A.what courses do you study in cooking?

Cooking materials, knife work and knife method. Keywords cooking knowledge, food hygiene,

B. How to set up courses for culinary majors

Principles and Practice of Service Science

The principle and practice of service science is an optional course for tourism management majors. Based on the basic principles of service industry, this course studies and discusses the basic theories of service industry, such as basic characteristics, classification, basic management concepts, service products and their characteristics, service organization and service quality. On this basis, the basic quality requirements of operators and service providers of tourist hotels are studied, and the service project design and service skills of tourist hotels are studied to ensure that tourist hotels improve their service level and quality, so as to improve the overall service level of China's tourism industry, especially the tourist hotel industry, establish a good image and participate in the competition of world tourism.

18. Food culture

Food culture is a specialized elective course, which includes the development and utilization of food raw materials, technology, science and art in the process of food consumption, and customs, traditions, thoughts and philosophy based on food. It is about the knowledge of what human beings or a nation eat under what conditions, how to eat, and what to do after eating.

This course reveals the law in the spirit of reappearing history; Clear facts and sum up experience; Careful science, inheriting the essence; Based on the principle of expounding the essence of scientific inheritance, this paper makes a special introduction. It is said that it reproduces the law revealed by history because human diet life is a comprehensive reflection of civilization benchmark and cultural features in a certain historical stage; The achievements made are unmatched by other nationalities and are national treasures.

The phenomenon of food culture has universality and profound connotation, and any food phenomenon can be answered through its background. Dietary culture should ultimately embody and reflect the national cultural self-restraint and historical achievements on the spiritual level. From this specific field, it shows the quality and wisdom of this nation, and also indicates the development prospects and the tasks we face.

19. Tourism geography

Tourism geography is an elective course for tourism management majors, and the research object is tourism resources, the tourism object of tourism regional complex. Its main contents include tourism geography, tourism resource geography, tourism traffic geography and tourism information map, in which tourism resource geography includes general knowledge of tourism resources and related knowledge principles of development and appreciation. Through the study of tourism geography, students can have a full understanding of tourism resources, master the general theoretical knowledge of tourism resources, and lay a good foundation for tourism development planning and the study of tour guide professional courses.

20. Food microbiology

"Food Microbiology" is an optional course for hotel management majors. It is a subject that studies the morphological structure, growth and reproduction, genetic variation, physiological and biochemical characteristics of microorganisms related to food, as well as the distribution and function of microorganisms in nature and their relationship with humans and other organisms. Through the study of this course, students are required to master the basic theory of microbiology and the basic knowledge of microbiology related to food, so as to provide the necessary theoretical basis for students to learn the knowledge of preventing spoilage and improving the hygienic quality of products in food processing and storage.

References:

//tjcu . e . cn/web/fenyuan/lvyouguanli/courses

C. How is the one-day course of New Oriental Chef School arranged? How many cooking practice classes can there be in a day?

The source of each learning stage is different. For example, there are many practical courses for cold dishes and hot dishes, and the overall practical courses account for more than 80%!

Our school has a spacious and bright theoretical teaching hall, a multifunctional practice hall, a standardized demonstration hall and a star-rated simulation hotel to ensure that students can practice in one kitchen!

Our school is located at No.43, Zhang Ju Road, Luancheng District, Hebei Province, with beautiful campus environment, strong learning atmosphere, advanced teaching facilities and strong teachers. Graduates can recommend employment!

D. Teaching plan for cooking skills training

1. The dress code is orderly.

2. Get ready before grouping and cutting, and the rest of the students will review the recipes.

3. The specialist is responsible for on-site health. 4. Answer carefully according to food production standards.

5. One furnace and one dozen lotus, prepare before cooking.

6. Concentrate on cooking and cooperate closely

7. Put the dishes in order and wait for the teacher's comments.

8. Teachers comment and grade, and students communicate with each other.

E. what courses do you want to learn in cooking major?

If you want to learn cooking, you will generally be taught Cantonese cuisine, Sichuan cuisine, Hunan cuisine, western food and cakes in cooking school. If you like, you can suggest going to cooking school, Guangzhou New Oriental, where there are all these majors.

F. video teaching course of cooking spoon skills

Network library //wk. /View/0 10a 6 17783 e 09 12a 2 162 a44？ PCF = 2 & BD _ source _ light =1550 401# page/11420547337205 I hope it will help you.

G. what are the cooking courses?

The main courses of culinary specialty are: introduction to food culture, food hygiene, basic nutrition, cooking chemistry, management of catering enterprises, food hygiene in China, practical nutrition, management, psychology, education and so on.

A, professional training requirements:

This major enables students to learn the basic theories, knowledge and skills of cooking and nutrition, and get preliminary training in scientific research and modern education theory and practice. Have the basic ability of cooking, pastry and hotel management, and have the ability of teaching, teaching and scientific research.

Second, this major should have the core competence:

1, master the basic knowledge of cooking and nutrition, basic skills and basic knowledge of similar disciplines;

2. Understand the frontier of culinary development, and have the ability to solve practical problems by using cooking and nutrition theory;

3. Ability to obtain effective information by using modern information technology;

4, have the preliminary ability to write scientific papers and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.

(7) Extended reading of cooking teaching course:

Employment prospect of culinary specialty:

Cooking majors train skilled talents with skilled cooking skills and practical ability, and their employment prospects are very impressive. Compared with other occupations, they not only have a long career, but also have less employment pressure. Main employment direction:

1. Graduates majoring in related cooking can be competent for catering related to kitchen in business hotels, famous restaurants, etc.

2. Students who have graduated from cooking related majors can have entrepreneurial abilities such as opening stores and operating independently;

3. Graduates majoring in cooking can engage in teaching and scientific research in cooking school or related scientific research departments.