About Yangzhou University College of Tourism Cuisine

College of Tourism Cuisine and College of Food Science and Engineering of Yangzhou University are characteristic colleges of Yangzhou University. There are more than 600 full-time undergraduates 1600, more than 200 graduate students, more than 20 international students 1000 adult education students. The college has six undergraduate majors: tourism management, cooking and nutrition education, food hygiene and nutrition, food science and engineering, food quality and safety, and hotel management. Cooking and Nutrition Education is the first batch of national first-class undergraduate specialty construction sites and provincial brand majors with the longest running history and leading level in China. Tourism management major is a school-level specialty with solid foundation and rich experience in running schools. Food science and engineering is a school-level brand specialty and key construction discipline; The specialties of food hygiene and nutrition, food quality and safety were established earlier in China. The college has a doctoral program in food science and engineering, a postdoctoral mobile station in food science and engineering, three master's degree authorization points in food science and engineering, tourism management, nutrition and food hygiene, two master's degree authorization points in biology and medical engineering (food engineering) and agriculture (food processing and safety), a master's degree authorization point in education, a master's degree authorization point in vocational and technical education, a master's degree authorization point in tourism service direction, and a master's degree authorization point in food science and engineering in 2020. The college has a strong faculty, reasonable structure and excellent quality. Teaching staff 145, including full-time teachers 1 17. Professor (researcher) 18, 47 associate professors; There are 74 tutors for doctoral students and master students, and 2 enjoy special government allowances from the State Council. Two teachers were selected for the "333 Project" in Jiangsu Province, 1 teacher was selected for the "Six Talent Peaks" in Jiangsu Province, six teachers were selected for the "Blue Project" in Jiangsu Province, three teachers were selected for the "Double Innovation Plan" in Jiangsu Province, 1 teacher was selected for the National Tourism Young Experts Training Plan, and 18 teachers were selected for the "Green golden phoenix Plan" in Yangzhou City. The college pays attention to the construction of "double-qualified" teachers, with 15 national culinary masters. Many teachers have won prizes in domestic and international cooking competitions. In the 8th World Chinese Cooking Competition, the college team won the first place in the total score of the group. The college has excellent conditions for running a school, has leading domestic and international first-class teaching and experimental equipment, and has established a number of stable professional practice bases, which provides a strong material foundation for cultivating outstanding talents with broad foundation, high quality, characteristics and strong ability. The college has three provincial practice centers (food engineering practice education center, nutrition and cooking science experiment teaching center, modern hotel and tourism management practice education center). It has Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Jiangsu Yangzhou Modern Dairy Processing Service Center, Jiangsu Cuisine Research Institute, Yangzhou University Baked Food Technology Center, Agricultural Products Processing and Storage Engineering Research Center, Tourism and Culture Research Institute, China-ASEAN Education and Training Center, Overseas Chinese Project-Chinese Food Prosperity Base, Yangzhou University National Key Construction Vocational Education Teacher Training Base, China Non-hereditary Population Research and Training Base, The Food Research (the core periodical) sponsored by Jiangsu Huaiyang Cuisine Industrialization Engineering Center, National Vocational Skills Appraisal Institute and other educational and scientific research institutions has laid a solid foundation for the rapid development of the college and the continuous improvement of its running level and quality. The college pays attention to school-enterprise cooperation, and has cooperated with Yihai Kerry, Jiangsu Xiaochuniang Catering Group, Shanghai Benyou Machinery Co., Ltd., Shandong Tian Bo Food Ingredients Co., Ltd., Unilever and other enterprises to strengthen international cooperation and exchanges. We have established stable cooperative relations with more than ten countries and regions such as the United States, Japan, Canada, Australia, Thailand, Italy, New Zealand, South Korea and North Korea, and recruited undergraduates, master's and doctoral students and went abroad for short-term research. Teachers and students have held food festivals in Japan, Singapore, Hong Kong, Macao and other parts of the country, which have been well received by food and catering colleagues at home and abroad. All undergraduates can apply for national scholarship, national inspirational scholarship, national grant, Zhu scholarship, principal scholarship, Arowana scholarship (cooking and nutrition education, food hygiene and nutrition), scholarship (food hygiene and nutrition) and excellent scholarship (food science and engineering, food quality and safety). Graduates have a solid basic theory, strong hands-on ability, rigorous and simple style, and are well received by employers. Over the years, the employment rate of graduates has reached 1 0,000%, of which nearly 30% students went abroad for further study, and were recommended without examination, and obtained master's degrees from famous universities such as 985 and 2 1. Over the years, the college has sent a large number of teachers and senior technical and management talents to vocational colleges and China hotels, tourism, food processing, food safety and supervision, catering, logistics management of enterprises and institutions, scientific research institutes and other units, among which a group of graduates have become technical backbones and leading forces in the industry.