What do you do when you graduate from a culinary program?
What is Western food?
The term Western food is due to its specific geographical location. "Western" means western. Generally refers to the countries of Western Europe. "Meal" is the diet dishes. We usually say that Western food not only includes the diet of Western European countries dishes, but also includes the countries of Eastern Europe, including the Americas, Oceania, the Middle East, Central Asia, the South Asian subcontinent, as well as the diet of Africa and other countries. Western food is generally knife and fork for cutlery to bread as the main food, more long tables and platforms for the table shape. The main characteristics of Western food is the main material is prominent, beautiful shape and color, taste delicious, nutritious, convenient supply.
What is the future of Western food?
With the development of economic globalization, western food has increasingly become an important cultural pursuit of the national urban food consumption, coupled with the reform and opening up, the introduction of a large number of foreign food brands, greatly enriched China's food and beverage market, but also for the development of the western food industry in the country to open up a broad prospect.
The school enrollment object:
All should be, former junior high school graduates, high comprehensive quality, the pursuit of the culinary industry and a strong interest in the students, can be enrolled in the school.
Cultivation objectives:
Cultivate proficiency in western food production, know how to operate, good management, and have the ability to start a business as the goal. After one year of systematic study, proficiency in the traditional dishes of various countries, proficient in the production of Western-style lesser division, cold dishes, hot dishes production technology, to reach the level of intermediate and senior Western-style cooks.
Western main courses
1, Western cooking class
The content of the course: mainly about: the development of Western food, the dietary characteristics of Western countries, the quality of raw materials identification and storage, knowledge and use of spices, cooking basics, the basis of seasoning, cooking nutrition and hygiene, and so on.
Practical operation: according to the Chengdu Western-style cook five-level teaching plan and syllabus requirements, the main teaching: basic kitchen English, basic soup production, salad production, sandwiches and hamburger production, appetizer soup varieties production, salsa production, Western breakfast dishes production, seafood and meat and poultry dishes production methods.
2, Western cooking intermediate class
Course content: mainly about: cooking basics, dishes and characteristics of Western food, introduction to Western food, identification and storage of raw materials, seasoning basics, culinary nutrition and hygiene, knowledge and use of spices, culinary nutrition and hygiene, costing, soup production basics, basic knowledge of salads, basic knowledge of sandwiches and changes in the Western food etiquette, menu production. . Various salads and salad dressings, various sandwiches and burgers, various soup dishes, classic business meals and cream shaoji, Brown shaoji, Wenya shaoji. The course is mainly based on the Chengdu Western-style cooking syllabus level 4 requirements.
The object of the course: chefs who have a certain foundation of western cooking, through learning in this school to get the cooking technology and cooking principles
3, western cooking all-around class
The content of the course: the main story: the basis of cooking, the dishes and characteristics of the western food, western food, raw materials, identification and preservation of the basics of seasoning, culinary nutrition and hygiene, the use of spice knowledge and application of cooking nutrition and hygiene, cost and accounting, culinary nutrition and hygiene, cost of food, and the use of the basic knowledge and skills. Nutrition and hygiene, cost accounting, soup production basics, salad basics, sandwich basics and changes, western food etiquette, menu production. Various salads and salad dressings, various sandwiches and burgers, various soup dishes, classic business meals and cream shaoji, Brown shaoji, Wenya shaoji. The course is mainly based on the Chengdu Western-style cooking syllabus level 4 requirements.
Employment Direction:
Star hotels catering chef, chef, chef, executive chef, catering manager positions, social restaurants, restaurants, private clubs, chef, chef, all kinds of large-scale enterprise catering group, professional chef, nutritional cooks and catering administrator positions, technical schools, groups and enterprises, engaged in culinary teaching, training work.
Vocational certificate:
One: Western-style pastry chef skills level certificate
Two: cooking skills level certificate
Three: Nutrition dispenser vocational qualification certificate
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