1. Comprehensive knowledge of culinary theory

(1) master the history of Chinese cooking and the general knowledge of cooking;

(2) familiar with the customs, religious beliefs, eating habits of the main source countries;

(3) understanding of rare culinary raw materials in terms of origin, characteristics, nutrition and other aspects of the knowledge;

(4) grasp the principles of the production of dishes in, methods and solve technical difficulties and other aspects of knowledge;

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

2. Design of large-scale high-grade banquet menus

(1) To be able to design menus according to the target audience, the total number of people, requirements, seasons and price standards.

(2) The number of cold dishes, hot dishes and snacks, the structure of the dishes, and the cooking methods in the menu of a large banquet are scientific and reasonable. 1. one or a group of fancy cold dishes;

2. one item of traditional dishes;

3. one item of innovative dishes;

4. one item of famous or innovative dim sum;

5. a group of food carvings. A comprehensive interview and defense of theory and skills will be conducted based on the "professional thesis" provided.