Eight cuisines, sculpture, platter, sugar art, dough sculpture, and midpoint, as long as you want to learn, you must choose a professional school.
(2) What courses should be taken for western food technology specialty?
course
Cooking materials, cooking nutrition, cooking hygiene, introduction to western food, western food technology, Chinese food cutting and matching technology, Chinese food cooking technology, western food technology, catering management and cooking English.
Western food technology specialty is a major under the discipline of tourism.
Training objectives
To meet the needs of the front line of production, construction, management and service, students should focus on mastering the basic abilities and skills of practical work in this field on the basis of necessary basic theoretical knowledge and professional knowledge, have good professional ethics and professionalism, and be able to engage in production and operation in catering and food processing enterprises.
(2) Extended reading of cooking courses.
Brief introduction of western food technology specialty
This major has solid theoretical knowledge of western food, and is familiar with and master the technology of making western food dishes; Strong kitchen English listening, speaking, reading and writing skills; Applied senior technical personnel with knowledge of production management in catering and food enterprises.
Employment prospect of western food technical college
After graduation, I mainly engage in the professional technology and management of western food in large and medium-sized hotels and restaurants, and I can also engage in teaching in secondary vocational colleges.
Western food technical college study course
Cooking materials, cooking nutrition, cooking hygiene, introduction to western food, western food technology, Chinese food cutting and matching technology, Chinese food cooking technology, western food technology, catering management and cooking English.
Training objectives and requirements of western food technology specialty
We will fully implement the Party's educational policy, and train skilled professionals who can meet the needs of China's socialist market economy and modernization and develop morally, intellectually, physically and aesthetically.
Necessary ability of western food technical college
High-quality talents who master the knowledge of western-style catering industry and league learning, have strong ability to make western-style dishes and grass-roots management ability of western-style catering enterprises.
③ What are the cooking courses?
Cooking major is a major in cooking and nutrition education. Its main courses include: introduction to food culture, food hygiene, basic nutrition, cooking chemistry, management of catering enterprises, China food hygiene, practical nutrition, management, psychology and education.
Cooking and nutrition education majors cultivate catering enterprise management talents with solid professional knowledge, strong practical ability and innovative ability; Training scientific research personnel of medical diet and food nutrition research institutions; Cultivate applied teachers and senior professionals who are qualified as nutritionists and undertake the teaching ability of higher vocational colleges.
(3) Extended reading of cooking courses:
The Core Competitiveness of Cooking and Nutrition Education Specialty
1. Proficient in basic knowledge, skills and related disciplines of cooking and nutrition;
2. Understand the frontier of culinary development, and have the ability to solve practical problems by using cooking and nutrition theory;
3. Familiar with education laws and regulations, understand the laws of vocational education, master and be able to apply basic theories of pedagogy and psychology and modern educational technology, have good teacher quality, and have basic skills in cooking, nutrition teaching and research;
4. Have certain computer skills, be proficient in using computer operating systems, and have the ability to conduct preliminary data analysis;
5. Be able to query information and retrieve documents in English, read foreign books and periodicals of this major with reference books, and have certain professional English conversation ability;
6. Ability to obtain effective information by using modern information technology;
7 have the initial ability to write scientific papers and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.
Source: sogou Network-Cooking and Nutrition Education.
(4) What did you learn in college cooking?
Cooking technology: The course consists of two parts: theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife skill, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.
Pastry technology is similar to cooking technology, except that cooking is changed to making cakes. Know dozens of kinds of pasta
Cooking chemistry. In the macro world, sweet and sour pork ribs are pork ribs, while in the micro world, they are fat, protein, carbohydrates, water and so on. When the ribs change from * * * to dark brown, from raw fishy to mature and soft, from tasteless to delicious, it is the result of the continuous reaction of various substances in the ribs.
Introduction of China's food culture. Understanding the historical evolution of cooking and cooking culture, and knowing those important changes have promoted the development of cooking, is really conducive to a deeper understanding of cooking.
Cooking is nutritious and hygienic. Also known as cooking technology and nutrition, food industry, food safety is the most important, as an intermediary between ingredients and diners, we chefs can't ignore food hygiene and nutrition. In other words, in addition to the chef's certificate, most students majoring in cooking can finally get the senior nutritionist's qualification certificate.
Food carving. In the first semester, I learned sculpture, all kinds of flowers, such as rose, rose, chrysanthemum and so on. Then there are bridges, geese and towers. Sculpture became an elective course in the second semester, and I began to carve some big pieces, such as dragons, phoenixes and eagles.
Innovative design of dishes.
Sophomore should be divided into three directions, Chinese food, midpoint and kitchen management. Chinese food is three dishes selected from the four major cuisines in China, plus northern food, Southeast Asian food, Japanese food and western food. The midpoint is also to choose three dishes from the major dim sum pies.
Elective course 1. Cooking art The dishes are not only delicious but also beautiful. How to set plates and choose beautiful tableware involves the improvement of art appreciation ability. 2. Banquet menu design. How many cold dishes do you cook in the restaurant? How many hot dishes are there? How much soup? How to change the color? How to match the taste types? How to choose ingredients? How is the price reasonable? How to choose big dishes and small dishes? Wait, wait, wait. 3. Medicinal nutrition. 4. Kitchen English. About a quarter of our culinary students go abroad to be chefs after the course, so we should learn kitchen English well before going abroad. 5. The development trend of catering industry. Catering has various formats and trends. 6. Local snacks.
⑤ What are the main courses of cooking in technical schools?
The main courses offered are: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principles, Knife Technology, Kitchen Management Knowledge, Diet Psychology, Pasta Making, Cooking Art, Food Cost Accounting, Barbecue, Wine Mixing, and Western Food Basis.
Studying in different places and taking slightly different courses will all blend in with local characteristics.
Cooking technology: This is a very important course, which consists of two parts: theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife skill, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.
Curriculum: cooking materials, cooking technology, cooking material processing technology, cooking nutrition and hygiene, banquet knowledge, food cost accounting, etc.
Basic skills: The practical teacher demonstrated 65,438+00 kinds of knives, 20 kinds of flower knives, and 65,438+00 kinds of edging and loading techniques.
Hot dishes: teaching four major cuisines of Hunan, Sichuan, Shandong and Guangdong, classic and famous dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal meals and home-cooked dishes.
Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving, etc.
Art platter: teaching pictographic dishes, pictographic cold dishes, fruit platters and other varieties.
Comprehensive part: teaching stews, cold dishes, sauced meat, roast duck and all kinds of hot pot, griddle, teppanyaki, flavor snacks, whole chicken, duck bone removal and so on.
Pastry part: Chinese and western fashion pasta.
Chef qualification certificate: when students graduate, the general chef school can let them take the national unified vocational skill qualification examination, and then issue the vocational skill qualification certificate, which is the grade certificate. Certificates are divided into five levels, four levels, three levels, two levels and one level.
⑥ What courses do the Chinese food majors in New Oriental cooking school take?
1, mainly studying eight classic cuisines, such as Sichuan cuisine, Guangdong cuisine and Hunan cuisine, local specialties, urban popular cuisines, innovative cuisines and China popular pasta, snacks of various genres, braised pork, roasted meat, griddle, hot pot and so on. 2. Mainly study the basic theories of dietary nutrition and dietotherapy, including reasonable and scientific dietary collocation and dietary balance, as well as the collocation of different banquets and dishes to achieve nutritional balance. 3. Learn all kinds of banquet production and cost accounting, hotel management, kitchen management and office knowledge.
⑦ What courses does learning cooking generally include?
The main courses offered are: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principles, Knife Technology, Kitchen Management Knowledge, Diet Psychology, Pasta Making, Cooking Art, Food Cost Accounting, Barbecue, Wine Mixing, and Western Food Basis.
Studying in different places and taking slightly different courses will all blend in with local characteristics.
What are the main courses of cooking school Western Food Major in New Oriental?
Two main courses: 9-month all-round course of western food, mainly studying:
Basic skills: knife work, onion shredding, carrot shredding, tomato diced, meat slices, etc.
Italian western food: Italian vegetable soup, macaroni and cheese, seafood salad, Italian beef tenderloin, pizza, Roman chicken and other dishes.
American western food: Waldorf salad, Maryland fried chicken, all kinds of roast pork, roast turkey, fish fillets with ginger juice and orange juice, etc.
Russian western food: Luo Songtang, Lingyou chicken roll, caviar, cold salmon, braised beef, mutton kebabs, Moscow grilled fish, etc.
French western food: foie gras, oyster cup, silver cod, onion soup, sirloin steak, Marseille fish soup, Lyon blood duck, etc.
German western food: stuffed goose apples, tartar sauce, German mung bean soup, German sashimi, German roasted mixed meat, wurst, etc.
Southeast Asian cuisine: Hainan chicken rice, Thai green papaya salad, Japanese seafood udon noodles, eel rice, etc.
Other categories (pizza, snacks, etc. ): Hami melon with Italian air-dried ham, Buffalo wings, fruit salad, French toast with fresh fruit, etc.
Pet-name ruby what are the core courses of professional cooking school, and what are their general contents?
Cooking technology is our most important course, which consists of two parts: theoretical knowledge and practical operation, each with a textbook.
What are the core courses and contents of professional cooking school?
Two years as a gold medal chef and an elite chef of Cantonese cuisine, one year as a chef of Cantonese cuisine and an elite chef of western pastry baking, six months as a major in Sichuan cuisine, Hunan cuisine and Cantonese cuisine, three months as a major in intensive cooking, traditional dough modeling in food carving, Cantonese-style mid-point (refreshments), Cantonese-style brine roasted meat, and fashionable sugar arts.