Curriculumn of Culinary Art and Nutrition Education

     Culinary Art and Nutrition Education aims to train students to be senior professional talents who have good command of basic theories, good cooking techniques ans special skills, and a good knowledge of nutrition science. The graduates will be qualified to teach in college, or to be catering business managers, or be head chefs.

     The bachelor program is a four year program. Every semester contains four courses which run for 16 weeks per semester. Every schoolday there are four 1-hour classes, a total of 20 hours per week. This totals 320 hours of instruction per semester. At the end of the program, there is a final course, 64 hours, conducted as an externship.

The core curriculum is composed of the following subjects:

- Gastronomy Essentials

- Nutrition,

- Gastronomy Hygiene,

- Science of Gastronomy Materials,

- Gastronomy Techniques,

- Pastry Techniques,

- Famous Chinese Cuisines,

- Famous Anhui Cuisines,

- Banquet Design,

- East Asian Food Techniques,

- Western Food techniques

- Gastronomy Science, and Restaurant Management.

Examlpes of the program's courses

GUSTRONOMY ESSENTIALS
Course Highlights
• Knife skills
• Food safety and sanitation
• Culinary math
• Product identification
• Palate development
• Ingredient pairing

NOUTRITION:

Introduction to meat, fish and poultry.This course is about techniques of protein fabrication. All types of meat and fish are included.
Course Highlights:
• Beef/veal identification and fabrication
• Pork fabrication
• Poultry fabrication
• Fish and shellfish

SOUPS AND SAUCES
Course Highlights:
• Grand sauces
• Compound sauces
• Emulsified sauces
• Contemporary sauces
• Consommé
• Vegetable-based soups
• Reductions
• Roux-based soups and bisques

DRY-HEAT COOKING METHODS
Course Highlights:
• Sautéing proteins, starches, and vegetables
• Pan-frying proteins, starches, and vegetables
• Deep-frying proteins, starches, and vegetables
• Grilling proteins, starches, and vegetables
• Roasting proteins, starches, and vegetables

MOIST-HEAT COOKING METHODS
Course Highlights:
• Braising proteins and vegetables
• Stewing proteins, starches, and vegetables
• Shallow poaching proteins
• Steaming proteins and vegetables
• Deep-poaching proteins and vegetables

BREAKFAST, BRUNCH, AND LUNCH
Course Highlights:
• Chinese Egg specialties
• Chinese Griddle specialties
• Cereals
• Chinese Crêpes
• Breakfast meats

INTERNATIONAL CUISINE 1
In this course students become familiar with characteristic ingredients, methods and dishes from Provence, Burgundy, Normandy, and Alsace and Italy

INTERNATIONAL CUISINE 2
In this course students with learn the essential dishes of India, China, Japan, and Thailand.

PASTRY & BAKING ESSENTIALS
Even the most basic preparations in the pastry chef's repertoire require practice and skill to master. Silky custards, delicate tarts, and flaky croissants all rely on mastery of the essential skills of rolling, kneading, mixing, and forming. These concepts are emphasized in the comprehensive introduction to baking basics.
Course Highlights:
• Fruit-based desserts
• Custards
• Doughs