The skill requirements of this standard for primary, intermediate, senior, technician and senior technician are progressive in order, and the high level includes the requirements of the lower level.

Elementary Skills (Level 5) Occupational Functions Job Content Skill Requirements Related Knowledge I.

Cooking

Cooking

Raw

Materials

Preliminary

Plus

Worker (A) Preliminary processing of fresh raw materials Can correctly carry out the preliminary processing of raw materials in accordance with the requirements of the dish 1.Knowledge of culinary raw materials

2. principles, methods and technical requirements of preliminary processing of fresh raw materials

3. commonly used dry food dehydration (2) commonly used dry food dehydration to be able to rationalize the use of raw materials, maximize the rate of net material (3) environmental hygiene cleaning and utensils cleaning 1. operating procedures in line with the requirements of food hygiene and food requirements

2. work to keep clean and clean two

cooking

Original

Materials

Cutting

Matching (a) general livestock and poultry raw materials division of materials to be able to general livestock and poultry raw materials for the division of materials 1. the name of the various parts of the livestock raw materials and the quality characteristics of the

2. division of the material and the method of taking the requirements of the material (b) the processing of basic shapes of the raw materials, such as shredded, sliced, diced, strips, segments, etc. 1. Correct posture, in line with the essentials

2. Reasonable use of knife, neat and even

3. Coordinate the use of materials, make the best use of materials

4. Work to keep clean 1. Knife use and maintenance

2. Knife straight knife method, flat knife method, diagonal knife method (3) Preparation of simple dishes, the main ingredient is appropriate for the cold and hot food preparation of the knowledge of the dishes (4) Simple cold dishes Ingredients, the layout is reasonable three,

dishes

dishes

production

making (a) cooking general dishes 1. proficiency in turning the spoon skills, the operating posture natural

2. raw materials hanging paste, sizing uniformity and moderation

3. dishes thickening the sauce used properly

4. the basic taste of the dish is moderate 1. commonly used cooking techniques

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2. Methods and requirements for hanging, glazing, and thickening

3. Basic methods of seasoning (2) Cooking simple soups Able to cook simple soups Simple cooking methods for soups

Intermediate Skills (Level 4) Occupational Functions Job Description Skills Requirements Related Knowledge I. Primary Processing of Cooking Raw Materials (1) Splitting and taking of materials such as chickens and fish Ticking the bones correctly to achieve bone-less meat with no meat on the bones. Bone on the bone without meat animal raw materials bone method (2) the processing of cured products raw materials Seriously treat the processing of raw materials for waxy products and dry goods in every link in the rise of hair, different raw materials, different uses use different methods, to achieve savings in materials, make the best use of 1. brain waxy products raw materials initial processing methods

2. dry goods in the rise of alkali hair, oil hair, and other methods (3) the rise of dry raw materials, cooking raw materials Cutting (a) the molding of various raw materials and the use of knife knife skillful, action smoke familiar knife beautification techniques required (b) preparation of dishes in the cuisine principles of food preparation and nutritional dietary knowledge (c) carving simple flower shape, dishes for decorative decorations _ decorative decorations simple, bright, highlighting the theme of the cooking knowledge of fine arts (d) maintenance of commonly used kitchen appliances can be correctly use and maintenance of commonly used kitchen appliances commonly used kitchen appliances Correct use and maintenance of common kitchen equipment kitchen equipment Three, dish production (a) the raw materials for the initial cooked correct use of the initial cooked cooking the role of raw materials, the role of the initial cooked cooking, requirements and other knowledge (b) cooking the flavors of the cuisine 1. can accurately and skillfully on the raw materials to hang the paste on the batter

2. can be properly mastered the fire

3. Principles of combustion

2. Basic principles of heat transfer medium

3. Principles and requirements of seasoning (C) the production of general cooking soups to be able to produce general cooking soups General cooking soup production of the basic methods (D) general cold dishes platter 1. cold dish production, presentation, color, aroma, taste, shape, etc., are in line with the requirements

2. reasonable choice of dish containers, appropriate serving methods 1. Cold dish production and presentation methods

2. Principles and methods of serving dishes

Advanced skills (Level 3) Occupational function Job content Skill requirements Related knowledge I. Cooking

Raw materials processing (a) Whole chickens, ducks, fish out of the bone Whole chickens, ducks, fish out of the bone should be accurate, intact and unbroken, so as to achieve the comprehensive utilization of raw materials, make full use of the chicken, ducks, fish, bone structure and muscle distribution. Bone structure and muscle distribution II. cooking raw materials

Cutting and matching (2) the rise of precious raw materials of thousands of goods to be able to identify the quality of precious raw materials and choose 1. knowledge of precious raw materials and the rise of the method

2. the principle of rising dry goods III. dishes

production (3) the rise of precious raw materials of dry goods to be able to maximize the rate of output according to the origin of the dry goods raw materials, quality (1) Production of various puree puree production fine, and according to the different needs to accurately meet the requirements of various puree for the essentials (2) cutting and matching banquet sets of cold dishes perfect shape, fine knife work knowledge of banquets (3) food carvings and cold dishes arranged modeling food carvings and arranged modeling image of realistic culinary arts knowledge (1) cooking a whole set of dishes for banquets 1. the color, aroma, taste and shape of the dishes in line with the quality requirements of the dishes 1. reasonable knowledge of cooking

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2. Customs and dietary habits of ethnic minorities (2) Production of high-quality clear soup and milk soup Clear soup and milk soup meet the quality standards Principles of soup making

Technician (Level 2) Occupational Functions Job Description Skill Requirements Related Knowledge I.

Cuisine

Dish

Setting

Designing

and

Creating

New (a) the use of new raw materials, new technology 1. the use of new raw materials, the use of new processing technology innovative varieties of dishes, to achieve taste diversity

2. drawing on dishes outside the region, constantly enriching the style of dishes, and slow to the praise of the guests 1. knowledge of the Chinese cuisine

2. brief history of Chinese cooking and knowledge of ancient texts

3. Chinese dietary folklore

4. Nutritional dietary knowledge (2) scientific and reasonable dietary preparation, nutritional health care (3) promotion of new dishes (1) Banquet planning (1) Participate in the planning of high-grade banquets and preparation of menus

2. Dishes

3. High-end banquet dishes in color, aroma, taste, shape, nutrition, equipment, blood and other aspects to achieve a high level, to meet the reasonable needs of guests 1. Principles of the preparation of banquet menus

2. Chinese noodle production process (2) the main high-grade banquets dishes made

Kitchen

room

Management

management ( (A) personnel management deployment of the department staff, to complete the regular business tasks, and mobilize the enthusiasm of the entire staff, strict compliance with the job responsibility system Knowledge of business management (B) goods management good quality of the department's purchases and the quality of the dishes, can save materials, reduce costs (C) safety management safe operation, to prevent all kinds of accidents four,

Training

Training

Instruction

Training

Instructions

Guidance (a) training for junior and intermediate Chinese cooks 1. basic skills training strictly, accurately and patiently and responsibly, and at the same time according to the training objectives and training period, the organization and implementation of the training

2. guidance at any time, anywhere, and personal demonstration, pointing out the key points, so as to achieve the words of the teachings of others (b) to guide the cut, the intermediate Chinese cooks in the day-to-day work of the production of internship method of teaching

Senior technician (Level 1) Occupational function Job content Skill requirements Related knowledge I. Cuisine design

Design and innovation (a) Development of new raw materials and condiments Inherit the tradition, maintain the characteristics of Chinese cuisine and innovation 1. Banquet planning

Maintaining (a) independent planning of banquets, the preparation of menus 1. to manage various forms of catering activities of different scales

2. according to the function of banquets to manage the production of distinctive banquets 1. nutritional knowledge of banquets

2. knowledge of Chinese and Western culinary culture

3. knowledge of rare and precious raw materials (B) cooking dishes with rare and precious raw materials III.

Kitchen

house

management

management (a) distribution of kitchen staff 1. reasonable distribution of staff in all departments of the kitchen

2. to ensure that the completion of the operating profit target

3. to strengthen the inspections, and to provide comprehensive guidance to all levels of Chinese cooking

4. to be able to use the Computer query related information and kitchen management 1. knowledge of public **** relations

2. knowledge of restaurant services

3. knowledge of consumer psychology management

4. knowledge of restaurant management

5. basic knowledge of the use of computers (b) participate in the management of the entire store (c) coordination of the relationship between the restaurant and the kitchen (d) solve the kitchen in the kitchen

Training

Training

Directions

Training instructions for Chinese cooks at all levels 1. p>