8. Cooking Aesthetics
Master certain aesthetic theories, art theories and skills, and improve the collocation of cooking colors and the ability to use colors. Master the knowledge and skills such as the design of catering environment, the modeling of dishes, the artistic design of banquets and the rational use of cooking utensils.
9. Knowledge of kitchen management
Understand the characteristics of modern kitchen production and operation, master the methods of kitchen human resource management, master the principles of kitchen design and layout, and master the principles and methods of kitchen management.
11. Cooking basics
Have the basic knowledge and skills of food carving, which are necessary for high-quality workers in the catering industry, and master the banquet cold spell making skills and food carving techniques.
11. Dietary nutrition and hygiene
Grasp the basic theoretical knowledge of nutrition and food hygiene and the design principles of balanced diet and nutritional recipes, and understand the nutritional value, hygiene requirements and the significance of reasonable cooking of cooking materials. Can melt nutrition and hygiene knowledge into cooking technology, and cook dishes that meet hygiene, nutrition and sensory requirements.
12, catering cost accounting
Be familiar with the conversion between common units of measurement, master the general knowledge and methods of catering cost accounting, correctly calculate the cost of catering products, sales price, restaurant income, expenses and profits, and master the general methods of reducing costs, reasonably controlling catering sales and improving economic benefits.
13, the basis of western cooking
Understand the brief history of western food development and the organizational structure of western food kitchens, and initially master the main dishes and characteristics of western food. Understand the functions of western-style kitchen equipment and tools, and master the safe use and maintenance methods of various cooking equipment and tools. Master the selection, storage and storage methods of all kinds of cooking materials and the preliminary processing methods. Understand the classification method of dishes, master the raw material ratio and preparation method of various dishes, and make clear the matters needing attention in making dishes. Understand the types of breakfast and fast food, and master the making methods of breakfast and fast food.
14. Common equipment and tools
Understand and be able to skillfully use the use, classification and maintenance of baking equipment, mechanical equipment, temperature control equipment and common tools.
15, Chinese and western pastry culture
Understand the origin of Chinese and western pastry, be familiar with the development of Chinese and western pastry culture and the influence of modern western pastry on China's traditional pastry.
16, Chinese pastry technology
understand the types and characteristics of Chinese pastry, familiar with the common raw materials, common equipment and tools of Chinese pastry, and master the production technology of common Chinese pastry varieties.
17, bread making
Understand the types and properties of bread, be familiar with the classification of raw materials for bread making, as well as the leavening raw materials and key points of bread, and master the bread production process.
18. Cake making
Understand the types and properties of cakes, be familiar with the types of raw materials for cake making, and master the baking and surface decoration of cakes and various cake making techniques.
19. Pie and tart making process
Understand the types and properties of pies and tarts, and master the making process of various pies and tarts.
21, the production process of biscuits and puffs
Understand the types and properties of biscuits and puffs, be familiar with the types of raw materials of biscuits and puffs, and master the production process of various biscuits and puffs.
21. Making technology of pudding
Understand the types and properties of pudding, be familiar with the types of raw materials for making pudding, and master the making technology of various puddings.
22, the production process of frozen desserts
Understand the classification and characteristics of frozen desserts, be familiar with the selection of raw materials for frozen desserts, and master the production process of frozen desserts.
23, the production process of protein desserts
Understand the classification and characteristics of protein desserts, be familiar with the selection of raw materials for protein desserts, and master the production process of protein desserts.
24. Textual research and counseling for Chinese pastry chefs
Master the knowledge of Chinese pastry raw materials and various Chinese pastry processing technologies, so that students can operate skills on the basis of mastering professional basic theoretical knowledge and reach the skill operation level of intermediate Chinese pastry chefs.
25. Textual research and counseling for western pastry chefs
Master the knowledge of western pastry raw materials and various Chinese pastry processing technologies, so that students can operate skills on the basis of mastering professional basic theoretical knowledge and reach the skill operation level of intermediate western pastry chefs.
26. Comprehensive practice
Through practical teaching such as comprehensive practice and graduation practice, students can deepen their understanding of professional theoretical knowledge, improve their practical application ability and their ability to analyze and solve problems, so as to meet the needs of the market economy for this major.
VI. Description
1. Basic requirements of teaching facilities
(1) There are professional training places with advanced equipment, and the professional training equipment basically meets the requirements of teaching and skill appraisal. Generally, it should meet the needs of a teaching class for training at the same time.
(2) There is a well-equipped Chinese food training place, and students in a teaching class can practice in batches or groups.
(3) Combining with related hotels according to the actual situation of our school can provide an internship base for students.
2. Teaching arrangement of public courses
The teaching of public courses should implement the teaching syllabus of relevant courses issued by the Ministry of Labor and Social Security, and use the supporting national textbooks to ensure the teaching quality.
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