1. Theoretical knowledge: cooking materials, condiments, cooking methods, food hygiene, kitchen management and other basic knowledge. The investigation is mainly conducted by means of closed-book written examination. The exam questions include multiple choice questions, true or false questions and short answer questions. Knowledge of cooking materials, cutting techniques, cooking techniques, banquet design, knowledge of cuisines, tastes, eating habits and taboos of some ethnic minorities and foreign guests.
2. Practical skills: The basic skills such as raw material processing, knife application, cooking skills and dish making are mainly investigated by on-site practical operation. Details and matters that candidates need to pay attention to in the process of preparing for the exam. First of all, we should master basic skills and practice more to improve our ability to master knife skills and heat. Secondly, we should be familiar with menu design and dish collocation, and understand the characteristics and collocation effects of different ingredients. In addition, we should pay attention to kitchen safety and food hygiene to ensure the standardization and safety of operation.