What are the core courses of South China cuisine and what is its content?

Culinary technology, which is our most important course, consists of two parts, theoretical and practical, each with a textbook.

In fact, I think that the current cooking process is big on the Internet, and there is no need to go to a cooking school.

What are the core courses of a professional culinary school, and what is the general content of? I guess you can only know this kind of topic if you have spent time in a culinary school.

I think the cooking school has some courses that you can learn outside, such as the spoon, which is a kung fu, so you have to study it hard.

First of all, I will talk about the best combination of some common dishes, and then which ingredients are taboo to mix together, and there should be frequent food competitions.

Some of the core courses of professional culinary schools should be some skills in the pipe, such as some tricks and some dish combinations, what are the flavors of these ingredients? So these things are still relatively systematic.

In short, the core curriculum of a culinary school is based on your chosen specialization, but there will certainly be some courses that are the same, such as some ingredients for plating.

First of all, you must learn how to chop vegetables, and then it is also important to prepare them, and the school will let you learn how to chop vegetables every day and teach you how to mix them properly.

The course consists of two parts, theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife work, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques, etc., and the practical content corresponds to the theoretical part. For example, in the theory class, when we learned knife work, we were given radishes, dough or something, and practiced cutting different knife techniques.

There are a lot of these, and the cooking school in Shandong is particularly famous, and they are very careful to teach everyone.

There are a lot of tutorials that will teach you how to chop vegetables and how to cook them, and then there will be a lot of tutorials to study carefully, and they will also teach you how to use ingredients and how to make food.

The learning content of the chef school is arranged according to the setting of the major, and the school content of each major is different, so everyone should choose the learning content according to their own interests and hobbies when choosing.

The history of cooking began when humans began to use fire to cook food, and it can be said that in front of cooking, any industry is a latecomer. As a result, many people embarked on the path of learning to be a chef.

Generally speaking, the professional categories offered by a chef school will be set according to the industry, including chef (Chinese), pastry, western food, etc., and the learning content of each major is often different, and it can even be said that it is very different.

Taking Chinese food as an example, the courses offered by chef schools generally include: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principles, Knife Skills, Kitchen Management Knowledge, Food Psychology, Pastry Making, Culinary Arts, Food Cost Accounting and other courses. Practical classes are generally once a day, 6 class hours, about 4 and a half hours.

In the first two lessons, the teacher operates, if it is cooking, it is usually 3 dishes, the teacher finishes it, and then it is operated by himself, cooking in groups, 3 hours of time, each person makes 3 dishes taught by the teacher, and then the teacher scores.

The study of Chinese food courses is mainly based on the study of hot dishes, and many dishes such as classic hot dishes, exclusive innovative dishes, high-end dishes, new cold dishes, special dishes, government dishes, and medicinal dietary therapeutic dishes are considered to be qualified.

In short, the courses to be studied in the chef school are relatively rich, and by the eve of graduation, they have basically become a qualified chef. It is completely able to take charge of oneself and grow into a technical talent suitable for various positions in the employer.

Learning to be a chef also requires professional qualities, the main aspect of which is to have superb skills. Specifically, as a qualified chef, you must have more delicate knife skills, have a proper grasp of the heat, and the seasoning must be accurate and palatable. It is necessary to have a good cultural knowledge literacy.

According to different majors, the culinary school is divided into Chinese cuisine, Western cuisine, and pastry, and the courses offered are also different, such as Chinese food, and the basic skills must be learned at the beginning: traditional cuisine, Sichuan-style local specialties, and Sichuan-style representative dishes.

Two years of Cantonese cuisine gold medal chef, Cantonese cuisine chef elite, one year of Cantonese cuisine chef, West pastry baking elite, half-year Sichuan, Hunan and Guangdong characteristics, three months of cooking intensification, traditional dough molding characteristics, food carving characteristics, Cantonese mid-point (refreshment) characteristics, Cantonese brine roasting characteristics, fashion sugar art.

Anhui New Oriental Cooking School.

Pastry major, the course content is rich, there are cakes, bread, biscuits and other learning, so that you have many entrepreneurial choices. The store has low cost, requires less manpower, and has a large market demand, which is a typical low-cost, low-risk, and high-yield industry. Pastries mainly include bread, cakes, pastries, crisps, art modeling, chocolates, desserts and snacks.

What you learn depends on what kind of training you attend. The general professional pastry chef includes pastry mixes (biscuits, tart pies, etc.), sweet soft breads, sponge cakes, grease cakes, jellies; The pastry chef intermediate level includes pastries, hard crusty breads, chiffon cakes, roll cakes, decorated cakes, custards, puffs, etc. Some individual training, such as some specialize in teaching Korean decorating, some specialize in teaching fondant cakes, some specialize in teaching desserts, and some specialize in teaching French dim sum.

1. Mainly systematically learn the classic dishes and local specialties of eight major cuisines such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine, urban popular cuisine, innovative cuisine, Chinese popular pastry, snacks of various genres, marinated roast, roasted meat, dry pot, hot pot, etc. 2. Mainly learn the basic theories of dietary nutrition and dietary therapy, including reasonable and scientific dietary matching and dietary balance, as well as the matching of different banquets and dishes to achieve nutritional balance. 3. Learn various grades of banquet production and cost accounting, hotel management, kitchen management and office knowledge.

Depending on what you are learning, Chinese food or Western food, or Western pastry, some are like local cuisine representatives, it must be based on local cuisine, supplemented by other cuisines, but Western pastry and Western food are different, no matter where they are, they are almost the same courses, because there is no difference, at most according to local eating habits and market demand to make some improvements, if you are interested, you can learn about the local professional and regular colleges, and have time to go to the field to see.

There are many basic skills, platters, carvings, hot dishes, cold dishes, etc., there are real and false on the Internet, and if you are in Hunan, you can go directly to Changsha New Oriental Culinary Institute or ask ** This is more reliable.

Generally speaking, formal cooking schools are based on local specialties to set up courses, and now there are so many schools, the curriculum is definitely different, if you want to understand the course content, it is recommended to go to the local big cooking school to consult and understand, such as XDF such a big school!

The main courses of the culinary major are: Introduction to Food Culture, Food Hygiene, Fundamentals of Nutrition, Culinary Chemistry, Catering Business Management, Chinese Diet and Health Care, Practical Nutrition, Management, Psychology, Education, etc.

1. Training requirements for the major:

This major enables students to learn the basic theories, basic knowledge and basic skills of cooking and nutrition, receive preliminary training in scientific research and modern education theory and practice, and initially have the basic ability in cooking, pastry and hotel management and the ability to engage in teaching, teaching and scientific research.

2. The core competencies that the major should have:

1. Proficient in the basic knowledge, basic skills and basic knowledge of cooking and nutrition;

2. Understand the development frontier of culinary discipline, and have the ability to use cooking and nutrition theory to solve practical problems;

3. The ability to use modern information technology to obtain effective information;

4. Have the preliminary ability to write science and technology and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.

The culinary major is the major of cooking and nutrition education, and the main courses are: Introduction to Food Culture, Food Hygiene, Fundamentals of Nutrition, Culinary Chemistry, Catering Business Management, Chinese Diet and Health Care, Practical Nutrition, Management, Psychology, Education and other courses.

The Culinary and Nutrition Education major cultivates catering enterprise management talents with solid professional knowledge, strong practical ability and innovative ability; and the training of scientific research staff of medicinal diet, food and nutrition research institutions; Cultivate application-oriented teachers and senior professionals with dietitian qualifications and teaching ability in vocational colleges.

The main courses offered: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principles, Knife Skills, Kitchen Management Knowledge, Food Psychology, Pastry Making, Culinary Arts, Food Cost Accounting, Roast Meat, Bartending, Western Food Basics. Depending on the place of study, the curriculum is slightly different, and it will incorporate the characteristics of each place.

Culinary Raw Materials, Food Hygiene and Safety, Culinary Nutrition, Chinese Dietary Health Care, Culinary Technology, Pastry Technology, Principles of Management, Food and Beverage Management and Practice.

Cantonese Cuisine Gold Medal, Cantonese Cuisine Chef, West Pastry Baking Elite, Sichuan, Hunan and Cantonese Characteristics, Three-month Cooking Strengthening, Traditional Dough Molding Characteristics, Food Carving Characteristics, Cantonese Mid Point (Refreshment) Characteristics, Cantonese Brine Roasted Meat Characteristics, Fashion Sugar Art.

Two years of Cantonese cuisine gold medal chef, Cantonese cuisine chef elite, one year of Cantonese cuisine chef, West pastry baking elite, half-year Sichuan, Hunan and Guangdong characteristics, three months of cooking intensification, traditional dough molding characteristics, food carving characteristics, Cantonese mid-point (refreshment) characteristics, Cantonese brine roasting characteristics, fashion sugar art.

According to the current needs of the catering industry for talents, with skills training as the mainstay, we pay attention to cultivating the comprehensive quality and hands-on ability of the trainees, and strengthen the physical exercises, so that the trainees can truly master the production techniques of the classic dishes of the eight old-fashioned cuisines and the design and production methods of banquets of various grades while learning professional concepts and knowledge, and have advanced hotel management capabilities, so as to become compound practical talents urgently needed by the catering industry. Quality courses: "Cooking Concept and Cooking Basics", "Cooking Raw Materials and Processing Technology", "Cooking Technology", "Chinese Cuisine", "Cooking Nutrition and Hygiene", "Cooking Technology Aesthetics", "Kitchen Management and Banquet Knowledge", academic service related courses.

1. Basic skills training: knife skills, pants and spoon skills; 2. Raw material processing: processing of common poultry, livestock, game and seafood raw materials; 3. Engraving stage:

Fruit and vegetable carving, zero carving, combination carving; 4. Platter stage: flat platter, vertical platter, and surrounding disc; 5. Process techniques: sizing, hanging paste, thickening, oil temperature identification, common cooking techniques, and preparation of Cantonese sauces; 6. Primary stage of Cantonese cuisine:

Home-cooked Cantonese cuisine. In the second year, the theoretical part: "Culinary Nutrition and Hygiene", "Pastry Technology", "Catering Management", "Bartending Technology", "Catering Service", academic service-related courses, etc. Practical Section:

Cantonese cuisine stage: traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine; Seafood, game stage: lobster, abalone, shark fin, sea cucumber, salmon, geoduck, snake dishes classic dishes, comprehensive stage:

Roast meat, Cantonese hot pot, beautiful soup, claypot, Cantonese refreshments, etc.; Instructor training stage: simulated hotel interactive training, intensive training of special dishes, design and production of banquets; Value-added stage: computer basics, bartending, catering management and services.

To learn the eight major cuisines, the practical courses of professional cooking schools reach 80%.

Chinese food courses include: Raw Materials, Food Safety and Hygiene, Nutrition, Chinese Food Basics, Chinese Famous Dishes Making, Chinese Banquet Making, Roasting and Braising Class, Cold Spelling Class, Japanese and Korean Cuisine, Western Food Class, Food Carving, Sugar Art Making, Medicinal Diet, Nutrition, Nutritional Catering, Chinese Dim Sum, Western Dim Sum, Kitchen English. These are compulsory courses.

Fruit platter making, mixology, tea art and more.

Starting from scratch, start from the basic skills, step by step, and gradually master the production of various cuisines; Proficient in the classic dishes of the eight major cuisines and popular dishes in the market, familiar with the production of Chinese pastries and popular sugar arts; Master the production of Western food and keep up with the current mainstream of catering.