(a) through the investigation, we can understand the dietary customs of different countries, foreign dietary customs and dietary habits knowledge.

(2) Cost accounting can account for the general banquet cost and nutritional components 1. 1. Accounting method for banquet expenses. 2. Calculation method of nutrients. 3. A complete set of banquet menu pricing knowledge, including family banquets and informal banquets.

(3) Quality inspection and storage of advanced cooking raw materials can be used for quality inspection of advanced raw materials and scientific storage of inspection and storage knowledge of advanced, dry and fresh raw materials.

Second, make nutrition recipes.

(1) Design banquet recipes 1. 1. Be able to determine the supply of energy and nutrition for banquet recipes that meet the requirements of balanced diet. 2. Be able to design and determine the composition of banquet food that meets the requirements of balanced diet. 3. Be able to design and determine banquet dishes and nutrition collocation that meet the requirements of balanced diet. 4. Be able to analyze the nutrition of banquet dishes. +0.650000000605 Types and characteristics of banquets 2. 2. Design requirements of banquet recipes. 3. Design steps of banquet menu 4. 4. Nutritional analysis methods of banquet recipes. 5. Use the knowledge of food exchange copies.

(2) Apply "nourishing health food" 1. 1. Be able to use "nourishing health food" 2. 2. Be able to apply the knowledge of cooking chemistry to practical operation 1. 1. Related knowledge of dual-purpose varieties of medicine and food promulgated by the Ministry of Health II. 2. supplement the basic knowledge of health care 3. 3.

Third, make nutritious meals and participate in the cooking plan of nutritious meals.

1. 1. will cook special meals (low-fat and low-sodium special meals) 2. 2. Can make a common "diet tonic" 1. 1. Special diet knowledge 2. 2. Classification of food supplements.

Fourth, after-dinner summary and publicity.

(1) Summary 1. 1. Be able to collect and sort out recipes and classify them according to different seasons, different dining groups and dishes. 2. Be able to calculate nutrients according to modern nutrition knowledge and analyze the knowledge of "four properties" and "five flavors" of food in combination with dietotherapy function.

(2) Perfect innovation 1. 1. Be able to design innovative dishes in time, improve cooking techniques and improve the nutritional value of dishes. 2. Be able to organize discussions on nutrition cooking techniques and methods, and develop and design knowledge of famous dishes and innovative dishes with innovative nutrition.

Five, training and guiding the training of intermediate nutrition catering personnel.

1. 1. can evaluate the work of middle-level nutrition caterers, impart knowledge and skills, and give guidance. 2. Be able to demonstrate in time and set an example. 3. Be able to train restaurant waiters to master relevant nutrition knowledge. 4. Be able to introduce scientific and reasonable nutrition catering knowledge to the community. Basic knowledge of teaching methods.

3.3 Technician