5 thoughts on “Introduction to Chinese food cooking major?”
Abraham
Professional introduction This Chinese cooking major is one of the special majors of Gansu Provincial Institute of Technology. It has strong professional teachers, complete teaching equipment, good training venues and rich off -campus training bases. The curriculum setting is distinctive. It adopts work task -oriented teaching and project -style teaching. Through learning, cooking students have improved significantly in vocational literacy, occupational ability, vocational skills, and professional spirit. Students benefit the "one specialty and multi -capacity", obtain the "multi -energy and multi -certificate" gain, can fully adapt to the needs of job transformation, and be well received by employers. It has cooperative relationships with well -known catering companies such as Beijing, Shanghai, Wuwei. Graduates are mainly facing industries such as tourism, catering, star hotels, and work in Chinese food, Chinese carving and other positions.
If professional characteristics 1. This major is one of the special majors of our school. Industry post demand is closely integrated.办学理念、课程设置、教材选用、课程内容等方面始终以烹饪岗位需求为指导，结合并贴近行业岗位对人才的技术需求，不断改革与调整课程设置，引进“新知识、新工艺、新方法、 New technologies, adhere to the principles of "employment -oriented, ability, service, service as the purpose". This major meets the needs of social development, cultivates intermediate cooking professionals with a wealth of theoretical knowledge of cooking Chinese food, and has a solid professional skills and comprehensive practical ability. 2. Realize school -enterprise cooperation with well -known enterprises in the industry, enable schools, enterprises, and social training institutions to participate in the entire process of talent training. The three parties jointly build a dual -teacher teaching team with dual -teacher structure, and realize the seamless docking of professional skills training with corporate needs. Essence
Professional direction 1. Specialized direction of cooking in Chinese food Cultivation target: Cultivate the comprehensive development of Germany, Wisdom, and Sports Beauty, which requires compatibility with my country's socialist modernization construction, facing all levels Various hotels and restaurants such as restaurants and other hotels, cultivate middle and primary and primary cooking applied skilled talents who can engage in first -line work such as Chinese cooking, have basic literacy and career development foundation. The employment direction and prospects: Graduates are mainly facing industries such as tourism, catering, star hotels, and engage in jobs such as cooking Chinese food, cold basin, cutting, stoves, dishes, and Chinese carving. 2, Specialized direction of Chinese and Western noodles: The training goals: Cultivate the comprehensive development of virtue, wisdom, and body beauty that requires compatibility with my country's socialist modernization construction. Cultivate medium and primary cooking application -oriented skills that can engage in first -line work such as Chinese and Western noodles, such as citizen basic literacy and career development foundation. The employment direction and prospects: Graduates are mainly facing industries such as tourism, catering, star hotels, and work in culinary Chinese -style noodles, western -style noodles and other positions.
The teachers Dunjun Lectures, senior technicians of Chinese cooking artists, director of the Food Craft Teaching and Research Office. In June 1996, he graduated from Gansu Agricultural University Food Inspection, undergraduate, bachelor's degree. He has been rated as an excellent teacher and mainly engaged in Chinese cooking professional teaching and research. Internship guidance teaching tasks. With many years of culinary majors and a solid theoretical teaching foundation and rich internship teaching experience. He has been working as a class teacher in the past ten years and has rich experience in class management. Wait for the theoretical and practical teaching of the course. Guide students to participate in the province's secondary vocational student skills competition, won the second excellent instructor award, instructed students to win two first -class prizes, four third prizes, and published one professional papers in provincial publications and won awards. Yang Wenxiu women, graduated from Gansu Agricultural University Agricultural, undergraduate. In 1982, he was taught, senior lecturer, and intermediate Western duty. Mainly served as the teaching tasks of chemistry, food chemistry, and food craft class. He has published six articles such as "Two Self -Make Simple Teaching A props" in magazines such as "Chemistry Teaching". Participated in the preparation of the construction of the chemical laboratory and the production room of the West Point; served as the 7 -year class teacher; in 1998 and 2001, he studied West Point production at the Shanghai nearly Trade School in 1998 and 2001 to obtain qualifications for intermediate West Point Division. Has been rated as excellent teachers, outstanding class teachers, and outstanding party members many times. In recent years, the theoretical teaching and experiments and internship guidance of "Food Chemistry" and "West Point Production" lessons. Wang Peifu 1984 graduated from the Gansu Agricultural University of Agricultural Sciences, undergraduate, lecturer. Mainly served as a food technology professional "Food Nutrition and Sanitation" and "Processing of Animal Products" and other courses. He has worked as a class teacher for five years and has been rated as an excellent class teacher and advanced worker by the school. Published a number of papers such as "Conversion of Teachers' Characters". Li Chengxiang Male, graduated from Sichuan Culinary Higher School, undergraduate degree, lecturer, Chinese cooking senior technician, food carvings, and senior technicians in food inspection. The curriculum "Brewery", "Food Carving", "Food Processing Technology" and "Hotel Catering Management". He has been working as a class teacher for 10 years, and has been rated as excellent educators, outstanding teachers and outstanding class teachers by the provincial and township enterprise bureaus and schools many times. In recent years, the theoretical and practical teaching of "Food Carving" and "Food brewing technology" courses. The high -length Wu The college degree. He graduated from the Gansu Provincial College of Science and Technology in 1999. Advanced cooking artist, noodle master, cooking master. Good at food carving and local dishes. There have been many restaurants and hotel chefs in various places. He has won many times in the cooking contest. He is currently the instructor of cooking training for Chinese food in Gansu Provincial Institute of Technology.
Chinese food cooking and nutritional dietary majors mainly learn the content of Chinese cooking and nutritional diet. Most of them include Chinese -style cooking, Chinese noodles, cold dishes, food carving, cooking chemistry, cooking raw materials, catering kitchen management, catering aesthetics, cooking nutrition science , Chinese medicated meals, cooking crafts, etc. The general college general college and 4-5 years undergraduate. Occupational certificate: (intermediate) senior Chinese cooking artist and (intermediate) senior nutritional foodist
Introduction to cooking? : Studying chefs, high salary, do not need academic qualifications 1. High -salary and low -pressure income of the rapid development of the high catering industry, driving the overall increase of chef's salary. Gold occupation that earns more money. Whether it is a Chinese food chef or a western kitchen, its monthly salary is no longer the news, and the technology is exquisite and experienced ... 2021-09-03 Answer: Hohhot New Oriental Culinary School 1 answer Chinese food Chinese food What do you learn from cooking? : The content of Chinese food majors in each catering training school is different, but it can be divided into two parts. There are practical skills and basic theoretical knowledge. The content of Chinese food cooking learning is as follows: 1. Chinese food cooking majors study Sichuan cuisine, Cantonese cuisine, Hunan cuisine and other famous dishes, local specialty dishes, urban popular dishes, innovative dishes and Chinese popular noodles, ... 2021-09-23 answerers: morning rain sycamore 5204 Answer The introduction of Chinese food cooking and nutritional diet Answer: Professional training Chinese cooking operators, nutritional food staff and catering managers, with good professional ethics and behavioral norms Preparation of cultural basic knowledge, professional knowledge and operation skills, have communication and expression ability, high degree of food safety awareness, production safety awareness, and good service awareness, and develop strict standards ... 2021-03-15 The answerer : LKJ1234H2 Answer 2 What do you learn about cooking? : What do you learn from cooking Answer: The main courses of cooking are: Introduction to Food Culture, Food Health, Nutrition Storage Culinary Chemistry, Catering Enterprise Management, Chinese Food Health Care, Practical Nutrition Studies , Management, Psychology, Education, etc. 1. Cultivation requirements of this major: This major enables students to learn the basic theory, basic knowledge and basic skills of cooking and nutrition
Learning chef, high salary, do not need academic qualifications 1. The rapid development of high salary and low pressure income high -row high catering industry has driven the overall increase of chef's salary. Today, chefs are in the top ten high -salary blue -collar occupations, becoming more money in people's eyes. Gold occupation. Whether it is a Chinese food chef or a western cooking chef, its monthly salary is no longer the news, and the exquisite and experienced administrative chef can get a million annual salary. 2. The prospects have been developed for thousands of years. For thousands of years, the catering industry has never faced elimination. It has always been an important industry related to people's livelihood. With the increasing requirements for living standards in modern society, the catering industry has become the rising industry of the 21st century and has entered another round of high -speed development. In the future, composite chefs with related knowledge such as kitchen management and catering management will become the choice of employers. 3. High work stable status. Now chefs are not you to find a job, but work waiting for you. The catering industry has entered a stage of competitive fierceness, and a new round of chef's talent battle has begun. At the same time, the chef's working environment is good, decent, and normal, solve food and daily, and you win a lot from the starting point. The chef with good technology is the soul of the catering company.
You can introduce the knowledge of Chinese food cooking majors to students. For example, learning a certain cuisine of the eight major cuisine, or learning small fried dishes or cold dishes, we must introduce it to students to understand the cooking major.
Professional introduction
This Chinese cooking major is one of the special majors of Gansu Provincial Institute of Technology. It has strong professional teachers, complete teaching equipment, good training venues and rich off -campus training bases. The curriculum setting is distinctive. It adopts work task -oriented teaching and project -style teaching. Through learning, cooking students have improved significantly in vocational literacy, occupational ability, vocational skills, and professional spirit. Students benefit the "one specialty and multi -capacity", obtain the "multi -energy and multi -certificate" gain, can fully adapt to the needs of job transformation, and be well received by employers. It has cooperative relationships with well -known catering companies such as Beijing, Shanghai, Wuwei. Graduates are mainly facing industries such as tourism, catering, star hotels, and work in Chinese food, Chinese carving and other positions.
If professional characteristics
1. This major is one of the special majors of our school. Industry post demand is closely integrated.办学理念、课程设置、教材选用、课程内容等方面始终以烹饪岗位需求为指导，结合并贴近行业岗位对人才的技术需求，不断改革与调整课程设置，引进“新知识、新工艺、新方法、 New technologies, adhere to the principles of "employment -oriented, ability, service, service as the purpose". This major meets the needs of social development, cultivates intermediate cooking professionals with a wealth of theoretical knowledge of cooking Chinese food, and has a solid professional skills and comprehensive practical ability.
2. Realize school -enterprise cooperation with well -known enterprises in the industry, enable schools, enterprises, and social training institutions to participate in the entire process of talent training. The three parties jointly build a dual -teacher teaching team with dual -teacher structure, and realize the seamless docking of professional skills training with corporate needs. Essence
Professional direction
1. Specialized direction of cooking in Chinese food
Cultivation target: Cultivate the comprehensive development of Germany, Wisdom, and Sports Beauty, which requires compatibility with my country's socialist modernization construction, facing all levels Various hotels and restaurants such as restaurants and other hotels, cultivate middle and primary and primary cooking applied skilled talents who can engage in first -line work such as Chinese cooking, have basic literacy and career development foundation.
The employment direction and prospects: Graduates are mainly facing industries such as tourism, catering, star hotels, and engage in jobs such as cooking Chinese food, cold basin, cutting, stoves, dishes, and Chinese carving.
2, Specialized direction of Chinese and Western noodles:
The training goals: Cultivate the comprehensive development of virtue, wisdom, and body beauty that requires compatibility with my country's socialist modernization construction. Cultivate medium and primary cooking application -oriented skills that can engage in first -line work such as Chinese and Western noodles, such as citizen basic literacy and career development foundation.
The employment direction and prospects: Graduates are mainly facing industries such as tourism, catering, star hotels, and work in culinary Chinese -style noodles, western -style noodles and other positions.
The teachers
Dunjun
Lectures, senior technicians of Chinese cooking artists, director of the Food Craft Teaching and Research Office. In June 1996, he graduated from Gansu Agricultural University Food Inspection, undergraduate, bachelor's degree. He has been rated as an excellent teacher and mainly engaged in Chinese cooking professional teaching and research. Internship guidance teaching tasks. With many years of culinary majors and a solid theoretical teaching foundation and rich internship teaching experience. He has been working as a class teacher in the past ten years and has rich experience in class management. Wait for the theoretical and practical teaching of the course. Guide students to participate in the province's secondary vocational student skills competition, won the second excellent instructor award, instructed students to win two first -class prizes, four third prizes, and published one professional papers in provincial publications and won awards.
Yang Wenxiu
women, graduated from Gansu Agricultural University Agricultural, undergraduate. In 1982, he was taught, senior lecturer, and intermediate Western duty. Mainly served as the teaching tasks of chemistry, food chemistry, and food craft class. He has published six articles such as "Two Self -Make Simple Teaching A props" in magazines such as "Chemistry Teaching". Participated in the preparation of the construction of the chemical laboratory and the production room of the West Point; served as the 7 -year class teacher; in 1998 and 2001, he studied West Point production at the Shanghai nearly Trade School in 1998 and 2001 to obtain qualifications for intermediate West Point Division. Has been rated as excellent teachers, outstanding class teachers, and outstanding party members many times. In recent years, the theoretical teaching and experiments and internship guidance of "Food Chemistry" and "West Point Production" lessons.
Wang Peifu
1984 graduated from the Gansu Agricultural University of Agricultural Sciences, undergraduate, lecturer. Mainly served as a food technology professional "Food Nutrition and Sanitation" and "Processing of Animal Products" and other courses. He has worked as a class teacher for five years and has been rated as an excellent class teacher and advanced worker by the school. Published a number of papers such as "Conversion of Teachers' Characters".
Li Chengxiang
Male, graduated from Sichuan Culinary Higher School, undergraduate degree, lecturer, Chinese cooking senior technician, food carvings, and senior technicians in food inspection. The curriculum "Brewery", "Food Carving", "Food Processing Technology" and "Hotel Catering Management". He has been working as a class teacher for 10 years, and has been rated as excellent educators, outstanding teachers and outstanding class teachers by the provincial and township enterprise bureaus and schools many times. In recent years, the theoretical and practical teaching of "Food Carving" and "Food brewing technology" courses.
The high -length Wu
The college degree. He graduated from the Gansu Provincial College of Science and Technology in 1999. Advanced cooking artist, noodle master, cooking master. Good at food carving and local dishes. There have been many restaurants and hotel chefs in various places. He has won many times in the cooking contest. He is currently the instructor of cooking training for Chinese food in Gansu Provincial Institute of Technology.
Chinese food cooking and nutritional dietary majors mainly learn the content of Chinese cooking and nutritional diet. Most of them include Chinese -style cooking, Chinese noodles, cold dishes, food carving, cooking chemistry, cooking raw materials, catering kitchen management, catering aesthetics, cooking nutrition science , Chinese medicated meals, cooking crafts, etc. The general college general college and 4-5 years undergraduate. Occupational certificate: (intermediate) senior Chinese cooking artist and (intermediate) senior nutritional foodist
Introduction to cooking?
: Studying chefs, high salary, do not need academic qualifications 1. High -salary and low -pressure income of the rapid development of the high catering industry, driving the overall increase of chef's salary. Gold occupation that earns more money. Whether it is a Chinese food chef or a western kitchen, its monthly salary is no longer the news, and the technology is exquisite and experienced ...
2021-09-03 Answer: Hohhot New Oriental Culinary School 1 answer
Chinese food Chinese food What do you learn from cooking?
: The content of Chinese food majors in each catering training school is different, but it can be divided into two parts. There are practical skills and basic theoretical knowledge. The content of Chinese food cooking learning is as follows: 1. Chinese food cooking majors study Sichuan cuisine, Cantonese cuisine, Hunan cuisine and other famous dishes, local specialty dishes, urban popular dishes, innovative dishes and Chinese popular noodles, ...
2021-09-23 answerers: morning rain sycamore 5204 Answer
The introduction of Chinese food cooking and nutritional diet
Answer: Professional training Chinese cooking operators, nutritional food staff and catering managers, with good professional ethics and behavioral norms Preparation of cultural basic knowledge, professional knowledge and operation skills, have communication and expression ability, high degree of food safety awareness, production safety awareness, and good service awareness, and develop strict standards ...
2021-03-15 The answerer : LKJ1234H2 Answer 2
What do you learn about cooking?
: What do you learn from cooking
Answer: The main courses of cooking are: Introduction to Food Culture, Food Health, Nutrition Storage Culinary Chemistry, Catering Enterprise Management, Chinese Food Health Care, Practical Nutrition Studies , Management, Psychology, Education, etc. 1. Cultivation requirements of this major: This major enables students to learn the basic theory, basic knowledge and basic skills of cooking and nutrition
Learning chef, high salary, do not need academic qualifications
1. The rapid development of high salary and low pressure income high -row high catering industry has driven the overall increase of chef's salary. Today, chefs are in the top ten high -salary blue -collar occupations, becoming more money in people's eyes. Gold occupation. Whether it is a Chinese food chef or a western cooking chef, its monthly salary is no longer the news, and the exquisite and experienced administrative chef can get a million annual salary.
2. The prospects have been developed for thousands of years. For thousands of years, the catering industry has never faced elimination. It has always been an important industry related to people's livelihood. With the increasing requirements for living standards in modern society, the catering industry has become the rising industry of the 21st century and has entered another round of high -speed development. In the future, composite chefs with related knowledge such as kitchen management and catering management will become the choice of employers.
3. High work stable status. Now chefs are not you to find a job, but work waiting for you. The catering industry has entered a stage of competitive fierceness, and a new round of chef's talent battle has begun. At the same time, the chef's working environment is good, decent, and normal, solve food and daily, and you win a lot from the starting point. The chef with good technology is the soul of the catering company.
You can introduce the knowledge of Chinese food cooking majors to students. For example, learning a certain cuisine of the eight major cuisine, or learning small fried dishes or cold dishes, we must introduce it to students to understand the cooking major.