An excellent culinary graduate, especially a chef in a high-end restaurant, can earn more than 8,000 yuan a month.
However, the social demand for this professional talent is still high. With strong cultural foundation, professional theory and technology, especially knowledge of nutrition and food science, the demand of culinary students is in short supply.
Professional introduction:
Professional training objectives: to cultivate advanced technical application-oriented professionals who master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering management.
Professional core competence: cooking operation skills, nutritional analysis, nutritional catering ability.
Main courses and main practical links: introduction to cooking, knowledge of cooking raw materials, processing technology of cooking raw materials, food carving, cooking technology, pastry technology, cold dish technology, western food technology, banquet design, cooking nutrition and hygiene, introduction to medicinal diet, introduction to dietotherapy, catering marketing, catering management, Chinese and western cooking technology training, innovative food research and development, comprehensive practice of cooking technology and restaurant catering management, graduation thesis, etc. There are also various schools.
Professional direction that can be set:
Employment orientation: Food and Beverage Department of tourist hotels, cooking technical posts in high-end restaurants in society, nutrition analysis and nutrition catering posts, and catering management posts.
Others: This major can obtain the intermediate vocational and technical certificates of China Chef, Western Chef, China Pastry, Western Pastry and Bartender issued by the Ministry of Labor.
1 and Jinhua, the areas with the best employment prospects for culinary majors.
2. Changzhou
3. Shanghai
4. Beijing
5. Huizhou
6. Guangzhou
7. Hangzhou
8. Taiyuan
9. Shenzhen
Nanchang 10
Construction Planning of Culinary Specialty (I) The specialty orientation is accurate and the talent training mode is advanced.
1. Professional orientation and school-running philosophy
Cooking specialty is set up according to the strong demand of Suqian city and today's social and economic development for cooking practitioners. After extensive investigation, the executive chef, chef and manager of the catering industry were invited to serve as members of the culinary professional management Committee, and experts were organized to conduct in-depth analysis and discussion. Finally, it is determined that the orientation of cooking specialty is to cultivate medium-sized technical applied talents with medium professional knowledge and medium cooking skills, which are urgently needed in the front line of production and service. Vocational ability training is its core, and production line is its post.
Leaders at all levels in the school attach great importance to the construction of cooking specialty. 1999 after the establishment of culinary specialty, the school introduced professional teachers with certain influence in this city to undertake professional construction and teaching tasks; In 2004, it was listed in the first batch of key construction majors in the school, and it is estimated that 2 million yuan will be invested to build the training base of this major, creating first-class training and scientific research conditions.
2. Professional construction planning and implementation
According to the overall development plan of the school and the requirements of the municipal and district governments. Five-year construction and development plan for culinary specialty (2006-20 10)? Practical construction planning objectives are put forward in the aspects of school scale, scientific research, teaching and research, and the construction of teaching staff, which are gradually implemented and achieved the expected results.
With the guidance and support of leaders at all levels in the city and district, the goal of cooking specialty construction has been gradually realized, and the professional construction plan is feasible. At present, there are full-time teachers 1 1 person, including 8 with senior titles 1 person and intermediate titles. Established a school cooking training base with complete equipment and good environment; Professional teachers have written more than ten teaching and research papers, and edited or edited two school-based textbooks.
3. Talent training mode
Culinary specialty aims at cultivating compound talents to adapt to the development of social catering, cultivating a large number of moderately applied talents for Suqian and southern Jiangsu, and serving the first line of production, management and service in the culinary industry.
According to the training objectives, the culinary specialty analyzes the professional needs, according to the characteristics of the catering industry in Suqian and southern Jiangsu, and according to the job requirements of graduates in one step, it constantly adjusts the teaching content and teaching methods, implements the talent training mode aiming at Chinese hot dishes, Chinese pasta, cold dishes and food carving tasks, and formulates the teaching and training plan and outline of culinary specialty, with the quality of students as the starting point and professional ability as the education focus. With employment demand as the teaching orientation and industrial adjustment as the driving force of teaching reform, the average employment rate of professional graduates is 99.5%, and the comprehensive quality of graduates is widely praised by employment units.
(2) Excellent school conditions and strong teachers.
Since its establishment, the culinary specialty has been strongly supported by the municipal and district education authorities, and its investment has increased year by year. The conditions for running a major have been continuously improved, and the quality of the teaching staff has been further improved, which has provided a strong guarantee for the construction and development of the major.
1. Faculty
Teacher Zhu Tianqing, the professional director of cooking major, has been teaching for ten years, with rich teaching experience, strong practical ability and high scientific research level. Teacher Zhu Tianqing took part in the vocational qualification training examination and successively obtained two vocational skill level certificates. She is a cooking major in Suqian secondary vocational school. Double-qualified? A model of a teacher. At present, there are teachers 1 1 person in culinary specialty, including 1 person with senior title, 8 with intermediate title and 2 with junior title. Double-qualified? The proportion of teachers reached 8 1.8%, which basically met the needs of professional teaching and scientific research, and formed an academic echelon with reasonable structure and sustainable development ability. Full-time teachers of cooking major have published or won many papers in the past three years, including 2 core journals, with per capita published papers 1 more.
In recent years, culinary specialty has gradually improved the professional title structure of full-time teachers through training and introduction, which has undertaken a lot of teaching, scientific research and teaching research work for the specialty and provided a strong guarantee for the professional teaching quality.
2. Construction of teaching staff
In recent years, the culinary specialty has always attached great importance to the construction of teaching staff, with proper understanding, ideological attention and full support in action. On the one hand, vigorously introduce people with enterprise work experience to join the teaching staff. The cooking teacher has two working experiences in enterprises. On the other hand, on-the-job teachers are encouraged to practice in catering enterprises, and professional teachers, especially young teachers, are required to spend some time studying in enterprises every year.
3. Practical teaching conditions
The cooking training room was successfully established at the beginning of the establishment of this major with the key support and strong investment of the school. After 9 years of construction, a training base with complete facilities, advanced technology, good environment and real professional atmosphere has been built. The training room covers an area of 1496m2, and the equipment investment is 1.59 million yuan. According to the requirements of the modular curriculum system of culinary specialty, there are basic training rooms, pastry training rooms, Chinese hot dishes training rooms, cold dishes making and food carving training rooms, and multimedia demonstration classrooms. Set to meet the needs of practical teaching.
Under the guidance of secondary vocational and technical education, this major needs professional posts. In the professional teaching plan, it is clearly required that professional students must obtain intermediate vocational qualification certificates, such as Chinese hot dishes, Chinese pasta, food carving and so on. Actively organize students to participate in vocational skill appraisal.
4. Fund investment
The school allocates a certain amount of funds every year, and continuously increases the investment in training equipment on the premise of ensuring normal education and teaching. At present, the equipment of cooking training room is 1.598 million yuan, and it is planned to invest 1 10,000 yuan during the 11th Five-Year Plan period to increase the training equipment and improve the technical level of the equipment to meet the needs of professional teaching and construction.
5. Teaching materials and books