Cooking Ingredient Knowledge

Author: Huang Yujun, Wang Jin (editors)
Publisher:
Publish Date: 2004-10-01
Features: Since the reform and opening-up, China's culinary education has experienced rapid development, and significant achievements have been made in the construction of culinary professional teaching materials. However, with the continuous improvement of people's living standards, new demands have been placed on culinary teaching, and the catering industry itself has also undergone many changes. Therefore, it is particularly necessary to develop a set of culinary professional teaching materials that meet the development requirements of China's culinary vocational education, satisfy the needs of culinary teaching, and are standardized and practical. This series of culinary professional teaching materials was meticulously compiled by hiring numerous experts from our publishing house, in line with the overall requirements and opinions on vocational education curriculum and teaching material development from the "Decision of the State Council on Promoting the Reform and Development of Vocational Education" and the "Education Revitalization Plan (2003-2007)" issued by the Ministry of Education. It is designed to support the reform of the national vocational education system and serve the cultivation of applied talents for culinary positions in the tourism and catering industries, tailored to the characteristics of the catering and tourism sectors. During the compilation process, we sought opinions from experts on the Vocational Education Teaching Guidance Committee of the Ministry of Education and authoritative figures in the catering industry, conducted research on numerous culinary schools and related schools and enterprises that offer culinary programs, and, based on extensive feedback from readers, established the principles and models for this series of teaching materials: targeting industry needs, focusing on competency-based education, employment-oriented teaching, and student-centered learning, with an emphasis on cultivating students' comprehensive professional abilities and innovative spirit.