1. Culinary Arts and Nutriology (Bachelor’s degree, 4 years)
(1) Introduction
The speciality of cuisine and nutrition is provided by School of Tourism, which is one of the bases to train food and drink management personnel in Shandong Province. Students who successfully complete the courses will be conferred bachelor’s degree, the highest level certificate that could be issued by a university in Shandong. The speciality has 10 teachers, 2 of them being state-level food appraisers, and 5 provincial-level food appraisers. Awards won by professional teachers include Gold Cook in 2000 Chinese Cookery Contest, Silver medal in 2003 Cookery Contest, and the first place in Wheaten Food Cookery Contest. The school has cooperative relationship with some restaurants and hotels both in China and abroad which can provide enough practice bases for the students.
(2) Courses
Chemistry and Chemical Analysis, Cuisine Science Theory, Nutrition, Food Chemistry, Food Nutrition Analysis, Survey of Chinese Medicine Theory, Nutritional Therapy, Survey of Cookery, Chinese and Western Cooking Arts, Comparison between Chinese and Western Food Culture, Cuisine English.
2. Shandong Cuisine Study (3-5 months，only group application can be accepted)
(1) Introduction
As an important component of Chinese culinary art, Shandong cuisine, also known as Lu Cai for short, boasts a long history and far-reaching impact. Shandong cuisine can be traced back to the Spring and Autumn Period (770-221BC). It was quickly developed in the South and North Dynasty (960-1279), and was recognized as an important style of cooking in the Qing Dynasty (1644-1911). Shandong cuisine is representative of northern China's cooking and its technique has been widely absorbed in northeast China.
Shandong cuisine is famous for its wide selection of material and use of different cooking methods. The raw materials are mainly domestic animals and birds, seafood and vegetables. The masterly cooking techniques include Bao (quick frying), Liu (quick frying with corn flour), Pa (stewing), roasting, boiling, using sugar to make fruit, crystallizing with honey.
(2)Courses
Cooking Materials, Introduction of Cuisine, Cooking Arts, Famous Dishes of Shandong Cuisine, Famous Chinese Dishes, Wheaten Food Cooking Arts, Chinese Cooking Aesthetics.
(3) Practice
Frequent practices will be arranged according to the process of theory teaching.
(4) Certificate
Students who successfully complete the program will be issued relevant certificate.
