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Hainan Vocational University of Science and Technology Canteen Introduction The college canteen is operated with a humanistic concept, integrating the flavors of the north and south and the life customs of ethnic minorities, taking into account the requirements of students with different family living conditions, ensuring that every meal is a combination of meat and vegetables, with a variety of varieties , the food is delicious and the price is reasonable. The monthly living expenses are about 160 yuan to eat enough, and 260 yuan to eat well.
How are the teachers at Hainan Vocational University of Science and Technology? The school has 790 full-time teachers and 201 part-time teachers. Among the full-time teachers, 462 have a master’s degree or above, 283 have associate senior or above titles, 35 are provincial-level high-level talents, and 16 are other-level talents. , 2 provincial teaching teams.
Hainan Vocational University of Science and Technology dormitory introduction The dormitory is equipped with: air conditioning, washing machine, computer desk and chair, luxury wardrobe, independent toilet, free hot spring bathroom.
Introduction to the Culinary Technology and Nutrition Major of Hainan Vocational University of Science and Technology 1. Enrollment targets, academic qualifications, academic system and certificates
1. Enrollment target: graduates of high school, secondary vocational school or those with equivalent academic qualifications.
2. Educational background: Vocational college
3. Length of study: three years full-time
4. Certificate: In addition to obtaining the graduation certificate of this major, students are also encouraged to obtain the national "Computer Proficiency Examination Level I" certificate and one of the following chemical labor vocational skill levels/industry qualifications/practice qualification certificates: "Pastry Chef", "Cooking" "Cook", "Intermediate Catering Waiter Qualification Certificate", "Chinese Cooker", "Western Cooker" and "Nutritionist" certificates. Students who sign up to take the vocational certificate training examination can be included in the scholarship evaluation conditions.
2. Professional Talent Training Objectives
This major cultivates students who support the Party’s basic line, adapt to the needs of social and economic development, master the basic knowledge of modern cooking, nutrition, and catering management, and possess relatively high High-quality skilled sustainable development talents with strong cooking skills and dish innovation capabilities, able to engage in Chinese and Western food cooking operations, nutritional analysis and nutritional catering, and catering industry management, with comprehensive moral, intellectual, and physical development.
3. Specifications for training professional talents
(1) Knowledge structure
This major is aimed at medium and high-end hotels, hotels, restaurants, large state-owned enterprise canteens, and food processing Enterprises, fast food industries, high-end private clubs, and other catering business units are engaged in nutritional catering, cooking, processing, and food management. While in school, students complete the basic theories and basic professional skills of cooking technology and nutrition. After 3-5 years of professional practice, they can successfully obtain professional qualifications such as Chinese cook, Western cook, pastry chef, and nutritionist. Engaged in chef, chef, head chef, executive chef, and catering department manager positions in various star-rated hotels; chef, chef, and manager positions in various social restaurants, restaurants, and private clubs; various large corporate catering groups , professional chefs, nutritional caterers and food administrators; various vocational schools, technical schools, groups and enterprises and institutions are engaged in cooking teaching and training.
(2) Capability structure
1. Vocational and technical abilities: Possess operational abilities such as processing and production of Chinese food, Chinese pastry, Western food, and local pastry, cost accounting, and catering services; have nutritional and hygiene testing capabilities; possess basic cooking knowledge, basic knowledge of chemistry, and basic knowledge of Western food Knowledge, basic knowledge of pastry, cooking process knowledge, western food process knowledge and possess the basic professional operation ability.
2. Key abilities: Possess the ability to plan and organize cooking techniques; have the ability to learn and apply cooking techniques, quickly adapt to relevant positions, and be able to keep abreast of the development trends of cooking techniques and nutrition.
3. Social ability: the ability to communicate and cooperate; the ability to continuously update knowledge; the basic ability to socialize and handle corporate relationships.
(3) Quality structure
1. Ideological and moral qualities: Love the socialist motherland, support the leadership of the Communist Party of China, abide by laws and regulations, be honest and upright, and have good professional ethics and public ethics.
2. Professional qualities: Have a work style of integrity, dedication, hard work, rigor and pragmatism; have good social interaction and communication skills, and the basic ability to handle corporate relations.
3. Physical fitness: Have a healthy body and develop good physical exercise and hygiene habits.
4. Psychological quality: Have a sound psychology and an optimistic attitude towards life, and have a correct world outlook, outlook on life and values.
4. Vocational Position Group
After graduation, students will have operational capabilities such as processing and production of Chinese food, Chinese pastry, Western food, and local pastry, cost accounting, and catering services. ; Have nutritional and hygiene testing capabilities; have basic cooking knowledge, basic knowledge of chemistry, basic knowledge of Western food, basic knowledge of pastry, cooking technology, knowledge of Western food technology, and have basic operational abilities.
5. Professional core courses
1. Introduction to Cooking: Through the study of this course, students will have a basic understanding of Chinese cooking culture, clarify cooking and Chinese gastronomy, clarify the historical development of Chinese cooking, understand the scope of Chinese cooking science; master the traditional style of Chinese cuisine, the traditional system of Chinese cooking Food characteristics, Chinese cooking and traditional cuisine, cooking and its cultural characteristics, Chinese cooking and dish aesthetics, Chinese dish naming and evaluation standards, and Chinese cooking going global.
Main teaching contents: Chinese cooking and traditional cuisine, cooking and its cultural characteristics; traditional style of Chinese cuisine, traditional meal preparation characteristics of Chinese cooking; origin and development of Chinese cooking, principles of Chinese cooking techniques; Chinese cooking And dish aesthetics, Chinese dish naming and evaluation standards; Chinese cooking flavor schools, inheritance and development of Chinese banquet dish combinations; Chinese cooking going global.
Main teaching methods: theoretical lectures, physical exercises, simulation operations, aquatic product market, kitchen operation room. The entire teaching process is closely integrated with job skills in cooking techniques.
2. Cooking Ingredients: Through the study of this course, students will gain a comprehensive understanding and systematic study of cooking ingredients, cultivate students' scientific way of thinking and the ability to comprehensively apply knowledge. Through learning, students will improve their basic ability to identify, purchase raw materials and perform practical operations based on the characteristics of the raw materials. This will lay a good foundation for later learning and mastering the entire cooking technique.
Main teaching content: Overview, quality inspection and preservation of grain cooking ingredients; Understand the overview, quality inspection and preservation of vegetable cooking ingredients; Understand the overview, quality inspection and preservation of fruit cooking ingredients; Understand the commonly used flowers Flower raw materials and commonly used herbal raw materials; understand the physical properties and chemical composition of livestock and poultry cooking raw materials, master the structure of livestock and poultry meat and animal carcass segmentation; basic properties of egg and dairy cooking raw materials; understand the overview and quality inspection of aquatic product cooking raw materials and preservation; overview, quality inspection and preservation of cooking raw materials for dry goods; understand the overview of semi-finished cooking raw materials, seasonings and food additives and auxiliary cooking raw materials; understand the safety of cooking raw materials.
Main teaching methods: Theory and practice are closely linked in teaching, combined with multimedia and practical training operations, and visits to agricultural and sideline markets, aquatic product markets and other means to assist teaching.
3. Basic cooking skills: Through the study of this course, students can master the basic skills of cooking, master the basic content of basic cooking skills, and the methods and ideas of basic cooking skills training.
Main teaching content: Knife skills training, comprehensive training in cooking skills, initial processing training of fresh raw materials, initial processing training of vegetable raw materials, initial processing training of poultry raw materials, initial processing training of livestock raw materials, aquatic products Initial processing training of similar raw materials, seasoning technology training; fire mastering and application training, preliminary cooking processing technology training, paste preparation training, cold dish cooking method training, hot dish cooking method training.
Main teaching methods: theoretical lectures, on-site exercises and operations. The entire teaching process is closely combined with the actual needs of cooking job skills.
4. Cold dishes and food carving skills: Through the study of this course, students can understand the formation and development of cold dishes, cold dishes and food carving, know the status and role of cold dishes, cold drinks and food carving, and master the basic knowledge of cold dishes and methods, master the basic knowledge and methods of food carving, master the production technology of cold dishes, master the plating of cold dishes, basically master the production techniques of sugar carving, agar carving, and tofu carving, master the craftsmanship of dish rims and their commonly used types and methods, able to design and produce large-scale fruit and vegetable sculptures.
Main teaching content: Classification and production principles and characteristics of cold spelling, basic methods and requirements of cold spelling, raw materials, tools, types, principles and characteristics of food carving, basic methods of food carving and storage of finished products and application, classification, characteristics and methods of cold dish production process
Basic requirements, classification and styles of cold dish plating, steps, techniques and embellishments of cold dish plating.
Main teaching methods: practice is closely combined with the theoretical teaching process, using case teaching combined with models, practical training, simulation operations, visits and other means to assist teaching methods.
5. Culinary Chemistry: Through the study of this course, students can understand cooking raw materials and products from a chemical perspective → all substances related to eating in nature; understand the structure and properties of food and the impact of changes on cooking → positive and negative; master food The change rules of ingredients during processing; lay the necessary theoretical foundation for actively controlling and changing the technical conditions and methods of cooking techniques
Master the basic scientific methods and skills for studying the change rules of substances; study the formation and maintenance of cooking Basic knowledge of the color, aroma, taste and shape of products; research on the factors and conditions that increase the use value of nutrients or reduce the loss of nutrients and the principles of determining reasonable cooking techniques.
Main teaching contents: Overview of culinary chemistry; matter and energy; valence and chemical bonds; chemical changes and physical changes; solutions and colloids; chemical equilibrium; how to learn cooking chemistry; basics of organic chemistry; water and inorganic salts; Physical properties of fats and their applications in cooking; Chemical properties of fats and changes during cooking and heating; Overview of carbohydrates; Proteins, amino acids and peptides; Utilization of protein properties during cooking; Fat-soluble and water-soluble losses of vitamins and bioavailability; important enzymes and factors affecting enzymatic reactions. (32 hours of theoretical teaching and 32 hours of practical teaching).
Main teaching methods: Practice is closely combined with the theoretical teaching process, using case teaching combined with models, practical training, visits and other means to assist teaching. The entire teaching process is closely integrated with job skills.
6. Cooking English: Through the study of this course, students will understand and learn English language communication suitable for restaurant and kitchen situations; the English titles of chefs in the kitchen; the graphic design of the kitchen and the English names of pests and toxic substances; English menus and recipes ; Ability to communicate with foreign chefs using proficient English.
Main teaching content: English titles of chefs in the kitchen; kitchen graphic design and English names of pests and toxic substances; English names of common vegetables and related dialogues; English names of common fruits and related dialogues; common English names of kitchen utensils and related dialogues; English menus and recipes (20 hours of theoretical teaching and 24 hours of practical teaching).
Main teaching methods: Combining theory with practice, combining classroom theory, practical training and hotel visit practice.
7. Cooking raw material processing technology: Through the study of this course, students can master the significance of cooking raw material processing; the relationship between raw material processing and cooking and seasoning; skillfully apply various knife techniques; accurately grasp the shaping standards of raw materials; master the basic principles and principles of raw material processing Things to note.
Main teaching content: basic knowledge of raw knife work and the types, use and maintenance of anvils; types and applications of knife techniques; preliminary processing of fresh raw materials; meat removal, bone removal and binning ingredients; rising of dry food raw materials; knife techniques and flower knives for shaping raw materials; the meaning, methods and requirements of side dishes; principles of side dishes for banquets (20 hours of theoretical teaching and 32 hours of practical teaching).
Main teaching methods: video, multimedia; combining theory with practice, combining classroom theory, practical training and hotel visit practice.
8. Cooking technology: Through the study of this course, students can master the origin of cooking and the development of cooking technology in my country; the characteristics and composition of Chinese dishes; the main tools and basic skills training of cooking; learn to grasp and accurately control the heat; learn to harmonize the taste of dishes; Master the method of pre-cooking; master the basic methods and operating points of soup making; distinguish the different functions of thickening, battering and sizing, and apply them skillfully; master the cooking methods of hot dishes and cold dishes; be familiar with the types of utensils and master them The principle of combining dishes; mastering the production of representative dishes of each cuisine; being able to make temple dishes and ethnic minority flavor dishes.
Main teaching contents: heat transfer, physical and chemical effects and control of heat in cooking; pre-cooking of cooking raw materials - blanching, oiling, steaming and cooking; functions, types and principles of soup making , methods and operation keys; the concept and type of flavor; the flavor type of dishes and their preparation; the timing and basic principles of seasoning; color and aroma enhancement; the storage, storage and reasonable placement of seasonings; the difference and functions of batter and sizing ; The function and quality standards of thickening; cooking methods for hot dishes; cooking methods for cold dishes; types of utensils and combinations with dishes; preparation of famous dishes from major cuisines. (4 hours of theoretical teaching).
Main teaching methods: Theory and practice are closely linked, and multiple methods such as theory combined with multimedia and visits to production sites are used to assist teaching. Arrange and integrate teaching content based on students' cognitive rules, and set tasks according to the work positions at the training base.
9. Pastry making technology: the concept, development profile and trends of Chinese and Western pastries; technical characteristics of Chinese and Western pastries; classification and main schools of Chinese and Western pastries; commonly used equipment and tools for Chinese and Western pastries; maintenance of pastry equipment and tools; easy Safe use of flammable and explosive items; knowledge of raw materials for Chinese and Western pastries; commonly used main raw materials for Chinese and Western pastries; main filling materials for pastry; main auxiliary raw materials for Western pastries; selection of pastry raw materials; storage of pastry raw materials; dough preparation Basic technology; basic pastry forming technology.
Main teaching content: Chinese pastry forming technology: rolling, wrapping, pinching, cutting, pressing, folding, shearing, mold forming, rolling, dipping, and inlaying; pastry maturation technology, baking, frying, pan-frying, and steaming , boiling, baking; the role of stuffing in pastries; the production process of sweet and salty stuffing; raw and salty stuffing and cooked and salty stuffing; solid dough and its use; leavened dough and its use; oil dough and its use; rice flour dough and products using other raw materials; making Western-style snacks. (4 hours of theoretical teaching).
Main teaching methods: Theory and practice are closely linked, and multiple methods such as theory combined with multimedia and visits to production sites are used to assist teaching. Arrange and integrate teaching content based on students' cognitive rules, and set tasks according to the work positions at the training base.
10. Chinese medicated diet: Chinese medicated diet has a long history; traditional medical treatment has laid the foundation of health care with "medicine and food coming from the same source"; medicated diet contains the excellent culture of the Chinese nation and the profound and profound national quintessence ingredients; the classification and characteristics of medicated dietary therapy; health-care medicated dietary foods; prevention Medicinal diet; rehabilitation medicated diet; therapeutic medicated diet; medicated diet raw material selection in a broad sense; medicated diet raw material selection in a narrow sense; condiments and beverage raw materials.
Main teaching content: The origin and development of medicated diet; types and characteristics of medicated diet; application principles and compatibility taboos of medicated diet; commonly used drugs and commonly used food seasons and nourishing medicated diet; preparation methods of health-care medicated diet; supplementation Preparation method of medicated diet; Preparation method of medicated diet for disease prevention and treatment; Preparation method of medicated diet for common diseases; Preparation method of medicated diet for internal diseases; Preparation method of medicated diet for surgical diseases; Preparation method of medicated diet for gynecological diseases; Preparation method of medicated diet for pediatric diseases; Preparation method of medicated diet for male diseases; Dermatology Methods for preparing medicated diet for diseases; methods for preparing medicated diet for facial diseases; methods for preparing medicated diet for infectious diseases; methods for preparing medicated diet for tumor diseases.
Main teaching methods: video, multimedia; recipe pages; various work pages; physical specimens; form pages; equipment and utensils; kitchen operation room; nutritional analysis room.
11. Catering cost accounting: the business nature and functions of the catering industry; the system and operating characteristics of the catering industry; the sources and classification of start-up funds in the catering industry; the turnover of operating funds in the catering industry; the definition and characteristics of modern catering industry cost accounting; the principles of cost accounting in the catering industry Importance and role; cost composition and product cost elements of the catering industry; principles, tasks and requirements of cost accounting in the catering industry.
Main teaching content: Cost accounting of main ingredients and ingredients of cooking raw materials; cost accounting steps of raw cooking ingredients; cost accounting of one ingredient and one level; cost accounting of multiple levels of one ingredient; cost of pure ingredients Accounting; cost accounting of cooking semi-finished products; cost accounting of tasteless semi-finished products; cost accounting of seasoned semi-finished products; cost accounting of cooked cooking ingredients; cost accounting of raw materials purchased through multiple channels; cost coefficient application method; cooking net ingredient rate and cooking Loss rate; factors affecting the accuracy of cooking net ingredient rate; cooking seasoning and fuel cost accounting; seasoning cost accounting for seasonings, colorings, and spices; seasoning cost accounting for hot and cold dishes; seasoning cost accounting for pasta and snacks; Methods for estimating the amount of cooking seasonings; cost accounting for catering products; accounting for selling prices of catering dishes and pastries; accounting for catering banquet costs and selling prices; cost control management in the catering industry.
Main teaching methods: video, multimedia; recipe pages; various work pages; physical specimens; form pages; equipment and utensils; kitchen operation room; nutritional analysis room.
12． Cooking nutrition and hygiene: master the basic knowledge and principles of nutrition and food hygiene; understand the latest progress in the application of nutrition and hygiene science in the catering industry; correctly handle food nutrition, hygiene and safety issues in cooking and catering; emphasize the process of cognition Learn from methods and principles; master the knowledge and skills of reasonable cooking, balanced diet and food safety; embody the new concepts of modern higher vocational education reform; the application of nutrition and food hygiene in catering and cooking.
Main teaching content: Basics of nutrition; macronutrients protein, lipids, carbohydrates; human body’s energy consumption, supply and food sources; micronutrients, vitamins, inorganic salts; water and other dietary ingredients; Fundamentals of food hygiene; risk analysis and assessment of food safety; food contamination and food-borne diseases; nutrition and health safety of common cooking ingredients; nutritional value and health safety of plant raw materials; nutritional value and health safety of animal raw materials; Nutritional characteristics and health and safety issues of other foods; catering hygiene management and safety control; rational cooking and balanced diet; reference intake of dietary nutrients for Chinese residents; Dietary Guidelines for Chinese residents; Food Hygiene Law of the People's Republic of China; catering industry Hygiene specifications and attachments for collective dining delivery units; quantitative rating form for hygiene supervision in the catering industry; food composition list (simplified version) Chinese cooking going global.
Main teaching methods: video, multimedia; equipment and utensils; kitchen operation room; nutritional analysis room.
13. Innovative dish development and design: Enlighten the development ideas of Chinese dishes; analyze the relationship between catering development and dish development; understand the principles of inheriting tradition and pioneering and innovation; grasp the basic principles of dish innovation; master the basic procedures of new dish development; highlight the advantages of local dishes Development and production; understand the collection and utilization of specialty food raw materials.
Main teaching content: Reference and development of cooking raw materials - changing raw materials to create new dishes; combination and changes of seasoning techniques - changing seasonings to create new dishes; condiments and their preparation, changes and combinations; flavor The inheritance and creativity of the style; the introduction and refinement of local dishes; the creative style of integrating dishes; the mutual learning of dishes to expand new varieties; the blending of dishes to create new flavors; the production characteristics of a combination of dishes; the combined application and characteristics of Chinese and Western cooking techniques; hot Principles of transformation of dish modeling techniques; development and innovation of pastry techniques; changes in utensils and decoration techniques; exploration of innovative dish ideas.
Main teaching methods: video, multimedia; equipment and utensils; kitchen operation room; nutritional analysis room.
14. Catering management: Able to design, layout and organize management of the kitchen; rationally design and control human resources; be able to manage kitchen materials and cost control; train and manage kitchen staff; be able to manage kitchen hygiene and safety; be able to plan catering activities and products development.
Main teaching content: basic characteristics of Chinese food kitchen management; basic elements of Chinese food production; reasonable design and layout of Chinese food kitchens; quality control of dish production; kitchen hygiene and safety management; factors in the design and layout of Chinese food kitchens; Kitchen production operation management; kitchen regular meeting system; law, reason and emotion in modern kitchen management.
Main teaching methods: video, multimedia; equipment and utensils; kitchen operation room; nutritional analysis room.
15 Western food production technology: the meaning and basic characteristics of Western food; the history and development of Western food; requirements for Western food tableware and wine utensils; Western food dining etiquette; selection of commonly used raw materials for Western food; overview of French and Italian Western food; American and Overview of British Western food; preparation and application of basic Western food.
Main teaching contents: origin of Western food; ancient Western food in the Middle Ages; development of modern Western food; modern Western food forms; dairy products as raw materials for Western food; livestock meat, poultry and eggs; aquatic products, plant raw materials; condiments; famous foods Connoisseurs and cooking masters; famous cuisines and technological features of French catering culture; famous cuisines and technological features of Italian catering culture; production of famous French and Italian dishes; overview of American and British Western food and famous dishes; famous cuisines of American catering culture; Famous cuisines of British catering culture
Main teaching methods: video, multimedia; equipment and utensils; hotel western food kitchen; commercial western pastry house.
5. Course Arrangement and Class Hours
(1) During the three-year teaching process, the total class hours are 3170 hours, including 1070 hours of theory and 2100 hours of practical training. The ratio is 1:2. Credits 150 points.
(2) Course Arrangement
1. From the first semester to the second semester, there are 475 credit hours of compulsory general education and elective courses; 440 credit hours of professional courses
2. From the third semester to the fourth semester, there are 10 credit hours of general courses and 746 credit hours of professional courses;
3. From the fifth semester to the sixth semester, on-the-job internship: 48 weeks. 30 credit hours/week, 1440 credit hours.
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