Content Description: The core of vocational education teaching reform is curriculum reform, and the center of curriculum reform is textbook reform. The content and writing style of the textbook basically determine what kind of knowledge and skills students can learn from this course and what kind of logical thinking habits they form. At present, the compilation of cooking teaching materials mostly follows the traditional subject teaching material model. The content and style of the textbook are designed according to chapters, which is theoretical, not closely related to catering products and jobs, and lacks pertinence. The series of teaching materials of "Cooking Technology and Nutrition" can be regarded as an exploration of the reform of the writing mode of cooking teaching materials. This series of textbooks takes project courses as the main line, adopts modular writing style and completes classroom teaching in a task-driven way. The content of teaching materials is elaborated and arranged around the characteristics of popular dishes and posts in catering enterprises at present, and it is an exploration and innovation to adopt the writing mode of modular teaching materials, modular content and stylized unit structure at the same time. The biggest feature of this series of textbooks is that on the basis of the development of cooking project courses, the trial teaching materials of project courses are compiled. Project course refers to a course with post project as the unit, post task as the carrier, professional and technical ability as the basis, students' quality as the main content, practical training activities and internships as the main forms, combined with various course forms. The remarkable feature of this series of textbooks is the integration of learning process, practice and training, highlighting practicality, innovation, logic and diversity.