Nowadays, more and more people like to take cooking courses for cooking majors, because they can not only make good dishes, but also improve their majors. Do you know any cooking lesson plans? The following is the teaching plan of cooking class I compiled for you, hoping to help you.

Teaching plan for cooking class

1. Speaking of the teaching material

, students have learned relevant professional knowledge such as hanging paste, frying, etc. According to the requirements, combined with the characteristics of this lesson, on the basis of making bread pork chops, through cooperative learning and group work, * * * can complete the task together-? The production of fish steak, and form a good sense of cooperation and team while completing the task.

through the completion of project tasks, expand thinking and cultivate innovative ability. Based on the thinking of improving students' comprehensive professional ability, including professional ability and method ability, the following learning priorities and learning difficulties are determined:

Learning priorities: division of labor and cooperation, * * * completing tasks together? The making of fish steak.

learning difficulty: students' autonomy and coordination in the process of cooking.

Second, say the goal

1. Knowledge goal:

① Understand the role of paste.

② Know the influence of color on dishes.

2. Ability goal:

① Learn the comprehensive application of pasting, frying and other techniques.

② It can be used to prepare sauces such as fruit flavor and tomato juice.

③ the ability to properly apply the edge decoration.

3. Emotional goal:

① Through cooperative learning and group work, a good sense of cooperation and teamwork is formed.

② through the completion of project tasks, we can expand our thinking and cultivate our innovative ability.

3. Talking about the learning situation

1. The students' class is a sophomore majoring in cooking. At present, they have completed the study of the contents of hanging paste and frying, and the students have already understood the contents involved in this lesson. Therefore, we should make full use of this knowledge as a foreshadowing in the teaching of this topic to reduce the difficulty of students in the learning process.

2. Learning method guidance: In the study of this project, the following two aspects should be highlighted in the guidance of students' learning method:

First, autonomous learning and cooperative learning. Autonomous learning and cooperative learning are important ways for students to improve their lifelong learning ability. Therefore, students should be organized to carry out this form of learning in the implementation of this project.

second, explore the learning process. Inquiry is a process in which students construct knowledge, find problems and solve problems in the process of learning, and it is an important way for students to improve their innovation ability. The knowledge constructed in inquiry is really the knowledge acquired by students themselves.

IV. Talking about teaching procedures and teaching methods

1. Teaching preparation: preparation of relevant theories, raw materials, equipment and tools

2. Thinking of classroom teaching design:

Action-oriented teaching method is adopted in this project. The main design idea consists of the following links:

displaying task information-making project work plan-task implementation-exploring and improving-evaluating and improving

3. Teaching process and teaching method design:

(1) Creating activity scenarios.

(2) make a plan: discuss the working steps of completing this project in the form of group work, and communicate with each other in groups, and the group representatives will introduce their own working steps.

(3) Task implementation: Students finish cooking through division of labor and cooperation, aiming at improving students' practical ability and cooperative work ability. Task implementation is the focus of the learning process of this project. Discuss and solve difficult problems by yourself; Internalize yourself into real emotions. Respect and cherish students' unique emotional experience and original understanding, walk out of the text and put people first.

(4) Inquiry and improvement: combining with one's own life experience, we design and make dishes beautifully, which aims to promote students to understand first.

(5) Evaluation improvement: Evaluation consists of two parts: students' self-evaluation and teachers' evaluation, which aims to promote students to make proper evaluation of their self-performance and work achievements in the process of project completion, and to sum up successes and shortcomings through reflection, so as to accumulate experience for future project learning; Teachers can encourage students to make continuous progress through appropriate evaluation and set goals for their future work. Planning for the construction of culinary specialty

(1) Accurate professional orientation and advanced talent training mode

1. Professional orientation and school-running ideas

Cuisine specialty is set up according to the strong demand of Suqian city and today's social and economic development for culinary practitioners. After extensive investigation, the executive chef, chef and manager of the catering industry were invited to serve as members of the management committee of the culinary specialty, and experts were organized to conduct in-depth analysis and discussion. Finally, it was determined that the positioning of the culinary specialty was to cultivate medium-sized technical applied talents with secondary vocational knowledge and intermediate cooking skills, which were urgently needed in the front line of production and service, with professional ability training as its core and production line as its post.

School leaders at all levels attach great importance to the construction of culinary specialty. After the establishment of the culinary specialty in 1999, the school introduced professional teachers with certain influence in this city to undertake professional construction and teaching tasks; In 2114, it was included in the first batch of key construction majors in the school, and it is estimated that 2 million yuan will be invested in building the training base of this major to create first-class training and scientific research conditions.

2. Planning and implementation of specialty construction

According to the overall development plan of the school and the requirements of the municipal and district governments, the? Five-year construction and development plan for culinary specialty (2116-2111)? In terms of school scale, scientific research, teaching and research, and the construction of teaching staff, practical construction planning objectives have been put forward, which have been gradually implemented and achieved expected results.

with the guidance and support of leaders at all levels in the city and district, the construction goal of culinary specialty has been gradually realized due to the practical professional construction plan. At present, there are 11 full-time teachers, including 1 with senior titles and 8 with intermediate titles; Established a well-equipped, good environment of the school cooking training base; Professional teachers have written more than ten teaching and research papers, and edited or edited two school-based textbooks.

3. Training mode of talents

Culinary specialty aims at training talents with one specialty and many functions who can adapt to the development of social catering, and trains a large number of medium-applied talents in cooking for Suqian and southern Jiangsu, serving the first line of production, management and service in the culinary industry.

According to the training objectives, the culinary specialty analyzes the professional needs, and according to the characteristics of the catering industry in Suqian and southern Jiangsu, aiming at the one-step employment requirements of graduates, it constantly adjusts the teaching content and teaching methods, implements the talent training mode with the tasks of Chinese hot dishes, Chinese pasta, cold dishes and food carving as the goals, and formulates the teaching and training plan and outline of the culinary specialty, taking the quality of students as the starting point. Focusing on vocational ability, taking employment demand as teaching orientation and industrial adjustment as the driving force of teaching reform, the average employment rate of professional graduates is 99.5%, and the comprehensive quality of graduates is widely praised by employment units.

(II) Excellent school-running conditions and strong teaching staff

Since the establishment of the culinary specialty, it has been strongly supported by the municipal and district education authorities, and the investment has increased year by year, the conditions for running the specialty have been continuously improved, and the quality of the teaching staff has been further improved, which has provided a strong guarantee for the construction and development of the specialty.

1. The situation of teaching staff

Teacher Zhu Tianqing, the professional director of cooking major, has been teaching for ten years, with rich teaching experience, strong practical ability and high scientific research level. Teacher Zhu Tianqing took part in the vocational qualification training examination, and successively obtained two vocational skill level certificates. She is a cooking major in Suqian secondary vocational school. Double-qualified? A model of a teacher. At present, there are 11 teachers in the culinary specialty, including 1 with senior titles, 8 with intermediate titles and 2 with junior titles. Double-qualified? The proportion of teachers reaches 81.8%, which basically meets the needs of professional teaching and scientific research, and forms an academic echelon with reasonable structure and sustainable development ability. In the past three years, the full-time teachers of cooking major have published or won many papers, including 2 in core journals, with more than 1 papers published per capita.

In recent years, the culinary specialty has gradually improved the professional title structure of full-time teachers through training and introduction, which has undertaken a lot of teaching, scientific research and teaching research work for the specialty and provided a strong guarantee for the professional teaching quality.

2. Construction of teaching staff

In recent years, culinary specialty has always attached great importance to the construction of teaching staff, with proper understanding, ideological attention and full support in action. On the one hand, we will vigorously introduce people with corporate work experience to join the teaching staff. Cooking professional teachers have two working experiences in enterprises. On the other hand, on-the-job teachers are encouraged to practice and practice in catering enterprises, and professional teachers, especially young teachers, are required to spend a certain amount of time each year studying in enterprises.

3. Practical teaching conditions

The cooking training room was successfully established at the beginning of the establishment of this major, with the key support of the school and great investment. After 9 years of construction, it has been built into a training base with complete facilities, advanced technology and good environment with real professional atmosphere. The training room covers an area of 1496m2, and the equipment cost is more than 1.59 million yuan. According to the requirements of the modular curriculum system teaching of culinary specialty, training rooms for basic skills training, pastry training, Chinese hot dishes training, cold dishes making and food carving training, and multimedia demonstration classrooms have been set up, which better meet the needs of practical teaching.

under the guidance of secondary vocational and technical education, the major needs professional posts. In the professional teaching plan, it is clearly required that professional students must obtain intermediate professional qualification certificates, such as Chinese hot dishes, Chinese pasta, food carving, etc., and actively organize students to participate in vocational skills appraisal.

4. Investment

Every year, the school spends a certain amount of money to continuously increase the investment in training equipment on the premise of ensuring normal education and teaching. At present, the equipment of cooking training room is 1.598 million yuan, and it is planned to invest another 1 million yuan during the Eleventh Five-Year Plan period to increase training equipment and improve the technical level of equipment, which can meet the needs of professional teaching and construction.

5. Teaching materials and books.