Two New Majors of Gingko College Has Been Approved

Recently，the Ministry of Education and the Education Department of Sichuan Province have announced the filing and approval results of undergraduate programs in 2021 and higher vocational education programs in 2022 respectively.  In the notice of the Ministry of Education on Announcing the Filing and Approval Results of Undergraduate Majors in Colleges and Universities in 2021 (Letter (2021) No. 14) and the Notice of The Education Department of Sichuan Province on Announcing the Filing Results of Higher Vocational Education Majors in 2022 (Letter (2022) No. 92), Ginkgo College of Hospitality Management has successfully approved to open the undergraduate major of "Culinary and Nutrition Education" and the junior major of "Chinese and Western Pastry Arts".   So far, Ginkgo College has opened 28 undergraduate majors and 28 junior majors.

Culinary and Nutrition Education (Bach.)

[Training Objectives]  

This major aims to cultivate students with broad knowledge of culinary and nutrition, catering management and basic theories of modern education. Also, students are required to master experienced cooking skills and management ability for modern catering enterprises, innovative and entrepreneurial spirit and ability, be able to engage in scientific research and management work in large and medium-sized catering enterprises or groups.  Students can be qualified for the middle and higher culinary vocational education of high-quality applied talents.

[Employment Orientation]  

Students can be engaged in cooking production, food processing, nutrition diet, catering sales, food inspection, research of culinary skills, catering business management, as well as teaching culinary in middle and higher vocational colleges or cooking skills training in training institutions.

Chinese and Western Pastry Arts (Junior College)

[Training Objectives]  

This major aims to cultivate high-quality applied talents with modern Chinese and Western pastry baking concept, solid pastry manufacturing skills, strong ability of pastry product design, control ability of product quality, good professional quality and ability for innovation and entrepreneurship.

[Employment Orientation]  

Students can be engaged in Chinese and Western pastry production, research and development for pastry product, bakery management. Students are also required to be capable of operation and management  of bakery in large and medium-sized hotels and chain eateries.