Learning notes for culinary majors

Mainly studying European and American French cuisine. According to the idea of "emphasizing specialty, strengthening ability, emphasizing practice and adapting", systematically master the basic theoretical knowledge of western food specialty. Professional courses include introduction to hotel management, knowledge of western cooking materials, cooking chemistry, nutrition and hygiene, introduction to western culture, cold dish technology and so on.

basic skill

The practical teacher demonstrated 10 kinds of knife methods, 20 kinds of flower knives, and 10 kinds of spoon-turning and dish-loading techniques.

Hot dish part

Teach eight major cuisines, classic cuisines, popular hotel cuisines, innovative cuisines, palace cuisines, nourishing medicated diets and home-cooked dishes.

Food carving

Teach booth design, flowers, birds, fish, insects, dragons and phoenixes, figures, melon carving, etc.

Art platter

Teach pictographic dishes, pictographic cold spells, fruit platters and other varieties.

Comprehensive part

Teach braised dishes, cold dishes, roasted meat with sauce, roast duck and all kinds of hot pot, dry pot, teppanyaki, flavor snacks, whole chicken, duck deboning and so on.

Pastry part

Chinese and western fashion cakes.