The carving technique for cooking is a skill that every chef needs to learn. How should we learn and guide the carving technique for cooking? The following is a guide to food carving craft study compiled by Zhishi Xiaobian for you, hoping to help you.

food carving craft study guide 1. Introduction to the course

This course is a subject in the culinary discipline system that expounds the application law of food carving in cooking. This course, together with cooking technology and cuisine cooking technology, constitutes a cooking discipline system and becomes an important part of cooking science. It is a professional basic course that students majoring in cooking technology must learn.

2. Requirements for prerequisite courses

This course is a professional appreciation course, and there is no continuation course.

objectives of the course

through the study of this course, students are required to master the carving methods of common flowers and their application in cooking. The organic combination of carving and hot dishes lays a solid foundation for the production and innovation of dishes.

(1) Knowledge objective

Master the correct use of various knives and understand the shapes and characteristics of various flowers.

(2) Quality goal

1. Mastering the correct use of various knives

2. Deeply understanding the role of carving in cooking

(3) Ability goal

1. Mastering the carving process of flowers

2. Understanding the ingenious combination of carving and hot dishes

4. Learning characteristics of the course < p

V. Contents of the course

1. Introduction

2. Carving Chinese rose flowers

3. Carving camellias

4. Carving camellias

5. Carving peony

6. Carving water lilies

7. Carving dahlias

8. Carving chrysanthemums.

1. Equipped with professional teaching PPT courseware, case selection and picture appreciation, so as to diversify the teaching process and stimulate students' interest in learning.

2. Equipped with food carving's video.

3. Use the matching test sample questions and reference answers to test students' learning in stages, so as to facilitate teachers to adjust their learning plans and give targeted lectures.

VII. Guidance of learning methods

At present, the teaching methods in food carving are mainly as follows:

1. Teachers demonstrate students' operation.

2. Use courseware, online video lectures, electronic lesson plans and other modern educational technology to teach.

planning for the construction of culinary specialty (1) accurate professional orientation and advanced talent training mode

1. professional orientation and school-running ideas

culinary specialty is set 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, with the goal of one-stop job requirements for graduates, it constantly adjusts the teaching content and teaching methods, implements the talent training mode with the tasks of Chinese hot dishes, Chinese pastry, cold dishes and food carving as the goal, and makes the teaching and training plan and outline of the culinary specialty, with the quality of students as the starting point and professional ability as the education focus. With employment demand as the 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 and materials

According to the characteristics of professional teaching, the culinary specialty actively organizes teachers to compile school-based teaching materials, and has compiled 2 school-based teaching materials. Cooking major has rich professional book resources. The school library has more than 1,111 books on cooking major, and subscribes to 5 professional journals, providing sufficient reference materials for professional teachers and students. Cooking majors also strictly implement the regulations of the Municipal Adult Education Department, and 81% of the students' textbooks subscribed each year are from Higher Education Press. Since the last semester of 2116-2117, all textbooks have been subscribed by Higher Education Press.

(3) Effective teaching reform and standardized teaching management

With the development and changes of social catering industry, in order to adapt to the characteristics of secondary vocational education, cooking majors have been carrying out teaching reform, standardizing teaching management, improving teaching level, and striving to create a brand of cooking secondary vocational education.

1. Reform of teaching content and curriculum system

Culinary major focuses on cultivating students' professional abilities for different jobs, such as cutting and matching, cold dish making, food carving and pastry making. Since 2116, the curriculum system has been reformed and a modular curriculum system has been gradually established.

The curriculum is divided into cultural foundation module, basic skills module, Chinese hot dish module, Chinese pastry module and cold dish making and food carving module. Cultural foundation module is a compulsory course to cultivate students' English and computer skills; Chinese hot dish module, Chinese pastry module, cold dish making and food carving module are optional modules for students of various majors to choose for different jobs; Basic skills module correspondence? How versatile? .

2. Reform of teaching methods and means

Cooking majors attach great importance to researching and improving teaching methods, and adopt different teaching methods according to the characteristics of teaching objects to cultivate students' knowledge and ability.

In recent years, professional teachers actively carry out teaching and research activities, often prepare lessons collectively, and hold observation classes, demonstration classes and open classes every semester, which plays a very good role in promoting the teaching level. At present, all professional full-time teachers can have a high-quality open class.

3. Practice teaching

Cooking major has changed the mode of separating theory from practice in traditional cooking major teaching, and built around the core of job skill demand. Integration of theory and practice? The new teaching concept of. According to the needs of professional ability, we designed and cultivated skills, and constructed a modular, advanced and combined practical teaching system of cooking skills, which is based on job requirements and consists of cultural foundation module, basic skills module, Chinese hot dish module, Chinese pastry module and cold dish making and food carving module, and fully strengthened the leading role of practical skills training.

To implement the teaching method of project-based courses with the task of making red and white cases as the driving goal. Each course has several course items, and each item has specific tasks. Through this teaching mode, students can complete the theoretical study of the course and master the skills in the role of the task of making dishes and the undertaker of the decoration of dishes, and finally assess the degree and level of mastering special skills with comprehensive tasks.

in order to fully ensure the implementation of practical teaching, all training rooms of culinary specialty are open all day, and training instructors are arranged to open the training rooms on duty, so as to ensure the training needs to the maximum extent. Cooking majors link internships with employment, hold job fairs before students go to enterprises for internships, implement students' employment intentions, and then assign students to intentional enterprises for internships, and make two-way choices during the internship process, which plays a good role in improving the internship effect. Due to the emphasis on practical teaching, students majoring in cooking have mastered solid practical skills. More than 98% of the graduates can obtain intermediate certificate of Chinese cooking, and some students can obtain advanced certificate, which better adapts to the technical requirements of professional posts.

4. Achievements of teaching and research reform

Culinary major actively organized teaching and research activities as planned, carried out research on teaching reform, and presided over or participated in the development of various teaching and research projects. In 2116, our students won the Excellence Award of Hot Dishes and Pasta Group in the provincial innovation competition with all professional teachers.

5. Industry-University-Research, in combination with

Industry-University-Research's development idea of promoting scientific research with enterprise demand and promoting teaching with scientific research, has made good achievements in the development of Industry-University-Research in recent years.

Through the close contact with the practice base enterprises, we can understand the demand of catering enterprises for talents in various positions, so as to determine the direction and orientation of teaching and research. Through the cooperation of Industry-University-Research, on the one hand, it broadens the employment channels for students, on the other hand, it improves the professional scientific research and teaching level. The employment rate of previous graduates majoring in cooking is above 98.5%, and nearly 211 people have been trained abroad, with a total training income of more than 1 million yuan; Provide more than 11 technical services for the society.

6. Teaching management

Through school guidance, department management and professional implementation of a series of procedures, the major has established a relatively complete teaching management system, which has achieved good results in actual implementation and standardized teaching management.

First, a two-level teaching management system of schools and departments has been established, with sound teaching management institutions and clear responsibilities. In the specialty, the head of teaching and research group is determined as the main person in charge, and four professional teachers are in charge? Practical teaching? 、? Graduate work? 、? Student activities? 、? Professional data management? The management mode of the construction of the four majors provides a reliable guarantee for the stable teaching. In the process of teaching, the teaching inspection system at the beginning, middle and end, the system of attending lectures, the system of teacher-student communication, the system of teachers' speaking courses, the system of students' evaluation of teaching and teachers' evaluation of learning, and the system of mutual evaluation of teaching by professional directors and teachers have been established.

the second is to classify the teaching materials and documents according to the teaching process. Teaching plan? 、? A syllabus? 、? Teaching progress? 、? Quality control? 、? Student status management? 、? Teaching improvement? And other materials, complete specifications, providing great convenience for the continuity of teaching.

the third is to establish a well-run teaching quality assurance system and monitoring mechanism. Schools and departments attach great importance to teaching quality, and hold a regular meeting of professional teachers every 1 weeks and a school teaching work meeting every 2 weeks to improve the teaching quality awareness of professional teachers. Cooking major has not had 1 teaching accidents so far, and it has been highly recognized by schools and departments.

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