Cold dishes, cold platters, and food carving skills

Author: Hao Jianqi
Publisher:
Publish Date: 2003-03-01
Features: A core textbook series for culinary majors. "Cold Dishes, Cold Platters, and Food Carving Art" is a core professional practice course textbook for culinary majors. The content primarily highlights the development needs of the catering service industry, emphasizes skill cultivation, and requires students to possess proficient culinary skills. The training objectives, teaching content, and teaching methods are closely aligned with the development of the catering market, integrated with the catering service industry, and adapted to market demands.