Elementary examination, theory and practice is actually a process. As long as the RMB is in place, there is nothing to worry about.
Question 2: What subjects should I take for the Intermediate Chef Certificate? Help _ intermediate Chinese chef 20 points.
Knowledge requirements:
1. High school education or equivalent.
Familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.
3. Do not understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.
4. Master the rising principle and method of high-grade raw materials.
5. Master the principle and key points of hanging soup.
6. Familiar with the knowledge of food carving and fancy cold current.
7 master the management knowledge of raw material procurement, acceptance, production, sales and cost control.
8. Familiar with the knowledge of production safety.
9. Be familiar with the characteristics of main cuisines in China and the general situation of the development of cooking history in China.
10. Have basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry.
Skills requirements:
1. Can design and make dishes and banquets that are satisfactory to guests according to their different situations and requirements.
2. Be able to master the comprehensive operation technology of a certain cuisine and the production of a certain number of flavor dishes and special dishes (cold dishes and hot dishes).
3. It can expand high-grade raw materials.
4. Skilled in using various knife cutting techniques, able to cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.). ) and cold spell various colors.
5. Being able to master the technique of hanging soup requires pure soup color and delicious soup juice.
6 master the skills of grading disassembly and whole material disassembly of livestock and poultry and fish.
7. Master the use and maintenance of various kitchen tools and equipment.
8. Skillfully control the overall materials used in various banquets and master cost accounting.
9. Be able to prepare various general banquet menus, and change dishes in time according to seasonal changes.
10. Be able to find and deal with hidden dangers and emergencies in the production process in time, and deal with the aftermath.
1 1. Be able to train and guide junior China chefs.
Question 3: Where can I take the chef's certificate? How to take the exam. What is the chef's certificate test? Occupation grade:
Chefs in China are divided into five grades, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1).
You can directly apply for the chef level certificate exam in the labor department.
Apply at the labor skill appraisal center in your province or city.
The application conditions are as follows:
Junior China Chef
Knowledge requirements:
1. Junior high school or equivalent.
2. Do not know the names, characteristics, quality standards, identification and storage knowledge of commonly used cooking materials.
3. I don't know the basic knowledge such as the types, principles, stages and methods of seasoning.
4. Master the principles and knowledge of primary processing and cooked processing.
5. Master the basic knowledge of heat transfer medium, heat transfer mode, fire identification and temperature control.
6. Master the basic knowledge of tool classification and technical operation.
7. Master the classification and technical operation knowledge of common cooking methods.
8. Do not know the basic knowledge of food hygiene and food hygiene law.
9. Master the knowledge of the use and maintenance of tools, machines and equipment used in this position.
10. Understand the performance and knowledge of flammable and explosive materials used in the kitchen.
1 1. Master the cost accounting knowledge of individual dishes.
12. Be familiar with local folk customs and eating habits, and get a preliminary understanding of folk customs and eating habits in other areas at home and abroad.
Skills requirements:
1. It can independently slaughter, peel, clean, arrange and take materials in stages for ordinary raw materials.
2. Master the skills and methods of general dry goods raw materials rising.
3. Be able to independently perform preliminary cooking operations, such as scooping water, skimming oil, serving vegetables and making soup.
4. It can be used to prepare common pastes, pastes and pastes, and its raw material combination, proportion, delivery sequence and concentration meet the standards.
5. Be able to skillfully use various knife methods, cut according to the quality requirements of cooking, and make general cold dishes.
6. Skillfully use common cooking methods to make ordinary hot and cold dishes.
7. Master the proportion and modulation of basic flavor types and the use of various juices.
8. Can accurately calculate the net price rate of raw materials and carry out the cost accounting of general dishes, and accurately quantify them.
9. Can correctly operate the machines and equipment used, and can carry out general maintenance.
10. Can guide the apprentice.
Intermediate China chef
Knowledge requirements:
1. High school education or equivalent.
Familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.
3. Understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.
4. Master the rising principle and method of high-grade raw materials.
5. Master the principle and key points of hanging soup.
6. Familiar with the knowledge of food carving and fancy cold current.
7 master the management knowledge of raw material procurement, acceptance, production, sales and cost control.
8. Familiar with the knowledge of production safety.
9. Be familiar with the characteristics of main cuisines in China and the general situation of the development of cooking history in China.
10. Have basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry.
Skills requirements:
1. Can design and make dishes and banquets that are satisfactory to guests according to their different situations and requirements.
2. Be able to master the comprehensive operation technology of a certain cuisine and the production of a certain number of flavor dishes and special dishes (cold dishes and hot dishes).
3. It can expand high-grade raw materials.
4. Skilled in using various knife cutting techniques, able to cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.). ) and cold spell various colors.
5. Being able to master the technique of hanging soup requires pure soup color and delicious soup juice.
6 master the skills of grading disassembly and whole material disassembly of livestock and poultry and fish.
7. Master the use and maintenance of various kitchen tools and equipment.
8. Skillfully control the overall materials used in various banquets and master cost accounting.
9. Be able to prepare various general banquet menus, and change dishes in time according to seasonal changes.
10. Be able to find and deal with hidden dangers and emergencies in the production process in time, and deal with the aftermath.
1 1. Be able to train and guide junior China chefs.
China Senior Chef
Knowledge requirements:
1. High school education or equivalent.
2. Have a systematic understanding of cooking theory.
3 familiar with the variety, origin, characteristics, use, quality identification and storage knowledge of high-grade raw materials.
4. Understand the flavor components of condiments and the transformation, fatigue and accumulation of flavor; Tasty > & gt
Question 4: The content of chef's research 1, the basic learning content of Beijing Shenlong chef's overseas forensics class is 2280 yuan a month, including: knife work-shredding-slicing-dicing-cutting ling block-flower knife, etc. Focus on learning Chinese dishes, mixed dishes and creative dishes commonly used abroad. Suitable for the crowd: through this study, you can obtain the skill certificate of the Ministry of Labor and Personnel Security, which is universal. It is very helpful for going abroad for work and employment. 2. Textual research class of Beijing Shenlong Chef: intermediate one month 1880 yuan, advanced two months 2 180 yuan: learning content: basic knife cutting-shredding-slicing-dicing-ling block-flower knife, etc. Pay attention to basic exercises, master knife work, spoon skills, cooking, Sichuan cuisine, Shandong cuisine, Huaiyang cuisine and Cantonese cuisine. Suitable for the crowd: people who are interested in the catering industry and professional title evaluation are very helpful, and hold relevant national certificates after completing their studies. 3. Beijing Shenlong Chef Training Course costs 3,280 yuan for two and a half months. Content: Pay attention to the theory and practice of Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Huaiyang cuisine. The cooking methods and skills of the four famous cuisines are moderately representative. Suitable for people, able to master the cooking technology of common dishes skillfully, and reach the technical level of independently operating small and medium-sized restaurants. You can also tailor the dishes you need to learn.
Question 5: What are the subjects for taking the chef's certificate? Chef's license is graded, issued by the Human Resources and Social Security Bureau, which is universal in the whole country and can be found on the national website. You can report to our school if you have technology.
Question 6: What do you need to take in the chef's license exam? Intermediate China chef.
Knowledge requirements:
1, with high school education or equivalent.
2. Be familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.
3. Understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.
4. Master the rising principle and method of high-grade raw materials.
5. Master the principle and key points of hanging soup.
6, familiar with food carving and fancy cold spell knowledge.
7, master the raw material procurement, acceptance and production, sales, cost control and other management knowledge.
8, familiar with the knowledge of production safety.
9. Be familiar with the characteristics of main cuisines in China and the development of cooking history in China.
10, with basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry.
Skills requirements:
1, according to the different situations and requirements of the guests, design and make dishes and banquets that the guests are satisfied with.
2, can master a certain cuisine and a certain number of flavor dishes, special dishes (cold dishes, hot dishes) comprehensive operation technology.
3. It can expand high-grade raw materials.
4. Skillful use of various knife methods can cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.). ) and cold spell various colors.
5, can master the hanging soup technology, requiring pure soup color and delicious soup.
6, master the skills of livestock and poultry, fish step disassembly and whole material disassembly.
7. Master the use and maintenance of various kitchen tools and equipment.
8. Skillfully control the overall materials used in various banquets and master cost accounting.
9, can prepare a variety of general banquet menu, and can change the variety of dishes in time according to seasonal changes.
10, can timely find and handle hidden dangers and emergencies in the production process, and can handle the aftermath.
1 1, able to train and guide junior Chinese chefs.
Question 7: What is the content of the junior chef exam? Starting from the basic knowledge, we systematically teach the techniques of making knives, spoons, carved flowers, cold dishes, assorted dishes, stir-frying, frying, iron plates, and stewing. Junior chefs can fully meet the needs of families after completing their studies.
Junior (five-level chef)
Intermediate (level 4 chef, level 3 chef)
Senior (second-class chef, first-class chef) special class (third-class chef, second-class chef, first-class chef)
Question 8: What is the content of the chef's license exam? Intermediate China chef
Knowledge requirements:
1. High school education or equivalent.
Familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.
3. Do not understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.
4. Master the rising principle and method of high-grade raw materials.
5. Master the principle and key points of hanging soup.
6. Familiar with the knowledge of food carving and fancy cold current.
7 master the management knowledge of raw material procurement, acceptance, production, sales and cost control.
8. Familiar with the knowledge of production safety.
9. Be familiar with the characteristics of main cuisines in China and the general situation of the development of cooking history in China.
10. Have basic knowledge of nutrition and hygiene, cooking aesthetics and food biochemistry.
Skills requirements:
1. Can design and make dishes and banquets that are satisfactory to guests according to their different situations and requirements.
2. Be able to master the comprehensive operation technology of a certain cuisine and the production of a certain number of flavor dishes and special dishes (cold dishes and hot dishes).
3. It can expand high-grade raw materials.
4. Skilled in using various knife cutting techniques, able to cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.). ) and cold spell various colors.
5. Being able to master the technique of hanging soup requires pure soup color and delicious soup juice.
6 master the skills of grading disassembly and whole material disassembly of livestock and poultry and fish.
7. Master the use and maintenance of various kitchen tools and equipment.
8. Skillfully control the overall materials used in various banquets and master cost accounting.
9. Be able to prepare various general banquet menus, and change dishes in time according to seasonal changes.
10. Be able to find and deal with hidden dangers and emergencies in the production process in time, and deal with the aftermath.
1 1. Be able to train and guide junior China chefs.
Question 9: What are the contents of the chef's license exam? Look at this. It will help you!
Question 10: What should I take in the chef's license exam? The exam is divided into written test and practical exercise.
Written test: generally, some ingredients are matched.
Practical operation: Just start cooking directly.