Professional theoretical knowledge 1, cutting and matching technology 2, cooking technology 3, banquet design 4, cooking knowledge 5, cooking material knowledge 6, tastes, eating habits and taboos of some ethnic minorities and foreign guests.

Knowledge of nutrition and hygiene and cost accounting 1, food hygiene and food hygiene law 2, nutrition knowledge 3, cost accounting

Practical examination content: reasonable dish matching according to the principles of quality, color, shape and matching; (2) mixing, pasting and pasting, and carrying out corresponding hanging and sizing on different raw materials; 3. Using cooking techniques such as stir-frying, stir-frying, steaming, burning, boiling, baking, etc. to make the processed and cut raw materials mature and meet the requirements of nutrition and quality; 4. The raw materials are preliminarily cooked by blanching, oiling, steaming, sauce making and other processes to shorten the cooking time; 5. Identify and select raw materials according to the variety and flavor of dishes, and remove inedible parts of raw materials; 6. Make cold dishes of different shapes by placing, stacking, piling, enclosing, tying, rolling and carving. 7. Clean processing of livestock, poultry and aquatic products, step-by-step picking and whole material deboning, and puffing dry raw materials with different puffing technologies; 8. According to the requirements of dishes, the specific situation of raw materials and the principles and methods of seasoning, choose condiments, control their dosage, time and order of putting them in, and season them reasonably; According to different cooking methods and requirements for cooking, the raw materials are cut into the required shapes by cutting, slicing, chopping, rinsing and chopping, so that the raw materials are easy to mature and taste;