1, basic knowledge: some basic knowledge about nutrition collocation, professional ethics, food safety and hygiene, and preventive safety measures.
2. Raw material knowledge: introduction of plant raw materials, classification of raw materials, quality identification, introduction of edible fungi, storage methods, introduction of animal raw materials, knowledge and explanation of fruits and seasonings.
3, raw material cutting and processing technology: knife operation technology, knife beautification, side dishes;
4, the basis of cooking technology: cooking, heat transfer, pre-heat treatment, basic soup making technology, mastering the heat, thickening the sauce;
5, raw material processing technology knowledge: animal raw material segmentation, dry raw material processing technology, industrial fresh raw material processing;
6. Making technology of hot dishes: frying, roasting, stewing, stewing, steaming, cooking techniques, frying and frying, sticking and roasting, cooking methods of hot dishes, cooking technology of hot dishes, boiling and drawing, syrup honey and frosting;
7. Cooking, distributing and plate-loading process of cold dishes: frying, dipping, marinating, mixing, frying, boiling in salt water, dipping in sauce, smoking, crisp, boiling, soaking, boiling, crisp frying, dehydration, sugar sticking, waxing, baking, rolling and freezing; Loading requirements, steps, techniques, types and styles.