Chinese cooking mainly studies Chinese pastry making technology, Chinese cooking technology, Chinese hot dish making, cooking nutrition and hygiene, cooking raw material knowledge and cooking arts and crafts. Chinese cooking is to make Chinese dishes through a variety of cooking techniques such as frying, picking, steaming and frying.

The theoretical knowledge test is conducted in the standard classroom, and the written test is adopted. The full score is 100, and 60 or above is qualified. Those who pass the theoretical knowledge examination participate in the skill operation examination. The skill operation assessment is conducted in the actual operation mode on site. The place for skill operation assessment requires complete cooking utensils and cookers, and the hygiene and safety meet the national standards. Cooking and pastry making workshops meet the appraisal requirements. The skill operation assessment is scored by item, with a full score of 100, and a score of 60 or above is qualified. Technician, senior technician assessment must also conduct a comprehensive review.

Cooking is the operation process of cooking processed and cut cooking materials into dishes through heating and modulation, which includes two main contents: one is cooking, and the other is blending. Cooking is heating, and cooking materials are made into dishes by heating. Tone is seasoning. Through modulation, dishes are delicious, attractive in color and beautiful in shape. Cooking is the operation process of cooking the processed and cut cooking materials into dishes by heating and concocting. Cooking is to heat food, that is, to heat raw food materials to mature food, so that food will undergo a series of physical and chemical changes during the heating process. These changes include food solidification, softening, dissolution and so on. When cooking in restaurants, some fresh and small raw materials are fried with sizing oil, which makes the finished products smooth and refreshing. If "water skiing" is used instead of "lubricating oil", the effect is not bad. The method is to put the raw materials into a boiling water pot after sizing, remove them immediately after rowing, drain the water and blend them with it. This method can not only save fuel, but also solve the diet problem of oil-averse people. Moreover, because the water temperature is always 100℃, it is easy to operate, and the surface of raw materials is not as smooth as oil, and its smooth texture is not oily.

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