Summary of cooking practice

An unforgettable internship is over, and we must have learned a lot. It is time to sum up the gains and losses during this period and write an internship summary. Don't think that the internship summary can be handled casually. The following is a summary of five culinary professional internships I have carefully arranged, hoping to help everyone.

Practice summary of cooking specialty 1

In order to improve the teaching quality of cooking specialty and realize the professional training goal, according to the overall arrangement of the teaching plan, we organized the second-year students of cooking specialty to practice in professional courses from May 1 to May1.30, and now we summarize and report the details of the practice 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 the hotel can support and reward the hotel 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 the contact with the internship cooperation unit and expand it 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 more problems are found from familiar enterprises and nearby enterprises, 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 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 defined 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.

Summary of cooking practice II

120-2006128 organized cooking majors to practice in specialized courses, and now the internship situation is summarized as follows:

I. Contents of Professional Practice In this cooking practice, we arranged this practice closely around the professional training objectives. 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 a direct test of the professional teaching and practical value of schools, 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 3

I am a student of 10 class, majoring in cooking (1). In June 5438+10 last year, after obtaining the certificate of intermediate Chinese cuisine chef, I entered the Oriental Hotel for internship from 20 to 2008.

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!

Summary of cooking practice 4

I am a student of 10 class, majoring in cooking (1). In June 5438+10 last year, after obtaining the certificate of intermediate Chinese cuisine chef, I entered the Oriental Hotel for internship from 20 to 2008.

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 senior experts 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!

Summary of cooking practice 5

120-2006128 organized cooking majors to practice in specialized courses, and now the internship situation is summarized as follows:

I. Contents of Professional Practice In this cooking practice, we arranged this practice closely around the professional training objectives. 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 a direct test of the professional teaching and practical value of schools, 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 the contact with the internship cooperation unit, and expand it 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 more 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.

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