What did a cooking college learn?

Cooking technology: The course consists of two parts: theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife skill, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.

Pastry technology is similar to cooking technology, except that cooking is changed to making cakes. Know dozens of kinds of pasta

Cooking chemistry. In the macro world, sweet and sour pork ribs are pork ribs, while in the micro world, they are fat, protein, carbohydrates, water and so on. When the ribs change from * * * to dark brown, from raw fishy to mature and soft, from tasteless to delicious, it is the result of the continuous reaction of various substances in the ribs.

Introduction of China's food culture. Understanding the historical evolution of cooking and cooking culture, and knowing those important changes have promoted the development of cooking, is really conducive to a deeper understanding of cooking.

Cooking is nutritious and hygienic. Also known as cooking technology and nutrition, food industry, food safety is the most important, as an intermediary between ingredients and diners, we chefs can't ignore food hygiene and nutrition. In other words, in addition to the chef's certificate, most students majoring in cooking can finally get the senior nutritionist's qualification certificate.

Food carving. In the first semester, I learned sculpture, all kinds of flowers, such as rose, rose, chrysanthemum and so on. Then there are bridges, geese and towers. Sculpture became an elective course in the second semester, and I began to carve some big pieces, such as dragons, phoenixes and eagles.

Innovative design of dishes.

Sophomore should be divided into three directions, Chinese food, midpoint and kitchen management. Chinese food is three dishes selected from the four major cuisines in China, plus northern food, Southeast Asian food, Japanese food and western food. The midpoint is also to choose three dishes from the major dim sum pies.

Elective course 1. Cooking art The dishes are not only delicious but also beautiful. How to set plates and choose beautiful tableware involves the improvement of art appreciation ability. 2. Banquet menu design. How many cold dishes do you cook in the restaurant? How many hot dishes are there? How much soup? How to change the color? How to match the taste types? How to choose ingredients? How is the price reasonable? How to choose big dishes and small dishes? Wait, wait, wait. 3. Medicinal nutrition. 4. Kitchen English. About a quarter of our culinary students go abroad to be chefs after the course, so we should learn kitchen English well before going abroad. 5. The development trend of catering industry. Catering has various formats and trends. 6. Local snacks.

What is the specialty of cooking technology and nutrition?

Cooking technology and nutrition specialty is a specialty that cultivates high-tech applied professionals who master the basic knowledge of modern cooking, nutrition and catering management, have strong cooking skills, and can engage in cooking operation, nutrition analysis and catering management.

Basic knowledge of cooking technology and nutrition: master the basic theoretical knowledge and professional technical knowledge necessary for this major, including: cooking raw materials science, cooking nutrition hygiene, cooking arts and crafts, raw material processing, cooking technology, pastry technology, food carving and cold mixing technology, service and management of catering enterprises, etc.

(2) Extended reading of culinary specialty introduction:

The work of students majoring in cooking technology and nutrition;

1. Chefs in hotels, star-rated hotels, chain restaurants, restaurants, resorts, high-end clubs, ocean cruises and other restaurants can engage in technical management of catering after grassroots exercise, such as chefs, executive chefs, managers of catering departments, or hotel managers.

2. Cooking teaching and training in vocational schools of colleges and universities, as well as nutrition caterers in canteens and hospitals of major units.

3. Major food processing plants and catering products related enterprises are engaged in technician positions, such as fast food processing enterprises and seasoning enterprises.

Network cooking technology and nutrition specialty

What are the cooking courses?