What are the lessons for learning to be a chef? What are the steps to learn to be a chef?

The main courses offered by chef schools are: 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, and Western Food Basics.

Depending on the place of study, the curriculum is slightly different, and it will incorporate the characteristics of each place.

There are courses ranging from basic to professional cooking classes, as well as courses on different cuisines, plating and decorating classes, and more.

Nowadays, learning technology is a popular choice, so there are more and more training schools, and the level is also uneven, and some are just to make student money. Therefore, you must be cautious and learn more about choosing a school.

Choosing a good school depends on these aspects.

1) Whether the school's qualifications are very good.

2) The teaching equipment and teachers are not very good.

3) Whether the teacher is very experienced and whether there are famous teachers.

4) Whether the teaching content is mainly practical or theoretical.

First of all, go to a professional chef to learn theory and some practical operations. They are learned little by little from basic skills, knife work, turning the pot, stir-frying, boiling, etc., and then after the foundation is laid, they will begin to learn the production of dishes, banquet production, and so on.

Basic knife work, spoon skills, carving, plate style, major cuisine production and banquet design, etc.

The chef school will have two parts: practical and theoretical classes, and adopt a teaching mode that combines practical operation and theory, so that both can learn secrets, practice diligently, and practice the necessary skills of chefs, which is the key to determine whether they can reach the highest level in the chef industry. In the chef school, students also pay attention to the ability to develop comprehensive quality, so that like-minded students can learn cooking skills with teachers and students, and accumulate contacts in the catering industry, which is conducive to personal development in the future.

Learning to be a chef is generally learned from the 0 basic knife sharpening exam, and it takes at least two years to learn well.

Method steps.

Since learning to cook doesn't happen overnight, it's important to learn to cook in stages.

The first stage of learning to be a chef will include:

1. Proficient in the technical operation of knife work, knife method, and knife forming;

2. Spoon work, plating, cold dishes, carving, and platter production;

3. Familiar with the specifications and precautions for the use of kitchen equipment and facilities;

4. Demonstration of common raw materials for preliminary cooking, sizing, paste, thickening operation skills and practice dishes;

5. Soup making operation skills, basic cooking techniques demonstration, basic flavor demonstration and practice dishes;

6. Teaching and practical operation of basic hot dishes;

7. Demonstration of cold dishes, demonstration of cold spelling and practice dishes, and basic skills learning of carving skills and operating varieties (flowers, plates).

The second stage: 1. Common raw material operation skills, common flower knives, common flavor types, boiling of commonly used seasoning oils, demonstration and practice dishes of common cooking techniques;

2. Demonstration of cold dishes, improvement of practice dishes learning and practice: assortment, color, plate decoration and other improvement parts;

3. Carving skill varieties: birds, fish, etc. Strengthened parts such as carvings and figures;

4. Demonstration and training of Chinese pastries, Western food, and commonly used varieties;

5. Demonstration and training of the sub-level retrieval of commonly used raw materials for cooking, and the increase of common dry raw materials;

6. Systematically learn and master traditional Sichuan cuisine.

The third stage: 1. Commonly used and popular cold dishes, popular varieties of mid-point dishes, popular varieties of Sichuan cuisine, and salty dishes.

demonstration and training of varieties;

2. Demonstration of special raw material operation skills and practice dishes;

3. Demonstration and practical training of popular dishes, special dishes, and classic dishes in regional markets;

4. State banquet. Demonstration and training of dishes such as court, government, ethnic, medicinal diet, group diet, etc.;

5. Demonstration and training of all kinds of popular hot pot and all kinds of popular braised and grilled dishes (including the production of common brine).

The fourth stage: 1. Skill operation of special utensils and dishes;

2. Proficiency in intensive training of special dishes;

3. Demonstration and training of a la carte menu design and production;

4. Demonstration and training of the design and production of low-grade banquet menus, mid-range banquet menus, high-end banquet menus, and theme banquet menus;

5. Demonstration and practice of high-grade (swallow, abalone, wing, ginseng, belly) dry goods raw materials.

Among them, the pot turning and knife union will run through the whole process of learning to be a chef, laying a solid foundation for the later independent innovation of dishes.

71. First of all, we must understand the nature of some foods, such as which two can be poisoned when used together, or have a string of flavors. Knowledge and so on. In addition, it is necessary to learn knife skills, which are the basic skills of stir-frying. Then it's stir-frying, and you have to master the heat. Then there's the seasoning.

2. Watch more TV food programs, read recipes, and practice more. Watching TV is the best way to learn, vivid and memorized.

3. The key is that heat and salt are the key. Some dishes have a large difference in taste depending on the heat, such as the simplest fried shredded potatoes, which taste different in different heats; At present, in pursuit of a low-salt diet, there is a certain truth in the old saying "If you are hungry, put more salt", and the lack of salt taste in the dish will fail. How to have both low salt and taste, you need to grope for a moderation.

During a meal, the salinity varies depending on the time of serving, for example, the soup should be fragrant at the beginning and light at the end.

4. Improve cultural quality. Learn more about the nutrition of various foods, such as which foods cannot be eaten together, which ones are more nutritious, and which ones are suitable for the elderly and children. Continuously improve aesthetic ability, food color matching, food shape, etc.

5. Visit the vegetable market more often, seasonal ingredients can inspire and help develop new recipes.

To learn to be a chef, you must know how to use knives, turn the pot, correctly identify and master the oil temperature, accurately and timely feeding, master the heat, thicken, timely cooking, and pluring. In the chef industry, knife skills, spoon skills, paste extraction, and slaughtering are generally regarded as the necessary basic skills for chefs to get started, and among the people engaged in the cooking industry, all of them regard the basic cooking skills as compulsory courses and often pay attention to them. At the same time, learning to be a chef requires a certain amount of cultural knowledge and a certain ability to bear and judge, and learning chef cooking can apply for a relevant culinary school or go directly to a place where you can engage in catering services with a master.

Learning to be a chef requires a lot of tempering, continuous summarization, and perseverance and long-term practice. Learning to be a chef is a science, as long as you work hard, you can learn a craft in one or two years.

It is recommended to choose a professional chef school system to study, and it is not recommended to choose to study with the chef in a restaurant.

The professional chef school will provide you with materials, not only theoretical knowledge, but also many practical courses, so that students can not only learn systematically, but also operate well.

There must be a lot of local chef training institutions, responsible for must be more responsible, but the teaching situation must be good and bad, the recommended work must only be available in large training institutions, which is so good that you can go to the site to investigate, each training institution's **, the teaching mode is different, so pay attention to the following points when consulting:

Employment: Good employment means that the quality of teaching can be recognized by most enterprises, which is convenient for finding a job in the future.

Faculty: A strong faculty shows that the emphasis on teaching is not just about charging tuition, but teaching is useless.

Teaching mode: You can choose the study time and course according to your situation.

Learning to be a chef can choose to study in a professional cooking school, you can learn real chef skills, graduate qualified recommended employment, skills plus academic qualifications, professional schools have professional teachers, practical teaching, systematic courses, step by step learning, become a professional chef.

A: Learning to be a chef definitely starts with chopping vegetables, and then moving on to more complex things. But you need to be calm, because you don't have to work overnight, you need to be prepared for a long time.

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.

Master the production of four major flavor dishes, regional specialties, hotel popular dishes, private dishes, and the growth and production of high-end raw materials. Familiar with Chinese pastry, Western food, carving, cold spelling, dough molding, hot pot, brine, sugar art jam painting, barbecue, bartending and coffee skills operation. All kinds of banquet menus and production of different grades;

Master the knowledge of nutritious catering and cooking English; Proficient in food and beverage management, kitchen costing, hotel operations, marketing and other related knowledge.

Share the courses I know about the cooking school, I hope it will be helpful to you, basically the eight major cuisines, basic skills, Chinese pastry, sugar art, carving, banquet design and production, international catering knowledge, cooking theory knowledge, most of the time is in practical training, the teacher talks about the production method in the classroom, and then practice, and then does it yourself, and the teacher guides and comments.