Now the most popular major is cooking, because the development of the industry is extremely great, so what are the teaching curriculum standards for cooking? The following are the teaching curriculum standards for cooking majors that I have compiled for you, hoping to help you.

teaching course standard of culinary specialty

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 work, cooking, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.

Even the teachers who teach us theory are generally chefs who have worked in the industry for many years, with titles such as Sichuan cuisine master and China cooking master. Relatively speaking, it is indeed much better than New Oriental. What about New Oriental? They come to our school every year to recruit graduates. We graduates have gone, and we can be teachers there in two months.

2. The pastry process

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

I have learned dozens of kinds of pasta, and the best pumpkin steamed dumpling is made of boiling water dough. It looks ordinary, but it can't stop eating. In our final exam, I won the pumpkin steamed dumplings, looked at the students who won the hemp balls and steamed buns around me, and suddenly felt that I was standing at the top of the contempt chain and had a happy afternoon.

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 changed from pink to dark brown, from raw fishy to ripe and soft, and from tasteless to fragrant and delicious, it was 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 part combined with diet.

4. Introduction to China's food culture

At that time, I was really young. Just thinking about learning more dishes in school, such as food culture, I felt bored and impatient, and I skipped many classes. Now I regret it.

Speaking of it, almost any subject is a junior before cooking. The history of cooking has started since humans began to use fire to cook food. Besides, it is estimated that only the history of hunting is earlier than the history of cooking. Unfortunately, there is no hunting major now. 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.

5. Cooking Nutrition Hygiene

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

5. food carving

In the first semester, he studied carving, all kinds of flowers, such as Chinese rose, rose, chrysanthemum, etc., and then there were miscellaneous things like 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, eagles and so on, and a disabled party like me voluntarily quit.

6. Innovative design of dishes

Compared with chefs in society, we students are most proud of having theoretical knowledge. What is the use of theoretical knowledge? It's definitely not used for shredding potatoes, so it's used for innovative dishes. Requirements of a senior technician in Chinese cooking

1. Basic requirements

(1) Proficient in all the production techniques of a certain cuisine, and able to improve and innovate traditional famous dishes according to market requirements.

(2) Being able to bypass the cooking skills of more than two other cuisines, and being able to make medium and high-grade dishes of other cuisines.

(3) Fully master the production techniques such as variety identification, storage, expansion and application of rare cooking materials.

(4) be able to organize and design large and medium-sized high-end banquet menus and make dishes.

(5) Have the intermediate skill level of Chinese pastry chef.

(6) Having the operational and technical management capabilities of large and medium-sized catering industries.

(7) To be able to train senior technicians, lead technicians to tackle key technical problems, and solve difficult operational technical problems in this position (type of work).

(8) having knowledge of foreign languages that are competent for the job.

Second, the contents and methods of the examination

(1) Theoretical examination

1. Comprehensive knowledge of cooking theory

(1) Master the relevant knowledge of China's cooking history and cooking introduction;

(2) Be familiar with the local customs, religious beliefs and eating habits of major tourist countries;

(3) Understand the origin, characteristics and nutrition of rare cooking materials;

(4) master the principles, methods and technical difficulties in making dishes;

(5) know how to manage the operation and management of large and medium-sized restaurants.

2. Design of large-scale high-end banquet menu

(1) The menu can be designed according to the catering object, total number of people, requirements, season and price standard.

(2) The number of cold dishes, hot dishes and snacks, the structure of dishes and cooking methods in the menu of large banquets are scientific and reasonable.

(II) Operating requirements

1. Make one or a group of cold dishes with different colors;

2. Make a traditional famous dish;

3. Make innovative dishes;

4. make famous snacks or innovative snacks;

5. carve a whole set of food. Brief introduction of culinary specialty

1. Training objectives

Culinary specialty is to train application-oriented intermediate-level skilled talents who meet the requirements of China's socialist modernization and social development, develop in an all-round way in morality, intelligence, physique and beauty, have certain modern scientific and cultural literacy, have good professional ethics and legal awareness of food safety, master modern cooking theory knowledge and cooking operation technology, and have certain entrepreneurial ability.

2. Employment direction

Employment direction: Graduates can engage in nutrition catering, creative cake making, Chinese cooking, menu design, serving as catering manager, kitchen director and business consultant in various high-star hotels, or start their own businesses.

3. Main professional courses

Introduction to cooking, knowledge of cooking raw materials, Chinese cooking skills, Chinese pastry skills, cooking nutrition and hygiene, cold dishes, cold spell and food carving skills, knife technology, making famous dishes, making special cakes, banquet menu design, introduction to hotel management, etc.

4. There are 6 full-time teachers, including 2 part-time teachers. By participating in overseas training, national and provincial training; To the front line of the enterprise, post; Attend? Two lessons, five lessons? Competition, various skill competitions at all levels; Take charge of (or participate in) research projects, write papers, compile teaching materials and other ways to train professional leaders and backbone teachers, and strive to build a professional and part-time integrated, school-enterprise communication, strong teaching ability, high level of scientific and technological services and reasonable structure? Double-qualified? Professional teaching team.

5. Facilities and equipment