Training objectives: This major aims to cultivate inter-discipline and applied high-level talents with all-round development and good humanities and scientific literacy. The students will be conducted to come into touch the status quo and development trends of catering and food-related industries. Through class teaching, they can grasp the basic knowledge of economics and management science, cooking and nutrition expertise as well. With solid basic skills of cooking and analysis and guidance of food nutrition, they can work on management in catering and food processing companies, as well as public nutrition guidance in schools, institutions, and other enterprises.

Main courses: Principles of Management, Principles of Economics, Financial Management, Food and Beverage Management, Introduction to Food Culture, Basic Nutrition, Public Nutrition, Food Safety and Hygiene, Basics of Cooking Process, Pastry Making Process, Cold Cuts and Carving, Dishes Production base, famous dishes production process.

Employment orientation: It is possible for the students to be engaged in business management work in hotels, catering and food processing enterprises, to work on professional teaching about catering services in vocational colleges, to do public nutrition guidance work in logistics departments in schools, institutions and other enterprises, or to start own business in hotel, catering and food industry.

Degree awarded: Bachelor’s degree in engineering