Summary of cooking practice in secondary vocational schools

Summary of cooking practice in secondary vocational schools (5 selected articles)

The internship life of grounding gas is over. You must have learned a lot of new skills. It's time to go back and sum up the internship during this period. But many people have no idea about writing internship reports! The following is a summary of my cooking practice in secondary vocational schools (5 selected articles), which I carefully arranged. Welcome everyone to refer to it, I hope it will help you.

Summary of cooking practice in secondary vocational schools 1 I am a xx-level cooking major student (1). On June+1October last year, I obtained the certificate of intermediate Chinese cuisine chef, and then I entered the xx Oriental Hotel as an intern in 20xx165438+1October 7.

At the end of the eight-month internship, I am writing this internship report about my work and life during the internship.

Last year165438+10.2, I first went to a hotel in Ningbo for an internship, and then returned to Lishui for four days for various reasons. At that time, I personally thought it would be a failure in my life. I also have a lot of discomfort in my heart. I feel that I am embarrassing myself to the school. But I found it difficult to show my strength by working in a place I didn't like, so I went back to Lishui. After learning the news, the chef of Dongfang Hotel, who had worked before, extended an olive branch to me and welcomed me back to work in the East. So I went back to work in the Oriental Hotel.

Before returning to the east, the chef said that he would put me in an important position, which was just a new beginning. I used to work as a tailor and cook in the east. When I came back, the chef put me in the cold dish room. In others' eyes, the cold dish room may be heaven. However, I always remind myself that I came to the cold dish room not to enjoy, but to study. Be sure to consult other older teachers in the cold room with an open mind. This is what our head teacher warned us before the internship. When I came to the cold dish room, I studied all the time in a brand-new unfamiliar environment. Grow up from a bottom apprentice.

Tell me my first story in the cold dish room. When I entered the cold dish room, I was completely blind and could do nothing. But everything can be learned, and it is. For example, I can say that I can't put this dish on any plate or decorate it. Study patiently. Learn bit by bit. Take my master. As a matter of fact, he will leave the East to work elsewhere in a month. Therefore, I naturally became his "successor".

In cold dishes, the proportion of girls can be said to be more. This may be a feature. I didn't know them very well at that time, only knowing that they were classmates in the building after work. But they don't know each other. Every time I study hard, I keep in mind the essentials of every step. I can't remember the formula of some spices, so I wrote a small note and took it with me at any time. Because a good memory is not as good as a bad writing! This is also a fact. Time flies. A month passed, the master left, and I took over his job. In others' eyes, I am the successor of a future monitor.

On one occasion, Li Shifu, the manager of the catering department, had a good relationship with us. Then he said to me: Tang Hang, do you know? We thought about putting you in the cold room. Girls may not be reflected in cold dishes, but a boy can be reflected in cold dishes. Not only the quality of the dishes, but also all aspects of dribs and drabs, which must be meticulous. It can be said that you should have both the ferocity of men and the meticulous strength of girls. At that moment, in fact, I felt that I was not only carrying an intern, but wanted to be a real chef and a qualified chef. This has become one of my goals!

Of course, it is not easy to be a real chef, which is worthy of recognition. Just like the monitor of my cold dish team, he has been the monitor for almost two years. He also started from the most basic apprentice and achieved this position step by step. However, he does have real skills.

Since the master left, the burden on me is really heavy, and the leaders value me very much. In front of wedding banquets and meetings again and again, all the colleagues of our cold dish team worked together and successfully completed many successes together. However, it is still too early to say success. Because this is only one step in the process of success. If you want to succeed, again, it is not easy.

Later, after a long time, my colleagues met. So we often go out to eat and play together. This may just be a way of unity.

In fact, I admit that sometimes I am quite self-centered. Also very thoughtful. For example, sometimes I go online to find the edges and decorations of those dishes when I have time. Then modify it and become our thing. This is our own idea.

Summary of Cooking Practice in Secondary Vocational Schools 2 20xx 10 10 On October 28th, we organized students majoring in cooking to practice specialized courses, and now the specific situation of the practice is summarized and reported as follows:

Professional practice content In this cooking practice, we arranged this practice closely around the professional training goal. As for the specific content of the course practice, for the students majoring in cooking, the content of the course practice is more professional because they have already had the previous cognitive practice in the first grade, because the students majoring in cooking have accumulated some professional practical experience by using the professional practice class during their school days, and because they have mastered some professional theoretical knowledge after more than one year of professional study. In the practice of this course, according to the actual needs of the vast sky, in the process of practice, the students learned the production technology and related operational procedures, and visited some old customers of the vast sky on the spot. The practice process is organized in an orderly way, and the practice content is pragmatic.

Careful and detailed internship plan is a powerful guarantee to complete the internship task. Before this internship, in order to make a detailed and feasible internship plan, all the teachers in the culinary specialty cooperated fully, not only actively trying to implement various enterprises that social contacts can rely on, but also giving full play to their professional advantages. Together with the relevant professionals in the enterprise, the understanding practice and course practice plan are formulated, which embodies the enterprise goals and professional requirements, and standardizes the practice process in combination with the characteristics of students.

Professional practice is also an objective evaluation of professional teachers in schools. The effective connection between curriculum practice and hotel is not only the effective connection between hotel demand and school professional education, but also an important part of the school.

Directly test the practical value of professional teaching and teachers and students.

As far as the practical conditions of professional teaching are concerned, to solve the problems reflected in professional practice, we should start from the following aspects:

1, strengthen contact with internship cooperation units, and expand into a new training base when conditions are ripe. In this internship, the students' good performance has also been fully affirmed and widely recognized by the enterprise. This foundation of deepening cooperation is enough to stimulate our internal motivation to strengthen ties. It is necessary to strengthen ties with these enterprises through mechanisms such as organizational guarantee and institutional guarantee.

2, play the role of training base, pay attention to the practical problems of enterprise management, and find more professional teaching objects. In theoretical teaching and classroom teaching, if we find problems from familiar enterprises and enterprises around us, it is obviously more conducive to stimulating learning interest and solving targeted problems in professional teaching.

3. Deepen the process of "tutorial system" and guide students to understand and establish the concept and style of cooking professionals. The implementation of "tutorial system" has really improved the quality of professional teaching, which should be vigorously promoted in future teaching. It is necessary for students to establish contact with full-time and part-time professional teaching as soon as possible, provide students with direct and effective guidance and help, improve their professional quality, clarify the direction of professional development, and stimulate students' consciousness of renewing their concepts, laying a solid foundation and tempering their style of work.

In a word, the practice of cooking specialty has also made remarkable achievements and outstanding problems, which further laid the foundation and made clear the direction for our future professional teaching and construction. All our teachers will proceed from their own efforts, continue to maintain and carry forward the professionalism of being serious, dedicated and dedicated, and with your help and support, constantly improve the level of professional construction and the quality of professional teaching.

Summary of cooking practice in secondary vocational schools III. In this practice, I feel. To be a qualified hotel manager, the first condition is to become the backbone of a department. For me, the first task is to learn and master business knowledge skillfully, and devote myself to my work with a consistent positive working attitude, a high sense of responsibility and a spirit of seizing every minute; While strengthening the study of business knowledge, we should do our job in a down-to-earth manner, guard against arrogance and rashness, and strive to make outstanding achievements in our job. In the attitude of being a man, we should foster strengths and avoid weaknesses and constantly improve ourselves. To know yourself correctly, we should not only carry forward our own advantages in our work, but also face our own shortcomings objectively, pay more attention to training our adaptability, coordination, organization and creativity, and keep learning and making progress in our work.

The influence of this internship on me:

First, be caring: love the profession, love the employees and respect the leaders. Second, we should have a sense of responsibility: do every "little thing" in our work conscientiously. Everything is important, everything is a responsibility. Third, we must strive for perfection: always seek justice in everything, be proficient in our own work, and seek the best combination of people and things. Fourth, we should have a modern consciousness of exploration, innovation, unity, coordination, obedience, self-discipline and health. Fifth, we should establish the concept of honesty. Honesty is the foundation of doing things.

To be an excellent manager, you should have the following qualities:

Have a fair, loyal, firm and brave willpower. Have extensive knowledge of social science and the ability to achieve effective leadership, sum up practical experience and own shortcomings, pay close attention to and understand the latest management concepts, lay a solid foundation for future work, make yourself a veritable professional at work, find your own foothold in big waves and make your own contribution to society.

Suggestion:

In the fierce modernization, without new ideas, it is difficult to develop, and through constant self-denial and self-transcendence, we can make ourselves invincible.

Always keep an upward spirit, establish a systematic incentive mechanism, and attach importance to spiritual incentives. Make full use of the resources used by the shell to avoid waste.

Summary of Cooking Practice in Secondary Vocational Schools 4 In order to improve the teaching quality of cooking major and realize the professional training goal, according to the overall arrangement of the teaching plan, we organized the second-year students of cooking major to carry out professional course practice from May/day of 20xx to October 30 of 20xx/kloc-0. The specific situation of practical work is summarized and reported as follows from the following seven aspects:

Kitchen environment

Modern catering management attaches great importance to the hygiene of the cooking environment, because a clean, relaxed and comfortable catering environment can effectively meet the psychological and aesthetic requirements of consumers, thus winning a large number of consumer groups and ultimately winning a huge catering market and comprehensive benefits.

The culinary circles in China generally hold that "the quality of dishes is the life of catering enterprises", while foreign catering circles generally agree that food safety and hygiene are priceless. Modern catering industry regards cleanliness as the lifeline of restaurants and the basic element for customers to choose restaurants and strive for repeat customers. Real "gourmet" should include delicious food and thoughtful service, as well as beautiful dining environment and kitchen hygiene, so as to truly meet the dual needs of consumers' physical aesthetics and psychological aesthetics.

To develop good hygiene habits, we should always be diligent in eyes, hands, legs, sweeping and cleaning, so as to keep the shop clean and the window clean, and give customers a clean and suitable dining environment. Although the catering industry in China has a profound cultural heritage of 5,000 years, it lacks understanding of the importance of cooking sanitation. For a successful catering enterprise, cooking environmental sanitation is an absolutely important part of its marketing strategy.

The knife method of cutting vegetables during cooking is the key step to make delicious dishes.

A good dish pays attention to color, fragrance and taste, and the embodiment of knife skill is the embodiment of "color".

Knife work is a key step in making delicious dishes. Good knife cutting can not only cut vegetables (meat) into pieces, but also cut vegetables (meat) with uniform size and thickness, which is convenient for frying vegetables in the back pot. If the size is uneven, there will be problems such as small ripe, big immature, big ripe and small old. No matter how special the master is, he can't fry well. For example, mixing cucumbers, patting, slicing, cutting hob blocks and shredding all have different tastes. For example, cutting potatoes and frying green peppers taste different. Generally, shredding is more delicious and cooked.

Cooking mood

Cooking is not only our daily life, but also the normal state of our life. How to eat a scientific and healthy diet, especially in the current situation of worrying food safety, requires us to make great efforts to explore, explore and practice. I always think that after retirement, we don't have a major at work, but we can learn all kinds of knowledge that is useful for physical and mental health, such as singing, dancing, calligraphy, painting, writing, cooking and so on. Do what we like! I have many hobbies, and cooking is just one of them. In the process of cooking, I feel a pleasure. At the same time, I am also cooking my mood, letting go of my mood and cultivating my mood?

These feelings are all realized in the usual cooking. As long as we work hard, we will experience a lot of fun, and then my cooking will be longer and longer in this fun.

Dish collocation

From the purpose of health preservation, dietotherapy is the main way, so "taking care of your own table from the mouth" has become my cooking goal. From the beginning of choosing ingredients, we must attach great importance to it. First of all, we should be familiar with the properties of various vegetables, that is, temperature, heat, cold, cool, etc. Then consider what your constitution is like, whether it is cold or hot, that is, what vegetables are suitable for eating and what vegetables are not suitable for eating. For example, people with cold constitution and insufficient qi and blood should eat more warm foods, such as beef and mutton, onions and leeks. People with hot constitution will eat less hot foods such as peppers because they are easy to get angry; Second, pay attention to the color matching of vegetables. The dishes on the table must be red, yellow, green, white and black. Vegetables of various colors have different functions. For example, green vegetables are rich in vitamin C and folic acid, while red vegetables such as carrots and tomatoes are rich in vitamin A and carotene. From the perspective of the five elements of TCM, red enters the heart, black enters the kidney, white enters the lung, yellow enters the spleen and cyan enters the liver, which shows that vegetables of various colors are of great benefit to our health. In addition, we should pay attention to the collocation of roots, stems, leaves and fruits in vegetables. For example, potatoes, yams and carrots all belong to roots, vegetables, Chinese cabbage, chrysanthemums and leeks belong to leaves, and pumpkins, wax gourd and beans belong to fruits. Try to eat vegetables produced in each season, that is, eat whatever comes out, and eat less vegetables that are out of season. Different dishes choose different degrees of heat.

It is not difficult to find in our life that the heat is very important when cooking. The quality of a heat directly affects the taste and nutrition of our cooking, but in fact, we have to choose different heat for different dishes.

1, a dish suitable for small fire cooking.

Such as beef stew. First, cut the beef into cubes and blanch it with boiling water to remove blood foam and impurities. In that way

Turn to medium heat, add auxiliary materials and cook for a while, then turn to low heat. By cooking with low fire, the contracted fibers of beef are gradually elongated. If you cook beef with strong fire, the appearance of beef will be irregular, the surface will be cooked and rotten, and there will still be chewy inside. Therefore, dishes with large raw materials should be cooked on low heat.

2. dishes suitable for medium fire cooking

When frying raw materials with paste outside, it is better to fry them in medium fire and gradually add oil. When frying, if high fire is used, the raw materials will be enlarged immediately, forming an outer coke and a long inside. If you use a small fire, the raw materials will come out and paste after cooking. Some dishes, such as crispy chicken, are fried in a pot during a big fire, with a hard shell, and then fried in medium heat until crisp.

3, suitable for wanghuo cooking dishes

The main ingredients are crisp and tender, such as fried mutton with onion, instant-boiled mutton, and fried belly with water. When boiling water, it must be cooked inside and outside, so that it will be crisp and tender. This is because at high temperature, the fiber of meat shrinks sharply and the water is not easy to leach out, so it tastes crisp and tender. Another example is fried mutton with onions. First, the meat must be sliced. Secondly, the oil must be heated with strong fire, and then the meat is fried until it changes color. Stew the onion and seasoning for a while, and the onion will be out of the pot immediately. It is also necessary to make a quick decision, otherwise it will cause too much water and chewing.

Namely: large pieces of raw materials dishes, multi-purpose small fire; All the raw materials hanging outside should be fried in medium fire when frying in oil pan; The main ingredients are crisp and tender, which is suitable for strong fire cooking.

Disposal of surplus soup stock

1, whole pot of soup storage: if the soup cooked at that time can't be drunk, it can be poured into a thermos to keep warm, or it can be stored in the refrigerator after cooling at room temperature and heated before drinking.

2. Degreasing: If there is too much grease on the surface of the cooked soup, you can gently sweep the grease off the noodle soup with a kitchen paper towel, or you can fully cool the soup, and the grease will float or solidify on the noodle soup, skim it off with a spoon, and then boil the soup.

3. Leftover soup: Most people think that nutrition has been integrated into the soup. When the soup is finished, the meat inside is discarded. In fact, no matter how long the soup is cooked, the water-insoluble nutrients in the meat cannot be dissolved in the soup, so after drinking the soup, you can take out the cooked meat and eat it with seasonings such as soy sauce, onion, ginger and pepper, and the taste is still delicious.

Don't cook vegetables and fruits together.

1, don't use a blender or food processor to beat juice. Many people use a blender or a food processor to squeeze fresh fruit juice, thinking that it can completely absorb the nutrition of the fruit. In fact, during the mixing process, the vitamin C contained in the fruit will be destroyed by oxidation. It is suggested to use a juicer, which can quickly separate the liquid part of the fruit from the residue and greatly reduce the oxidation degree of vitamin C.

2. Don't cook vegetables and fruits containing "vitamin C decomposing enzyme" together. Many families like to mix fresh vegetables and fruits to make salads. However, it should be noted that carrots, cucumbers, apples, bananas and other fruits and vegetables contain "vitamin C decomposing enzymes", which will destroy vitamin C contained in other fruits and vegetables. However, this decomposing enzyme is afraid of heat. When making salad, carrots can be heated before use. Apples, bananas and other fruits that are not easy to heat can be watered with lemon juice first, which also has the effect of destroying catabolic enzymes.

Don't pour out the soup cooked by green leafy vegetables and root vegetables. Vitamin c is not heat-resistant. When green leafy vegetables and root vegetables are cooked, they are easily lost into the soup, but they are not destroyed. Therefore, green leafy vegetables or root vegetables are most suitable for soup, and vitamin C can be fully absorbed after eating vegetables and drinking soup. It is best to cover the lid when cooking soup. Vitamin c evaporated by heat will flow back into the soup with water drops, so it will not be wasted.

4. Don't soak vegetables for a long time to make salad. After cutting the green leafy vegetables for salad, soak them in cold water for a while, so that the vegetables can absorb water and maintain a crisp and tender taste. But after soaking for a long time, the amount of water that vegetables can absorb will be saturated, and then vitamins will be lost from the inside of vegetables to the water.

In a word, this internship is a very meaningful social practice for me. It can not only improve my ability to adapt to society, but also guide my future study direction and goals, and promote me to continue to study hard, practice my skills and improve my overall quality.

Summary of Cooking Practice in Secondary Vocational Schools 5 In order to improve the teaching quality of cooking major and realize the professional training goal, according to the overall arrangement of the teaching plan, we organized the second-year students of cooking major to practice the professional courses from May 1 to May1.30, and now the specific situation of the practical work is summarized and reported as follows:

First, the content of professional practice

In this cooking practice, we arranged this practice closely around the professional training goal. The specific content of curriculum practice:

For the second-year students majoring in cooking, the content of course practice is more professional because they have had the previous understanding practice in the first year, because the second-year students majoring in cooking have accumulated some professional practical experience by using the professional practice class of the school, and because they have mastered some professional theoretical knowledge after more than one year of professional study. In the practice of this course, according to the actual needs of the vast sky, in the process of practice, the students learned the production technology and related operational procedures, and visited some old customers of the vast sky on the spot. The practice process is organized in an orderly way, and the practice content is pragmatic.

Second, professional practical experience

Although similar internships are organized every year, each internship gives us more updated experience about professional internships, and also gives us a deeper understanding and understanding of marketing teaching in secondary vocational schools.

1, the professional characteristics of professional practice are the basic elements to ensure the practice effect.

The course practice arranged this time closely revolves around the professional training goal and the professional practice plan, and the practice process is close to the hotel reality. The internship results reflect the win-win effect of hotels, schools, majors and students to varying degrees, and basically complete the tasks stipulated in the internship plan and achieve the internship goals.

2. A thorough and detailed internship plan is a powerful guarantee for completing the internship task.

Before this internship, in order to make a detailed and feasible internship plan, all the teachers in the culinary specialty cooperated fully, not only actively trying to implement reliable enterprises with various social relations, but also giving full play to their professional advantages. Together with the relevant professionals in the enterprise, the understanding practice and course practice plan are formulated, which embodies the enterprise goals and professional requirements, and standardizes the practice process in combination with the characteristics of students.

3. Giving full play to the role of enterprises is the necessary support for professional practice.

Thanks to the strong support and help of Sky Hotel, the pertinence of internship plan, the professionalism of internship process, the reality of internship teaching and the objectivity of internship results have been fully demonstrated.

4. Professional practice is also an objective evaluation of schools, majors and teachers.

The effective connection between the practice of this course and the hotel is not only the effective connection between the hotel demand and the school professional education, but also a direct test of the professional teaching and practical value of schools, teachers and students. Whether we can get the hotel's support and give the hotel a reward requires not only the efforts of students, but also the seriousness and professionalism of teachers.

Third, the problems reflected in professional practice.

Although this practice has achieved outstanding results, it also reflects the problems that need to be paid attention to and solved in professional teaching.

1, the foundation of professional construction needs to be strengthened.

This problem has been shown in the previous professional practice teaching, such as the lack of professional teachers and professional practice instructors, the lack of professional training bases and the lack of development of new professional training bases. These problems have once again affected the practical effect to a certain extent in this practice.

2. The teaching content needs to be adjusted.

The teaching content pays more attention to the question of what the major is and why, but less to the question of what to do. The main reason is that the curriculum system is not targeted.

3. Students' professional quality needs to be improved.

There is a lot of work in professional practice that requires students to work hard with their unique hard-working spirit and solid professional skills, and they also need to encourage and support each other. However, many students are more or less lacking in these aspects, some show innate disdain in attitude, and some show insufficient tenacity in persistence.

Fourth, measures and suggestions to improve the problem

As far as the practical conditions of professional teaching are concerned, to solve the problems reflected in professional practice, we should start from the following aspects:

1, strengthen contact with internship cooperation units, and expand into a new training base when conditions are ripe.

In this internship, the students' good performance has also been fully affirmed and widely recognized by the enterprise. This foundation of deepening cooperation is enough to stimulate our internal motivation to strengthen ties. It is necessary to strengthen ties with these enterprises through mechanisms such as organizational guarantee and institutional guarantee.

2, play the role of training base, pay attention to the practical problems of enterprise management, and find more professional teaching objects.

In theoretical teaching and classroom teaching, if we find problems from familiar enterprises and enterprises around us, it will obviously be more conducive to stimulating learning interest and solving targeted problems in professional teaching.

3. Deepen the process of "tutorial system", guide students to understand and establish the concept and style of cooking professionals.

The implementation of "tutorial system" has really improved the quality of professional teaching, which should be vigorously promoted in future teaching. It is necessary for students to establish contact with full-time and part-time professional teachers as soon as possible, provide students with direct and effective guidance and help, improve their professional quality, clarify the direction of professional development, and stimulate students' consciousness of updating their concepts, laying a solid foundation and tempering their work style.

In a word, this cooking practice has also made remarkable achievements and outstanding problems, which has further laid the foundation and made clear the direction for our future professional teaching and construction. All our marketing teachers will proceed from their own efforts, continue to maintain and carry forward the professionalism of seriousness, dedication and dedication, and with your help and support, constantly improve the level of professional construction and the quality of professional teaching.

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