烹饪与营养教育专业本科培养方案【荐】.docVIP

烹饪与营养教育专业本科培养方案of Cooking and Nutrition 一、培养目标 I. Educational Objectives 本专业培养适应社会发展需要的、懂教育、具备相应的烹调技术和餐饮经营与管理、营养配餐与营养分析等方面的知识和能力的复合型应用性高级专门人才。学生毕业后主要到职业技术学院或学校从事烹饪与营养教育工作，也可到餐饮企业及相关旅游行政部门或医院后勤部门从事饮食方面的服务与管理工作。 The program is design to meet the demand of social development and train the professional people with proficient cooking techniques and related knowledge about catering industry. Graduates will mainly work as tutors in related professional colleges or as catering service providers and managers for catering industry, travel administrative department or hospital logistics sectors. 二、基本要求 II. Skills Profile As a student of this program, he/she is required to: 1、具有良好的思想品德、社会公德和职业道德，有为国家富强、民族昌盛而奋斗的志向和责任感。moral character, morality and professional ethics; be equipped with sense of responsibility of striving for national prosperity. 2、具有教育学、心理学、营养学的基本理论与知识，有较强的文字与语言表达以及人际交往能力。掌握本专业必需的烹饪基本技能，具有独立获取知识、提出问题、分析及解决问题的基本能力和开拓创新精神。command of basic theories and knowledge about Education, Psychology and Nutrition; master the basic knowledge, theories and skills for the profession; have independent ability to acquire knowledge, explore, analyze and solve new challenges; be with strong innovation spirit. 3、具备当一名烹饪职业技术学院或学校专业教师和现代餐饮企业部门经理、厨师长等餐饮生产、经营管理者所必备的文化知识、专业技能及理论素养；具有较强的现代餐饮生产、经营管理的基本能力和创新能力。for college teachers, catering business manager, head chef with necessary knowledge of theory, culture, and profession; own basic ability to manage modern food industry and make innovation. 4、熟悉鄂、川、粤、鲁、苏等菜系及主要品种的风味特点及川、粤、鲁、苏等菜系的一般生产技艺及营养配置与分析，掌握鄂菜的制作工艺和技术；能独立设计中档以上的风味筵席，能组织100人左右的宴会；能从事营养配餐；具有中级厨师以上的技术水平，并获得相应技术等级证书。 Be familiar with Chinese major cuisines， such as Hubei dishes, Sichuan Dishes, Canton Dishes, Jiangsu Dishes, their characteristics, their cooking skills, and their nutrition distribution; have a good command of cooking skills and craft of Hubei Dishes; be able to design banquets of intermediate level, to arrange banquets of about 100 diners and to balance nutritious diet