Chinese cooking knowledge and skills

Author: Wan Muxiong
Publisher:
Publish Date: 2005-06-01
Features: This textbook is compiled based on national vocational standards, professional technical specifications, and the requirements of enterprises for the quality of tourism service personnel. During the writing process, it fully considers the teaching patterns and characteristics of secondary vocational and technical schools, emphasizing the cultivation of students' practical operational skills. It focuses on the close integration of knowledge and skills, making it highly targeted and operational. The textbook adopts a visually rich format, vividly presenting the knowledge and skills of Chinese cooking, highlighting the training of operational skills. After each learning unit, there are knowledge and skill test questions provided for convenient pre-examination review for students' skill assessments. This textbook is suitable for teaching in tourism service programs at secondary vocational and technical schools, as well as for on-the-job training, pre-job training, pre-vocational skill assessment training, and self-study for hotel employees. This textbook is written by Wan Muxiong.