Functional work

Content skills require relevant knowledge,

nutrition

Assorted food

Prepare (1) investigation 1. Be able to understand the basic situation of the dining object.

2. Be able to understand the current price and inventory of cooking materials. 1. Eating habits in different regions.

2. Dietary customs of different ethnic groups

3. Inventory report and quotation (2) Cost accounting can account for the cost of nutritious meals 1. Cost accounting method of general dishes (based on net materials)

2. Package knowledge, including ordinary packages and group packages.

3. Food menu pricing knowledge, including kindergarten, nutritious meals for primary and secondary school students, and meals for the elderly in nursing homes. (3) Health supervision 1. Can supervise personal and environmental hygiene.

2. Can supervise the disinfection of common tableware 1. Health supervision and inspection system

2. Common disinfection methods (4) Sensory quality inspection of cooking materials can be used for general cooking materials.

Method 2: Sensory quality inspection: The properties, sources, identification and sensory quality identification of commonly used cooking materials.

plan

nutrition

The recipe (1) determines the energy and main nutrients 1. It can calculate the daily calorie intake and recommended dietary allowance.

2. Be able to calculate the calories per meal and the design requirements of recommended dietary supply 1. Nutritional recipes.

2. Use of food ingredient list

3. Determination methods of energy and main nutrients

4. The method of determining the variety and quantity of staple food

5. Method for determining the variety and quantity of non-staple food

6. Method of adjusting and determining formula

7. Application of nutrition recipe software (2) Determine the variety and quantity of staple food 1. Be able to design and determine the variety of staple food.

2. Be able to design and determine the quantity of staple food; 3. Determine the variety and quantity of non-staple food 1. Be able to design and determine the variety of non-staple food.

2. Be able to design and determine the quantity of non-staple food (4) Adjust and determine the recipe 1. Can adjust and determine the recipes for a meal, a day or a week according to the nutritional value and the requirements of color, fragrance, taste, shape and quality.

2. Be able to adjust and determine recipes according to the balanced diet theory.

3. Can use computer nutrition recipe software to design recipes.

4. Be able to design nutritious recipes for government agencies, organizations, school canteens, nutritious meals for primary and secondary school students, and recipes for the elderly in nursing homes. 3. Participate in the production of nutritious meals and check the implementation of the cooking scheme of nutritious meals. Ability to verify and inspect cooking materials.

2. Be able to use reasonable cooking methods for cooking.

3. Be able to cook qualitatively, quantitatively and standard. 1. Basic knowledge of cooking

2. Scientific and reasonable cooking methods

3. About solid and liquid measuring tools and conversion knowledge 4,

Shanhou

abstract

Yuxuan

(1) collecting and analyzing opinions can collect the opinions of diners and chefs, classify, summarize and analyze them, and put forward the investigation method of improvement scheme. (2) Save the cookbook. You can save the cookbook by inputting it into the computer. (3) Questionnaire can be applied to complete the survey summary, and the survey results can be statistically analyzed and processed. (4) Introduce and promote 1. You can introduce the nutritional value of related dishes and popularize nutritional knowledge.

2. Be able to introduce the knowledge of nutrition, the nutritional value of dishes and the knowledge of balanced diet, the methods and occupations of analysis and introduction to restaurant waiters.

Functional work

Content skills require relevant knowledge,

nutrition

Assorted food

The preparatory work (1) survey can help you understand the dietary customs of different countries, foreign dietary customs and knowledge of dietary habits (2)

Accounting cost can account for the general banquet cost and nutritional components 1. Accounting method of banquet expenses.

2. Calculation method of nutrients

3. A complete set of banquet menu pricing knowledge, including family dinners and informal dinners. (3) Quality inspection and storage of high-grade cooking raw materials can be carried out for high-grade raw materials.

Quality inspection and scientific storage of high-quality dry goods and fresh raw materials

Material inspection and storage knowledge 2,

plan

nutrition

Recipe (1)

Design banquet recipes 1. The energy and nutrition supply of banquet recipes that meet the requirements of balanced diet can be determined.

2. Be able to design and determine the composition of banquet food that meets the requirements of a 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 1. Types and characteristics of banquets.

2. Design requirements of banquet menu

3. Design steps of banquet menu

4. Nutritional analysis method of banquet menu

5. Knowledge of food exchange (2) Application of "dietotherapy for health" 1. Ability to use "nutritious and healthy diet"

2. Be able to apply the knowledge of cooking chemistry to practical operation. 1. Relevant knowledge of edible and medicinal varieties promulgated by the Ministry of Health.

2. Basic knowledge of food supplement and health preservation

3. The design method of "dietotherapy and health preserving prescription" is commonly used. Make nutritious meals and participate in the cooking scheme of nutritious meals 1 Can cook special meals (low-fat, low-sodium and other special meals)

2. Be able to make a common "food supplement and health care recipe" 1. Knowledge about special diet.

2. The food supplement food classification four,

Shanhou

abstract

Yuxuan

Biography (1)

Summary 1. Can collect and sort out recipes and classify them according to different seasons, different diners and different 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)

Improvement and innovation 1. It can design innovative dishes in time, improve cooking technology and improve the nutritional value of dishes.

2. Be able to organize seminars on nutrition cooking techniques and methods, and develop and design innovative nutrition dishes, famous dishes and innovative dishes. 5. Train and guide the training of intermediate nutrition caterers. 1. Be able to 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 occupation of teaching method

Functional work

Content skills require relevant knowledge,

nutrition

Assorted food

Preparatory work (1)

Investigation 1. Can understand the dietary taboos of special dining people.

2. Be able to understand the nutritional components and preparation methods of new dishes. 1. Knowledge of common diseases related to diet.

2. Basic knowledge of dietary psychology

3. Trends and new trends of catering food development (2)

Cost accounting can account for the cost of high-end banquets. The whole set of banquet menu pricing knowledge includes official banquets, receptions, wedding banquets and birthday banquets.

nutrition

cookbook

system

(1) The recipe design for special banquets can be based on the nutritional components and related requirements.

Design of special banquet recipes (2) Design of nutrition recipes for special people can design recipes for hypertension.

Diet of special people such as diabetes, hyperlipidemia, hypertension and obesity,

Dietary conditioning for special people such as diabetes (3) The design of "food supplement and health care banquet" can design the recipe of "food supplement and health care banquet". Formula design method 3 of "food tonic health banquet" Make nutritious meals, participate in and coordinate the implementation of nutritious cooking programs, and apply the knowledge of "change in the pot"

Monitor the quality of food during cooking. Biochemical knowledge about food during cooking.

2. The misunderstanding of modern dietary nutrition,

cultivate

Yuzhi

Guide (1) trains middle and senior nutrition caterers to organize and implement middle and senior nutrition caterers.

Training plan for nutrition caterers 1. Organization and implementation methods of training plan

2. Basic knowledge of paper writing (2) Organizing special seminars can grasp and obtain the latest information on the development of nutrition and cooking technology at any time, and carry out research on cooking and nutrition topics in combination with work practice. 5. Technical management (1) The relevant technical management system can be formulated according to the working conditions of the nutrition catering staff.

The characteristics of the corresponding management system 1. The art of speaking and critical skills.

2. Formulation of incentive mechanism system

3. Development trends, new technologies and new methods of nutritional catering at home and abroad (2) Knowledge and technology update can regularly accept new knowledge and technology.

Training, and can skillfully use new technology to operate.