What do you study in Chinese cuisine? What do you learn about Chinese cooking?

1. This major cultivates professional and skilled talents in the front line of the catering service industry who meet the requirements of the modern catering industry, are proficient in the knowledge of cooking raw materials, Chinese cooking and production technology (including hot dish production, cold dish production, food carving, pastry making, etc.), and have the ability of dietary health care and nutritional catering, modern kitchen management and banquet design.

2. Chinese cooking, Chinese pastry, cold dishes.

Food Carving, Culinary Chemistry, Culinary Raw Materials, Catering Kitchen Management, Catering Aesthetics, Culinary Nutrition, Chinese Medicinal Diet, Culinary Technology, etc. Teaching content: basic chemistry of cooking, cooking raw materials and processing, cooking arts and crafts.

Cooking Technology, Pastry Technology, Western Food Production, Use and Maintenance of Catering Equipment, Food Nutrition and Hygiene, Diet Therapy and Health Care, Fundamentals of Hotel Management, Calculation Technology, Cooking Cost Accounting. Basic skills training such as knife work and raw material handling, Chinese and Western cooking technology operation training, banquet design and cost accounting training, and internship in the catering department.

3. Teaching content: basic chemistry of cooking, cooking raw materials and processing, cooking arts and crafts, cooking technology, pastry technology, western food production, use and maintenance of catering equipment, food nutrition and hygiene, food therapy and health care, basic hotel management, calculation technology, cooking cost accounting. Basic skills training such as knife work and raw material handling, Chinese and Western cooking technology operation training, banquet design and cost accounting training, and internship in the catering department.

The general long-term courses include: the practice of basic skills, the systematic study of the eight major cuisines, hotel management courses, etc., and the courses are different from school to school and from major to major.

Chinese Cooking Major.

Enrollment level: technical secondary school + junior college (can be upgraded).

Training objectives: This major cultivates high-quality skilled talents with good professional ethics and behavioral norms, mastering the basic cultural knowledge, professional knowledge and operational skills necessary for Chinese cooking professional positions, having communication and expression skills, a high degree of food safety awareness, production safety awareness and good service awareness, developing standardized and rigorous operation habits, and being able to engage in the production of Chinese hot dishes, cold dishes and pastries.

Main courses: Chinese chef compulsory, water table, cutting board, miscellaneous, lotus, wok, cold dish, pastry, farmhouse dish production and other major courses.

Employment direction: Chinese kitchen water table, cutting board, miscellaneous, loading, wok, cold dishes, pastries and other positions.

Recommended schools: Chengdu Mayflower Cooking School has organized a strong employment recommendation team, established its own talents, and has more than 30,000 fixed member units to provide students with high-paying employment opportunities. The implementation of pre-job comprehensive training for graduates is a concrete embodiment of the school's responsibility to students, parents and employers.

In terms of success, interview skills, workplace rules, how to deal with interpersonal relationships, etiquette and behavior, speech and eloquence, Mandarin, etc., students will once again be intensively trained, so as to comprehensively improve the taste and image of our graduates, and comprehensively improve the employment competitiveness and success rate of our graduates.

Chinese Cuisine Professional Learning Content.

Practice-oriented: 1. Basic cooking skills;

2. Sichuan cuisine is popular hot (cold) dishes;

3. Sichuan cuisine special hot (cold) dishes;

4. Sichuan cuisine innovates hot (cold) dishes;

5. Sichuan-style brine production;

6. Classic famous dishes (Cantonese, Hunan and Huaiyang cuisines as the main body);

7. High-grade dry raw materials (swallow, abalone, wings, ginseng, belly);

8. Popular plate decoration production;

9. Banquet production;

10. Pre-job training.

a.Four-star and above hotels to observe and learn. (1 time per month) b2 months internship in the catering industry.

11. Mobile class hours.

Supplemented by theories: Food and Beverage Management, Marketing, Nutrition and Hygiene, Cost Accounting and Banquet Design, Catering Professional Literacy, Culinary English, Culinary Raw Materials, Introduction to Culinary Cuisine, Culinary Technology.

Teaching mode. 1. 20 elite small class teaching;

2. Lectures by first-line executive chefs and general managers in the industry;

3. The training room is equipped with top-notch equipment in the industry;

4. Mobile classroom observation and learning;

5. Stable employment benefits.

The content of Chinese food majors in each catering training school is different, but it can be roughly divided into two parts, with the teaching of practical skills and basic theoretical knowledge, and the content of Chinese cooking is as follows:

1. Chinese cuisine major: learn famous dishes and local specialties of eight major cuisines such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine, urban popular dishes, innovative dishes and Chinese popular pastries, snacks of various genres, braised roast, roasted meat, dry pot, hot pot, etc.;

2. 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;

3. Learn various grades of banquet production and cost accounting, hotel management, kitchen management and office knowledge.

Main courses: systematically learn the eight major cuisines, master the production of large-scale artistic carving, large-scale roast meat, all kinds of platter cold dishes, popular hot pot, Hunan and Guangdong brine, and fruit pulp painting, and set up courses such as traditional mid-point, popular western pastry, and fashionable Western food, master the process and characteristics of common cooking, the preparation of sauces, and the production methods of typical dishes, and be able to independently make medium and high-end banquet dishes.

Chinese food majors mainly learn Chinese cooking, such as Western food majors, mainly learn Western food.

How about learning Chinese food.

To learn Chinese food, basic skills are very important, and in a culinary school, basic skills in Chinese food are a necessary course. Learning Chinese food is not a quick process, it needs to be accumulated over time, and the control of the taste of things, knife work, spoon work, and seasoning is clear in mind.

It is better to go to a regular school, see more, learn more, and choose a big brand. One looks at the teaching facilities, the second looks at the quality of the teachers, and the third looks at the practical process. These are responsible for you now and in the future!

Chinese Cooking Major: 3 years.

1.Cultivation goals.

The Chinese Cuisine major aims to cultivate catering chefs, chefs, food and beverage directors, food and beverage managers, executive chefs, head chefs, and top culinary technical catering management talents.

The general long-term courses are: the practice of basic skills: the systematic learning of the eight major cuisines such as spooning and plating, the courses of different schools and different majors such as hotel management courses are different, and it is better to consult on the spot.

The general long-term courses include: basic skills training: systematically learn the eight major cuisines, such as spoon throwing and setting dishes; Hospitality management courses are different from other programs in different schools, different majors. It is best to consult on site.

Roughly, there are eight major cuisine systematic learning courses such as spoon turning and plating, and it is better to consult on the spot.

The long-term general education courses include: Basic Skills Practice: Systematic study of 8 culinary courses, including courses in different schools such as hotel management, courses in different majors, courses in different majors, or on-site consulting.

If you pay attention to practicality and audience, you can choose to learn Chinese food; If you prefer an elegant and sophisticated environment, you can choose to study Western cuisine; If you're smart and creative, you can choose to learn pastry.

Chinese cuisine major: learn the famous dishes and local specialties of eight major cuisines, such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine, urban popular dishes, innovative dishes and Chinese popular pastries, snacks of various genres, braised and roasted, roasted meat, dry pot, hot pot, etc.; Learn the basic theories of dietary nutrition and dietary therapy, including reasonable and scientific dietary combination and dietary balance, as well as the combination of different banquets and dishes; Learn about banquet production and cost accounting, hotel management, kitchen management and office knowledge of various grades.

Skills: 1. Master the basic knowledge of restaurants, catering operations, and food nutrition and hygiene;

2. Master the basic knowledge of raw material selection, blending and processing;

3. Proficient in Chinese and Western cooking skills;

4. Have the ability to calculate the cost of cooking production;

5. Have the ability to use and maintain various kitchen equipment and tools.

Generally in several stages:

The first stage: basic training in knife work, basic training in turning pots, carving (flowers: such as moon season, roses, etc.), cooking raw materials and cooking techniques.

The second stage: cold spell production, cold dishes (subject to the actual cold dishes), carving, zero carving (such as: wings, tail feathers, magpies, etc.), hot dishes (mainly traditional Sichuan cuisine).

Three stages: pastry classification and main genres, basic knowledge of pastry raw materials, basic operation skills of pastry making, hot dishes (popular dishes in the market), carving (large-scale carving).

Four stages: Sichuan popular dishes, Sichuan-style new cold dishes production, Sichuan new cuisine innovative dishes, banquet production, banquet knowledge and cost accounting.

Some also systematically study the eight major cuisines, master the production of large-scale artistic carving, large-scale roast meat, all kinds of platter cold dishes, popular hot pot, Hunan and Guangdong brine, fruit pulp painting, etc., and set up courses such as traditional mid-point, popular western pastry, and fashionable Western food, master the process of common cooking, characteristics, sauce preparation, and production methods of typical dishes, and can independently make medium and high-end banquet dishes.

Chinese cooking is mainly about stir-frying. If the stir-fry is good, the Chinese cooking will be better, and the stir-fry is very skillful, and the first force is very suitable. The strength of the elbow should be greater, which is more suitable for boys.

It is also more difficult to learn, because you need to be good at cooking to make things delicious, and you need good cooking skills. The main thing to learn about Chinese cooking is stir-frying.

There are two major parts of Chinese cooking: white case and red case, and there are also Chinese pastries, mainly depending on which aspect you are learning, if you learn white case, it is mainly cold dishes, and red case is mainly meat dishes.

In traditional Chinese culture, cooking is one of the things that Chinese people are most proud of, and Chinese food, as a carrier of 5,000 years of Chinese culinary food culture, has a long history. Since going abroad in the 19th century, Chinese restaurants have spread to all corners of the world, and chefs, as the inheritors of Chinese food, have very broad employment prospects.

The people take food as the sky, and the most basic survival requirements of human beings are inseparable from eating, so the catering industry and chefs will not be eliminated by the market. With the development of social economy, people's living standards are getting higher and higher, and the normalization of dining out has created a prosperity in the catering market.

As the chef profession with the greatest demand in China, Chinese chef has always been a profession that is in short supply and does not worry about finding a job, and is the most needed personnel for catering enterprises.

According to the different job content, the positions that can be selected for the employment of Chinese chefs are also different, and the chef positions are roughly divided into executive chefs, head chefs, chefs, supervisors, stoves, lotus, cutting, cold dish chefs, pastry chefs, etc. Different hotels have different job divisions, and large hotels have a more reasonable division of labor and more job hierarchies, including executive chef assistants, head chef assistants, assistant chefs, production directors, etc.

Different Chinese chef jobs are different, the content of the work is very different, all the jobs together constitute the hotel kitchen, including the hotel's total, from specific positions to supervisors, chefs, assistants, executive chefs and other senior positions, chefs' salaries are getting higher and higher, and the annual salary of millions of executive chefs is also relatively easy to see in the hotel.

Of course, the main part of Chinese cooking is to learn the local cuisine of various places, and you can choose according to your preference, and all major cuisines are available.

Chinese cooking is mainly about learning the seasoning method of stir-frying, and knife skills. There is also the initial processing of more ingredients, and finally learn the side dishes, as well as different stir-frying methods, such as stir-frying, stir-frying, slippery stir-frying, small stir-frying, spicy stir-frying, and so ......on

Hello! I think Chinese cooking is mainly about learning the cooking techniques and skills of Chinese food.

I think Chinese cooking is learning Cantonese cuisine, Sichuan cuisine, Hunan cuisine, etc., as well as noodles and local snacks.

Chinese cooking mainly learns the production of pastries, as well as the cooking of various Shandong dishes.

Chinese food is mainly knife work, and wok technology, in the hotel to be a Chinese chef is very hard, especially the stir-fry pot weight, there is Chinese famous stew, there is Buddha jumping over the wall and so on.

Chinese cuisine majors learn the famous dishes and local specialties of eight major cuisines, such as Sichuan cuisine, Cantonese cuisine, Hunan cuisine, urban popular dishes, innovative dishes and Chinese popular pastries, snacks of various genres, braised and roasted, roasted meat, dry pot, hot pot, etc.; Learn the basic theories of dietary nutrition and dietary therapy, including reasonable and scientific dietary combination and dietary balance, as well as the combination of different banquets and dishes; Learn about banquet production and cost accounting, hotel management, kitchen management and office knowledge of various grades.

1. Theoretical knowledge, better understanding of Chinese food from the ideological point of view.

Theoretical main learning: "Introduction to Cooking", "Cooking Raw Materials", "Culinary Technology", "Culinary Nutrition and Hygiene", "Urban Popular Cuisine", "Modern Catering Management", etc.

2. To practice basic skills, it is necessary to lay a solid foundation from the beginning.

Master the basic skills such as spoon turning skills, knife skills, carving skills, and platters.

3. Dish production, the only way to be promoted to a qualified chef.

Master Sichuan traditional cuisine, Sichuan local specialties, Sichuan representative dishes, Sichuan cold dish production, color platter production, food carving, Chinese pastry, new Sichuan cuisine, regional popular dishes, high-end dry goods raw materials, brine production, hot pot, dry pot production, etc.