Cooking Basics National Vocational Qualification Training Course

Author: Liu Guoyun
Publisher:
Publish Date: 2006-10-01
Features: This book is based on the "Basic Requirements" content from the National Occupational Standards for Chinese Culinary Artists, Chinese Pastry Artists, Western Culinary Artists, and Western Pastry Artists. It is organized and compiled by the China Employment Training Technical Guidance Center under the Ministry of Labor and Social Security, following the principle of aligning standards, textbooks, and question banks. This book is the designated supplementary guide for vocational skill certification. The content of this book covers the knowledge of practitioners at various levels in the four mentioned professions. It includes aspects such as professional ethics, cost accounting, food hygiene, dietary nutrition, kitchen safety and hygiene, and more.