Among the three major cuisines in the world, French cuisine occupies a place. The characteristic of French cuisine lies in the use of fresh seasonal materials and the chef's unique conditioning to complete a unique artistic delicacy, which is unparalleled in vision, smell, taste, touch and sympathetic nerve. In terms of food quality, service level and dining atmosphere, it requires more refined overall performance.

The outstanding feature of French cuisine is its wide selection of materials. French cuisine often uses rare and precious raw materials, such as snails, foie gras, black mushrooms, etc. Because of the wide selection of materials, the varieties can be changed in time according to the season, thus making diners always maintain a fresh taste of the dishes. This is one of the attractive factors of French cuisine.

French people are as particular about delicious food as China people. Apart from the unique geographical environment, the nobles in the past encouraged chefs to innovate their tastes, which is also the reason why French cooking has become an art. In addition to exquisite and delicious food, table decoration, dining etiquette and the usage of different tableware also occupy an important position in French catering culture.

Therefore, the catering industry, which involves all aspects of food production and service, has become the pillar industry of France's economic development and mermaid flow. There are 1.75 million catering companies in France. In the past 11 years, the catering industry has brought employment opportunities to 1 million people, ranking fifth among all major industries in France. The annual total turnover exceeds 51 billion euros

Branches

Bar industry, bread making industry, cooked food making industry, cooking industry, wine brewing industry, pastry industry, food science, wine industry, wine, grape cultivation, grape cultivation

Barman and butcher. Pastry chefs, fishmongers, wine tasters, waiters in bars/restaurants/cafes, and food trade technicians

The catering industry in France can be divided into four categories:

public catering: nearly 4 billion people eat/year, involving the following three types of public institutions: educational institutions (universities, primary schools). That is to say, there are 111 million people dining/day

Gourmet catering: the most proud excellent industry in France, which can provide guests with exquisite dishes, pure wine, excellent service and elegant dining environment. Gourmet catering mainly provides guests with a rich set meal according to their own special dishes

Fast food: it represents a fast way of eating, which can be consumed in the store or taken out. Food packaging or tableware are all one-off

themed catering: this category of catering focuses on French cuisine with cultural or local characteristics. Major theme restaurant brands have become the main force of this category after in-depth reform, and played an important role in promoting the development of the entire catering industry. In 2119, the total turnover of this kind of catering exceeded 1.3 billion euros

General introduction of this major education

This major course is mainly taught by vocational high schools that accept foreign students, such as Overray High School in Versailles (foreign students account for 11%) and Marseille Hotel High School. However, some cooking school or professional technical colleges also offer such courses. For example, secondary vocational education

in schools affiliated to the Paris Chamber of Commerce and Industry (French Higher cooking school -Ferrandi or TECOMAH), Blue Ribbon Cuisine School, Savignac International College of Higher Learning, Paul Bo Gu College, National Bakers' Pastry College, and Grenoble Bourgeois College

This stage of education covers the training courses of all trades in the catering industry.

The certificate of professional competence is a national diploma that certifies the first-class professional qualification, aiming at cultivating future professional talents who can export to the international catering market or guarantee the status of French catering industry. The course covers both the service industry (restaurant employees, bars, cafes, restaurant waiters) and the catering industry (butchers, bakers, chefs, pastry chefs). More than 311 institutions of higher education in France have

the certificate of professional studies (Brevetd'EtudesProfessionnelles), which is a national diploma to certify professional qualifications. With this diploma, you can take the vocational high school graduation examination. As far as the catering industry is concerned, it can be subdivided into three majors: catering industry, hotel industry and butcher-cooked food production industry. More than 151 higher education institutions in France have taught

the MentionComplementaire, which is a diploma that certifies professional qualifications, and enrolls students who have obtained the diploma of primary vocational education or comprehensive education. In terms of catering services, there are the following options: reception-front desk, takeaway, bartender; Diet: the bachelor's degree (equivalent to a high school diploma, BaccalaureatProfessionnel nel) in the professional category of slimming and health-preserving gourmet cooking art, special cakes, restaurant dessert chefs, pastry-bakers and wine tasters is a national diploma that certifies advanced professional qualifications. France * * * has BrevetProfessionnelles bachelor's degrees in different directions: butcher/cooked food processor, bread/pastry chef, and catering

professional certificate. You can apply after obtaining the professional bachelor's degree, which is related to food manufacturing, such as bartender, butcher, pastry chef and chef. You must go through at least 411 hours of training before you can take the certificate qualification examination

Higher Education

Advanced Technical Certificate (BrevetdeTechnichienSuperieur). You can study for this diploma in vocational high schools to train future catering service practitioners. There are two directions: Hotel Marketing and Management and the Art of Cooking and Table Arrangement

Bachelor's degree

French comprehensive universities offer more than ten professional bachelor's courses, covering four types of catering business and management knowledge, which belong to the fields of law, humanities and social sciences. And according to different majors, interspersed with knowledge of economics, engineering or science and technology

Master's degree

French universities or the Institute of Enterprise Administration (IAE) offer more than ten professional or research-oriented master's courses, involving law, management, economics, hotel management and other majors. In addition, some higher business schools also offer this major, such as La Rochelle Business School. InstitutBocuse offers the specialized course of International Hotel Catering

Main research direction

There are two branches of research in this field: service and food processing. The main research topics are human resource management and structure, and food management in France, and they are also interested in the catering industry. There are 61 research units in nearly 41 doctoral colleges conducting research in this field. Their research often goes beyond the pure catering industry and touches on all related links: finance, production management, human resource management, marketing, finance, strategy and informatics. In addition, more than 31 French research institutes are studying nutrition, food, food quality and safety

wine and gourmet

In France, wine education has a unique position, and the training courses provided are widely open to the world. From the diploma of Wine Tasting (Bordeaux University) to the European Master's Diploma of Grape Planting and Wine Brewing (Montpellier National Institute of Advanced Agronomy), of course, there are also the vocational training of sommeliers and the bachelor's diploma of Wine and Alcoholic Beverage Trade. France can provide a variety of courses with different academic systems and degrees. Students can choose short-term, medium-term and long-term education (the academic system varies from 1 to 5 years) according to their career plans

< At the same time, combining the field of wine with social science, this paper analyzes the "close relationship between European norms and world norms in grape planting and brewing industry", the hierarchical system of legal wine producing areas and the emergence and development of wine reputation phenomenon. All the studies have contributed to UNESCO's listing of French wine producing areas in the World Cultural Heritage List.