1, basic knowledge: some basic knowledge of nutrition collocation, professional ethics, food safety and hygiene, and preventive safety measures.
2. Raw material knowledge: introduction of plant raw materials, classification of raw materials, quality identification, introduction of edible fungi, storage methods, introduction of animal raw materials, knowledge and explanation of fruits and seasonings.
3, raw material cutting processing technology: knife operation technology, knife beautification, side dishes;
4. Basic cooking technology: cooking, heat transfer, preheating treatment, basic soup cooking technology, mastering the heat and thickening;
5, raw material processing technology knowledge: animal raw material segmentation, dry raw material processing technology, industrial fresh raw material processing;
6. Hot dish making technology: stir-frying, roasting, stewing, stewing, steaming, cooking technology, frying, sticky roasting, hot dish cooking method, hot dish cooking technology, boiling, syrup honey and frosting;
7. Cooking, distributing and plate-loading process of cold dishes: stir-frying, dipping, marinating, mixing, frying, boiling in salt water, dipping in sauce, smoking, crisp, boiling, soaking, boiling, crisp frying, dehydration, sugar sticking, waxing, baking, rolling and freezing; Loading requirements, procedures, techniques, types and styles.