Occupational Functions Job Contents Skill Requirements Related Knowledge I. Preparation of Raw Materials (A) Preliminary Processing of Vegetables, Poultry and Livestock 1? p>

2? The flavor characteristics of the main dishes of Western cuisine

3? Classification of vegetable raw materials, quality characteristics and processing methods

4? Poultry raw materials, varieties, meat characteristics, organizational structure and processing methods

5 livestock meat raw materials, varieties, organizational structure and other related knowledge (B) General knife forming 1?

2? able to potatoes, carrots and other vegetables processed into olive, half-olive, olive stick, sphere, etc.

3? able to process pork chops, chicken chops, fish chops, etc. 1? knowledge of knife knife

2? knowledge of defrosting and preservation of animal raw materials

3? knowledge of raw materials, reasonable cut

4? English names of commonly used ingredients, dishes Preparation (a) preliminary heat processing of raw materials 1? blanching beef bones, chicken bones, offal, etc.

2? able to blanch tomatoes, cauliflower, asparagus, etc.

3? able to cook vegetable olives, fried potatoes, side dishes, mashed potatoes, etc. 1? the main points of the operation of the preliminary heat processing

2? the role of the side dishes in the dishes (b) the production of the basic soups 1? able to make the basic soup of beef, chicken and fish

3? (2)Making basic soup 1?Be able to make beef, chicken and fish basic soup

2?Be able to make Brown basic soup 1?Knowledge of ingredients used in making basic soup

2?Knowledge of the process of making basic soup

3?Operational points of making basic soup (3)Making general basic sauce 1?Be able to make Brown sauce and make 3 kinds of sauce based on it

2?Be able to make Creamy sauce and make 2 kinds of sauce based on it

3? To be able to make 2 kinds of sauce based on cream sauce

3?To be able to make mannaise sauce and 3 kinds of cold sauce based on mannaise sauce 1?Knowledge of proportions of ingredients and process of making Brown sauce

2?Knowledge of proportions of ingredients and process of making Cream sauce

3?Knowledge of proportions of ingredients and process of making mannaise sauce

4?English names of basic sauces (A) General deep-fried dishes 1?Be able to deep-fry breaded dishes (pork chops, chicken chops)

2?Be able to deep-fry egg battered dishes (fish fingers, chicken fingers)

3?Be able to accurately control the heat, so that the color of the dish is beautiful, the batter is fluffy, and the maturity is appropriate 1?Concept of deep-frying, its characteristics, and its scope of application

2?The main points of deep-frying operation

3 the concept, characteristics and application of water heat transfer cooking method

4 the concept, characteristics and application of air heat transfer cooking method three, dish production (b) the production of general frying dishes 1 can be fried dishes (pork chops)

2 can be fried dishes (fried fish)

3 can accurately grasp the fire, so that the color of the dishes

3 can accurately grasp the fire, so that the color of the dishes

3 can accurately grasp the fire, so that the color of the dishes

3 can accurately master the fire, so that the color of the dishes

3 can accurately master the fire. The concept, characteristics and scope of application of frying

2? The main points of frying (3) Preparation of general braised dishes 1? Be able to prepare braised dishes of meat and poultry (Hungarian beef braised in Hungary, chicken braised in red wine)

2? Be able to accurately master the fire, so that the dishes have beautiful color, appropriate taste, appropriate maturity, and the appropriate dosage and consistency of shaoji. The concept, characteristics and scope of application of braising

2? The main points of braising (4) the production of general stew dishes 1? able to produce meat and poultry raw material stew dishes

2? able to accurately grasp the fire, so that the dishes have a beautiful color and taste appropriate 1? the concept, characteristics and scope of application of stewing

2? the main points of stewing

3? the English name of the various methods of cooking (E) making general soup dishes 1? to be able to make common cream soup

2? to be able to make common vegetable soup

3? to be able to make the finished soup has beautiful color, appropriate flavor, and the right consistency 1? the proportion of ingredients used in common cream soups and the process of knowledge

2? the process of knowledge of the common vegetable soup

6. to be able to make the general cold dishes To be able to make common salads, and to make the salads The concept of salad

2? knowledge of cold dishes (7) making general breakfast 1? able to make hard-boiled eggs, fried eggs, fried meat sausage, etc., so that the color is beautiful, the fire is appropriate

2? able to make the common hot beverages 1? general knowledge of the Western breakfast

2? production of eggs (8) making the common fast food 1? Be able to make hamburgers, sandwiches, hot dogs, etc.

2?Be able to make a variety of Western-style noodles 1?General knowledge of fast food

2?Varieties of fast food and how to make them IV. Use and maintenance of equipment Use of various stoves, ovens and refrigerators 1?Be able to use a variety of stoves correctly and be able to carry out general maintenance

2?Be able to use a variety of ovens correctly and be able to carry out general maintenance

3? Be able to use various refrigerators correctly and carry out general maintenance 3.2 Intermediate Vocational Functions Job Description Skills Requirements Relevant Knowledge I. Raw Material Preparation (1) Primary Processing of Aquatic Raw Materials 1) Be able to fillet fish, so that it is complete and free of spines, and has a high rate of meat production

2) Be able to process prawns, lobsters, crabs, oysters, snails and so on, so that it is complete in appearance and has a high meat yield

3) Be able to use a wide range of ovens and refrigerators, so that they can be used correctly, and carry out general maintenance

4? snails, etc., to achieve the appearance of intact, neat and clean 1? knowledge of the structure of the fish body

2? texture characteristics of various aquatic products and processing methods

3? commonly used aquatic products raw materials of the English name (B) raw materials knife molding 1? skilled processing steak, to achieve the knife accurately and according to the different quality of the meat processing

2? able to process fish, shrimp, chicken rolls, etc.

3. able to process fish, shrimp, chicken rolls, etc.

4? /p>

3? able to process fish, shrimp, chicken stuffing, etc. 1? beef tenderloin meat characteristics

2? fish, shrimp meat characteristics

3? the proportion of ingredients used in the production of meat stuffing two, the preparation of dishes (a) the production of a variety of basic sauce 1? able to make brown sauce, and based on it to make more than 10 kinds of sauce

2? able to make cream sauce, and based on it to make 5 kinds of sauce

2? Make more than 5 kinds of sauce

3?Make Dutch sauce and make more than 3 kinds of sauce based on it

4?Make tomato sauce, curry sauce and butter sauce

5?Make more than 5 kinds of cold sauces

6?Make sauce with beautiful color, proper taste and right consistency 1?Proportion of ingredients for making all kinds of sauce

2?Make a variety of sauce

3?Make a variety of sauce

4?Make a variety of sauce

5?Make more than 5 kinds of cold sauce

6?Make a variety of sauce

7?Make a variety of sauce

8]Make a variety of sauce

9?

2? Knowledge of the process of making various kinds of sauce

3? Knowledge of the proportion of ingredients used and the process of making mannaise and Dutch sauce

4? Methods of storing sauce

5? English names of commonly used sauces (2) Preparation of various kinds of side dishes 1? Able to process more than 15 kinds of side dishes of potatoes

2? Able to make a variety of rice and noodle side dishes

3?

3? able to reasonably match the use of side dishes 1? production of a variety of side dishes and process knowledge

2? side dishes in the dishes with knowledge of the three dishes (a) the production of a variety of meat steak dishes able to produce various types of meat steak, and can make the dishes in perfect shape, color, flavor, heat appropriate 1? frying dishes operation

2? knowledge of the transfer of heat in the cooking (b) the production of steamed dishes 1) the production of a variety of steamed dishes

2? (B) the production of steamed dishes 1? able to produce steamed fish and shrimp rolls, seafood mousse, chicken mousse and other dishes

2? able to cook meat, poultry, seafood dishes (pickled vegetables boiled pork, boiled steak in red wine, boiled fish and shrimp saffron sauce, etc.)

3? able to according to the different textures of the raw materials to master the appropriate fire

4? able to make the dishes in perfect shape, color and lustre, taste 1? The concept, characteristics, scope of application and points of operation

2? The concept, characteristics, scope of application and points of operation

3? The concept, characteristics, scope of application and points of operation of the boiling temperature cooking

4? Veal, calf's liver and other dishes 1? seafood, veal, calf's liver texture characteristics

2? braising dishes operation points (d) the production of baked dishes 1? able to bake meat, poultry, seafood dishes, according to the different characteristics of the dishes to properly master the fire

2? able to make the dishes intact, beautiful color, taste, baked concepts, characteristics, scope and operation of the baking (E) the production of skewered dishes 1 can make meat, poultry and seafood skewers skewers

2 can be based on the different characteristics of the dishes to properly master the fire

3 can make the dishes intact, beautiful color and taste 1? skewered concepts, characteristics and scope of application

2 skewered points of operation (F) the production of common soups 1 to make common vegetable soup varieties

2? Vegetable soup varieties

2? able to make common cold soup varieties

3? able to make the finished soup color and lustre, taste appropriate, the proportion of soup and soup ingredients in the right 1? vegetable soup with the proportion of ingredients and production methods

2? cold soup with the proportion of ingredients and production methods (VII) the production of cold dishes in general 1? able to make jellied dishes (frozen poultry jelly, seafood jelly)

2? Be able to make other types of cold dishes

3? be able to make the dishes beautiful shape, color with reasonable, appropriate taste 1? jelly dishes production methods

2? dish arrangement knowledge

3? color matching knowledge (8) common breakfast be able to make a variety of scrambled egg rolls and other types of breakfast food, to achieve the appearance of intact, beautiful color, fire appropriate 1? scrambled egg rolls The production method of scrambled egg rolls

2? The ratio of ingredients and production method of various types of food IV. Work with others Work with high-level Western cooks Be able to work with high-level Western cooks to complete more complex daily work and banquet work Occupational function Job content Skill requirements Related knowledge I. Preparation of raw materials (a) Processing of high-grade raw materials 1? (2) able to process calf kernel, so that calf kernel shape intact, tendon and oil film removal clean 1? foie gras organizational structure and quality characteristics

2? calf kernel organizational structure and quality characteristics

3? high-grade raw materials of the English name (2) processing stuffed dishes (2) able to process stuffed turkey, so that the shape of the intact, beautiful, stuffed and full, no flow and no leakage

2? Processing stuffed pork chops and chicken breasts, so that the shape is intact and beautiful, full of stuffing, and does not flow or leakage 1?Knowledge of the process of making stuffed turkeys

2?Knowledge of the process of making stuffed pork chops and chicken breasts (3) raw material processing and molding 1?Able to tie and mold the raw materials of poultry to achieve that the outer skin is not broken, tied securely, and loosely tighten the appropriate

2?Able to tie and mold the raw materials of livestock to achieve that the skin is not broken, tied securely, and loosely tighten the appropriate

2?Able to tie and mold the raw materials of animals to achieve that the outer skin is not broken, tied securely, and loosely tightened 1?Knowledge of the process of tying poultry raw materials

2?Knowledge of the process of tying livestock raw materials II. Preparation for dish production Preparation of various basic sushi 1?Able to make Brown sushi and make more than 20 kinds of sushi based on it

2?Able to make Dutch sushi and make 5 kinds of sushi based on it

3?Able to make 5 kinds of special sushi

4?Able to make more than 5 kinds of special sushi

5?Able to make more than 5 kinds of special sushi

5?Able to make more than 5 kinds of special sushi

5? More than 10 kinds of cold sauces

5? able to make less beautiful color, taste, concentration 1? production of a variety of less than the ratio of ingredients and methods of operation

2? the English name of a variety of less than three dishes (a) the production of a variety of iron steak dishes 1? able to steak dishes such as beef, sheep, poultry, aquatic products

2? Roasted points of operation (3) the production of high-grade dishes can make braised veal nucleus, fried foie gras and other dishes, to achieve a beautiful color, taste appropriate, appropriate heat 1? production of high-grade dishes process knowledge

2? various kinds of high-grade dishes in foreign languages (4) the production of high-grade soups 1? able to make a variety of seafood soup, to achieve a beautiful color, taste, soup and soup ingredients in the right proportion

3? The proportion of soup material is appropriate

2? able to make a variety of clear soup, clear and transparent soup color, taste and flavor, the proportion of soup and soup material is appropriate 1? production of a variety of seafood soup proportion of materials and production methods

2? production of a variety of clear soup proportion of materials and production methods

3? production of the principle of clear soup (E) the production of high-grade cold dishes 1? able to make a seafood batch, meat batch, vegetable batch and so on, to achieve the appearance of beautiful, beautiful and delicious, the meat batch and vegetable batch, and so on, to achieve the appearance of beautiful, beautiful and beautiful, the meat batch and vegetable batch, to achieve the appearance of beautiful, beautiful and beautiful, the soup batch, Vegetable batch, etc., to achieve a beautiful appearance, color and luster

2? able to cut and serve a variety of cold dishes, and artistic modeling 1? production of batch dishes process knowledge

2? culinary modeling knowledge Fourth, dealing with problems Dealing with the quality of the dishes to be able to identify the quality of the dishes and the quality of the dishes according to the quality of the dishes appearing in the appropriate treatment of the various kinds of knowledge of the quality standards of the dishes Fifth, training and guidance Instructing 1? Be able to train junior western cooks

2? Be able to instruct junior and intermediate western cooks to carry out their work Training methods and skills 3.4 Technician Vocational Functions Job Content Skill Requirements Relevant Knowledge I. Preparation of raw materials (a) Processing of de-boned poultry Be able to de-bone whole chickens and ducks to ensure that the movements are skillful and accurate, the bones are removed cleanly, and the skins are not broken Methods of de-boning poultry (b) Processing of de-boned fish Be able to de-bone different kinds of fish to ensure that the skin is not damaged (c) Processing of de-boning of fish Deboning fish To be able to de-bone the whole fish of different fish, so that the action is skilled and accurate, clean de-boning, skin unbroken Fish de-boning method II, dish production (a) the production of innovative dishes To be able to engage in their own cuisine to innovate the cuisine, and produce more than 5 kinds of innovative dishes, so that the style of novelty, good texture, good taste, and in line with the flavor characteristics of the dish 1?The flavor characteristics of the dish

2? Knowledge of folklore and cultural habits of the country where the dish is prepared

3? Principle of heat transfer in cooking

4? Knowledge of flavor, aroma, and color of the dish (2) Production of side dishes Able to produce more than 10 dishes other than those in which they are engaged in, and to achieve compliance with the style of the dish and the quality standard 1? (C) production of desserts to be able to produce more than 10 kinds of desserts, and to ensure that the flavor characteristics and quality standards 1? desserts with the proportion of ingredients

2? desserts production process, three management work (a) the development of menus 1? to be able to formulate set menus, buffets, cocktails, and general banquets menus to achieve a reasonable menu, appropriate cost control

2? to be able to write accurately in Chinese and foreign languages Menu 1? the general principles of menu development

2? menu in Chinese and foreign language writing knowledge

3? knowledge of reasonable diet (B) the organization of general banquets 1? to be able to arrange for general banquets

2? to be able to reasonably deploy staff Banquet organization (C) to deal with the process of difficult problems 1? to be able to grasp the kitchen process

2? to be able to the kitchen of various technical difficulties, accidents (C) dealing with technical problems 1? to be able to master the kitchen process

2? kitchen people, material management knowledge

3? kitchen production management knowledge (D) management 1? to be able to formulate the kitchen rules and regulations, terms of reference

2? to be able to carry out the cost control of the kitchen kitchen rules and regulations to formulate methods IV. Training and Instruction Training of Low-level Western Cooks 1) Able to train low-level Western cooks

2) Able to instruct low-level Western cooks in the preparation of work plans V. Seminars and Exchanges (1) Seminars

(2) Exchanges 1) Able to write a paper of a certain level

2) Able to communicate technically with other specialists of the industry Thesis Writing knowledge 3.5 Senior technician Occupational function Job content Skill requirements Related knowledge I. Dishes preparation (1) Improvement and innovation of dishes Be able to improve and innovate the dishes of the cuisine in which they are engaged, and produce more than 10 types of improved and innovative dishes, with novel styles, good texture, good taste, and in line with the flavor characteristics of this cuisine Physical and chemical changes in cooking (2) Production of side dishes Be able to produce more than 20 types of dishes other than the cuisine in which they are engaged, and be able to produce more than 20 types of dishes other than the cuisine in which they are engaged, and be able to produce more than 20 types of dishes other than the cuisine in which they are engaged. More than 20 kinds of dishes outside their own cuisine, and can ensure that the style characteristics and quality standards of the dishes 1? style characteristics of different dishes

2? dish technology and quality standards

3? knowledge of therapeutic and medicinal cuisine (3) production of desserts to produce more than 10 varieties of mixed crisp, crisp varieties and ensure that the flavor characteristics and quality standards of the mixed crisps, crisps, knowledge of the technology (4) the production of decorations (4) production of banquets 1? Can produce general themes of ice sculpture, butter sculpture products

2? can design and layout of general banquet table

3? can make the sculpture and table elegant and exquisite, and has a Western cultural style 1? ice sculpture production process

2? butter sculpture production process

3? decorative arts knowledge of the second, management work (a) the development of menus 1? to develop the restaurant menu, large banquet menus, high-grade banquets Menu, large banquet menu, high-grade banquet menu, so that the menu arrangement is reasonable, appropriate cost control

2? able to write Chinese and foreign menus accurately 1? knowledge of banquet costing

2? knowledge of reasonable catering (B) the organization of large banquets 1? to be able to arrange for the work of large banquets

2? able to reasonably deploy personnel large banquets organization (C) the process of processing (iv) Management 1?To be able to accurately analyze and forecast the market

2?To be able to effectively control the cost of the kitchen

3?To be able to grasp the national policies of the catering industry Catering Marketing Knowledge III. (B) working conversation 1? able to read general foreign language books with the help of tools

2? able to use a foreign language to carry out general working conversations knowledge of foreign languages training and scientific research 1? able to train low-level Western cooks

2? able to formulate the training program and syllabus pedagogical, psychological knowledge (B) scientific research 1? able to learn from foreign advanced technology, update China's Western cuisine varieties, techniques, and techniques. China's Western cuisine varieties of dishes, technology

2? able to write high-level professional papers and books The development of domestic and foreign Western food