What did a junior college major in cooking learn?

Cooking technology: The course consists of two parts, theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife work, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.

the pastry process is similar to the cooking process, except that the cooking is changed to making pastry. Learn dozens of pastry

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 changed from * * * to dark brown, from raw fishy to ripe and soft, and from tasteless to delicious, it was the result of the continuous reaction of various substances in the ribs.

an introduction to China's food culture. Understanding the historical evolution of cooking and cooking culture, and knowing that those important changes have promoted the development of cooking are really beneficial to a deeper understanding of cooking.

cooking nutrition hygiene. Also known as cooking technology and nutrition, food industry, food safety is the most important, as an intermediary between ingredients and diners, of course, we chefs can not ignore food hygiene and nutrition. In other words, in addition to the chef's certificate, most students majoring in cooking can finally get a senior nutritionist's qualification certificate.

food carving. In the first semester, I studied carving, all kinds of flowers, such as Chinese rose, rose, chrysanthemum, etc., and then there were bridges, geese and towers. Sculpture became an elective course in the second semester, so I began to carve some big pieces, such as dragons, phoenixes and eagles.

sophomore year will be divided into three directions, namely, Chinese food, mid-point and kitchen management. Chinese food is three courses selected from the four major cuisines in China, plus Northern Cuisine, Southeast Asian Cuisine, Japanese Cuisine and Western Cuisine. The midpoint is also to choose 3 courses from the major dim sum factions.

elective course 1. culinary arts. The dishes are not only delicious, but also beautiful. How to set the plate and choose beautiful tableware involves improving the artistic appreciation. 2. Banquet menu design. How many cold dishes do you cook in the restaurant? How many hot dishes? How many soups? How to change the color? How to match the taste types? How to choose ingredients? How is the price reasonable? How to choose between big dishes and small dishes? Wait, wait, wait, wait. 3. Medicinal dietetics. 4. Kitchen English. About a quarter of our culinary students go abroad to be cooks after the course, so they should learn kitchen English well before going abroad. 5. Development trend of catering industry. There are various formats and trends of catering. 6. Local snacks.

what is the specialty of cooking technology and nutrition?

The specialty of cooking technology and nutrition is a major that cultivates high-tech applied professionals who have mastered the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering, as well as catering management.

Basic knowledge of cooking technology and nutrition: master the basic theoretical knowledge and professional technical knowledge necessary for this major, including: basic knowledge of cooking raw materials, cooking nutrition hygiene, cooking arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold spell technology, service and management of catering enterprises, etc.

(2) Extended reading of the introduction of culinary specialty:

Jobs for students majoring in culinary arts and nutrition:

1. Chefs in major hotels, star-rated hotels, chain restaurants, restaurants, resorts, senior clubs, ocean-going cruise ships and other restaurants can engage in technical management of catering after grassroots exercise, such as chefs, executive chefs, catering managers or hotel managers.

2. Cooking teaching and training in vocational schools in colleges and universities, as well as nutrition caterers in canteens and hospitals in major units.

3. Major food processing plants and catering products related enterprises are engaged in technician positions, such as fast food processing enterprises and seasoning enterprises.

Network-Cooking Technology and Nutrition

What are the three cooking courses?