eight dishes, carving, platter, sugar art, face painting, Chinese point, as long as you want to learn everything, so be sure to choose a professional school more reliable!
② Western food technology majors have to learn what courses
Courses
Cooking raw materials, culinary nutrition, culinary hygiene, Introduction to Western food, Western food technology, Chinese cutting technology, Chinese cooking technology, pastry technology, catering operations and management, culinary English.
Western Cuisine Craft is a major under the discipline of Tourism.
Cultivation Objectives
Adapt to the production, construction, management, service needs of the front line of the moral, intellectual, physical, aesthetic and other aspects of the overall development of the higher technical application of specialists, students should have the necessary basic theoretical knowledge and professional knowledge of the foundation, focusing on the mastery of the field of the field of practical work in the field of the basic ability and basic skills, with a good sense of professional ethics and dedication, can be engaged in the catering and food processing enterprises. Can be in the catering and food processing enterprises engaged in the production and management of applied senior vocational and technical personnel and management personnel.
(2) Culinary Arts Courses Expanded Reading
Western Cuisine Craft Specialty
This specialty cultivates applied senior technical talents with solid theoretical knowledge of western cuisine, familiar with and mastering the production technology of western cuisine; strong kitchen English listening, speaking, reading and writing skills; and mastering the knowledge of production and management of catering and food enterprises.
Employment prospects
After graduation, mainly in large and medium-sized hotels, restaurants engaged in Western professional technology and management, but also in the middle and higher vocational colleges and universities engaged in teaching.
Courses in Western Cuisine Technology
Culinary raw materials, culinary nutrition, culinary hygiene, Introduction to Western Cuisine, Western Cuisine Craft, Chinese Cutting Technology, Chinese Cooking Technology, Western Cuisine Craft, Catering Operation and Management, Culinary English.
Cultivation objectives and requirements of Western food technology
Comprehensive implementation of the Party's education policy, for the Western-style catering enterprises (Department) of the first line of dish production and grass-roots technical management positions, training to adapt to the needs of China's socialist market economy and the modernization of the construction of the needs of the moral, intellectual, physical and aesthetic all-round development of skilled specialists.
Western Cuisine Craft Specialist Essential Abilities
High-quality talents who master the knowledge related to the western catering industry and the knowledge of the **** Youth League, and who have strong ability to make western dishes and grass-roots management of western catering enterprises.
③ What are the cooking courses
Cooking major that cooking and nutrition education, the main courses: Introduction to food culture, food hygiene, basic nutrition, cooking chemistry, catering business management, Chinese diet and health care, practical nutrition, management, psychology, education and other courses.
Cooking and Nutrition Education specializes in the cultivation of catering business management talents with solid professional knowledge and strong practical ability, and the ability to innovate; as well as the cultivation of medicinal diets, food and nutritional research institutes and scientific research staff; cultivation of nutritionist qualifications and the ability to undertake the teaching of colleges and universities of the application of teachers and senior professionals.
(3) Culinary Studies Courses Expanded Reading:
Culinary and Nutrition Education Core Competencies
1. Proficiency in basic knowledge of cooking and nutrition, basic skills and basic knowledge of similar disciplines;
2. Understanding of the development of the culinary discipline, with the development of cutting-edge, with the ability to use cooking and nutrition theory to solve practical problems;
3. Familiarity with educational regulations and regulations, and the ability to use the theory of cooking and nutrition to solve practical problems. p> 3. Familiar with education regulations, understand the laws of vocational education, master and be able to initially use the basic theories of pedagogy, psychology and modern education technology, have a good teacher quality, and have the basic skills to engage in the teaching of cooking and nutrition and teaching and research on cooking and nutrition;
4. Have a certain degree of computer skills, and be able to proficiently use the computer operating system, and have the ability to initially analyze data;
4. Have a certain computer skills, and be able to proficiently use the computer operating system, and have the initial data analysis ability;
5. be able to use English for data search and literature search, be able to read foreign books and journals of the specialty with the help of tools, and have a certain degree of professional English conversation ability;
6. the ability to use modern information technology to obtain effective information;
7. have the initial ability to write scientific and technological thesis and carry out scientific research have a strong professional practice skills, and obtain the corresponding skill level certificate. And obtain the corresponding skill level certificate.
Reference source: Sogou network - cooking and nutrition education majors
④ College culinary program to learn what
Culinary arts: the course consists of two parts, theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife work, fire, initial processing, soup, hot dishes seasoning, cold dishes seasoning, cooking techniques.
The pastry process is similar to the culinary process, only that cooking is replaced by making pasta. Learn dozens of pastas
Culinary Chemistry. Sweet and Sour Spare Ribs in the macro world are ribs, in the micro world they are fats, proteins, carbohydrates, water, and so on. When this piece of ribs from *** into dark brown, from raw fishy become cooked soft, from no flavor become glutinous delicious, are the result of the continuous reaction of the individual substances in the ribs.
Introduction to Chinese Food Culture. Understanding the historical evolution of cooking as well as culinary culture, and knowing the important changes that have propelled the development of cooking is really good for a deeper understanding of cooking.
Culinary Nutrition and Hygiene. Also known as culinary arts and nutrition, the food industry, food safety is the most important, as the intermediary between the ingredients and diners, we chefs of course, can not ignore the food hygiene and nutrition. That said, culinary students in addition to the chef's license, most of the last can also get a senior nutritionist qualification certificate it.
Food carving. The first semester to learn to carve flowers, a variety of flowers, moon, roses, chrysanthemums, etc., and then the bridge ah, goose ah, tower ah and so on miscellaneous. The second semester carving became an elective course, it began to carve some large pieces, dragons, phoenixes, eagles, what
Innovative design of dishes.
In the second semester of college, there are three directions, namely Chinese food, Chinese pastry and kitchen management. Chinese food is in the four major Chinese cuisines, plus northern cuisine, Southeast Asian cuisine, *** cuisine, Japanese cuisine, Western food in the elective 3. The Chinese pastry is also 3 courses from the major dim sum schools.
Elective courses 1. Dishes are not only to taste good, but also look good, how to arrange the plate, how to choose beautiful tableware, it involves improving the artistic appreciation of things. 2.Banquet menu design. Restaurant to do a table feast, how many cold dishes? How many hot dishes? How many soups? Color how to diverge? How to match the flavor? How to choose the ingredients? What's a reasonable price? How to choose between big and small dishes? etc. etc. 3. Pharmacognosy. 4. Kitchen English. Our culinary students, after the end of the course, about a quarter of the chef to go abroad, before going abroad to learn kitchen English. 5. The various modes and trends of catering 6.Local Specialty Snacks.
⑤ Technical school cooking what is the main course
The main courses offered: Introduction to cooking, food nutrition and hygiene, cooking technology, cooking principles, knife technology, kitchen management knowledge, dietary psychology, pastry production, culinary arts, food costing, barbecue, bartending, western food basics.
The courses vary slightly depending on the place of study, and will incorporate the characteristics of each place.
Cooking Craft: This is a very important course, the course includes two parts, theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife work, fire, initial processing, soup, hot dishes seasoning, cold dishes seasoning, cooking techniques.
Curriculum: "Culinary Raw Materials", "Culinary Craft", "Culinary Raw Materials Processing Craft", "Culinary Nutrition and Hygiene", "Banquet Knowledge", "Catering Cost Accounting" and so on.
Basic skills: the hands-on teacher demonstrates 10 kinds of knife, 20 kinds of knife, more than 10 kinds of upside down spoon and plating techniques.
Hot dishes: the four major cuisines of Hunan, Sichuan, Lu, Guangdong, classic dishes, popular hotel dishes, innovative dishes, court dishes, tonic and medicinal dishes and home cooking.
Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving and so on.
Art platter: teaching elephant-shaped plate, elephant-shaped cold platter, fruit platter and other varieties.
Comprehensive part: teaching halibut, cold dish production and sauce, barbecue, roast duck and various hot pots, dry pots, teppanyaki, snacks, whole chicken, duck off the bone and so on.
Pastry part: Chinese and Western fashionable popular pastry.
Chef qualification: general chef school in the students graduated, you can let the students to participate in the national unified vocational skills qualification examination, through the issuance of "vocational skills qualification certificate", that is, grade certificate. The certificate is divided into chef certificate five, chef certificate four, chef certificate three, chef certificate two, chef certificate one.
⑥ New Oriental Culinary School Chinese food professional learn what courses
1, the main systematic study of Sichuan, Guangdong, Hunan and other eight cuisines of the classic dishes, local specialties, urban popular dishes, innovative dishes, as well as the Chinese popular pasta, snacks of various genres, halogen grilled, barbecue, dry pots and pans, hot pots and so on. 2, the main study of dietary nutrition and the basic theory of therapeutic feeding, including a reasonable and scientific The basic theory of dietary nutrition and therapeutic diet, including reasonable and scientific dietary combinations and dietary balance, as well as different banquets and dishes, to achieve balanced nutrition. 3, learning a variety of grades of banquets production and cost accounting, hotel management, kitchen management and office knowledge.
⑦ Learning to be a chef generally include what courses
The main courses offered: Introduction to cooking, food nutrition and hygiene, cooking techniques, cooking principles, knife skills, kitchen management knowledge, dietary psychology, pastry production, culinary arts, food costing, barbecue, bartending, basic Western food.
Learning different places, the course is slightly different, will be integrated into the local characteristics.
⑧ New Oriental Culinary School Western cuisine major courses
The main two courses: 9 months Western all-round course, the main learning:
Basic skills: knife work, cut onion shreds, shredded carrots, diced tomatoes, slices of meat, etc.
Italian Western food: Italian vegetable soup, macaroni and cheese, seafood salads, Italian beef tenderloin, pizza, Roman chicken, etc. Dishes
American cuisine: Waldorf salad, Maryland-style fried chicken, various steaks, roast turkey, ginger marmalade fillet, etc.
Russian cuisine: borscht, chicken rolls, caviar, cold salmon, braised beef, skewers of roasted lamb, Moscow-style grilled fish, etc.
French cuisine: foie gras, oyster cups, cod, onion soup, sirloin steak, Massai, duck with blood, etc.
Italian food: Italian vegetable soup, cheese mac and cheese, seafood salad, Italian beef tenderloin, pizza, Roman-style chicken, etc.
Italian cuisine: Italian vegetable soup, Italian beef tenderloin, pizza, Roman-style chicken, etc. German: Roast goose stuffed with apples, tartare sauce, German bean soup, German sashimi, German roasted pork, German sausage, etc.
Southeast Asian: Hainanese chicken rice, Thai green papaya salad, Japanese seafood udon noodles, teriyaki eel rice, etc.
Other (pizzas, snacks, etc.): Cantaloupe melon with prosciutto, buffalo chicken wings, fruit salad, French toast with fresh fruit, etc.
⑨ What are the core courses in a professional culinary school and what are their general contents
Culinary Arts, which is our most important course, consists of two parts, theoretical knowledge and practical operations, each with a textbook.
⑩ professional culinary schools have what the core curriculum and its content is generally how
two years of Cantonese gold medal chef, Cantonese chef elite, a year of Cantonese chef, pastry baking elite, half a year of Sichuan, Hunan and Guangdong specialties, three months of culinary enhancement, the traditional face sculpture features food carving features, Cantonese Chinese cuisine (refreshments) features, Cantonese marinade barbecue features, stylish sugar