I. Western Cooking Techniques (Western-style Pastry Production and Entrepreneurship) – 50 people
Training Objective: This program aims to train entrepreneurial personnel in pastry production, service and management who can adapt to the market economy and various types of Western-style pastry enterprises; have modern enterprise management ability and entrepreneurial operation & management ability in the Western-style pastry industry; are able to apply the theories and skills learned; engage in the frontline service and management in Western-style pastry enterprises; and have the ability of Western-style pastry business operation.
Job Prospects: Versatile technical graduates who are proficient in production techniques, understand the current situation and development prospects of the industry, and possess management and technology will be employed in star hotels and bakeries. They can work as cake decorators and bakers in hotels and bakeries; hold positions of nutrition and meal preparation technology and management in Western-style catering companies, processing and management in food enterprises, teaching and training of related majors in colleges and technician schools; and run their own Western-style bakeries.
III. Western Culinary Art (Western Restaurant Operation & Management) - 50 people
Training Objective: This program aims to train high-quality technical and skilled personnel with all-round ability in morals, intelligence, physical fitness and aesthetics, good professional ethics and humanistic quality, who master professional theoretical knowledge of Western cuisine, abide by the operating norms of the catering industry, have the ability of Western food production, operation and management, and engage in Western food production, R&D, service and management, etc.
Job Prospects: Graduates will hold frontline technical management positions in nutrition and Western food preparation in large and medium-sized hotels and guesthouses; operation & management positions in large and medium-sized high-end Western restaurants; technical and management positions in nutrition and food service in Western-style food service companies; processing and management positions in food enterprises; and teaching and training positions of related majors in colleges and technician schools. Graduates are capable of starting their own businesses.
