habit
inside
Rongzhuan
work
course
Practice-oriented:
1, knife worker, spoon worker;
2. Preliminary processing of raw materials;
3. Traditional Cantonese cuisine, new Cantonese cuisine, popular Cantonese cuisine and classic Cantonese cuisine;
4. Large-scale Cantonese banquets, festive banquets, New Year's Eve dinners, and training of famous Cantonese cuisine teachers;
5. Four classic dishes; 6. Cooking techniques in Japan and Korea;
7, Chaozhou brine, roasted meat products, cold dishes production;
8. Guangdong-style edge sealing furnace, pot and soup production;
9. Swallows, abalone, chicken wings, ginseng, tripe and specialties;
10, large-scale artistic sculpture, creative combination sculpture, melon sculpture. Supplemented by theory:
Introduction to Cooking, Cooking Materials, Cantonese Cuisine, Cantonese Roast Meat, Pasta Making Technology, Cooking Nutrition and Hygiene, Catering Management, Cantonese Cuisine Master Expert Lecture, Catering Professional Quality Value-added Course 1, Cantonese Cuisine Refreshments 2, Western Food Making 3, Wine Mixing Technology Course.
travel
inside
Rongdi
one
study
The first semester of 2008: the first stage of traditional Cantonese cuisine; Cantonese cuisine is a representative dish; Master the basic cooking skills of knives and spoons; Cantonese classic dishes; Cantonese cuisine, stewed vegetables and cold dishes; Cooking raw materials science; Guangdong cuisine expert lecture; Professional quality courses. The second semester: the second stage of popular Cantonese cuisine; Traditional Cantonese banquet production; Guangdong cuisine teacher training; Cantonese pastry; Cantonese hot pot; Large-scale artistic carving, creative combination carving, melon carving; Color platter; Guangdong cuisine expert lecture; Cooking techniques; Pasta production technology; Banquet knowledge sequence
two
study
The first semester of 2008: the third stage of classic Cantonese cuisine, innovative Cantonese cuisine and advanced Cantonese cuisine; Cantonese new cold dish production; Classic popular Cantonese cuisine; Cantonese restaurant fashion dishes; The expansion of swallow, abalone, wing, ginseng and belly and the production of special dishes; Soup pot; The second semester of Cantonese expert lecture: the fourth phase of Cantonese teacher training; Modern large-scale Cantonese banquet production; Cantonese roasted meat production; Production of Guangdong edge grinding furnace; Western food production; Wine mixing technology; Catering management; Lecture by cantonese cuisine masters. Graduates who pass the examination can obtain the national vocational qualification grade certificate and the technical secondary school graduation certificate. After passing the examination, 100% of the students who recommended employment were recommended to work in star-rated hotels, hotels and kitchens. Provide students with employment services for at least two times free of charge through a huge employment network all over the country;
After students are employed, the school will implement follow-up services to create more favorable employment conditions for students. According to authoritative investigation, with the rapid development of catering industry, talents in catering industry are in urgent need of shortage, and compound talents with technical skills are deeply welcomed by the society. South China cooking education took the lead in launching some majors in China and was well received by employers. According to the current demand for talents in catering industry, career planning focuses on skills training. Pay attention to the cultivation of students' comprehensive quality and practical ability, and strengthen physical exercise, so that students can really master the cooking techniques of classical dishes of eight major cuisines and the methods of banquet design and preparation of different grades while learning professional concepts and knowledge, and have the ability of advanced hotel management, thus becoming a compound practical talent urgently needed by the catering industry. Excellent courses: cooking concepts and basic knowledge, cooking materials and processing technology, cooking technology, China cooking, cooking nutrition and hygiene, cooking technology aesthetics, kitchen management and banquet knowledge, and academic services. Basic learning content: knife method, knife method, all kinds of knife flowers, dices, strips, sheets, turning pots, loading plates, etc.
Raw material processing training: processing common poultry, livestock, game and seafood raw materials;
Carving stage: whole carving, zero carving and combined carving of fruits and vegetables; All kinds of flat disks, vertical disks and pictographic disks;
Cooking process stage: sizing, hanging paste, thickening, oil temperature identification, common cooking techniques, Cantonese sauce preparation;
Hot dish stage: home-cooked Cantonese, traditional Cantonese, innovative Cantonese, popular Cantonese and eight classic dishes;
Seafood and game stage: classic dishes such as lobster, abalone, shark's fin, sea cucumber, salmon, mussel and snake.
Comprehensive stage: roasted meat, Cantonese hotpot, soup, clay pot, Cantonese refreshments, etc.
Value-added stage: computer foundation, wine mixing, catering management and service;
Tutor training stage: simulated hotel interactive training, intensive training of special dishes, banquet design and production.
habit
step
A sudden step
one
study
Theoretical part: China cooking introduction, cooking materials science, cooking technology, cooking technology foundation, cooking technology aesthetics and other related courses: 1, basic training: knife skill, spoon skill; 2. Raw material processing: processing common poultry, livestock, game and seafood raw materials; 3. Carving stage: whole carving, zero carving and combined carving of fruits and vegetables; 4. platter stage: flat platter, vertical platter and surrounding platter; 5. Process technology: sizing, paste hanging, thickening, oil temperature identification, common cooking technology, Cantonese sauce making; 6. Primary stage of Cantonese cuisine: home-cooked Cantonese cuisine.
two
study
Theoretical part: cooking nutrition and hygiene, pasta technology, catering management, wine mixing technology, catering service and other related courses. Practice section:
Cantonese cuisine stage: traditional Cantonese cuisine, innovative Cantonese cuisine and popular Cantonese cuisine;
Seafood and game stage: classic dishes such as lobster, abalone, shark's fin, sea cucumber, salmon, mussel and snake.
Comprehensive stage: roasted meat, Cantonese hotpot, soup, clay pot, Cantonese refreshments, etc.
Tutor training stage: simulated hotel interactive training, intensive training of special dishes, banquet design and production;
Value-added stage: computer foundation, wine mixing, catering management and service. The training goal is to train culinary masters and chefs to master the production of traditional Cantonese cuisine, innovative Cantonese cuisine and seafood Cantonese cuisine, as well as complete sets of technologies such as Chaozhou brine, Cantonese roasted meat, Cantonese tea, Cantonese hot pot, banquet production, cold-mixing, carving and wine mixing. Graduates who pass the national examination can obtain the national vocational qualification grade certificate and the secondary school graduation certificate. Employment recommendation solemnly promises that 65,438+0,000% students will be recommended to star-rated hotels after passing the examination. According to authoritative surveys, with the rapid development of the catering industry, there is a shortage of talents in the catering industry, and compound talents with technical skills are deeply welcomed by the society. South China cooking education is the first in China to introduce some majors, which is well received by employers. According to the current demand for talents in the catering industry, career planning focuses on skills training, focusing on cultivating students' comprehensive quality and practical ability, strengthening physical exercise, so that students can truly master the cooking techniques of eight classic dishes and various banquet designs and methods, and have the ability of advanced hotel management, thus becoming a compound practical talent urgently needed by the catering industry. The main contents of top-quality courses include: military training for freshmen, team education, professional ethics education, employment guidance education, etc. Specialized courses: cooking concepts and basic knowledge, cooking materials and processing technology, cooking technology, China cooking, cooking nutrition and hygiene, aesthetics of cooking technology, kitchen management and banquet knowledge.
habit
inside
Rongshi
behaviour
course
Basic skills stage: fencing, fencing, all kinds of fencing, cutting, banding, slicing, turning over pots, loading plates, etc.
Sculpture and assembly stage: rose, peony, white crane, peacock, ribbon bird, golden pheasant, etc. Assorted platters, pictographic dishes, various dishes, etc. ;
Shuitai processing: processing vegetables, poultry, livestock, seafood and other common raw materials.
Cooking technology: hot compress, sizing, paste hanging, thickening, oil temperature identification, initial cooking treatment, and Guangdong sauce preparation;
Home-cooked Cantonese cuisine, traditional Cantonese cuisine, innovative Cantonese cuisine and popular Cantonese cuisine;
Common seafood dishes: prawn, grouper, snail, razor clam, crab, etc.
Comprehensive stage: roasted meat, Cantonese hot pot, soup pot, clay pot rice and cold dish lecturer training stage: simulated hotel interactive training, intensive training of special dishes, banquet design and production. study
habit
step
The first stage: theoretical course study strengthens various basic skills, stage assessment, and lays the foundation for hot dishes;
The second stage: carving mosaic stage, learning color mosaic and flower-and-bird carving techniques.
The third stage: processing vegetables, poultry, livestock and common seafood to prepare for learning hot dishes.
The fourth stage: learn to size, paste, thicken, hang soup, cook for the first time, and prepare Cantonese sauce.
The fifth stage: learning traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine, common seafood cuisine and banquet Cantonese cuisine.
The sixth stage: simulated hotel interactive training, banquet design and production, graduation examination. The training goal is to train chefs, and graduates with cooking skills and catering kitchen management qualifications in large and medium-sized hotels, star-rated hotels can obtain national vocational qualification certificates. Employment recommendation solemnly promises: 100% students are recommended to star-rated hotels and guesthouses for employment after passing the examination. Market analysis According to authoritative survey, with the rapid development of catering industry, catering industry personnel are in urgent need of shortage, and compound talents with technical skills are deeply welcomed by the society. South China cooking education took the lead in launching some majors in China and was well received by employers. According to the current demand for talents in catering industry, career planning pays attention to skills training, students' comprehensive quality and practical ability, and strengthens physical exercise, so that students can really master western-style cakes and pastry making techniques while learning professional concepts and knowledge, and have certain management skills, and become compound practical talents urgently needed in catering industry. Quality of learning content
The main contents of the course are: military training for freshmen, team education, professional ethics education, employment guidance education and other majors.
work
course
Knowledge of raw materials, introduction and processing technology of West Point.
Food nutrition and hygiene, baking knowledge, tools and mechanical equipment
behaviour
course
Practice part: bread, mixed cakes, biscuits, puffs, frozen desserts, etc.
Practice part: the learning steps of decorating zodiac cake, European cake, sponge cake, grease cake, Qifeng cake and chocolate cake with flowers.
one
stairway
Theoretical part: introduction of West Point, knowledge of raw materials and processing technology of West Point.
Practical parts: bread, mixed cakes, biscuits, puffs, frozen desserts, etc.
two
stairway
Theoretical part: food nutrition and hygiene, baking knowledge, tools and mechanical equipment.
Practice part: The training goal of Zodiac cake, European cake, sponge cake, grease cake, Qifeng cake and chocolate decoration is to train masters and chefs at West Point. Graduates can be qualified to make western pastry in star-rated hotels, guesthouses and western pastry houses, or they can start their own businesses and open their own bakeries. We solemnly promise that 65,438+000% qualified students will be recommended to star-rated hotels, guesthouses and western-style houses for employment. According to the current demand for talents in catering industry, career planning pays attention to skills training, students' comprehensive quality and practical ability, and strengthens physical exercise, so that students can really master basic cooking methods and have certain management skills while learning professional concepts and knowledge, and become compound practical talents urgently needed in catering industry. The school system lasts for three months. Specialized courses "Introduction to China Cuisine", "Cooking Materials Science", "Fundamentals of Cooking Technology" and "Cooking Technology" are the basic stages of practical courses: knife-cutting, knife-cutting, turning over the pan, and so on.
Cooking techniques: application of heat, identification of oil temperature, sizing, paste hanging, thickening, soup hanging, initial cooking and preparation of common Cantonese dishes and sauces;
Hot dish stage: the production technology of home-cooked Cantonese, traditional Cantonese, popular Cantonese and common Cantonese seafood dishes;
Comprehensive stage: Huzhou brine, basic sculpture, color platter, banquet production, etc. Training objectives Through systematic study, students can understand the knowledge of Cantonese culture, raw material knowledge, cooking technology, cooking nutrition and so on, master the preparation of Cantonese cuisine slurry and the techniques of traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine, Chaozhou brine, basic food carving and assorted dishes, with the goal of training Cantonese chefs. According to the current catering industry's demand for talents, career planning focuses on skills training, focusing on cultivating students' comprehensive quality and practical ability. Strengthen physical exercise, so that students can really master the making methods of common western-style snacks while learning professional concept knowledge, and have the ability to open stores independently. One-month study period: professional courses such as West Point raw material knowledge, West Point introduction, West Point processing technology, food nutrition and hygiene, baking knowledge, tools and machinery and equipment, and practical courses such as bread, mixed cakes, biscuits, puffs and frozen desserts.
Decorative cakes of Chinese zodiac, European cakes, sponge cakes, grease cakes, Qifeng cakes, chocolate decorations, etc. Training objectives Through systematic study, students can master the relevant knowledge of West Point, familiar with the commonly used raw materials and equipment of West Point, and master various delivery technologies of West Point, and can independently make various western-style dim sum varieties such as cakes, popular bread, cakes, cookies, jellies, egg towers and mousse. Graduates can be qualified to make western-style pastry houses, or they can start their own businesses and open their own western-style pastry houses and bakeries. After graduation, 100% of the trainees were recommended for employment. According to the current demand for talents in the catering industry, the career planning of the traditional dough sculpture major focuses on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical exercise, so that students can truly master the design and production methods of traditional dough sculpture while learning professional concepts and knowledge, and have certain management skills, thus becoming a compound practical talent urgently needed by the catering industry. A description of the professional curriculum system of one-month learning content; The origin of traditional dough sculpture.
Raw materials commonly used in traditional dough modeling and tools commonly used in food carving.
Traditional dough modeling technology
Protection and application of traditional dough sculpture works
The main varieties of practical courses for the development of traditional dough modeling are as follows:
Chinese rose, peony, rose, carnation, QQ penguin, cartoon image of the zodiac, characters and other professional training objectives with food carving characteristics. Focus on practical training and train professional and technical personnel skilled in video sculpture for one month. The content of the study is to teach the knowledge of food carving raw materials, food carving art, and comprehensively and systematically teach the food carving techniques of flowers, birds, insects, fish, dragons, phoenixes and melons. Teaching the design and manufacture of large-scale exhibition stands, and the design, manufacture and application of decorative food carving. The training goal of Cantonese-style mid-point (dim sum) specialty is to train professional and technical personnel who can master the production and management of Cantonese-style mid-point. According to the current catering industry's demand for talents, focusing on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical exercise, so that students can really master the production method of Cantonese refreshments while learning professional concepts and knowledge, and have certain management ability, and become a compound practical talent urgently needed by the catering industry. One-month study period: the professional course "Pastry Technology" and the practical course "Cantonese Tea Art" teach the making technology of various kinds of fried, boiled, fried, baked and steamed cakes.
There are also various Cantonese snacks.
(The main varieties are: crystal shrimp dumplings, rice rolls, barbecued pork with honey sauce, guinea fowl, chicken feet with abalone sauce, radish brisket and various kinds of porridge. ) According to the current demand for talents in catering industry, the career planning of Cantonese-style braised roast focuses on skills training, focusing on cultivating students' comprehensive quality and practical ability, strengthening physical exercise, and enabling students to truly master Cantonese-style braised roast while learning professional concepts and knowledge. A month-long professional course systematically explained the flavor characteristics of roasted meat, the primary processing of raw materials, various sauce formulas, the technological process and production technology of roasted meat. Preliminary processing of barbecue raw materials in practical courses;
Pickling skills of raw materials, greasy taste and smoking operation skills;
Teach the preparation and preservation of Chaozhou brine and the preparation of various special sauces for barbecue;
Teach Baiyun pig's hand, salted chicken, Cantonese roast goose, roast suckling pig and many other classic dishes to make. The training goal is to train professional barbers and pay attention to the cultivation of hands-on ability. After graduation, students can start their own businesses. The training goal of fashion sugar art focuses on cultivating students' comprehensive quality, innovative ability and practical ability, and strengthening physical training, so that students can really master fashion and innovation while learning technology well, and become fashionable, innovative, professional and practical talents urgently needed by the catering industry. The one-month study content teaches the knowledge of raw materials of sugar art, the art of sugar art, the method of cooking sugar, the method of preserving sugar, the basic techniques of sugar art, the production of large-scale sugar art and the decoration of fashionable dishes. The main varieties are flowers, birds, fish and insects, dragons and phoenixes, figures and powdered sugar.