Now more and more people like to go to the culinary profession to learn cooking courses, because you can make a handful of good food outside, but also will be able to continue to be able to improve their professional, so do you know what are the lesson plans for cooking courses? Here is my cooking class lesson plan for you, I hope to help you.

Cooking class lesson plan

First, say the teaching materials

The front has learned to hang batter, deep frying and other related professional knowledge, students can be in accordance with the requirements, combined with the characteristics of this class, in the production of breaded pork chops on the basis of the production of cooperative learning and group work, *** with the completion of the work task -? Fish steak production, and in the completion of the work task at the same time to form a good sense of cooperation and teamwork.

Through the completion of the project tasks, to expand thinking, cultivate innovation ability. Based on the thinking of improving students' comprehensive vocational ability including professional ability and methodological ability, the following learning focus and learning difficulties are identified:

Learning focus: division of labor, **** with the completion of the work task? The production of fish fillets.

Learning Difficulties: the independent coordination of students in the process of dish production.

Second, said the goal

1, knowledge goals:

① understand the role of hanging paste.

② know the impact of color on dishes.

2, the ability to target:

① Learning to hang batter, deep frying and other processes of integrated use.

② can make fruit flavor, eggplant sauce and other sauces.

③ The ability to properly apply the garnish around the edge.

3. Emotional objectives:

①Through cooperative learning and group work, to form a good sense of cooperation and teamwork.

②Through the completion of the project task, expand thinking and cultivate creative ability.

Third, the learning situation

1, the students in the class for the second year of culinary students, has completed the batter frying part of the content of the study, this lesson involves the content of the students have some understanding of the subject of the teaching to make full use of this knowledge as a cushion to alleviate the difficulty of the students in the learning process.

2, learning method guidance: in the learning of this project, the students' learning method guidance to highlight the following two aspects:

First, independent learning and cooperative learning. Independent learning and cooperative learning is an important way for students to improve their lifelong learning ability, so in the implementation of this project to target the organization of students to carry out this form of learning.

Second, the inquiry learning process. Inquiry is the process of students in the learning process to construct knowledge, find problems and solve problems, is an important way for students to improve innovation; in the knowledge constructed in the inquiry is really the knowledge of the students themselves.

Fourth, said the teaching process and pedagogy

1, teaching preparation: the relevant theory, raw materials and equipment and tools for the preparation

2, the classroom teaching design ideas:

The project teaching using action-oriented teaching methods, the main design ideas have the following components:

Show the task information ------- to develop the project Work plan ------- Implementation of the task ------ Exploration and improvement ----- Evaluation and improvement

3. Teaching process and pedagogical design:

(1) Creating activity scenarios: to make clear to the students the project task of learning in this class, in order to stimulate the enthusiasm of the students to learn, and mobilize the students' learning emotions.

(2) Make a plan: use the form of group work to discuss the work steps to complete the project, and communicate in groups, group representatives to introduce their own work steps.

(3) task implementation: students through the division of labor to complete the production of dishes, aimed at improving students' hands-on ability to practice, the ability to work cooperatively. Task implementation is the focus of this project learning process. Their own discussions to solve difficult problems; their own internalization of real emotions. Respect and value students' unique emotional experience and have original understanding, out of the text, people-oriented.

(4) Explore and improve: combined with their own life experience, the design and production of dishes for the beauty of this link is designed to promote students will first understand.

(5) Evaluation to improve: Evaluation of students' self-evaluation and teacher's evaluation of the two parts, aimed at promoting students to complete the project process of self performance, the results of the work to make appropriate evaluation, and through reflection to summarize the successes and shortcomings, for the future of the project to accumulate experience in learning; Teachers can be through the appropriate evaluation of the incentive for students to continue to make progress, and for students to determine the future of their work. The teacher can motivate students to make progress through appropriate evaluation and set goals for students' future work.

Planning for the construction of the culinary profession

(a) Accurate positioning of the profession and advanced talent training mode

1. Professional positioning and school-running ideas

The culinary profession is based on Suqian City and today's social and economic development of the strong demand for culinary practitioners and set up. After extensive research, and invited the catering industry's executive chef, chef, manager, etc. as a member of the management committee of the culinary profession, the organization of experts to carry out in-depth analysis, discussion, and ultimately determine the positioning of the culinary profession is the cultivation of intermediate level of knowledge, but also cooking intermediate level of skills, the production, service, the first line of the urgent need for secondary technical application of talents, vocational ability training is the core of the production of the first line of the post is.

The school is a professional organization.

School leaders at all levels attach great importance to the construction of the culinary profession. 1999, after the establishment of the culinary profession, the school introduced in the city has a certain impact on the professional teachers to undertake professional construction and teaching tasks; 2004 was included in the school's first batch of key construction specialties, is expected to invest 2 million yuan in the construction of the professional training base, to create a first-class practical training and research conditions.

2. Professional construction planning and implementation

According to the overall development plan of the school as well as the requirements of the city and district governments, has formulated? Culinary program five-year construction and development plan (2006-2010)?

As a result of the formulation of practical professional construction planning, in the city, district leaders at all levels of guidance and support, the construction of the culinary profession's goals are gradually realized. Currently there are 11 full-time teachers, including 1 senior title, intermediate title 8 people; the establishment of a well-equipped, well-equipped environment on-campus cooking training base; professional teachers to write more than ten teaching and research papers, edited or edited two school textbooks.

3. Talent training mode

Culinary profession to cultivate can adapt to the social catering development of a multi-functional talents as the goal, for Suqian and the southern region of SuZhou cultivate a large number of culinary middle application talents, service in the culinary industry production, management, service line.

Culinary specialties according to the training objectives, analysis of occupational needs, according to Suqian and the characteristics of the catering industry in the southern Jiangsu region, in order to one-step job requirements of graduates as the goal, and constantly adjust the content of teaching and teaching methods, the implementation of the Chinese hot dishes, Chinese pasta, cold dish production and food carving and other tasks as the goal of the combination of work and learning talent training mode, the development of a cooking specialties in the teaching of the training programs and syllabus, with the quality of students as the starting point, with vocational ability as the focus of education, with employment needs as the teaching guide, with industrial restructuring as the impetus for teaching reform, creating a professional graduate average employment rate of 99.5% of the good results of the comprehensive quality of the graduates by the employment unit of the general praise.

(B) superior conditions of operation, strong faculty

Since the establishment of the culinary profession, the city, the district education department's strong support, the investment has increased year by year, the professional conditions of operation have been improved, the quality of the faculty to further improve the professional construction and development of the construction of a strong guarantee.

1. Teachers

Cooking professional professional responsible for the teacher Zhu Tianqing ten years from teaching, teaching experience, practical ability, high level of scientific research. Mr. Zhu Tianqing extremely participate in vocational qualification training exams, has obtained two vocational skills level certificate, is Suqian City, intermediate cooking profession? Dual-teacher type She is a model of dual-teacher. At present, there are 11 teachers in the culinary profession, including 1 senior title, 8 intermediate titles and 2 junior titles. Dual-teacher type? The proportion of teachers reaches 81.8%, which basically meets the needs of teaching and scientific research of the program and forms an academic team with reasonable structure and sustainable development ability. In the past three years, full-time teachers of culinary specialties have published or won many papers, including two in core journals, per capita published more than one paper.

In recent years, the culinary profession has gradually improved the title structure of full-time teachers through training and introduction, and has undertaken a large number of teaching, scientific research, teaching and research work for the profession, which provides a strong guarantee for the quality of professional teaching.

2. Faculty construction

In recent years, the culinary profession has been attaching great importance to the construction of the faculty, in place on the understanding of the ideological importance of action, full support. On the one hand, vigorously introduce personnel with enterprise work experience to join the teaching staff. Culinary specialty teachers have 2 people with enterprise work experience. On the other hand, encourage in-service teachers to work out and internship in catering enterprises, requiring professional teachers, especially young teachers, to have a certain amount of time each year to practice learning in the enterprise.

3. Practical teaching conditions

Cooking training room was successfully created at the beginning of the establishment of the program, the school focuses on supporting and vigorously investing in it, and after nine years of construction, it has been built into a well-equipped, technologically advanced, and well-environmented on-campus training base with a real professional atmosphere. Training room area of 1496m2, equipment investment of more than 159 million yuan, in accordance with the requirements of the cooking profession modular curriculum system teaching, set up a basic training training room, pastry training room, Chinese hot dishes training room, cold dishes and food carving training room, multimedia demonstration classroom and other training rooms, better to meet the needs of practical teaching.

Guided by the idea of secondary vocational and technical education, the profession takes the vocational positions as the demand, and in the professional teaching plan, it is clearly required that professional students must obtain the intermediate certificate of professional vocational qualification, such as Chinese hot dishes, Chinese pastry, food carving, etc., and actively organize students to participate in the vocational skills appraisal.

4. financial input

Schools every year to take out a certain amount of money to ensure that normal education and teaching under the premise of increasing the investment in training equipment, cooking training room equipment 1.598 million yuan, the Eleventh Five-Year Plan to invest 1 million to increase training equipment, improve the technical level of the equipment, to meet the needs of professional teaching and construction.

5. Teaching materials and library