Specialty Characteristics: Cuisine and Catering Management is the key specialty of the university. It has a strong faculty and a double-professional teaching team with high academic qualifications and professional titles. The proportion of full-time teachers with senior titles is 46%, and the proportion of teachers with dual professional titles is 77%. The college has a food and drug comprehensive training center, with Shanghai demonstration virtual simulation training base, skills appraisal test center approved by Shanghai Vocational Skills Appraisal Center and other municipal platforms. The campus training base has baking and beverage training room, nutrition preparation training room, food nutrition simulation training room, Chinese cooking training room, Western food preparation training room, etc. It has stable and good cooperation with Shanghai Food and Beverage Association, and has established strategic cooperative relations with more than 30 enterprises such as Shanghai Pujianghui Catering, Wang Pin (China), Marriott Hotel, Starbucks Coffee, Tim (Shanghai) Catering, etc., which lays a solid foundation for the internship and employment of culinary and catering talents.
Training objectives: Oriented by the actual needs of talents and taking cultivating morality and cultivating people as the fundamental task, the major of cooking and catering management cultivates all-round development of morality, intelligence, physical education, beauty and labor, and masters basic theories and professional knowledge of cooking and management disciplines such as chemistry, physiology, nutrition, cooking skills, catering enterprise management, etc., aiming at enterprises in large hotels, health industry, large chain industry, etc. It has strong practical and innovative ability in the fields of gastronomy, catering management, vocational education and so on. It highlights the cultivation of craftsman spirit and cultivates high-level technical and skilled talents with a certain international vision and good cultural accomplishment.
Compulsory courses: Food chemistry, food biochemistry, Food nutrition, food Microbiology, Western Food Technology, Cooking Technology, modern catering management, hotel operation and management, nutrition catering and design, Central kitchen design and operation, kitchen administration management, banquet design and exhibition service, dish design and innovation training, etc.
Professional skills certificate: Chinese and Western cooking division, Chinese and Western pastry division, nutrition division, catering professional manager, public dietitian, hotel manager, ISO9001 internal auditor qualification certificate
Employment direction: Engaged in high-end catering chain enterprises, international hotel groups, star hotels, cruise ships, universities, Chinese and western restaurants and other kitchen management, diet and nutrition, food and beverage product development, vocational education teachers, etc. Major positions include restaurant executive, hotel services, catering marketing, banquet design, food and nutrition preparation, culinary education, etc.
