What is the content of chef training? What do chefs need to be trained?

It depends on whether you want to learn Chinese food or Western food, Chinese food does not know, let me talk about the content of Western food in our school:

Basic skills at room temperature: knife work, cutting shredded onions, shredded carrots, diced tomatoes, sliced meat, etc.

Soup making techniques: creamy onion soup, Italian vegetable soup, tomato soup, German potato soup, broccoli soup, asparagus soup, borscht, miso soup, German cauliflower soup, etc.

Sauce making techniques: Thousand Island sauce, Caesar sauce, mayonnaise, black pepper sauce, hollandaise sauce, yellow sauce, creamy mushroom sauce, sweet orange sauce, applesauce, etc.

Appetizer preparation techniques: German potato salad, Italian vegetable salad, Waldorf Astoria salad, Spanish seafood salad, black pepper tuna salad, Thai seafood salad, etc.

Main course preparation techniques: pasta with tomato sauce, Japanese curry rice, American hamburger, creamy seafood cheese gratin, Hungarian beef stew, pan-fried sirloin steak, lobster baked, paella, chicken roll with spinach and nuts, beef braised in burgundy, beef stewed with rosemary, etc.

Sandwich making: Club sandwiches, teriyaki chicken sandwiches, smoked salmon sandwiches, French ham sandwiches, gibbat sandwiches, egg fried ham cheese sandwiches, cream cheese sandwiches, salami artichoke sandwiches, delicious fried chicken sandwiches, etc.

Southeast Asian cuisine: Hainanese chicken rice, Thai green papaya salad, Japanese seafood udon, teriyaki eel rice, Korean spicy grilled pork ribs, Indonesian fried rice, Indian chicken curry, Singapore fried rice noodles, etc.

Others (pizza, snacks, etc.): Cantaloupe with Italian air-dried ham, Buffalo chicken wings, fruit salad, French toast with fresh fruit, French beef consommé, Vietnamese spring rolls, Spanish seafood salad, eggs Benedict, Buffalo spicy chicken, American Cajun chicken wings, traditional chicken wings, etc.

The learning period of chefs ranges from two years to one year, as well as short-term training to six months and three months. The choice of whether to study in a long-term course or participate in a short-term training depends on your own actual situation and learning purpose. Many students are not clear about the learning time, because they do not have an accurate positioning of themselves, and the correct positioning of themselves is a prerequisite for the scientific selection of learning time.

In response to the question of the chef's learning time, it is directly proportional to the learning goal. If you are passionate about the chef industry and want to become a senior management talent, in addition to having proficient cooking skills, kitchen management, catering management and other related management knowledge are also essential. Like many middle and high school graduates, most of them walk out of school after graduation, and most of them don't even have social work experience, let alone the chef's industry experience, as well as their understanding and overall positioning of the chef industry.

They just hope that by mastering the skill of cooking, they can earn a living and earn a social status. Therefore, it is best to learn through formal training in order to have a broader space for development!

Chinese, Western, Western Pastry, Basic Skills, Cooking Techniques, Cooking Experience.

Take us as an example, the school has opened a number of majors, including Golden Chef, Golden Collar Chef, Chef Elite, Western Chef, Classic Pastry, Baking Dessert, Fashion Pastry, Short-term Baking Entrepreneurship, Special Snack, Coffee Bartending and other majors, spanning Chinese food, Western food, Western pastry, carving, dough molding, snacks, drinks and other fields.

Chef Major:With the goal of cultivating chefs, chefs, and chefs, we cultivate talents who can skillfully prepare popular dishes in the market and master the production techniques of medium pastry, hot pot, and marinated grilling. This major is mainly based on practical operation, mainly learning the classic dishes and traditional flavor dishes of eight major cuisines such as Sichuan cuisine, Hunan cuisine, and Cantonese cuisine, from the basic skills (knife work, spoon work, carving, fire work.

Start practicing. The duration of study can be three years, two years, one year, half a year, or three months.

Phase 1.

Proficient in basic kitchen skills (knife work, spoon work); preparation of various traditional dishes; processing of cooking raw materials, preparation of flavor sauce; basic training in food carving; special lectures on cuisine, lectures for teachers; Military; "Culinary Techniques", "Introduction to Cooking".

Phase II. the production of popular dishes, special brine and cold dishes in the market; Suit platter for intensive training; large-scale artistic carving; food carving intensive exercises; Chinese pastry making; teacher talks; intensive training; "Culinary Raw Materials", "Culinary Aesthetics", Basic Knowledge of Chinese and Western Pastry.

Phase 3. Sichuan, Cantonese, Jiangsu, Zhejiang traditional boutiques and Henan local dishes production; all kinds of new cold dishes are made; The production of innovative dishes, fashionable dishes and high-end dishes in the hotel; Western-style pastry making; local hot pot production; Food & Beverage Management, Culinary Nutrition and Hygiene.

Stage 4. Instructor training, intensive training of popular vegetables in the market; the production of all kinds of modern large-scale banquet dishes; design and production of various festive banquets; Practical combat drills for hotels and kitchens; Lectures on food and beverages.

The teaching of different schools is also different, and choosing a good school can learn more things, and then sign up after thinking about it, so as not to regret it later.

Theoretical knowledge and practical operation are different according to the course content of each school, and the direction of training is not at a glance, so it is best to go to a professional school.

Chef training is generally two parts: theory and practical courses, including "Culinary Raw Materials", "Culinary Technology Aesthetics", "Catering Management", "Culinary Nutrition and Hygiene", etc., which are generally supplemented by theory and mainly practiced. The practical course is divided into several modules, basic skills (knife work, spoon work, turning pot), carving, platter, cold dishes, basic hot dishes, local famous dishes, new dishes, innovative dishes, fusion dishes, palace dishes, banquet making, etc. Chinese food culture is broad and profound, and if you want to learn to be a good chef, you must choose a good school.

Main courses: 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 Techniques: This is a very important course, consisting of two parts, theoretical and practical, 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.

Courses: "Culinary Raw Materials", "Culinary Technology", "Culinary Raw Materials Processing Technology", "Culinary Nutrition and Hygiene", "Banquet Knowledge", "Dietary Cost Accounting", etc.

Basic skills: 10 kinds of knife techniques, 20 kinds of knives, more than 10 kinds of spoon turning and plate loading techniques will be demonstrated by the practical teacher.

Hot Cuisine: Teach eight major cuisines, classic dishes, hotel popular dishes, innovative dishes, palace dishes, nourishing medicinal meals and home cooking.

Food carving: teach booth design, flowers and birds, fish and insects, dragons and phoenixes, figures, melon carving, etc.

Art Platter: Teach pictogram dishes, pictogram cold plates, fruit platters and other varieties.

Comprehensive part: teach the production of braised vegetables, cold dishes, sauce marinated roasted meat, roast duck and all kinds of hot pot, dry pot, teppanyaki, flavor snacks, whole chicken, duck deboning, etc.

Pastry: Chinese and Western fashionable pastries.

The training of kitchen staff is as follows:1. Establish a health and quality inspection team.

2. Sign a letter of responsibility for health work at all levels. Health is managed by objectives.

Third, environmental sanitation implements the principle of "regional division of labor, responsibility for lump sum, and implementation to people".

1. The ground and ceiling are clean and tidy, free of garbage and dirt.

2. The walls are clean, and adhere to the "five nos" neither dirt, cobwebs, dust, messy posting, or messy carving.

3. The production room is displayed in an orderly manner, and different meals have a fixed position, and the production staff do not mix condiments and utensils, which affects hygiene.

4. Keep the corners of the wall clean, list sundries, no messy stacking, and clean the temporary stacking in a timely manner.

5. Garbage should be dumped in a special garbage bin (barrel).

6. In order to ensure the smooth flow of the sewer pipeline, in case of blockage, the department head and relevant departments should be notified immediately for treatment.

1. Accidents caused by kitchen electrical equipment and their prevention.

1. Employees must be familiar with electrical appliances and kitchenware equipment, and learn to assemble, use and clean correctly. Important kitchen equipment such as dough mixers, dough sheeters, meat grinders, etc., need to be operated by trained personnel.

2. Take preventive maintenance. The hotel should have a qualified electrician who can inspect the wiring and switches of various electrical equipment as part of the preventive maintenance plan under normal circumstances.

3. The equipment needs to be grounded, and all electrical equipment in the restaurant must have a safe grounding wire.

4. Comply with operating procedures. When using electrical equipment, employees must operate it correctly in accordance with the manufacturer's instructions.

5. Handle the equipment with caution. Wet hands or standing on wet water, never touch metal sockets and electrical equipment.

6. Update the wire envelope. Do not continue to use wire envelopes that have been worn out to expose wires. Use oil- and water-repellent wrapping.

7. Cut off the power supply to clean the equipment. Employees must unplug any electrical equipment before cleaning it.

8. Avoid circuit overload. Without permission, the fuse shall not be arbitrarily thickened, and the circuit shall not be overloaded.

2. Prevention of kitchen cutting injuries.

1. Sharp tools should be properly kept. When the tool is not in use, it should be hung on the tool holder or in a special tool box, and cannot be placed in an unsafe place (such as: in a drawer, in a sundries).

2. Use knives in accordance with safety operation specifications. Put the raw materials to be cut on the vegetable pier, select the appropriate knife method according to the nature of the raw materials and the requirements of cooking, and cut the raw materials according to the safe operation requirements of the knife method.

3. Keep the blade sharp. In practice, a blunt blade is more likely to cause accidents than a sharp blade, and accidents are prone to occur once the raw material slips.

4. Knives of various shapes should be cleaned separately. Concentrate sharp knives of various shapes in a dedicated tray and wash them separately, and do not immerse knives or other sharp tools in a sink filled with water.

5. The knife should be handy. It is important to choose a tool that is right for you, you will quickly become familiar with its properties and ensure that the tool is in good condition.

6. It is strictly forbidden to mess around with knives. Kitchen staff are not allowed to fight with knives or sharp tools. Once you find that the knife has fallen from a height, do not pick it up.

7. Concentrate. When using a knife to cut raw materials, chefs should pay a high degree of concentration, be cautious when using knives, and do not chat with others.

8. The knives should be placed appropriately. Do not place knives on the edge of the workbench to avoid falling on the ground or hitting your feet; Do not place knives on the mound to avoid stabbing yourself or others; During the cutting and finishing stage, do not face the knife edge towards you, so as not to run into the knife edge in a hurry.

9. Be cautious in using all kinds of cutting and grinding machines. When using slicers, meat grinders, and grinders, you must operate in strict accordance with the instructions for use of the product, or designate a special person to be responsible.