中等职业学校烹饪教学指导方案

烹 饪 专 业

（0501—4中式烹调方向）

教学计划与教学大纲

目 录

烹饪专业教学计划 ···················· 3

一、招生对象与学制 ······································································································ 3 二、培养目标 ················································································································ 3 三、知识结构、能力结构及要求····················································································· 3 四、课程设置及教学要求 ······························································································· 4 五、教学活动时间分配 ·································································································· 6 六、课程教学时间安排 ·································································································· 7

烹饪专业主干专业课程教学大纲 ··············· 9

中式烹调技艺教学大纲 ·································································································· 9 烹饪原料知识教学大纲 ································································································ 14 中式热菜制作教学大纲 ································································································ 20 冷菜、冷拼与食品雕刻技艺教学大纲·········
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