Question 1: How to take the chef's certificate? What are the contents of the examination? Please ask for help and thank you for applying for a course in the labor bureau or a social training institution. It is useless to take the theory and practice test. In the future, you will have to take a technician (Grade II) and a senior technician (Grade I). Many places have subsidies.
The elementary examination, theory and practice is actually a process. As long as RMB is in place, there is no need to worry about anything at all.
Question 2: What subjects should I take for the intermediate chef certificate? Ask for help _ 21 points. Intermediate Chinese chef
Knowledge requirements:
1. Have a high school education or equivalent.
2. Be familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.
3. t Understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.
4. master the rising principle and method of high-grade raw materials.
5. master the principle and key points of hanging soup.
6. Be familiar with food carving and fancy cold spell.
7. master the management knowledge of raw material procurement, acceptance, production, sales and cost control.
8. Be familiar with the knowledge of safety in production.
9. Be familiar with the characteristics of the main cuisines in China and the general situation of the development of cooking history in China.
11. Have basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry.
Skill requirements:
1. Be able to design and make dishes and banquets that guests are satisfied with according to their different situations and requirements.
2. Be able to master the comprehensive operation technology of a certain cuisine and the production of a certain number of flavor dishes and special dishes (cold and hot dishes).
3. It can expand high-grade raw materials.
4. Skillfully apply all kinds of cutting techniques, and can cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.) and cold spell various colors.
5. To master the technique of hanging soup, it is required that the soup is pure in color and delicious in juice.
6. master the skills of grading disassembly and whole material disassembly of livestock and poultry and fish.
7. master the use and maintenance of all kinds of kitchen tools and equipment.
8. Skillfully control the overall materials for various banquets and master cost accounting.
9. Can compile a variety of general banquet menus, and can change the variety of dishes in time according to seasonal changes.
11. Be able to find and deal with hidden dangers and emergencies in the production process in time, and handle the aftermath.
11. Be able to train and instruct junior Chinese cooks.
question 3: where can I take the chef's certificate? How to take the exam. What does the chef's certificate test? Occupation grade:
Chinese cookers * * * have five grades, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1).
You can directly apply for the chef's grade certificate examination in the Labor Department.
You can apply for the examination in the labor skill appraisal center in your province and city.
The application conditions are as follows:
Elementary Chinese cook
Knowledge requirements:
1. Have junior high school education or equivalent.
2. t Understand the names, characteristics, quality standards, identification and storage knowledge of commonly used cooking materials.
3. t Understand the basic knowledge such as types, principles, stages and methods of seasoning.
4. master the principles and knowledge of preliminary processing and cooked treatment.
5. master the basic knowledge of heat transfer medium, heat transfer mode, fire power identification and temperature control.
6. master the classification and technical operation knowledge of basic knife cutting.
7. master the classification and technical operation knowledge of common cooking methods.
8. t Understand the basic knowledge of food hygiene and the Food Hygiene Law.
9. master the knowledge of using and maintaining tools, machines and equipment used in this position.
11. t Understand the performance and knowledge of flammable and explosive materials used in the kitchen.
11. master the cost accounting knowledge of a single dish.
12. Be familiar with local folk customs and eating habits, and preliminarily understand the folk customs and eating habits of other regions at home and abroad.
Skill requirements:
1. Be able to slaughter, peel, wash, arrange, and take materials in stages independently for common raw materials.
2. master the techniques and methods of general dry goods raw materials.
3. Be able to independently perform preliminary cooking operations such as water-scooping, oil-skimming, popularity and soup-making.
4. It can be used to prepare commonly used paste, pulp and paste, and its raw material combination, proportion, delivery order and concentration meet the standards.
5. Can skillfully use all kinds of knife methods, cut and prepare according to the quality requirements of cooking, and can make general cold dishes.
6. Skillfully use common cooking methods to make ordinary cold and hot dishes.
7. master the proportion and modulation of basic flavors and the application of various kinds of juice.
8. Can accurately calculate the net material rate of raw materials and carry out cost accounting of general dishes, and accurately quantify.
9. Be able to correctly operate the machines and equipment used, and carry out general maintenance.
11. Can guide apprentices' work.
intermediate Chinese cook
knowledge requirements:
1. High school education or equivalent.
2. Be familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.
3. Understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.
4. master the rising principle and method of high-grade raw materials.
5. master the principle and key points of hanging soup.
6. Be familiar with food carving and fancy cold spell.
7. master the management knowledge of raw material procurement, acceptance, production, sales and cost control.
8. Be familiar with the knowledge of safety in production.
9. Be familiar with the characteristics of the main cuisines in China and the general situation of the development of cooking history in China.
11. Have basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry.
Skill requirements:
1. Be able to design and make dishes and banquets that guests are satisfied with according to their different situations and requirements.
2. Be able to master the comprehensive operation technology of a certain cuisine and the production of a certain number of flavor dishes and special dishes (cold and hot dishes).
3. It can expand high-grade raw materials.
4. Skillfully apply all kinds of cutting techniques, and can cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.) and cold spell various colors.
5. To master the technique of hanging soup, it is required that the soup is pure in color and delicious in juice.
6. master the skills of grading disassembly and whole material disassembly of livestock and poultry and fish.
7. master the use and maintenance of all kinds of kitchen tools and equipment.
8. Skillfully control the overall materials for various banquets and master cost accounting.
9. Can compile a variety of general banquet menus, and can change the variety of dishes in time according to seasonal changes.
11. Be able to find and deal with hidden dangers and emergencies in the production process in time, and handle the aftermath.
11. Be able to train and instruct junior Chinese cooks.
Senior Chinese Cooker
Knowledge requirements:
1. Have a high school education or equivalent.
2. Have a systematic knowledge of cooking theory.
3. Be familiar with the varieties, producing areas, characteristics, uses, quality identification and storage knowledge of high-grade raw materials.
4. Understand the flavor components of condiments and the transformation, fatigue and accumulation of flavor; Tasty > >
question 4: the contents of the chef's textual research. 1. The basic study contents of the Beijing Shenlong chef's overseas forensics class, which costs 2,281 yuan a month, include: knife-cutting-slicing-dicing-cutting ling blocks-flower knives, etc. Focus on learning Chinese dishes, mixed dishes and creative dishes commonly used abroad. Suitable for the crowd: through this study, you can obtain the skill certificate of the Ministry of Labor and Personnel Security, which is universal. It is very helpful for going abroad for work and employment. 2. Textual research class of Beijing Shenlong Chef: 1881 yuan for intermediate one month and 2181 yuan for advanced two months: learning content: basic knife cutting-shredding-slicing-dicing-cutting ling-flower knife, etc., paying attention to basic practice, mastering knife cutting, spoon skill, heat, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine, Cantonese cuisine, Hunan cuisine and other dishes. Suitable crowd: people who are interested in catering industry and professional title evaluation are very helpful, and they hold relevant national certificates after completing their studies. 3. Beijing Shenlong Chef Training Course costs 3,281 yuan for two and a half months. Contents: Emphasis is placed on the theory and practice of Sichuan, Shandong, Guangdong and Huaiyang cuisines, and the cooking methods and skills of the famous dishes of the four cuisines are moderately representative. It is suitable for people, and they can skillfully master the cooking techniques of common dishes and reach the technical level of independently running small and medium-sized restaurants. You can also tailor the dishes you need to learn
Question 5: What are the subjects for taking the chef's certificate? The chef's certificate is graded, which is issued by the Human Resources and Social Security Bureau, is available nationwide, and can be found on the national network. There are technologies that our school can report
Question 6: What do you need to take in the chef's certificate exam? Knowledge requirements:
1. Have a high school education or equivalent.
2. Be familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.
3. Understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.
4. master the rising principle and method of high-grade raw materials.
5. Master the principle and key points of soup hanging.
6. Be familiar with food carving and fancy cold spell.
7. master the management knowledge of raw material procurement, acceptance, production, sales and cost control.
8, familiar with the knowledge of production safety.
9. Be familiar with the characteristics of the main cuisines in China and the general situation of the development of cooking history in China.
11. Have basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry.
Skill requirements:
1. Be able to design and make dishes and banquets that guests are satisfied with according to their different situations and requirements.
2. Be able to master the comprehensive operation technology of a certain cuisine and make a certain number of flavor dishes and special dishes (cold and hot dishes).
3. It can expand high-grade raw materials.
4. Skillfully apply all kinds of cutting techniques, and can cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.) and cold spell various colors.
5. Being able to master the technique of hanging soup requires pure soup color and delicious soup juice.
6. master the skills of disassembling livestock, poultry and fish by stages and whole material.
7. Master the use and maintenance of all kinds of kitchen tools and equipment.
8. Skillfully control the overall materials for various banquets and master cost accounting.
9. Be able to make menus of various general banquets and change the variety of dishes in time according to the seasonal changes.
11, can timely find and deal with hidden dangers and emergencies in the production process, and can handle the aftermath.
11, able to train and guide junior Chinese cooks.
question 7: what is the content of the junior chef's exam? From the basic knowledge, the production techniques such as knife-making, spoon-making, flower carving, cold dishes, assorted dishes, stir-frying, frying, stir-frying, iron plate and clay pot are systematically taught. After the junior chef has completed his studies, he can fully meet the needs of the family.
Junior (Grade Five Chef)
Intermediate (Grade Four Chef, Grade Three Chef)
Senior (Grade Two Chef, Grade One Chef) Special Grade (Grade Three Chef, Grade Two Chef, Grade One Chef)
Question 8: What is the content of the chef's certificate examination? Intermediate Chinese cook
Knowledge requirements:
1. High school education or equivalent.
2. Be familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.
3. t Understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.
4. master the rising principle and method of high-grade raw materials.
5. master the principle and key points of hanging soup.
6. Be familiar with food carving and fancy cold spell.
7. master the management knowledge of raw material procurement, acceptance, production, sales and cost control.
8. Be familiar with the knowledge of safety in production.
9. Be familiar with the characteristics of the main cuisines in China and the general situation of the development of cooking history in China.
11. Have basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry.
Skill requirements:
1. Be able to design and make dishes and banquets that guests are satisfied with according to their different situations and requirements.
2. Be able to master the comprehensive operation technology of a certain cuisine and the production of a certain number of flavor dishes and special dishes (cold and hot dishes).
3. It can expand high-grade raw materials.
4. Skillfully apply all kinds of cutting techniques, and can cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.) and cold spell various colors.
5. To master the technique of hanging soup, it is required that the soup is pure in color and delicious in juice.
6. master the skills of grading disassembly and whole material disassembly of livestock and poultry and fish.
7. master the use and maintenance of all kinds of kitchen tools and equipment.
8. Skillfully control the overall materials for various banquets and master cost accounting.
9. Can compile a variety of general banquet menus, and can change the variety of dishes in time according to seasonal changes.
11. Be able to find and deal with hidden dangers and emergencies in the production process in time, and handle the aftermath.
11. Be able to train and instruct junior Chinese cooks.
question 9: what are the contents of the chef's license exam? Look at this. It will help you!
Question 11: What should be tested in the chef's license exam? The exam is divided into written test and practical exercise.
Written test: generally, some ingredients are matched.
Practical exercise: just start cooking directly.