The internship life of grounding gas has come to an end. You must have learned a lot of new skills. It's time to go back and summarize the internship life during this period. But many people talk about writing internship reports without a clue! The following is a summary of my cooking practice in secondary vocational schools (5 selected articles), which I have carefully sorted out. I welcome your reference and hope to be helpful to you.

Summary of cooking practice in secondary vocational schools 1 I am a student of class xx majoring in cooking (1). After obtaining the certificate of intermediate Chinese cook in last year 10/0, I entered the Oriental Hotel in xx for an internship in 20xx17/month.

At the end of the eight-month internship, I am writing this internship report to tell about my work and life during the internship.

On 1 1 February 2 last year, I first went to a hotel in Ningbo for an internship, and then returned to Lishui after only four days of internship for various reasons. At that time, I personally thought it would be a failure in my life. I also have a lot of discomfort in my heart. I think I'm embarrassing the school myself. But I felt that it was difficult to show my strength by working in a place I didn't like, so I returned to Lishui. After learning the news, the chef of Dongfang Hotel, who had previously worked, offered me an olive branch and welcomed me back to work in the East. So I went back to work in the Oriental Hotel.

Before returning to the East, the chef said that he would put me in an important position, which was just a brand-new beginning. My previous job in the East was as a tailor chef. When I came back, the chef put me in the cold dish room. In the eyes of others, the cold dish room may be a paradise. However, I always remind myself that I come to the cold dish room not to enjoy, but to learn. Be sure to consult other older teachers in the cold dish room with an open mind. This is what our head teacher warned us before the internship. Came to the cold dish room, in a brand-new unfamiliar environment, I am learning all the time. Growing up from a bottom apprentice.

Tell me my first story in the cold dish room. At that time, when I entered the cold dish room, I was completely blind and could do nothing. But everything can be learned, and it is true. For example, I can say that I can't put this dish on any plate or decorate it. Study patiently. Learn bit by bit. Take my master. In fact, he will leave the East to work in other places in a month. Therefore, I naturally became his "successor".

In cold dishes, the proportion of girls can be said to be more. This may be a feature. At that time, I didn't know them very well, except that they were classmates in the class downstairs. But they don't know each other. Every time I study hard, I keep in mind the essentials of each step. I can't remember the formula of some spices, so I wrote a small note and carried it at any time. Because a good memory is not as good as a bad writing! This is also true. Time passed very quickly. A month passed and the master left, so I took over his job. In the eyes of others, I am the successor of a future monitor.

On one occasion, Li Shifu, the manager of the catering department, had a good relationship with us. Then he said to me: Tang Hang, do you know? We have thought about putting you in the cold dish room. Girls may not be reflected in cold dishes, but a boy can be reflected in cold dishes. Not only the quality of the dishes, but also the bits and pieces in all aspects, which must be meticulous. It can be said that you should have both the ferocity of a man and the meticulous strength of a girl. At that moment, in fact, I felt that I was carrying more than just an intern, but I wanted to be a real chef and a qualified chef. This has become one of my goals!

Of course, it is not easy to be a real chef, which is worthy of recognition. Just like the monitor of my cold dish team, he has been the monitor for nearly two years. He also started from the most basic apprentice and achieved this position step by step. However, he does have real skills.

Since the master left, the burden on me is really heavy, and the leaders value me very much. In front of wedding banquets and meetings again and again, all our colleagues in the cold dish team struggled together and successfully completed many successes together. However, it is too early to say success now. Because this is only one step in the process of success. If you want to succeed, again, it is not easy.

Later, after a long time, colleagues got to know each other. So they often go out for dinner and play together. This may be just a way to unite.

In fact, I also admit that sometimes I am quite self-centered. It is also very thoughtful. For example, sometimes when I am free, I will go online to look for the edges and decorations of those dishes. Then modify it and become our things. This is our own idea.

Summary of Cooking Practice in Secondary Vocational Schools 2 20xx 10 On 28th of October, we organized students majoring in cooking to practice in specialized courses. Now the details of the practice are summarized and reported as follows:

Professional practice content In this cooking practice, we arranged this practice closely around the professional training goal. As for the specific content of course practice, for the students majoring in cooking, the content of course practice is more professional because of their previous understanding practice in the first grade, because the students majoring in cooking have accumulated some professional practical experience by using the professional practice class during their school days, and because they have mastered some professional theoretical knowledge after more than one year of professional study. In this course practice, according to the practical needs of Broad Sky, during the practice, the students learned the production technology and related operational procedures, and visited some old customers of Broad Sky on the spot. The practice process was organized in an orderly manner and the practice content was pragmatic.

A thorough and detailed internship plan is a powerful guarantee to complete the internship task. Before this internship, in order to make a detailed and feasible internship plan, all the teachers of cooking major cooperated fully, not only actively tried to implement the enterprises that can be relied on by various social contacts, but also gave full play to their professional advantages. Together with the relevant professionals of the enterprise, they worked out the understanding internship and course internship plans, which reflected the enterprise goals, reflected the professional requirements, combined with the characteristics of students, and standardized the internship process.

Professional practice is also an objective evaluation of professional teachers in schools. Course practice is effectively connected with hotels, which is not only an effective docking between hotel needs and professional education in schools, but also an important part of schools.

Direct test of professional teaching and practical value of teachers and students.

As far as the current practical conditions of professional teaching are concerned, to solve the problems reflected in professional practice, we should start from the following aspects:

1, strengthen the contact with the internship cooperation units, and expand into a new training base when conditions are ripe. In this internship, the good performance of the students has also been fully affirmed and widely recognized by the enterprises. This foundation of deepening cooperation is enough to arouse our internal motivation to strengthen the contact. We should strengthen the contact with these enterprises through mechanisms such as organizational guarantee and institutional guarantee.

2, give play to the role of training base, pay attention to the practical problems of business operation, and find more targets for professional teaching. In theoretical teaching and classroom teaching, if you find more problems from familiar enterprises and enterprises around you, it is obviously more conducive to stimulating interest in learning and solving the targeted problems of professional teaching.

3, deepen the process of "tutorial system", guide students to understand and establish the concept and style of cooking professionals. The implementation of "tutorial system" has really promoted the quality of professional teaching, which should be vigorously promoted in future teaching. It is necessary for students to establish contact with full-time and part-time professional teaching as soon as possible, provide students with direct and effective guidance and help, improve students' professional quality, clarify the direction of professional development, and stimulate students' consciousness of renewing their ideas, laying a solid foundation and tempering their style of work.

In short, the practice of cooking specialty has also achieved remarkable results and outstanding problems, which has further laid a foundation and defined the direction for our future professional teaching and construction. All our teachers will start from their own efforts, continue to maintain and carry forward the professionalism of being serious, dedicated and dedicated, and with your help and support, continuously improve the level of professional construction and the quality of professional teaching.

Summary of cooking practice in secondary vocational school 3. In this practice, I feel that. To be a qualified hotel manager, the first condition is to become the backbone of a department. For me, the first task is to learn and master business knowledge skillfully, and to devote myself to my work with a consistent positive working attitude, a high sense of responsibility and a spirit of seizing every minute; While strengthening the study of business knowledge, we should do our own work in a down-to-earth manner, guard against arrogance and rashness, and strive to make outstanding achievements in our own jobs. In the attitude of being a man, we should foster strengths and avoid weaknesses and constantly improve ourselves. To know yourself correctly, we should not only carry forward our own advantages in our work, but also objectively face our own shortcomings, pay more attention to training our own adaptability, coordination, organization and creativity, and constantly learn and forge ahead in our work.

The influence of this internship on me:

First, we must have love: love the profession, love the employees and respect the leaders. Second, we must have a sense of responsibility: conscientiously do every "little thing" in our work. Everything is important, and everything is a responsibility. Third, we must be able to keep improving: always seek justice in everything, be proficient in our own work, and seek the best combination of people and things. Fourth, we should have modern consciousness of exploration, innovation, unity, coordination, obedience, self-discipline and health. Fifth, we should establish the concept of honesty. Honesty is the foundation of doing things.

To be a good manager, you should have the following qualities:

Have a fair, faithful, firm and brave willpower. Have extensive knowledge of social science and the ability to achieve effective leadership, sum up the experience in practical work and your own shortcomings, pay close attention to and understand the latest management concepts, lay a solid foundation for the work to be done in the future, and make yourself a veritable professional when you go to work, find your own foothold in the big waves and make your own contribution to society.

Suggestions:

In the fierce modernization, if there are no new ideas, it will be difficult to develop. Through constant self-denial and self-transcendence, we will be in an invincible position.

Always keep your upward spirit, establish a systematic incentive mechanism, and attach importance to spiritual incentives. Make full use of the resources used by the shell to avoid waste.

Summary of Cooking Practice in Secondary Vocational Schools 4 In order to improve the teaching quality of cooking major and realize the professional training goal, according to the overall arrangement of the teaching plan, we organized the second-year students of cooking major to carry out professional course practice from May 20xx 1 day to October 30/20xx1month, and now the details of the practice work are summarized and reported as follows from the following seven aspects:

Kitchen environment

Modern catering management attaches great importance to the sanitation of cooking environment, because a clean, relaxed and comfortable catering environment can effectively meet the psychological and aesthetic requirements of consumers, thus winning numerous consumer groups and ultimately winning huge catering market and comprehensive benefits.

China's culinary circles generally advocate that "the quality of dishes is the life of catering business", while foreign catering circles generally agree that the safety and hygiene of food are priceless. Modern catering industry regards "cleanliness as the lifeblood of restaurants and the basic element for customers to choose restaurants and restaurants to strive for repeat customers". The real "gourmet" should include delicious food and thoughtful service, as well as beautiful dining environment and kitchen hygiene, so as to truly meet the dual needs of consumers' physical aesthetics and psychological aesthetics.

To develop good hygiene habits, we should always be diligent in eyes, hands and legs, and diligent in sweeping and cleaning, so as to keep the shop clean and the windows bright and clean, and give customers a clean and suitable dining environment. Although Chinese catering has a profound heritage of 5,000 years of food culture, it lacks understanding of the importance of cooking environmental hygiene. For a successful catering enterprise, cooking environmental sanitation is an absolutely important link in its marketing strategy.

The knife method of cutting vegetables when cooking is the key step to make delicious dishes

A good dish pays attention to color, flavor and taste, and the embodiment of knife skill is the embodiment of "color".

Knife work is the key step to make delicious dishes. A good knife cutter can not only cut vegetables (meat) into pieces, but also cut vegetables (meat) with uniform size and thickness, which is convenient for frying good dishes in the back pot. If the size is uneven, there will be problems such as small cooked, big uncooked, big cooked, and small old. No matter what special master you are, you can't fry well. For example, mixing cucumbers, patting, slicing, cutting hob blocks and shredding have different tastes. For example, cutting potatoes and frying green peppers have different tastes. Generally, shredding is more tasty and cooked.

Cooking mood

Cooking is not only our daily life, but also the normal state of our life. How to eat scientifically and healthily, especially in the current worrying situation of food safety, requires us to make great efforts to explore, discuss and practice. I have always thought that after retirement, we have no major at work, but we can learn all kinds of knowledge that is useful for our physical and mental health, such as singing, dancing, calligraphy, painting, writing, cooking, etc., and just do what we like! I have many hobbies, and cooking is just one of them. In the process of cooking, I feel a kind of pleasure. At the same time, I am cooking my own mood, flying my own mood and cultivating my own mood?

These feelings are all realized in the usual cooking. As long as we put our heart into it, we will experience a lot of fun, and then my cooking will grow longer and longer in this fun.

Dish collocation

Starting from the purpose of health preservation, diet therapy is the main way, so "taking care of your own table from the mouth" has become my cooking goal. From the beginning of choosing ingredients, we should pay great attention to it. First, we should be familiar with the attributes of various vegetables, that is, temperature, heat, cold, cool and equality. Then we should also consider what our physique is, that is, cold or hot, that is, what vegetables are suitable for eating and what vegetables are not suitable for eating. For example, people with cold constitution and deficient qi and blood should eat more warm foods, such as beef and mutton, onions and leeks. People with hot constitution will eat less hot foods such as peppers, because they are easy to get angry; Second, pay attention to the color matching of vegetables. There must be red, yellow, green, white and black in the dishes on the table. Vegetables of various colors have different effects. For example, green vegetables are rich in vitamin C and folic acid, and red vegetables such as carrots and tomatoes are rich in vitamin A and carotene. From the perspective of the five elements of Chinese medicine, red enters the heart, black enters the kidney, white enters the lungs, yellow enters the spleen, and cyan enters the liver, which shows that vegetables of every color are of great benefit to our health. In addition, we should also pay attention to the collocation of roots, stems, leaves and fruits in vegetables. For example, potatoes, yams and carrots all belong to roots, while vegetables, cabbages, chrysanthemum and leeks belong to leaves, while pumpkins, wax gourd and beans belong to fruits. We should try our best to eat vegetables produced in each season, that is, eat whatever comes out, and eat less out-of-season vegetables. Different dishes choose different degrees of heat.

It is not difficult to find in our life that the heat is very important when we cook. The quality of a heat directly affects the taste and nutrition of our cooking, but in fact, we have to choose different heat for different dishes.

1, dishes suitable for small fire cooking

Such as stewed beef. First cut the beef into square pieces and blanch it with boiling water to remove blood foam and impurities. like that

Move to medium heat, add auxiliary materials and cook for a while, then move to low heat. By cooking on low fire, the shrinking fibers of beef are gradually extended. If the beef is cooked with strong fire, the appearance of the beef will be irregular, and the surface will be cooked and rotten, and it will still be chewy inside. Therefore, dishes with large pieces of raw materials should be cooked with small fire.

2. Dishes suitable for medium fire cooking

When frying raw materials with paste on the outside, the method of frying in medium heat and gradually adding oil is used, and the effect is better. When frying, if high fire is used, the raw materials will zoom immediately, forming an external coke and internal growth. If you use a small fire, the raw materials will come out of paste after cooking. Some dishes, such as crispy chicken, are prepared by frying the raw materials in a pan when the fire is strong, frying a hard shell, and then moving into medium fire to fry until crisp.

3, suitable for wanghuo cooking dishes

The main ingredients are mostly crisp and tender, such as fried mutton with onion, instant-boiled mutton and fried belly with water. When boiling water, it must be boiled in and out, so that it will be crisp and tender. This is because at high temperature, the fiber of meat shrinks sharply, and the water is not easy to leach out, so it is crisp and tender when eaten. Another example is sauteed mutton with onions. First, the meat must be sliced. Secondly, the oil must be heated with strong fire, and then the meat is fried until it changes color. Immediately, the onions and seasonings are braised and fried for a while, and the onions are immediately taken out of the pot. It is also necessary to make a quick success, otherwise it will cause too much water and chewing.

Namely: large pieces of raw materials dishes, multi-purpose small fire; All the raw materials hanging outside should be fried in medium heat when frying in oil pan; The main ingredients are mostly crisp and tender, which is suitable for wanghuo cooking.

Disposal of surplus soup stock

1, whole pot of soup storage: if the boiled soup can't be drunk at that time, it can be poured into a thermos to keep warm, or it can be stored in the refrigerator after cooling at room temperature and heated before drinking.

2. Grease removal: If there is too much grease on the surface of the boiled soup, you can gently sweep the soup surface with a kitchen paper towel to remove the grease, or you can fully cool the soup, and the grease will float or solidify on the soup surface, skim it with a spoon, and then roll the soup.

3, the remaining soup: most people think that nutrition has been integrated into the soup, and after the soup is finished, the meat inside is discarded. In fact, no matter how long it takes to cook the soup, the non-water-soluble nutrients in the meat can't be dissolved in the soup, so after drinking the soup, the cooked meat can be taken out and eaten with soy sauce, onion, ginger, pepper and other seasonings, and the taste is still delicious.

Don't cook vegetables and fruits together.

1, don't use a blender or food processor to beat juice. Many people use a blender or food processor to squeeze fresh fruit juice, thinking that it can completely absorb the nutrition of fruit. In fact, during the mixing process, the vitamin C contained in the fruit will be destroyed by oxidation. It is suggested to use a juicer, which can quickly separate the liquid part of the fruit from the residue and greatly reduce the oxidation degree of vitamin C.

2. Do not cook vegetables containing "vitamin C catabolic enzymes" with fruits. Many families like to mix fresh vegetables and fruits to make salads. However, it should be noted that carrots, cucumbers, apples, bananas and other fruits and vegetables contain "vitamin C decomposing enzymes", which will destroy the vitamin C contained in other fruits and vegetables when mixed. However, this decomposing enzyme is afraid of heat. When making salad, carrots can be heated before use. Apples, bananas and other fruits that are not easy to heat can be watered with lemon juice first, which also has the effect of destroying catabolic enzymes.

3. Don't pour out the soup cooked with green leafy vegetables and root vegetables. Vitamin C is not heat-resistant. When green leafy vegetables and root vegetables are boiled, it is easily lost into the soup, but it is not destroyed. Therefore, green leafy vegetables or root vegetables are most suitable for making soup, and drinking soup after eating vegetables can fully absorb vitamin C. When cooking soup, it is best to close the lid. Vitamin C evaporated with heat will flow back into the soup with water drops, so it will not be wasted.

4. Don't soak vegetables for salad for a long time. After cutting the green leafy vegetables for salad, soaking them in cold water for a while can make the vegetables absorb water and keep the crisp and tender taste. But after soaking for a long time, the amount of water that vegetables can absorb will be saturated, and then vitamins will be lost from the inside of vegetables to the water.

In a word, this internship is a very meaningful social practice for me. It can not only improve my ability to adapt to society, but also guide the direction and goal of my future study, and promote me to continue to study hard, practice my skills and improve my overall quality.

Summary of Cooking Practice in Secondary Vocational Schools 5 In order to improve the teaching quality of cooking major and realize the professional training goal, according to the overall arrangement of the teaching plan, we organized the second-year students of cooking major to carry out professional course practice from May 1 Sunday to130th, and now we summarize and report the details of the practice work as follows:

First, the content of professional practice

In this cooking practice, we arranged this practice closely around the professional training objectives. The specific content of course practice:

For the second-year students majoring in cooking, the content of the course practice is more professional because of their previous understanding practice in the first year, because the second-year students majoring in cooking have accumulated some professional practical experience by using the professional practice class at school, and because they have mastered some professional theoretical knowledge after more than one year of professional study. In this course practice, according to the practical needs of Broad Sky, during the practice, the students learned the production technology and related operational procedures, and visited some old customers of Broad Sky on the spot. The practice process was organized in an orderly manner and the practice content was pragmatic.

Second, professional practice experience

Although similar internships are organized every year, each internship gives us more updated experience about professional internships, and also enables us to have a deeper understanding and understanding of marketing teaching in secondary vocational schools.

1, the professional characteristics of professional practice are the basic elements to ensure the practice effect.

The course practice arranged this time closely revolves around the professional training goal, the professional practice plan is launched, and the practice process is close to the hotel's reality. The practice results reflect the win-win effect of hotels, schools, majors and students to varying degrees, basically completing the tasks stipulated in the practice plan and realizing the practice goal.

2, careful and informative internship plan is a strong guarantee to complete the internship task.

Before this internship, in order to make a detailed and feasible internship plan, all the teachers of culinary specialty cooperated fully, not only actively tried to implement the reliable enterprises with various social connections, but also gave full play to their own professional advantages. Together with the relevant professionals of enterprises, they worked out the understanding internship and course internship plans, which reflected the enterprise goals, reflected the professional requirements, combined with the characteristics of students, and standardized the internship process.

3, to play the role of enterprises is a necessary support for professional practice

Thanks to the strong support and help of the Sky Hotel, the pertinence of the internship plan, the professionalism of the internship process, the reality of the internship teaching and the objectivity of the internship results have all been fully demonstrated.

4, professional practice is also an objective evaluation of schools, majors and teachers.

This course practice is effectively connected with the hotel, which is not only an effective connection between the hotel's needs and the school's professional education, but also a direct test of the professional teaching and practical value of schools, teachers and students. Whether you can get the hotel's support and give the hotel a return requires not only the students' hard work, but also the teachers' seriousness and professionalism.

Third, the problems reflected in professional practice

Although this practice has achieved outstanding results, it also reflects the problems that need to be paid attention to and solved in professional teaching.

1, the foundation of professional construction needs to be strengthened.

This problem has been manifested in previous professional practice teaching, such as the lack of professional teachers, professional practice guidance teachers, insufficient professional training bases and insufficient development of new professional training bases. These problems have once again affected the practice effect to a certain extent in this practice.

2, the teaching content needs to be adjusted

The teaching content pays more attention to the questions about what is and why in the major, but less can really touch on what to do, the main reason of which is the poor pertinence of the curriculum system.

3, the professional quality of students should be improved

There is a lot of work in professional practice that students need to work hard with their unique hard-working spirit and solid professional skills, and they also need to encourage and support each other. However, many students are more or less lacking in these aspects, some show their inherent disdain in attitude, and some show their lack of toughness in persistence.

Fourth, measures and suggestions to improve the problem

As far as the current practical conditions of professional teaching are concerned, to solve the problems reflected in professional practice, we should start from the following aspects:

1, strengthen the contact with the internship cooperation units, and expand into a new training base when conditions are ripe.

In this internship, the students' good performance has also been fully affirmed and widely recognized by enterprises. This foundation of deepening cooperation is enough to arouse our internal motivation to strengthen ties. We should strengthen ties with these enterprises through organizational guarantee, institutional guarantee and other mechanisms.

2, play the role of training base, pay attention to the practical problems of enterprise management, and find more targets for professional teaching.

In theoretical teaching and classroom teaching, if we find more problems from familiar enterprises and enterprises around us, it will obviously be more conducive to stimulating interest in learning and solving targeted problems in professional teaching.

3, deepen the process of "tutorial system", guide students to know, and establish the concept and style of cooking professionals.

The implementation of "tutorial system" has really promoted the quality of professional teaching, which should be vigorously promoted in future teaching. It is necessary for students to establish contact with full-time and part-time professional teachers as soon as possible, provide students with direct and effective guidance and help, improve students' professional quality, clarify the direction of professional development, and stimulate students' consciousness of renewing their ideas, laying a solid foundation and tempering their style of work.

In short, this cooking practice has also achieved remarkable results and outstanding problems, which further laid a foundation for our future professional teaching and professional construction, and defined the direction. All our marketing teachers will start from their own efforts, continue to maintain and carry forward the professionalism of being serious, dedicated and dedicated, and with your help and support, continuously improve the level of professional construction and constantly improve the quality of professional teaching.

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