Among the three major cuisines in the world, French cuisine has its place.

The characteristic of French cuisine lies in the use of fresh seasonal ingredients, coupled with the chef's personal unique preparations, to complete unique artistic dishes, which are unparalleled in terms of vision, smell, taste, touch and sympathetic nervous system.

In terms of food quality, service level and dining atmosphere, refined overall performance is also required.

The outstanding feature of French cuisine is the wide selection of ingredients.

French cuisine often uses rare and precious ingredients, such as snails, foie gras, black mushrooms, etc. Due to the wide selection of ingredients, the varieties can be changed in time according to the season, so that diners always maintain a sense of freshness in the dishes.

This is one of the alluring factors of French cuisine.

The French are no less particular about delicious food than the Chinese. In addition to being rich in all kinds of food and delicacies due to the unique geographical environment, the nobles in the past paid heavily to encourage chefs to innovate tastes, which is also the reason why French cooking has become an art.

.

In addition to exquisite and delicious food, table settings, dining etiquette and the use of different tableware also occupy an important position in French catering culture.

Therefore, the catering industry, which involves all aspects of food production and services, has become a pillar industry for France's economic development and human mobility. There are 175,000 catering companies of various types in France. In the past 10 years, the catering industry has brought income to 110,000 people.

Employment opportunities, ranking fifth among major industries in France, with a total annual turnover of more than 50 billion euros. Branches: bar industry, bakery industry, delicatessen industry, cooking, wine making industry, pastry industry, food science, wine tasting industry

, wine, viticulture, grape growing employment direction bartender, butcher, baker, delicatessen processor, chocolatier, confectioner, chef, hotel manager, ice cream maker, pastry chef, fishmonger, sommelier, bar/restaurant/café

Waiters, food trade technicians The catering industry in France can be divided into four categories of public catering: nearly 4 billion people eat per year, involving the following three categories of public institutions: educational institutions (university, secondary and primary schools), medical

And social units (hospital canteens, nursing homes, prison canteens), enterprises (private and public institutions canteens), that is to say, 11 million meals/day. Food and catering: France is most proud of its excellent industry, which can

Provide guests with exquisite dishes, pure wine, excellent service and elegant dining environment.

Gourmet catering mainly provides guests with rich set meals based on their own special dishes. Fast food: represents a quick way of dining, which can be consumed in the store or taken away.

Food packaging or tableware are disposable. Theme catering: This category of catering focuses on French cuisine with cultural or local characteristics.

After in-depth reforms, major theme restaurant brands have become the main force in this category and have played an important role in promoting the development of the entire catering industry. In 2009, the total turnover of this type of catering exceeded 1.3 billion euros. This professional education overall

Introduction: This professional course is mainly taught in vocational high schools that accept foreign students, such as the Overlay High School in Versailles (foreign students account for 10%), the Marseille Hotel High School, and the Paul Ogier High School in Nice; but some culinary schools or professional technical colleges also

Open such courses, such as: schools affiliated with the Paris Chamber of Commerce and Industry (French Supérieure de Culinaire - Ferrandi or TECOMAH), Le Cordon Bleu, Savignac International School, Paul Bocouz Institute, National Bakers and Pastry Chefs

College, Grenoble College Secondary Vocational Education This stage of education covers training courses in various industries in the catering industry, aiming to cultivate future professional talents who can be exported to the international catering industry market or protect the status of the French catering industry. Vocational competency certificate

(Certificat d'Aptitude Professionnelle) is a national diploma that certifies first-level professional qualifications.

The course covers both the service industry (restaurant staff, bars, cafés, restaurant waiters) and the catering industry (butchers, bakers, chefs, pastry chefs).

More than 300 higher education institutions in France offer courses. The Vocational Academic Certificate (Brevet d'Etudes Professionnelles) is a national diploma that certifies vocational qualifications. With this diploma, you can participate in the vocational high school graduation examination.