(1) What is the major of cooking technology and nutrition?

Cooking technology and nutrition specialty is a specialty that cultivates high-tech applied professionals who master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering management.

Basic knowledge of cooking technology and nutrition: master the basic theoretical knowledge and professional technical knowledge necessary for this major, including: cooking raw materials science, cooking nutrition hygiene, cooking arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold mixing technology, service and management of catering enterprises, etc.

(1) How to learn cooking knowledge well and expand reading;

The work of students majoring in cooking technology and nutrition;

1. Chefs in hotels, star-rated hotels, chain restaurants, restaurants, resorts, high-end clubs, ocean cruises and other restaurants can engage in technical management of catering after grassroots exercise, such as chefs, executive chefs, managers of catering departments, or hotel managers.

2. Cooking teaching and training in vocational schools of colleges and universities, as well as nutrition caterers in canteens and hospitals of major units.

3. Major food processing plants and catering products related enterprises are engaged in technician positions, such as fast food processing enterprises and seasoning enterprises.

Network cooking technology and nutrition specialty

Where to learn to be a chef?

How to choose a school:

1. Teacher resources of the school. Good teachers teach good students, and skills that teachers don't know can't teach students. It is very important to see whether the teachers in the school are strong.

2. Specialty: Brand is important, but it is more important to have a good professional setting.

3. Brand: Compare the size and brand of the school. The reputation of a good school is built by students.

4. Scale equipment: Only with complete equipment can you learn complete technology. The school is well-equipped, and the simulation hotel training hall has theoretical classrooms, various training classrooms and sample exhibition halls.

5. Employment: The school has a special employment guidance center, and cooperates with many enterprises and institutions to hold regular talent exchange meetings. Now some schools talk about employment security, but if some schools are assigned to small restaurants in remote areas after graduation, and some schools are assigned to star-rated hotels and high-end hotels with beautiful environment after graduation, which one would you choose? I will definitely choose the latter.

(3) What is cooking material science?

Cooking materials, that is, cooking technology and nutrition.

With the steady development of China's national economy and the improvement of people's living standards, it has promoted the vigorous development of China's tourism industry, and the characteristics of specialization, marketization and internationalization of catering industry have become increasingly prominent. Various catering enterprises have emerged in response to the market, and the low quality of employees and the shortage of talents have become the bottleneck restricting the rapid development of the catering industry.

There is a shortage of highly educated culinary professionals in the market. In addition, with people's attention to health and nutrition and hygiene, professionals in nutrition and catering are also in short supply. Therefore, this major has broad career development prospects.

(3) How to learn cooking knowledge and expand reading.

Training objectives:

Cultivate advanced technical application-oriented professionals who master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering, as well as catering management.

(1) cultural knowledge: master the necessary basic theories of public culture, among which college English must pass the advanced English application ability test; Computers must pass the national first-class examination.

② Basic professional knowledge: master the basic theoretical knowledge and professional technical knowledge necessary for this major, including: cooking raw materials science, cooking nutrition and hygiene, cooking arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold mixing technology, service and management of catering enterprises, etc.

(3) Professional core skills: master the basic skills of this major, with emphasis on dish making and dish innovation skills, as well as Chinese and Western pastry making and innovation skills; Master the creation skills of food carving and cold spell; Knowing how to eat is nutritious.

4 professional development ability: understand the management process and catering marketing of catering enterprises; Master catering service skills; Understand the present situation and development trend of catering enterprises at home and abroad, as well as the frontier topics and latest research results of this discipline.

(4) How long does it usually take to learn cooking?

It usually takes several months to two or three years to learn to be a chef, which depends on your personal situation, your chosen major and other comprehensive factors. It is recommended to study for a long time, so that you can study more systematically and comprehensively.

5] What are the basic knowledge of a chef?

1 systematic training of knife skills, pot recycling skills and spoon skills.

Understand all kinds of raw materials, know their origin, processing requirements and unique characteristics.

Understand the basic knowledge of nutrition and hygiene.

Understand different cuisines and famous dishes at home and abroad.

You can make first-hand food there and get first-class food.

6 Abide by professional ethics. .

[6] Please discuss how mastering solid professional theoretical knowledge can help us learn culinary aesthetics well.

Generally speaking, it starts with the basic skills of copying, such as turning the pot, cutting the knife, carving, cooking and so on. After getting familiar with the basic skills, it began to learn cooking, menu design, banquet making and so on. In addition to technical study, there are some theoretical studies, such as cooking knowledge, material understanding, job creation knowledge and so on. The school independently offers: long-term and short-term popular specialties, teaching all kinds of Chinese and western cakes, hot dishes, cold dishes, braised dishes, jambalaya, food carving, whole chicken and whole fish boneless, all kinds of high, medium and low-grade banquet combinations, booth making, Sichuan-style hot pot, grilled fish and other production and cost accounting, restaurant management knowledge. It is a chef's school for students who study cooking. In addition, there is a western food major.

Once, what were the requirements for learning from chefs?

Learn to cook, the salary is high, and you don't need a degree.

1. The rapid development of catering industry with high salary, low pressure and high income has driven the overall upward momentum of chef's salary. Nowadays, chefs rank among the top ten high-paying blue-collar occupations and become the golden occupation with more money in people's eyes. It is not news that Chinese chefs or western chefs earn 10,000 yuan a month, and the skilled and experienced executive chef can get millions of dollars a year.

2. The prospect is broad and the catering industry has never faced elimination since its birth for thousands of years, and it has always been an important industry related to people's livelihood. With the continuous improvement of living standards in modern society, catering industry has become a sunrise industry in 2 1 century and entered another round of rapid development. In the future, compound chefs with knowledge of kitchen management and catering management will become the choice of employers.

3. stable work. Now the chef is not looking for a job, but has a job waiting for you. The catering industry has entered a stage of fierce competition, and a new round of competition for chef talents has started. At the same time, the chef's working environment is good, hygienic and decent, and his work and rest are normal, which solves the problem of food and shelter. You will win the first place from the starting point. A skilled chef is the soul of a catering enterprise.

4. Small investment is easy to start a business. The catering industry has the natural advantage of small investment and large return, and does not need to invest millions of yuan like other industries. At the same time, the risk of investing in catering industry is small, and diet, as people's first demand, will never be out of date. No matter where you were born, whether you are rich or poor, you can have your own business as long as you are willing to work hard.

Cultural knowledge as a cooking major.

Besides professional knowledge, cooking majors also have a lot of cultural knowledge, which is also very important. After learning this knowledge well, your cooking professional knowledge and skills will be greatly improved.

Pet-name ruby learn chef will go to cooking school or find acquaintances to learn from the master.

I suggest coming to school. You can go to the field to see the teachers, equipment, scale, teaching environment, the number of students (after all, the eyes of the masses are discerning) and employment security, and you will know ~ ~

Teachers of Professional Chef School: The faculty is strong, and all teachers have received professional training before taking up their posts. The teachers here are all hands-on, one-on-one tutoring, and the teaching methods are easy to learn, easy to understand and master, so don't worry about learning! Practice makes perfect, especially for chefs, real skills can only be mastered through hands-on practice. When you learn to cook at school, you will have enough time to practice again and again. The school will also provide practical classrooms, oil, meat, vegetables and other practical ingredients. Let's take a look at the daily life of school students!

⑽ What basic skills do you need to learn from chefs?

Basic cooking skills mainly include:

Fine knife work, easy turning, moderate and even paste, correct identification and mastery of oil temperature, accurate and timely feeding, flexible and appropriate mastery of heat, proper thickening, timely cooking, skillful plate loading and so on.

In the industry, knife skills, spoon skills, paste extraction and chopping are generally regarded as the basic skills for chefs to get started.

? Knife skill is a key part of cooking. How to hold a knife and how to stand it are all exquisite, and we must not be careless. We must be proficient in cutting, chopping, chopping, cutting and batch cutting, and each kind of illegal logging is subdivided into many kinds. For example, cutting can be divided into straight cutting, push cutting, pull cutting, sawing, rolling cutting and so on. It is really difficult to learn the skills of which raw materials are suitable to be treated with a knife, and at the same time, to master the skills of forming blocks, silk, rice, chips and velvet after raw materials are treated with a knife. ?

Spoon work, the so-called spoon work, is the spoon action used in cooking. According to the strength and direction of processing vegetables, spoon skills include pushing, pulling, turning, jumping and turning. Whether you can master the skills of spoons flexibly and make delicious dishes is by no means a day's work. ?

Pastry is an important part of the banquet. Pastry making requires not only delicious food, but also beautiful appearance. To make a good pastry, we must master the methods of dough making, kneading and rolling, the amount of water, the method of making shortbread, the selection of different flours (flour, rice flour and glutinous rice flour) and fillings, the use of pastry ingredients (such as eggs and butter), the making of pastry shapes, and the control of steaming, baking and frying time.

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For a chef, knowledge of cooking theory and self-understanding of food culture are important, but it is more important to have excellent cooking skills.