The outstanding feature of French cuisine is the wide selection of ingredients. French cuisine often uses rare and precious raw materials, such as snails, foie gras and black mushrooms. Because of the wide selection of materials, varieties can be changed in time according to seasons, so that diners can always keep the fresh taste of dishes. This is one of the attractive factors of French cuisine.
French people pay no less attention to food than China. In addition to the unique geographical environment, they are rich in all kinds of delicious food and delicacies. In the past, nobles encouraged chefs to innovate their tastes with heavy money, which is also the reason why French cooking became an art. In addition to exquisite and delicious food, table decoration, dining etiquette and the use of different tableware also occupied an important position in French catering culture.
Therefore, the catering industry involved in all aspects of food production and service has become the pillar industry of French economic development and mermaid flow. There are 175000 catering companies in France. In the past 65,438+00 years, the catering industry has brought employment opportunities to 65,438+065,438+000,000 people, ranking fifth among all major industries in France, with an annual total turnover of over 50 billion euros.
Branch field
Bar industry, bread making industry, cooked food making industry, cooking industry, wine brewing industry, pastry industry, food science, wine industry, wine, grape planting, grape cultivation.
Employment direction
Bartender, butcher, baker, cooked food processor, chocolate manufacturer, candy manufacturer, chef, restaurant manager, ice cream manufacturer, pastry chef, fishmonger, wine taster, bar/restaurant/coffee shop waiter, food trade technician.
The catering industry in France can be divided into four categories.
Public catering: nearly 4 billion person-times/year, involving the following three types of public institutions: educational institutions (universities, primary and secondary schools), medical and social institutions (hospital canteens, nursing homes, prison canteens), and enterprises (canteens of private and public institutions), which means catering is 165438+.
Gourmet catering: France is the most proud excellent industry, which can provide guests with exquisite dishes, pure wine, excellent service and elegant dining environment. Gourmet catering mainly provides rich packages according to the guests' own specialties.
Fast food: represents a quick way to eat, which can be eaten in the store or taken out. Food packaging or tableware is disposable.
Theme catering: This kind of catering is mainly French cuisine with cultural or local characteristics. Major theme restaurant brands have become the main force of this category after in-depth reform, which has played an important role in promoting the development of the entire catering industry. In 2009, the total turnover of this kind of catering exceeded 65.438+0.3 billion euros.
General situation of professional education
This major course is mainly taught by foreign students in vocational high schools, such as Overray High School in Versailles (foreign students account for 65,438+00%), Hotel Marseille High School and Paul ogier High School in Nice; However, some cooking school or professional technical colleges also offer such courses, such as: Paris Chamber of Commerce and Industry Affiliated School (French Higher cooking school -Ferrandi or TECOMAH), cooking school with Ribbon, Savignac International College of Higher Learning, Paul Bo Gu College, National Baker and Pastry Teachers College and Grenoble Bourguia College.
Secondary vocational education
The education at this stage covers the training courses of all walks of life in the catering industry, aiming at cultivating professionals who can export to the international catering market or protect the status of the French catering industry in the future.
D' aptitudeprofessionnelle certificate is a national diploma to prove the first-class vocational qualification. The course covers both the service industry (restaurant employees, bars, cafes, restaurant waiters) and the catering industry (butchers, bakers, chefs, pastry chefs). There are more than 300 higher education institutions in France offering lectures.
Brevetd 'EtudesProfessionnelles is a national diploma to prove professional qualifications. With this diploma, you can take the vocational high school graduation exam. As far as the catering industry is concerned, it can be subdivided into three majors: catering industry, hotel industry and cooked food production industry. There are more than 150 higher education institutions in France.
Vocational supplementary diploma (MentionComplementaire) is a kind of diploma to prove professional qualifications, which is aimed at students who have obtained primary vocational education or comprehensive education diploma. In terms of catering services, there are the following options: reception-front desk, takeaway, bartender; Diet: slimming and health-preserving gourmet cooking art, special cake, restaurant dessert chef, pastry chef, wine taster.
A vocational bachelor's degree (equivalent to a high school diploma) is a national diploma that proves the vocational qualification of a bachelor's degree. France has three professional degrees: butcher/cooked food processor, bread/pastry chef and catering.
Professional certificates, which can be applied after obtaining a bachelor's degree, are related to food manufacturing, such as bartenders, butchers, pastry chefs, chefs, etc. You must go through at least 400 hours of training before you can take the certificate qualification examination.
higher education
BrevetdeTechnichienSuperieur can be studied in vocational high schools to train future catering service practitioners, with two directions: hotel marketing and management, and the art of cooking and table arrangement.
bachelor's degree
French comprehensive universities offer more than ten vocational bachelor courses, covering four categories of catering business and management knowledge, which belong to the fields of law, humanities and social sciences respectively. And according to different majors, interspersed with economic, engineering or scientific and technological knowledge.
Main stage
French comprehensive universities or the Institute of Business Administration (IAE) also offer more than ten professional or research-oriented master's courses, involving law, management, economics, hotel management and other majors. In addition, some higher business schools also offer this major, such as La Rochelle Business School. The college offers international hotel catering courses.
Main research direction
There are two research branches in this field: service industry and food processing. The main research topics are human resource management and structure, food.
French management research has also become interested in the catering industry. There are 60 research units in nearly 40 doctoral colleges engaged in research in this field. Their research often goes beyond the pure catering industry and touches all related links: finance, production management, human resource management, marketing, finance, strategy and informatics. In addition, more than 30 French research institutions are studying nutrition, food, food quality and safety.
Wine and food
In France, wine education has a unique position, and the training courses provided are widely oriented to the whole world. From the diploma in wine tasting (Bordeaux University) to the master's degree in European grape cultivation and wine brewing (Montpellier National Institute of Advanced Agriculture), and of course, the vocational training of sommeliers and the bachelor's degree in wine and alcoholic beverage trade. France can offer a variety of courses with different academic systems and different levels. Students can choose short-term, medium-term and long-term education according to their career plans (the length of schooling ranges from 65,438+0 to 5 years).
In scientific research, the inheritance and improvement of grapes are studied technically in order to harvest grapes and improve the quality of wine. At the same time, combining the field of wine with social science, this paper analyzes the close relationship between European norms and world norms in grape planting and brewing, the hierarchical system of legal wine producing areas and the emergence and development of wine reputation phenomenon. All the studies are helpful for UNESCO to list French wine producing areas in the World Cultural Heritage List.