Knowledge related to job content and skills requirements of vocational functions I. Preparation of raw materials (I. Initial processing of raw materials for vegetables, poultry and livestock 1? Able to pick, wash and peel all kinds of vegetables

2? Be able to gut, clean and unload all kinds of birds

3? Can remove bones, tendons, membranes, etc. of all kinds of livestock meat? The concept of western food

2? Flavor characteristics of main western dishes

3? Classification, quality characteristics and processing methods of vegetable raw materials

4? Varieties, meat quality characteristics, tissue structure and processing methods of poultry raw materials

5. Knowledge about varieties and tissue structure of livestock meat raw materials (2) General knife molding 1? Can process animal and plant raw materials into silk, chips, dices, blocks, etc.

2? Can process potatoes, carrots and other vegetables into olive shapes, semi-olive shapes, olive sticks, spheres, etc.

3? Can process pork chops, chicken chops, fish chops, etc. Knife knowledge

2? Knowledge of thawing and preservation of animal raw materials

3? Knowledge of reasonable cutting and blending of raw materials

4? English names of commonly used raw materials II. Preparation of dishes (I) Preliminary thermal processing of raw materials 1? Scalding beef bones, chicken bones, internal organs, etc.

2? Can blanch tomatoes, cauliflower, asparagus, etc.

3? Can cook vegetables, olives, fried potatoes, side dishes, mashed potatoes, etc. Key points of preliminary hot working

2? The role of side dishes in dishes (2) making basic soups 1? Can make beef, chicken and fish basic soup

2? Can make Brown Basic Soup 1? Knowledge of ingredients for making basic soup

2? Technological knowledge of making basic soup

3? Key points of making basic soup (3) How to make general basic soup? Be able to make brown less company and modulate three kinds of brown less company based on brown less company

2? Can make cream cheese and prepare two kinds of cheese based on cream cheese

3? Can make manez sauce and prepare three kinds of cold sauces with manez sauce? The proportion of materials used in making Brown Shaosi and the technological knowledge

2? Proportion of materials and technological knowledge for making cream sauce

3? The proportion of materials used and the technological knowledge in the production of MANEZ Shaosi

4? English name of basic shaosi III. Dish making (1) Making general fried dishes 1? Can fry dishes dipped in bread flour (pork chops, chicken chops)

2? Can fry dishes with egg batter (fish sticks and chicken sticks)

3? Can accurately grasp the heat, make the dishes beautiful in color, fluffy in batter and appropriate in maturity? The concept, characteristics and scope of application of frying

2? Key points of frying

3? The concept, characteristics and scope of application of water heat transfer cooking method

4? The concept, characteristics and scope of application of air heat transfer cooking method III. Making dishes (II) Making general fried dishes 1? Can cook clear-fried dishes (pork chops)

2? Can fry dishes dipped in egg liquid (fried fish)

3? Can accurately grasp the heat, so that the dishes are beautiful in color and taste? The concept, characteristics and scope of application of frying

2? Key points of frying (3) How to make general stewed dishes? Stewed vegetables (beef stew in Hungary, chicken stew in red wine) that can be used as raw materials for meat and poultry

2? Can accurately grasp the heat, so that the dishes are beautiful in color, proper in taste and maturity, and the dosage and concentration of less sauce are suitable for 1? The concept, characteristics and scope of application of stew

2? Key points of stewing (4) How to make general stewing dishes? Braised vegetables that can make meat and poultry raw materials

2? Can accurately grasp the heat, so that the dishes are beautiful in color and taste? The concept, characteristics and scope of application of braising

2? Key points of braising

3? English names of various cooking methods (5) How to make common soup? Can make common cream soup

2? Can make common vegetable soup

3? Can make the finished soup beautiful in color, proper in taste and moderate in concentration? Proportion of common cream soup materials and technological knowledge

2? Common vegetable soup technology knowledge (6) making common cold dishes can make common salads, and make salads beautiful in appearance, bright in color and suitable in taste. The concept of salad

2? Cold dish loading knowledge (7) how to make a general breakfast? Can make boiled eggs, fried eggs, fried sausages, etc., with beautiful color and proper heat

2? Can make common hot drinks 1? General knowledge of western breakfast

2? Methods of making eggs (8) Making common fast food 1? Can make hamburgers, sandwiches, hot dogs, etc.

2? Can make all kinds of western-style noodles. General knowledge of fast food

2? Varieties and production methods of fast food IV. Use and maintenance of equipment Use various cookers, ovens and refrigerators 1? Can use all kinds of cookers correctly and carry out general maintenance

2? Can use all kinds of ovens correctly and carry out general maintenance

3? Can correctly use all kinds of refrigerators and can carry out general maintenance. How to use stoves, ovens and refrigerators and matters needing attention 3.2 Intermediate vocational functions, job contents and skills requirements, relevant knowledge 1. Raw materials preparation (1) Initial processing of raw materials for aquatic products 1? Can pick fish fillet, make it complete without thorns, and the meat yield is high

2? Can process prawns, lobsters, crabs, oysters, snails, etc., so that the appearance is intact, neat and clean? Knowledge of fish structure

2? Texture characteristics and processing methods of various aquatic products

3? English names of commonly used raw materials for aquatic products (2) Raw materials are knife-shaped? Skillful processing of steak, accurate cutting and processing according to different meat qualities

2? Can process fish, shrimp, chicken rolls, etc.

3? Can process fish, shrimp, chicken stuffing, etc. Meat quality characteristics of beef tenderloin

2? Meat quality characteristics of fish and shrimp

3? Proportion of materials used to make meat stuffing II. Preparation of dishes (I) Making various basic ingredients? Be able to make Brown Shaosi and modulate more than 11 kinds of Shaosi based on it

2? Can make cream cheese, and make more than 5 kinds of cheese based on it

3? Be able to make Dutch shaosi and modulate more than three kinds of shaosi based on it

4? Can make tomato sauce, curry sauce and butter sauce

5? Can make more than 5 kinds of cold sauces

6? Can make shaosi beautiful in color, proper in taste and moderate in concentration? The proportion of materials used to make various kinds of small companies is

2? Technological knowledge of making all kinds of small companies

3? Proportion of materials and technological knowledge for making MANEZ and Dutch company

4? How to keep a young company

5? Commonly used English names of shaosi (2) Making various side dishes 1? Can process more than 15 kinds of potato side dishes

2? Can make a variety of rice and flour side dishes

3? Can you use side dishes reasonably? Knowledge of materials and technology for making various side dishes

2? Knowledge of collocation of side dishes in dishes III. Preparation of dishes and dishes (I) Making all kinds of grilled meat dishes can make all kinds of grilled meat, and make the dishes perfect in appearance, with suitable color, taste and heat. Key points of frying dishes

2? Knowledge of heat transfer in cooking (2) Making cooking dishes? Can make steamed fish and shrimp rolls, seafood toast, chicken toast and other dishes

2? Can cook meat, poultry and seafood dishes (pork with sauerkraut, steak with red wine, fish, shrimp and safflower juice, etc.)

3? Be able to properly master the heat according to the different textures of raw materials

4? Can make the dishes have good appearance, beautiful color and suitable taste? The concept, characteristics, scope of application and operation points of cooking

2? The concept, characteristics, scope of application and operation points of warm cooking

3? Concept, characteristics, scope of application and key points of operation of boiling

4? Knowledge of heat transfer of raw materials heated in water (3) Making high-grade stewed dishes? Can cook all kinds of seafood

2? Can cook veal, veal liver and other dishes? Texture characteristics of seafood, veal and veal liver

2? Key points of stewing dishes (4) How to make baked dishes? Be able to bake meat, poultry and seafood dishes, and master the cooking temperature properly according to the different characteristics of dishes

2? The concept, characteristics, scope of application and operation points that can make dishes with good appearance, beautiful color and suitable taste (5) making skewered dishes 1? Can make kebabs, poultry kebabs and seafood kebabs

2? Can properly grasp the cooking temperature according to the different characteristics of dishes

3? Can make the dishes have good appearance, beautiful color and suitable taste? The concept, characteristics and scope of application of skewering

2? Key points of skewering (6) How to make common soup? Can make common vegetable soup varieties

2? Can make common cold soup varieties

3? Can make the finished soup beautiful in color and taste, and the ratio of soup to soup material is moderate 1? The proportion of vegetable soup and its preparation method

2? Proportion of cold soup materials and production methods (7) How to make general cold dishes? Can make jelly dishes (poultry jelly, seafood jelly)

2? Can make other kinds of cold dishes

3? Can make dishes beautiful in shape, reasonable in color matching and suitable in taste? How to make jelly dishes

2? Knowledge of dish arrangement

3? Knowledge of color matching (8) Making common breakfasts can make all kinds of scrambled egg rolls and other breakfast foods, so that the appearance is intact, the color is beautiful, and the heat is appropriate. How to make scrambled egg rolls

2? Proportion of materials used in all kinds of foods and production methods IV. Cooperate with others to cooperate with the work of high-level Western-style chefs, and be able to cooperate with high-level Western-style chefs to complete more complicated daily work and banquet work, professional functions, job content and skills requirements, relevant knowledge, raw materials must be prepared (1) Processing high-grade raw materials 1? Can process foie gras, making it intact

2? Can process the calf core, so that the shape of the calf core is intact and the ribs and oil film are removed cleanly? Tissue structure and quality characteristics of goose liver

2? Tissue structure and quality characteristics of calf nucleus

3? English name of high-grade raw materials (2) Processing stuffing dishes 1? Can process stuffed turkey, and make it look good and beautiful, with full stuffing and no leakage

2? Can process pork chops and chicken breasts with stuffing, so that the appearance is intact and beautiful, the stuffing is full, and there is no leakage? Technological knowledge of making stuffed turkey

2? Technological knowledge of making stuffed pork chops and chicken breasts (3) raw materials processing and molding 1? Poultry raw materials can be bundled and shaped, so that the skin is unbreakable, the bundling is firm and the tightness is moderate

2? Can be used to bind and shape livestock raw materials, so that the skin is unbreakable, the binding is firm, and the tightness is moderate. Technological knowledge of bundling poultry raw materials

2? Technological knowledge of bundling livestock raw materials. 2. Preparation of dishes. Preparation of various foundations? Be able to make brown bass and modulate more than 21 kinds of bass based on it

2? Be able to make Dutch shaosi and modulate five kinds of shaosi based on it

3? Can make more than 5 kinds of special products

4? Can make more than 11 kinds of cold sauces

5? Can make shaosi beautiful in color, proper in taste and moderate in concentration? The proportion of materials used in making various kinds of small companies and the operation method

2? English names of various shaosi 3. Dishes and dishes making (1) Making all kinds of grilled dishes 1? Can cook beef, sheep, poultry, aquatic products and other dishes

2? Can accurately grasp the heat, so that the dishes are perfect in appearance, beautiful in color, appropriate in taste and even in ribs. (2) How to make barbecue dishes? Can roast turkey, duck, suckling pig, leg of lamb, lamb chop, beef tenderloin and other large dishes

2? Can make veal, lamb and other dishes, so that the color is beautiful, the taste is appropriate, and the heat is appropriate. Knowledge of heat transfer in baked dishes

2? Key points of roasting (3) Making high-grade dishes can make dishes such as stewed veal core and fried foie gras, with beautiful color, proper taste and proper heat. Technological knowledge of making high-grade dishes

2? Foreign names of various high-grade dishes (4) How to make high-grade soup dishes? Can make all kinds of seafood soups with beautiful color, delicious taste and proper ratio of soup to soup

2? Can make all kinds of clear soup, so that the soup color is clear and transparent, the taste is mellow, and the ratio of soup to soup is appropriate 1? Proportion of raw materials and methods of making various seafood soups

2? Proportion of materials used in making various clear soups and their making methods

3? The principle of making clear soup (5) how to make high-grade cold dishes? Can make seafood batch, meat batch, vegetable batch, etc., with beautiful appearance and bright color

2? Able to cut and plate all kinds of cold dishes, and have artistic modeling 1? Technological knowledge of making batch dishes

2? Cooking modeling knowledge IV. Handling problems Dealing with the quality problems of dishes can identify the quality of dishes and properly handle the quality standards of various dishes according to the quality problems of dishes V. Training and guidance? Be able to train junior western cooks

2. Methods and skills that can guide junior and intermediate Western chefs to carry out job training 3.4 Technician's professional function, job content and skill requirements. 1. Raw materials must be prepared accurately. (1) The whole chicken and duck can be deboned by processing deboned poultry, so that the movements are skilled and accurate, and the bones are clean and the skin is not broken. (2) The whole fish can be deboned by processing deboned fish. Make sure that the movements are skilled and accurate, the bones are clean, and the skin is not broken. Fish deboning method 2. Dishes and dishes making (1) Making innovative dishes can innovate the dishes of the cuisine you are engaged in, and make more than 5 kinds of innovative dishes, which are novel in style, good in texture and good in taste, and conform to the flavor characteristics of this dish. The flavor characteristics of this dish are

2? Knowledge of folk customs and cultural habits of the country where the dish is located

3? Principle of heat transfer in cooking

4? Knowledge of taste, aroma and color of dishes (2) Making collateral dishes can make more than 11 kinds of dishes other than the cuisine they are engaged in, so as to meet the style characteristics and quality standards of the dishes. Style characteristics of different dishes

2? The technology and quality standards of dishes (3) Making desserts can make more than 11 kinds of desserts, and ensure that their flavor characteristics and quality standards are 1? The proportion of dessert materials is

2? Dessert making technology III. Management work (1) Making menu 1? Be able to make menus for set meals, buffets, cocktail parties and general banquets, so as to ensure reasonable menu arrangement and appropriate cost control

2? Can accurately write Chinese and foreign menu 1? General principles for making menus

2? Knowledge of writing in foreign languages in the menu

3? Knowledge of reasonable diet (2) Organizing general banquets? Able to arrange general banquet work

2. Can reasonably allocate staff banquet organization methods (3) to deal with technical problems 1? Be able to master the kitchen process

2? Be able to find, correctly judge and properly handle all kinds of technical problems and accidents in the kitchen in time. The technological process of kitchen work

2? Knowledge of people and things management in the kitchen

3? Knowledge of kitchen production management (4) Management 1? Capable of making