1. The training department
is mainly responsible for professional skills training.
there are two major contents: professional skill training and vocational qualification training.
The brand of professional skills training established by the Professional Committee of Famous Chefs of China Cuisine Association —— the National Advanced Workshop on Cooking Series mainly includes eight cuisines, namely Shandong cuisine, Sichuan cuisine, Jiangsu cuisine, Guangdong cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine, as well as pasta, Shanghai cuisine, Northeast cuisine, xinjiang cuisine cuisine, Shanxi cuisine, Hebei cuisine, Henan cuisine, Hubei cuisine, Yunnan cuisine, Guizhou cuisine and Shaanxi cuisine. Chaozhou Brine, Dunhuang Cuisine, Tan Jiacai, Muslim Cuisine, Hot Pot, Fast Food, Western Food, Nutritional Catering, Sugar Art, food carving and Yanbao Winged Ginseng, molecular dishes, fruits and vegetables, fungi, bean products, seafood, Jianghu fresh, delicacies and other special contents. * * * There are dozens of training programs, in addition, a large number of folk dishes and local snacks training topics are excavated and refined, as well as Xinxing Wangcai.
The professional qualification training mainly includes the Chinese executive chef, professional ordering chef, nutrition caterer, kitchen administrator and so on.
the professional skills training is taught and demonstrated by the experts of the cooking instruction expert group of our association, the most representative cooking masters of various cuisines and regional cuisines, the R&D staff of the Chinese cuisine R&D center and well-known experts in China, which pays attention to the effect and is in line with the market demand. The training course enrolls students all the year round and is held in Qingdao training base, all over the country and overseas.
second, the communication department
is mainly responsible for cooking competitions, communication, master performances, activities of Chinese cooking stunt performance groups and hosting food festivals.
1. The "National Chinese Food Skills Innovation Competition" and the "National Cooking Skills Demonstration and Appraisal Activity" are regular exchange activities organized by the Association every two years.
2. according to the actual situation, hold comprehensive and special competitions of cooking techniques with different forms and contents in the national and regional scope.
3. Jointly organize professional skill exchanges, competitions and demonstrations with local industry associations, famous chefs' professional organizations and catering enterprises, and participate in the planning and organization of industry festivals, exhibitions and conferences such as China Chef Festival.
4. Organize groups to participate in national and international professional competitions, performances and food festivals at home and abroad.
5. The "Chinese cooking stunt performance group" was invited to participate in performance exchange activities at home and abroad.
6. All kinds of training and exchange activities organized by the Association are in the form of "sponsorship" or "exclusive title", and interested units are welcome to contact and discuss at any time.
Third, the service department
is mainly responsible for the liaison, organization and service of the members of this association.
according to strict standards and procedures, we will recruit members of our Association, members of Xinxing Club and appoint honorary director units, and do a good job in service. We will contact and serve China culinary (catering) masters and famous teachers entrusted by China Cuisine Association.
1. Committee service department: mainly responsible for the liaison and service of Committee members, China culinary (catering) masters and famous teachers
2. Enterprise service department: mainly responsible for the appointment of honorary director units, the service and the related liaison and service of catering enterprises
3. Xinxing service department: mainly responsible for the recruitment, liaison and service of members of Xinxing Club
4. Information department
Implement the compilation, publication and distribution of professional books as planned.
1. Be responsible for updating the website information of the celebrity chef committee, and collect activity information for various departments as needed.
2. responsible for the editing, publishing and distribution of celebrity chef magazine and China celebrity chef information newspaper.
3. Be responsible for publishing professional books.
Chinese cooking stunt performance group
"Chinese cooking stunt performance group" is an exchange organization of cooking stunt performance approved by China Cuisine Association and directly managed by the famous chefs' professional committee of China Cuisine Association. Its purpose is to carry forward the fine tradition of Chinese food culture, embody the connotation that China cuisine is scientific, cultural and artistic, fully display the superb skills of Chinese kitchen talents and create a strong intangible cultural heritage atmosphere for the development of China's catering industry.
☆ Organizational nature:
"Chinese cooking stunt performance group" is an exchange organization of cooking stunt performance under the professional committee of famous chefs of China Cuisine Association. English name: CHINESECUISINESTUNTPERFORMERS. English abbreviation: CCSP. The "Chinese cooking stunt performance group" is working under the leadership of the famous chef professional Committee of China Cuisine Association.
☆ Main task:
The main task of "Chinese cooking stunt performance group" is to be invited to participate in food festivals, food exhibitions, grand events celebrations, cooking competitions, opening and store celebrations held by domestic and foreign industry organizations and catering enterprises, and perform performances.
☆ Personnel composition:
The presenters of "Chinese Cooking Skills Performance Troupe" were discovered and selected by the national cooking skills demonstration and appraisal activities. There are more than 71 presenters, all of whom are stunted. The amazing demonstrations reflect the profoundness of China's food culture and the superb skills of China chefs. There are now more than 111 wonderful performances. The main items are: throwing a spoon in the air to stir-fry dishes, riding a bicycle with Daoxiao Noodles on the top of your head, 91-meter shredded radish, quickly killing chicken and frying diced chicken, blindfolded Lamian Noodles, carving tofu, noodles with big knives, rolling golden noodles by hand, and cutting shredded pork on balloons.
☆ Performance process
1. The "Chinese cooking stunt performance group" (hereinafter referred to as Party A) should be invited by the inviter, that is, the organizer of food festivals, exhibitions, the opening of catering enterprises, store celebrations, professional skills competitions and other activities (hereinafter referred to as Party B), and Party B will issue an invitation letter.
2. The Communication Department of the Celebrity Chef Committee is responsible for negotiating with Party B and signing the demonstration agreement. (After the signing of the overseas performance agreement, Party B sends an invitation letter to Party A, and Party B assists Party A in going through the entry and exit formalities for the personnel of the performance group. )
3. Organize a group according to Party B's requirements, determine the performance time, the number of presenters, the number of demonstrations, the items and the names, and notify Party B in writing.
4. Prepare descriptions of the equipment, utensils, tools, raw materials and stage layout used in the performance, and send detailed written description materials to Party B..
5. Party A shall organize and notify the presenters in writing of the content, time and place of this performance task, and determine the time of arrival at the destination and book the departure ticket.