cultivates all-round development of morality, intelligence, physique and art, grasps solid scientific and cultural foundation and knowledge of diet nutrition, cooking materials and cooking technology, has the ability to design nutritious diet recipes, make nutritious diets and control the safety of catering food, has craftsman spirit and information literacy, and can engage in high-quality technical and technical talents in nutritious diet design, nutritious diet cooking and kitchen management.

2. Employment direction

Nutritional catering staff, nutritional meal design, nutritional meal cooking, kitchen management and other positions (groups).

3, the main professional ability requirements

Have the ability of scientific identification, identification, preservation and reasonable selection of cooking materials;

Ability to calculate nutrition and energy requirements and design nutritious diet recipes for various specific groups;

Have the ability to skillfully use modern cooking facilities and equipment to make nutritious meals;

Have the ability to combine the characteristics and needs of various specific people, regions, seasons and individuals with different physiques to develop health dishes;

Ability to apply digital technology such as the operation of intelligent nutrition monitoring equipment and the use of intelligent catering software;

Having the ability of food safety monitoring and management;

Have the ability to allocate kitchen personnel and materials, make nutritious diet menu, control food cost and manage kitchen production;

Have the ability of green production, environmental protection, safety protection, quality management and application of laws and regulations in catering industry;

Have the ability of inquiry learning, lifelong learning and sustainable development.

4, the main professional courses and practical training

Professional basic courses: Chinese and foreign food culture, basic physiology of human body, introduction to catering, cooking chemistry, basic catering aesthetics, dietary nutrition and catering, introduction to intelligent cooking technology, and management of catering enterprises.

Professional core courses: cooking materials, Chinese cooking technology, nutritious diet design, nutritious diet production, dietotherapy, food safety and control, and kitchen administration.

Practice and training: cooking technology training, nutrition catering, catering cost and quality control, diet health consultation, food safety experiment, etc. In the catering industry, maternal and child centers, kindergartens, catering institutions, old-age service institutions, rehabilitation institutions, catering service departments of enterprises and institutions, group catering companies, Yang Kang Information Service Company and other units carry out internship.

5. Examples of continuing majors

Examples of continuing undergraduate majors in higher vocational colleges: cooking and catering management, food nutrition and health.

Examples of continuing undergraduate majors: food nutrition and health, cooking and nutrition education.