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Cooking teaching course arrangement

A. What courses should be taken in cooking?

Cooking ingredients, knife skills. Cooking knowledge, food hygiene,.

B. How to set up courses for culinary majors

Principles and Practices of Service Studies

"Principles and Practices of Service Studies" is an elective course for tourism management majors. The course starts from the basic principles of the service industry and studies and discusses the basic characteristics of the service industry, the classification of the service industry, the basic business concepts of the service industry, service products and their characteristics, service organization, service quality and other basic theories. Based on this, we study the basic quality requirements of tourist hotel operators and service providers, study the service item design and service skills of tourist hotels, and ensure that tourist hotels improve service levels and service quality, thereby improving the overall quality of my country's tourism industry, especially the tourist hotel industry. service level and establish a good image to participate in the competition in the world tourism industry.

18. Food Culture

"Food Culture" is a professional elective course. The course content is: the development and utilization of food raw materials, technology, science, art in the food consumption process, and other aspects. Food-based customs, traditions, thoughts and philosophies are knowledge about the conditions under which humans or a certain nation eat, what they eat, how they eat, what happens after eating, etc.

This course is based on the principle of reproducing history and revealing laws; summarizing experience based on facts; elaborating science and inheriting the essence; and based on the principle of elaborating science and inheriting the essence, this course makes a thematic introduction. It is said that it reproduces the laws of history and reveals because human dietary life is a comprehensive reflection of the civilization benchmark and cultural features of a certain historical stage; the achievements it has made are incomparable to other nations and are national treasures.

The phenomenon of food culture is universal and has deep connotations. The answer to any phenomenon of food can be found in its background. Food culture must ultimately embody and reflect national cultural accomplishment and historical achievements on a spiritual level. From this specific field, it shows the quality and intelligence of the 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. The research object is the tourism object of the tourism regional complex - tourism resources. Its main contents are tourist geography, tourism resource geography, tourism transportation geography, and tourism information map. Tourism resource geography includes general knowledge and development and appreciation of tourism resources and relevant knowledge principles. Through the study of tourism geography, students can have a full understanding of tourism resources, master general theoretical knowledge of tourism resources, and lay a good foundation for the study of tourism development planning and professional tour guide courses.

20. Food Microbiology

"Food Microbiology" is a professional elective course set up for the hospitality management major. It is a discipline that studies the morphological structure, growth and reproduction, genetic variation, physiological and biochemical characteristics of food-related microorganisms, as well as the distribution and role of microorganisms in nature and their interactions with humans and other organisms. Through the study of this course, students are required to master the basic theories of microbiology and basic knowledge of microbiology related to food, providing the necessary theoretical basis for students to learn how to prevent spoilage and improve the hygienic quality of products during food processing and storage. .

Reference materials: //tjcu.e.cn/web/fenyuan/lvyouguanli/courses

C. How is the one-day course of New Oriental Chef School arranged? Yes, there can be several practical cooking classes a day.

Each learning stage is different. For example, there are more practical courses in the cold and hot dishes stages, and the total practical courses account for more than 80%!

Our school has a spacious and bright theoretical teaching hall, a multi-functional practice hall, a standardized demonstration hall, and a star-rated simulated hotel to ensure that students can practice in one place!

Our school is located at No. 43 Zhangju Road, Luancheng District, Hebei Province. It has a beautiful campus environment, a strong learning atmosphere, advanced teaching facilities, and strong teachers. Graduates can recommend students for employment!

D. Cooking Skills Training Teaching Plan

1. Dress appropriately and enter the venue in an orderly manner

2. Divide into groups for preparation before cutting, and other students review the recipes

3. A dedicated person is responsible for on-site hygiene 4. Carefully prepare dishes according to the production standards

5. One stove and one load, and prepare before cooking

6 . Concentrate on cooking and cooperate closely

7. Place the dishes in order and wait for the teacher’s comments

8. The teacher comments and scores, and students communicate with each other

E. Cooking What courses should I take for my major?

If you want to learn cooking, cooking schools in Guangzhou usually offer mainstream professional teaching such as Cantonese cuisine, Sichuan cuisine, Hunan cuisine, Western food, and Western cakes. If you like it, you can recommend it. Take a look at Guangzhou New Oriental Cooking School, they all have these majors

F. Video teaching courses on cooking spoon skills

Online Library //wk./view/010a617a783e0912a2162a44?pcf=2amp; bd_source_light=1550401#page/1/1420547337205Hope it is helpful to you

G. What are the courses of the culinary major?

The main courses of the culinary major are: Introduction to Food Culture, Food Hygiene, Nutrition Study basics, culinary chemistry, catering business management, Chinese food and health science, practical nutrition, management, psychology, education, etc.

1. Training requirements for this major:

This major enables students to learn the basic theories, basic knowledge and basic skills of cooking and nutrition, and be exposed to scientific research and modern education theory and practice Initial training, with basic abilities in cooking, pastry and hotel management, as well as the ability to engage in teaching, teaching and scientific research.

2. Core competencies that this major should possess:

1. Proficient in basic knowledge and skills of cooking and nutrition, as well as basic knowledge of similar disciplines;

2. Understand the cutting-edge development of culinary disciplines, and have the ability to use cooking and nutrition theories to solve practical problems;

3. The ability to use modern information technology to obtain effective information;

4. Have the preliminary ability to write scientific papers and conduct scientific research, have strong professional practical skills, and obtain corresponding skill level certificates.

(7) Extended reading on cooking teaching course arrangement:

Employment prospects of cooking majors:

Culinary majors cultivate skilled talents with proficient cooking techniques and practical abilities. Its employment prospects are very promising. Compared with other occupations, it not only has a longer career, but also has less employment pressure. Main employment directions:

1. Students who have graduated from relevant culinary majors are qualified for kitchen-related catering jobs in business hotels, famous restaurants, etc.

2. Students who have graduated from relevant culinary majors , can have entrepreneurial abilities such as opening a store independently and operating independently;

3. Students who have graduated from relevant culinary majors can engage in teaching and scientific research in secondary and higher culinary schools or related scientific research departments.