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What are the specialties of Qingdao Cuisine Vocational School? Professional introduction
What are the specialties of Qingdao Cuisine Vocational School? No, the professional name belongs to 1 Management of high-star hotels. Tourism. Chinese chef/cooking 3. Western Chef/Cooking 4. Introduction to western food in Qingdao cooking vocational school. The major of western food is to train students to master western cooking skills. After studying in this major, students can cook all kinds of western food independently and play an important role in the catering industry.
Qingdao cooking vocational school western food cooking
The main contents of professional teaching include: introduction to cooking, knowledge of cooking materials, processing technology of cooking materials, Chinese cooking technology, cold dish making and food carving, pastry making technology, home cooking, food nutrition and hygiene, catering cost accounting, catering management, menu and banquet design, catering psychology, China cooking culture, etc. Training in basic skills such as knife work, common cooking methods, common dough, cold dish arrangement, food carving, banquet design and cost accounting; Carry out on-the-job practice and on-the-job practice in catering enterprises.
Training objective: This major trains cooking operators and managers in China.
Basic education system: 3 years
Employment orientation: Graduates of this major are mainly engaged in Chinese cooking, Chinese pastry making and kitchen and restaurant management in restaurants of hotels, restaurants and other catering enterprises and enterprises.
Introduction to Chinese and Western Pastry in Qingdao Cooking Vocational School is a very interesting major. Chinese and western pastry production methods are different, and the ingredients used are also different. China's cakes are mainly made of flour, water and salt, while western cakes are mainly made of bread flour, milk and soy sauce. Different production methods make Chinese and western cakes taste different.
Qingdao cooking vocational school Chinese and western pastry
Professional ability requirements: 1, professional ethics of cooking practitioners with honesty, self-discipline, customer first and Excellence, and food safety awareness; 2. Have the awareness of safe production, environmental protection and energy saving, strictly abide by the operating rules, and abide by the laws and regulations related to catering and tourism; 3. Be able to identify, process and cut cooking materials; 4. Can make common cold dishes and put them together to make simple food carvings; 5, can make common dishes, Chinese staple food, snacks and snacks; 6, can apply the basic knowledge of nutrition and hygiene, preliminary innovation and development of dishes; 7. Be able to conduct kitchen production cost accounting and kitchen management; 8. Be able to apply arts and crafts knowledge and design simple banquets; 9. Be able to operate and simply maintain cooking equipment.
Professional direction: Chinese cooking and Chinese pastry making.
Examples of continuing learning: higher vocational education: cooking technology and nutrition; Bachelor degree: Tourism Management, Food Science and Engineering.
Employment orientation: Graduates of this major are mainly engaged in Chinese cooking, Chinese pastry making and kitchen and restaurant management in restaurants of hotels, restaurants and other catering enterprises and enterprises.
If you have any questions about applying for technical secondary school/technical school/vocational school, you can click on 2023 RTVU's secondary school enrollment consultation (formerly RTVU): /xlzz/
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