Through theoretical and basic skills training, students will have a comprehensive and systematic understanding of China cooking culture, the formation, development and characteristics of Sichuan cuisine, and master professional theoretical knowledge of Sichuan cuisine, such as raw materials, knife cutting, seasoning and cooking methods. , and cooperate with physical objects, television and other teaching methods to make learning more vivid and vivid.
Intermediate:
Based on the theory and practical operation, under the teacher's personal demonstration and guidance, the students began to practice cooking techniques such as turning over the pot and pouring the spoon, shaping with knives, seasoning cold dishes and hot dishes, and mastered the shaping techniques such as silk, diced, blocks, strips and grains and the production of some Sichuan dishes.
Advanced:
Based on the production of dishes, under the guidance of teachers, students cook on the stove every day, and comprehensively and systematically implement classic Sichuan cuisine, popular cuisine, traditional cuisine, Jianghu cuisine, cold dishes and hot dishes. And the teacher will comment and guide them one by one to achieve twice the result with half the effort.
Understand banquets, banquet combinations, traditional dishes, famous court dishes and seafood making.
Carving:
Teach carving knowledge, the use of food carving knives, food carving knowledge and various flower carvings and reliefs.
Halogen baking:
Mainly to teach halogen baking technology, learn the methods of making, preparing and preserving various Sichuan-style brines, various baking methods and techniques, raw material inspection and processing, etc.
Hot pot:
In order to understand the production, cooking, ingredients, filling, management and management cost accounting of hot pot. , systematically teach all kinds of Sichuan hot pot making techniques, Sichuan popular hot pot, Sichuan red and white hot pot and so on.