This series of textbooks has always been based on the curriculum of vocational education and the actual needs of catering industry for all kinds of talents, paying full attention to the following characteristics:

First, it is market-oriented, based on industry application, and firmly grasps the unique characteristics of vocational education, such as foundation, operability and practicality. According to the characteristics of vocational education based on skills rather than knowledge, the theory is expounded as far as possible by practical operation. Theoretical knowledge is based on the introduction of basic concepts and basic theories, focusing on sufficiency, and increasing the proportion of operational contents such as operating standards, operating skills and simulation training. Set goals by skills, set content by goals, apply what you have learned and promote learning by using it. In addition, taking into account the practical requirements of the "double-certificate system" for culinary students when they graduate, the editor should pay attention to the relevant standards of vocational skill appraisal of the Ministry of Labor and draw lessons from international professional standards appropriately, and closely link vocational education with vocational qualification certification to avoid the disconnection between academic education and vocational qualification appraisal.

second, it fully reflects the advanced and scientific nature of this set of teaching materials. Try to reflect the new raw materials, new processes, new technologies, new equipment and new ideas widely used in modern science and technology and catering industry, and introduce the latest research results and advanced experience at home and abroad appropriately, so as to reflect the characteristics of the times and foresight of this textbook.

thirdly, the principle is to embody norms. According to the teaching guidance scheme for key construction majors in vocational schools formulated by the Ministry of Education and the professional skill appraisal standards for related jobs promulgated by the Ministry of Labor, the course nature, scope of application and teaching objectives of each textbook are standardized, so as to make it more instructive in teaching and standardized in industry.

fourth, ensure authority. The authors of this series of teaching materials are all experts with rich teaching experience and practical experience in catering work. They are very familiar with the current situation of vocational education, the reform and development of cooking teaching and the difficulties in teaching, and have new ideas and unique opinions on the teaching and development of this course, which can well unify the two contradictions of "learning" and "using" in the teaching materials.

Fifth, the style arrangement and layout design are novel and unique. About the production process, raw materials, etc., supplemented by diagrams and pictures, intuitive image, illustrated. In the question design of thinking and practice, most of the textbooks in this set of books are divided into two categories: vocational ability questions and vocational ability application questions, which strengthen the vocational skills requirements of the textbooks and fully reflect the characteristics of vocational education textbooks, which is not only convenient for teachers' teaching, but also beneficial to students' practice and evaluation.