What are the teaching curriculum standards for the culinary profession

Nowadays, there is no more popular profession than the culinary profession, because the development of the industry is extremely large, so what are the teaching curriculum standards for the culinary profession? The following is the teaching curriculum standards for the culinary profession that I have compiled for you, I hope it can help you.

Culinary professional teaching curriculum standards

1. Cooking process:

This is our most important course, the course includes two parts, theoretical knowledge and practical operation, each with a textbook.

The theoretical part is divided into knife work, fire, initial processing, soup, hot dishes seasoning, cold dishes seasoning, cooking techniques and so on.

Even the teachers who teach us theory are generally chefs who have been in the industry for many years, with titles like Master of Sichuan Cuisine and Famous Master of Chinese Cuisine. It's really a lot better than New Oriental. New Oriental, they will come to our school every year to recruit graduates, we graduates to go, after two months can be there as a teacher lectures.

2. Pastry Craft

It is similar to the cooking craft, but it is just that the cooking has been changed to making pastries.

I learned dozens of kinds of pasta, the best pumpkin steamed dumplings, this kind of steamed dumplings are made of boiling water dough, looks ordinary, but eaten completely can not stop. Our final exam, draw test questions, I drew pumpkin steamed dumplings, looking around those students who drew the dough, buns, suddenly felt that they stood to the top of the contempt chain, happy afternoon.

3. Culinary Chemistry

The macrocosm of sweet and sour pork is ribs, and in the microcosm it's fats, proteins, carbohydrates, water, and so on. When these ribs turn from pink to dark brown, from raw and fishy to cooked and soft, and from flavorless to sticky and delicious, it is all the result of the constant reaction of the individual substances in the ribs.

Naturally, we culinary majors can't get very deep into chemistry, but the part that combines with food and drink is something we need to understand.

4. Introduction to Chinese food culture

At that time, I was really young, and I thought that I could learn a few more dishes in school, and I was bored and impatient with courses like food culture, and I skipped a lot of classes, which I regret now.

That said, almost any subject is a latecomer in front of cooking, and the history of cooking began when humans started using fire to cook food, in addition to that, I guess there is only the history of hunting earlier than the history of cooking, but it is a pity that there is no hunting as a major now. Understanding the historical evolution of cooking as well as culinary culture, and knowing the important changes that have propelled it forward, is really good for a deeper understanding of cooking.

5. Culinary Nutrition and Hygiene

The full name of our program is actually Culinary Technology and Nutrition, and food safety is the most important thing in the food industry, so as the intermediary between ingredients and diners, we chefs certainly can't ignore food hygiene and nutrition. That said, we culinary students in addition to the chef's license, most of the last can also get a senior dietitian qualification certificate it.

5. food carving

The first semester of the carving, a variety of flowers, flowers, roses, chrysanthemums, etc., and then the bridge ah, geese ah, tower ah and so on and so forth.

The second semester carving became an elective course, it began to carve some big pieces, dragons, phoenixes, eagles, ah, and so on, like my handicapped party consciously back off.

6. dish innovation design

We students compared to the community chef it, the most proud of having theoretical knowledge, theoretical knowledge is what to do with it? Surely not used to cut the shredded potatoes, that is used to innovate dishes.

Chinese cooking senior technician requirements

First, the basic requirements

(a) proficient in the production of all the technology of a cuisine, and according to market requirements, the traditional dishes to improve innovation.

(b) can bypass the cooking skills of more than two other cuisines, will make the side dishes of medium and high quality dishes.

(c) comprehensive mastery of rare culinary materials, species identification, storage, hair, the use of production technology.

(d) can organize, design large and medium-sized high-grade feast menu, and can produce dishes.

(e) Intermediate skill level of Chinese pastry chef.

(F) with large and medium-sized catering business management and technical management work ability.

(VII) can train senior technicians, lead technicians to technical research, to solve the job (type) difficult operational technical problems.

(viii) Knowledge of foreign languages for the job.

Second, the content of the examination method

(a) theoretical assessment

1. cooking theory comprehensive knowledge

(1) master the history of Chinese cooking and culinary knowledge;

(2) familiar with the main source countries of the customs, religious beliefs, eating habits;

(3) understanding of rare culinary raw materials, characteristics, nutrition and other knowledge;

(3) understanding of the origin, characteristics, nutrition and other aspects of knowledge;

(4) the main source countries, religious beliefs, eating habits;

(5) the main source countries of the culinary history of China.

(4) Knowledge of the principles, methods and solutions to technical difficulties in the production of dishes;

(5) Knowledge of the management of large and medium-sized catering operations and business management.

2. large-scale high-grade feast menu design

(1) can be based on the dietary objects, the total number of people, requirements, seasons, price standards and other design menu.

(2) The number of cold dishes, hot dishes, snacks, dish structure, cooking methods and other aspects of the menu of a large feast are scientific and reasonable.

(2) Operational Requirements

1. produce a fancy cold dish or a group;

2. produce a traditional dish;

3. produce an innovative dish;

4. produce a famous or innovative dim sum;

5. produce a group of food carvings.

Introduction to the culinary profession

1. Cultivation objectives

The culinary profession cultivates people who are compatible with the requirements of socialist modernization and social development in China, with all-round development in morality, intellectuality, physique and aesthetics, who have a certain degree of modern scientific and cultural literacy, who have a good sense of vocational ethics and legal awareness of food safety, who have mastered modern knowledge of cooking theories and cooking operation techniques, and who have a certain degree of entrepreneurial ability in application. Intermediate skilled personnel.

2, employment direction

Employment direction: graduates can be engaged in various types of high-star hotels in nutritional catering, creative patisserie, Chinese cooking, menu design, as a food and beverage manager, kitchen director and business consultants, but also can start their own business.

3, the main professional courses

Introduction to cooking, knowledge of culinary raw materials, Chinese cooking skills, Chinese pastry skills, culinary nutrition and hygiene, cold dishes, cold dishes and food carving skills, knife skills, famous dishes and famous points production, specialty pastry production, banquet menu design, introduction to hotel management

4, the faculty

6 full-time faculty, of which 2 adjunct faculty, senior and creative pastry production, and the number of teachers. 2 part-time teachers, 2 senior and above teachers, 4 technicians and above teachers. By participating in overseas training, national and provincial training; to the front line of the enterprise on duty, attachment; to participate in the ? Two lessons, five lessons? competitions, all levels and types of skills competitions; hosting (or participating in) research projects, writing papers, writing teaching materials and other ways to train professional leaders, backbone teachers, and strive to build a combination of professional and part-time, school-enterprise interoperability, teaching ability, high level of scientific and technological services, and a reasonable structure of the? Dual-teacher type Professional teaching team.

5. Facilities and Equipment