《食品营养与卫生》教学大纲 一、课程基本信息 课程代码：16065402 课程名称：食品营养与卫生 英文名称：Food Nutrition and Hygiene 课程类别：专业选修课 时：32 学 分：2 适用对象：酒店管理、旅游管理 考核方式：考查 先修课程：酒店英语、烹饪学基础 二、课程简介 《食品营养与卫生》以“营养为本，烹饪为用”为理念，课程主要内容以高中生 物、生理卫生、有机化学为理论基础，与中国丰富悠久烹任文化技术结合，形成了自 身的理论架构、体系和特色。从形式上，注重对学生综合职业能力和岗位实践能力的 培养：从内容上，能够更好地与烹饪、食品和餐饮服务等行业的公共卫生、生产、加 工、销售及服务过程相联系，使《烹饪营养与卫生》的体系更完整、更科学，并注重 从方法上，更加注重营养卫生基础知识、中国烹任文化知识与烹任技能的综合应用， 特别对酒店管理专业学生具有很强的可操作性及实践意义。 "Food Nutrition and hygiene" is based on the concept of "nutrition-oriented and cooking-oriented".The main contents of the course are based on the theories of high school biology,physiological hygiene and organic chemistry,and are combined with the rich and long-standing cooking culture and technology in China,formed its own theoretical framework,system and characteristics.In terms of form,attention should be paid to the cultivation of students'comprehensive professional ability and practical ability on the post:in terms of content,it can be better connected with the public health,production,processing,sales and service processes of the cooking,food and beverage service industries,etc.,to make the system of "cooking nutrition and hygiene"more complete and scientific,and to pay more attention to the comprehensive application of basic knowledge of nutrition and hygiene,knowledge of Chinese cooking culture and cooking skills in terms 1 1 《食品营养与卫生》教学大纲 一、课程基本信息 课程代码：16065402 课程名称：食品营养与卫生 英文名称：Food Nutrition and Hygiene 课程类别：专业选修课 学 时：32 学 分：2 适用对象：酒店管理、旅游管理 考核方式：考查 先修课程：酒店英语、烹饪学基础 二、课程简介 《食品营养与卫生》以“营养为本，烹饪为用”为理念，课程主要内容以高中生 物、生理卫生、有机化学为理论基础，与中国丰富悠久烹饪文化技术结合，形成了自 身的理论架构、体系和特色。从形式上，注重对学生综合职业能力和岗位实践能力的 培养；从内容上，能够更好地与烹饪、食品和餐饮服务等行业的公共卫生、生产、加 工、销售及服务过程相联系，使《烹饪营养与卫生》的体系更完整、更科学，并注重 从方法上，更加注重营养卫生基础知识、中国烹饪文化知识与烹饪技能的综合应用， 特别对酒店管理专业学生具有很强的可操作性及实践意义。 “Food Nutrition and hygiene” is based on the concept of "nutrition-oriented and cooking-oriented" . The main contents of the course are based on the theories of high school biology, physiological hygiene and organic chemistry, and are combined with the rich and long-standing cooking culture and technology in China, formed its own theoretical framework, system and characteristics. In terms of form, attention should be paid to the cultivation of students'comprehensive professional ability and practical ability on the post; in terms of content, it can be better connected with the public health, production, processing, sales and service processes of the cooking, food and beverage service industries, etc. , to make the system of "cooking nutrition and hygiene" more complete and scientific, and to pay more attention to the comprehensive application of basic knowledge of nutrition and hygiene, knowledge of Chinese cooking culture and cooking skills in terms