(1) Master the cooking history and introduction of China;

(2) Familiar with the local customs, religious beliefs and eating habits of the main source countries;

(3) Understand the source, characteristics and nutrition of the rare cooking materials;

(4) To master the principles, methods and technical difficulties of cooking;

(5) Know how to manage the operation and management of large and medium-sized restaurants.

2. Menu design of large-scale high-end banquet

(1) menu can be designed according to the dining object, total number of people, requirements, season and price standard.

(2) Whether the number of cold dishes, hot dishes and snacks in the menu of large banquets, the structure of dishes and cooking methods are scientific and reasonable. 1. Make one or a group of cold dishes with different colors;

2. Make a traditional dish;

3. Make innovative dishes;

4. Making famous snacks or innovative snacks;

5. Carve a whole set of food. According to the "professional test paper" provided, conduct a comprehensive interview and defense of theory and skills.