The cuisine of the Chinese nation is profound and profound, and it is the envy of many people to have the chef's skills.

Development prospect of cooking specialty

1, major in cooking. After graduation, I can be qualified for the post of kitchen-related catering in star-rated hotels and famous shops.

2. After graduation, students majoring in cooking can have the entrepreneurial ability of opening stores and operating independently;

3. Students majoring in cooking can engage in teaching and scientific research in cooking school or related scientific research departments after graduation.

Chef is known as the "golden rice bowl" profession. The professional characteristics of easy employment and high income make chefs have obvious advantages over other occupations. A skilled and knowledgeable chef is a hot potato wherever he goes. Before the deadline, among 72,749 culinary graduates, the average salary of fresh graduates was 4,248 yuan, the average salary of 1-2 years was 5,456 yuan, the average salary of more than 5 years was 7,000 yuan, and the average salary of 7-9 years was 8,472 yuan.

Regionally, the regions with the most jobs are Beijing, Shanghai, Xi and Guangzhou. According to statistics, the top ten regions with the best employment prospects for culinary majors are: Beijing, Shanghai, Xi 'an, Guangzhou, Chengdu, Shenzhen, Nanjing, Hangzhou, Nanchang and Changzhou. So the chef is a good career, and it is a good choice to learn from the chef.

What's your cooking major? Let's take a look at the course.

1. Cooking technology

This is our most important course, which consists of two parts: theoretical knowledge and practical operation, each with a textbook.

The theoretical part is divided into knife skill, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.

2. Pastry technology

It's similar to the process of cooking, except that cooking is changed to pasta.

I have studied dozens of kinds of pasta, and the best pumpkin steamed dumplings are made of boiled dough. It looks ordinary, but it can't stop eating.

3. Cooking chemistry

In the macro world, sweet and sour pork ribs are pork ribs, while in the micro world, they are fat, protein, carbohydrates, water and so on. When the ribs change from pink to dark brown, from raw fishy to mature and soft, from tasteless to fragrant and delicious, it is the result of the continuous reaction of various substances in the ribs.

Naturally, our cooking major can't do any in-depth research on chemistry, but we need to know something about the combination of diet.

4. Introduction of food culture in China.

Speaking of it, almost any subject is a junior in cooking. The history of cooking has begun since humans began to cook food with fire. In addition, it is estimated that only hunting has a history earlier than cooking. Unfortunately, there is no hunting major now. Understanding the historical evolution of cooking and cooking culture, and knowing those important changes have promoted the development of cooking, is really conducive to a deeper understanding of cooking.

5. Cooking Nutrition Hygiene

The full name of our major is actually called cooking technology and nutrition, catering industry, and food safety is the most important. As an intermediary between ingredients and diners, we chefs can't ignore food hygiene and nutrition. In other words, in addition to the chef's certificate, most of our culinary students can finally get the senior nutritionist's qualification certificate.

5. food carving

In the first semester, I learned sculpture, all kinds of flowers, such as rose, rose, chrysanthemum and so on. Then there are bridges, geese and towers.

Sculpture became an elective course in the second semester, and I began to carve some big pieces, such as dragons, phoenixes and eagles.

6. Innovative design of dishes

Finally, what are the advantages? Compared with chefs in society, students who have attended cooking school are most proud of their theoretical knowledge. What is the use of theoretical knowledge? It is definitely not used to cut potatoes, but to innovate dishes. Only with a theoretical foundation can we innovate in practice.