廚師證怎么考？
2020年以前，廚師證是由人力資源與社會保障部頒發的職業資格證書，2021年改革成由人保部備案的社會評價組織頒發的職業技能等級證書。
背景信息
廚師，是以烹飪為職業、以烹制菜點為主要工作內容的人，從事相關職業需要廚師證。
廚師證是在人保部備案的，由社會評價組織頒發的職業技能等級證書，也是廚師求職任職開業的資格憑證，廚師證有中式面點師，中式烹調師，西式面點師，西式烹調師共四個工種，分為五個等級，初級廚師證，中級廚師證，高級廚師證，技師，高級技師。
報考條件
報考廚師證需要考慮年齡、學歷、工作年限及培訓經歷四方面的因素，不同級別廚師證對應的報考條件也不同，具體如下：
初級
報考初級廚師證需年滿16歲，并滿足下列條件之一方可報名
1)經初級正規培訓達到標準學時數，取得結業證書；
2)在廚師崗位連續見習滿2年；
3)廚師崗位學徒期滿。
中級
報考中級廚師證需年滿20周歲，并滿足下列條件之一
1)取得初級廚師證后，連續從事廚師工作滿3年，經中級正規培訓達到標準學時數，取得結業證書；
2)取得初級廚師證后，連續從事廚師工作滿5年；
3)取得本職業中專及以上畢業證書。
高級
報考高級廚師證需年滿25周歲，并滿足下列條件之一
1)取得中級廚師證后，連續從事廚師工作滿4年，經高級正規培訓達到標準學時數，取得結業證書；
2)取得中級廚師證后，連續從事廚師工作滿7年；
3)取得中級廚師證的大專畢業生，連續從事廚師工作滿2年；
4)取得本職業大專畢業證書。
技師
報考技師廚師證需年滿30周歲，并滿足下列條件之一
1)取得高級廚師證后，連續從事廚師工作滿5年，經職業技師正規培訓達到標準學時數，取得結業證書；
2)取得高級廚師證后，連續從事廚師工作滿8年；
3)取得高級廚師證的大專畢業生，連續從事廚師工作滿2年。
高級技師
報考高級技師廚師證需年滿32歲，并滿足下列條件之一
1)取得高級廚師證后，連續從事廚師工作滿3年，經職業高級技師正規培訓達到標準學時數，取得結業證書；
2)取得技師廚師證后，連續從事廚師工作滿5年。
報考材料
身份證、學歷證明、工作年限證明、原證書復印件，6張2寸免冠照片。
考證流程
確定證書等級
根據自身條件參考國家報考職業技能條件標準，選擇考試的等級。
報考流程
1、先到人力資源和社會保障部門授權的廚師培訓學校報名參加培訓（一般幾個月），培訓結束后拿到結業證。
2、通過培訓學校報名，參加省級鑒定中心統一的考試，成績合格后可以取得廚師證（一般分為理論考試和操作考試，兩門都考60分就算及格）。
考試安排
考試內容
廚師證考試科目包括理論知識考試和操作技能考核兩個部分，均實行百分制。
理論知識考試采用閉卷筆試方式，技能操作考核采用現場實際操作方式。
考試題型
廚師證的理論考試題型為：單選題、多選題、填空題、判斷題和名詞解釋，總分為100分，60分合格。
技能操作考核內容是根據要求進行操作。
第一類：原料的儲存保管；
第二類：原料的選擇和品質鑒定；
第三類：原料基礎加工技術；
第四類：原料切配加工技術；
第五類：菜肴制作工藝基礎；
第六類：冷菜制作工藝；
第七類：熱菜制作工藝。
熱菜概念是相對于冷菜或涼菜，很多食材在未經過高溫加熱前是不能食用的，熱菜可追溯到人類開始使用火進行對食材的加工開始。
考試要求
理論考試時間不少于90分鐘，技能考試時間不少于120分鐘。
考試內容會根據學習情況，選擇重點內容進行考試。
理論知識要求
1.熟悉某一菜系所用烹調原料的名稱、產地、特點、性能、用途、質量標準和鑒別、保管知識。
2.了解禽畜、魚類等原料的組織結構、行刀部位和合理使用原料方面的知識。
3.掌握高檔原料的漲發原理和方法。
4.掌握吊湯的原理和制作要點。
5.熟悉食品雕刻及花式冷拼的知識。
6.掌握原料采購、驗收及生產、銷售、成本控制等方面的管理知識。
7.熟悉安全生產方面的知識。
8.熟悉中國主要菜系的特點和中國烹飪歷史發展的概況。
9.具備營養衛生、烹飪美學、食品生化方面的基本知識。
操作技能要求
1.能根據賓客的不同情況和要求，設計制作賓客滿意的菜肴和宴席。
2.能掌握某一菜系的全面操作技術和一定數量的風味菜、特色菜(冷、熱菜)的制作。
3.能進行高檔原料的漲發。
4.熟練應用各種行刀技法，會切制多種造型(如菊花、麥穗、荔枝、核桃、蘭花、葡萄等)和多種花色冷拼。
5.能掌握吊湯技術，要求湯色純正、湯汁鮮美。
6.掌握畜禽、魚類分檔拆卸與整料拆卸的技能。
7.熟練地控制各種宴席的總體用料和掌握成本核算。
8.能編制多種一般宴席的菜單，并能根據季節變化及時改變菜肴的品種。
備考方法
廚師證現在是有第三方機構頒發，我們可以直接在有相關資質的機構報名參加培訓，考試合格后由相關機構直接頒發證書。
備考步驟
1、首先，必須了解廚師資格考試的大綱，必須深入的了解其大綱，這是第一步的基礎，了解其大綱后，開始有計劃的去學習教材，教材作為基礎的書籍，必須每天有計劃的去進行相關的學習。該掌握的基礎知識必須掌握。
2、在學習教材的時候，可以借助相關的輔導書，這樣更有助于對基礎知識的掌握。在具備一定的基礎知識后，可以進行一定量的網課的學習，這是為了更好的去把握重點和難點。
3、進行相關題型的練習，多多的總結，這是理論部分的重點之處。
4、對于廚師證來說，實操部分才是最重要的。作為一名合格的廚師，必須最基礎的是做飯，這是關鍵的。平時一定要多多的實操。
5、對于實操部分的學習，可以報一下相關的培訓機構，進行相應的專業學習。
學習用書
1、《廚師培訓教材》：本書是廚師培訓的專業教材。全書共分為烹飪知識、面點制作工藝和示教實習菜例三大部分。書籍按照烹飪知識的初級、中級、高級，順序編寫，由易到難，可滿足培訓不同對象及不同培訓目標的需要。 附錄中收入了國家有關部門頒發的一些相關標準，書的內容豐富、系統全面、科學實用、易懂好學，既可作為廚師培訓的基本教材，也可供烹飪專業人員自學參考。
2、《筵席知識》：宋錦曦主編的《筵席知識》主要內容有緒論、中式筵席、西式宴會、筵席設計、筵席組織與實施、筵席的繼承與改革、附錄。這些內容系統的介紹了制作筵席的流程、方法，如果要包辦筵席學習這本書很有必要。
3、《紅案:菜品烹制技法(最新版)》：這本書是“廚藝入門叢書”，介紹了廚師烹飪設備器具的使用、烹飪原料的選用、原料的初加工、原料切配的樣式和夫格、各種味型的調制技術，以及菜點成品烹帛的全過程等烹飪必備知識。
《紅案:菜品烹制技法(最新版)》為該叢書之《紅案——菜品烹制技法》。全書著重介紹了基本的烹飪工藝和菜肴制作，分為涼菜、熱菜兩大部分?！都t案——菜品烹制技法》可供讀者自學，可以從選料、調味、烹制等不同角度，舉一反三進行菜點創新，達到自學成奢的目的。
廚師培訓機構
好的廚師培訓學校要有以下特點：
1、老師要專業；
專業的老師在學識上有全面的知識，可以帶領學生快速入門，可以根據學生的技能水平和特點進行授課，能讓學生掌握扎實的廚師基礎知識。
2、廚師技術符合市場趨勢；
好的廚師培訓班會研發符合市場趨勢的廚師技術，會有專門團隊對市場進行調研，開發適應市場的廚師培訓課程，讓學生學習的知識跟上市場的發展，這樣學習出來才可以靈活運用。
3、硬件配套設施完善。
好的學校必須擁有滿足教育教學的硬件設備，硬件設備在學校教育教學過程中扮演著重要角色，也意味著學生們能夠從學校學到更多東西。
硬件設備：
1、熱廚區：燃氣炒灶，蒸飯柜，湯爐，煲仔爐具，蒸柜，電磁爐，微波爐，烤爐；
2、儲藏設備：其分為食品儲藏部分,平板貨架、米面柜、打荷臺等，器物用品儲藏部分調料柜、售賣工作臺、各種底柜、吊柜、角柜、多功能裝飾柜等；
3、洗滌消毒設備：冷熱水的供應系統、排水設備、洗物盆、洗碗機、高溫消毒柜等，洗滌后在廚房操作中產生的垃圾處置設備等、食品垃圾粉碎器等設備；
4、調理設備：主要是調理的臺面，整理、切菜、配料、調制的工具和器皿；
5、食品機械：主要是和面機、攪拌機、切片機、打蛋機等；
6、制冷設備：冷飲機、制冰機、冰柜、冷庫、冰箱等；
7、運輸設備：升降機、傳菜梯、餐梯等。
廚師培訓學校：
1、新東方烹飪學校
新東方烹飪學校的名氣比較大，創立時間也較長，創建于1988年，所教授的菜系非常全名，融匯了川菜、湘菜、粵菜、徽菜、魯菜、閩菜、浙菜等全國各大菜系的精髓。
2、鄭州歐米奇培訓學校
這個學校的成立時間也比較長，目前已經成立34年，是一所西餐院校，可以學習烘焙、西餐料理、咖啡制作、調酒相關方面的知識，比較適合學習西餐。
%3Chowto_content%3E[{"type":"paragraph","attrs":{"is_abstract":true},"children":[{"type":"text","text":"2020年以前，廚師證是由人力資源與社會保障部頒發的職業資格證書，2021年改革成由人保部備案的社會評價組織頒發的職業技能等級證書。","id":""}],"text":"","id":"D2kWdcSg8os0uGxhlaEcdcbPnEU"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"背景信息","id":""}],"text":"","id":"doxcnGBCzHOXFWwCMoQ74AIIZHc"},{"type":"paragraph","children":[{"type":"text","text":"廚師，是以烹飪為職業、以烹制菜點為主要工作內容的人，從事相關職業需要廚師證。","id":""}],"text":"","id":"Sy4cdMIO6oqUk0x4Z74cAo6Vnyh"},{"type":"paragraph","children":[{"type":"text","text":"廚師證是在人保部備案的，由社會評價組織頒發的職業技能等級證書，也是廚師求職任職開業的資格憑證，廚師證有中式面點師，中式烹調師，西式面點師，西式烹調師共四個工種，分為五個等級，初級廚師證，中級廚師證，高級廚師證，技師，高級技師。","id":""}],"text":"","id":"KAeKdw8MWoamE2xGK4Gc0iQAngd"},{"type":"image","attrs":{"height":415,"note":[{"type":"text","text":"背景信息","id":""}],"url":"{{image_domain}}tos-cn-i-qvj2lq49k0/9e04e578242146edbf4497e9f388ac93","width":1159},"text":"","id":"JEuodImWQow8IsxaWAScwPR1nHc"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"報考條件","id":""}],"text":"","id":"doxcnFVeO2KtPc08PjExsSVO4Ug"},{"type":"paragraph","children":[{"type":"text","text":"報考廚師證需要考慮年齡、學歷、工作年限及培訓經歷四方面的因素，不同級別廚師證對應的報考條件也不同，具體如下：","id":""}],"text":"","id":"KE6UdYUIQocEmKx4zkycyFVnnAh"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"初級","id":""}],"text":"","id":"doxcnb1Rhhal0M6nJhMG0p4JXet"},{"type":"paragraph","children":[{"type":"text","text":"報考初級廚師證需年滿16歲，并滿足下列條件之一方可報名","id":""}],"text":"","id":"NguQdSsSYoMiaSx0it0cQHu9nug"},{"type":"paragraph","children":[{"type":"text","text":"1)經初級正規培訓達到標準學時數，取得結業證書；","id":""}],"text":"","id":"doxcnSfu51sdsXIuBLwCGBeX3Kb"},{"type":"paragraph","children":[{"type":"text","text":"2)在廚師崗位連續見習滿2年；","id":""}],"text":"","id":"doxcnFS8vkdmT7MQGrnQD1a14ug"},{"type":"paragraph","children":[{"type":"text","text":"3)廚師崗位學徒期滿。","id":""}],"text":"","id":"doxcnl4tUFUe3syU0eaULBwoFlf"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"中級","id":""}],"text":"","id":"doxcnBtedacG9L1cgtL8bX3U5id"},{"type":"paragraph","children":[{"type":"text","text":"報考中級廚師證需年滿20周歲，并滿足下列條件之一","id":""}],"text":"","id":"X4oOdo0gcoqmWexG0SBcXVCDnhg"},{"type":"paragraph","children":[{"type":"text","text":"1)取得初級廚師證后，連續從事廚師工作滿3年，經中級正規培訓達到標準學時數，取得結業證書；","id":""}],"text":"","id":"AkqOd8mMkocoYCxm8fzcXfsinpg"},{"type":"paragraph","children":[{"type":"text","text":"2)取得初級廚師證后，連續從事廚師工作滿5年；","id":""}],"text":"","id":"OAqadSM0ooCACyxKKlFcuEiInVf"},{"type":"paragraph","children":[{"type":"text","text":"3)取得本職業中專及以上畢業證書。","id":""}],"text":"","id":"Ayewda2AKoQAe6xWm4ZcebfCnTc"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"高級","id":""}],"text":"","id":"IgCMdEIIsoMAWWxofNTcqn7snQb"},{"type":"paragraph","children":[{"type":"text","text":"報考高級廚師證需年滿25周歲，并滿足下列條件之一","id":""}],"text":"","id":"TAamdAs2AoMEscx7BpGcnqBKnn1"},{"type":"paragraph","children":[{"type":"text","text":"1)取得中級廚師證后，連續從事廚師工作滿4年，經高級正規培訓達到標準學時數，取得結業證書；","id":""}],"text":"","id":"GSaodgSC6owqkexAv5icZqp8noc"},{"type":"paragraph","children":[{"type":"text","text":"2)取得中級廚師證后，連續從事廚師工作滿7年；","id":""}],"text":"","id":"TmSwdG6GYooWAAxcP7Ico6pvnpc"},{"type":"paragraph","children":[{"type":"text","text":"3)取得中級廚師證的大專畢業生，連續從事廚師工作滿2年；","id":""}],"text":"","id":"HaC2dii8GoMAMaxiwTycHHpgnwe"},{"type":"paragraph","children":[{"type":"text","text":"4)取得本職業大專畢業證書。","id":""}],"text":"","id":"FqQadSSUyo0iOYxsjWfcujPZnPb"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"技師","id":""}],"text":"","id":"J2EkdaoOgoMsUyxW02OcHPXanzf"},{"type":"paragraph","children":[{"type":"text","text":"報考技師廚師證需年滿30周歲，并滿足下列條件之一","id":""}],"text":"","id":"Bg8AdsIweowWi8xG0guc5JS3njf"},{"type":"paragraph","children":[{"type":"text","text":"1)取得高級廚師證后，連續從事廚師工作滿5年，經職業技師正規培訓達到標準學時數，取得結業證書；","id":""}],"text":"","id":"PWWsdWy2SocUKOxcTgmcx6xSnih"},{"type":"paragraph","children":[{"type":"text","text":"2)取得高級廚師證后，連續從事廚師工作滿8年；","id":""}],"text":"","id":"QwOKdCmS8oc0CWxGOGPcboXfnWd"},{"type":"paragraph","children":[{"type":"text","text":"3)取得高級廚師證的大專畢業生，連續從事廚師工作滿2年。","id":""}],"text":"","id":"Nq4OdAIeKooqEIxE6WNcQfmjny8"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"高級技師","id":""}],"text":"","id":"QU0adwkceo6McGxA7bhcEyeenoh"},{"type":"paragraph","children":[{"type":"text","text":"報考高級技師廚師證需年滿32歲，并滿足下列條件之一","id":""}],"text":"","id":"CyyqdWYmCoW6QoxKsoVcMkImnEf"},{"type":"paragraph","children":[{"type":"text","text":"1)取得高級廚師證后，連續從事廚師工作滿3年，經職業高級技師正規培訓達到標準學時數，取得結業證書；","id":""}],"text":"","id":"Oc44dkSEWo0gIexKUrFcRQhJnfc"},{"type":"paragraph","children":[{"type":"text","text":"2)取得技師廚師證后，連續從事廚師工作滿5年。","id":""}],"text":"","id":"ReMGdYK6MocsYGxgzLlc6Z2nnGc"},{"type":"image","attrs":{"height":716,"note":[{"type":"text","text":"高級技師","id":""}],"url":"{{image_domain}}tos-cn-i-qvj2lq49k0/aa1e918cc93742bf9cc709c9f6887abd","width":966},"text":"","id":"RO24dYq2ioqWeUxcHyLc25RNn19"},{"type":"paragraph","children":[{"type":"text","t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","id":""}],"text":"","id":"doxcnFZwDQ6MOBw7cnLSXbJ8hje"},{"type":"paragraph","children":[{"type":"text","text":"理論考試時間不少于90分鐘，技能考試時間不少于120分鐘。","id":""}],"text":"","id":"OWi4duIUyoIoeCx27KucC9RPnNg"},{"type":"paragraph","children":[{"type":"text","text":"考試內容會根據學習情況，選擇重點內容進行考試。 ","id":""}],"text":"","id":"Ju0sdMAeyo6Ye2xKOZhcbEZinWd"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"理論知識要求","id":""}],"text":"","id":"OCawdgiqoowSymxurxfcY2p7nPF"},{"type":"paragraph","children":[{"type":"text","text":"1.熟悉某一菜系所用烹調原料的名稱、產地、特點、性能、用途、質量標準和鑒別、保管知識。","id":""}],"text":"","id":"Kmk6dMq2kow4GmxYpnlcvqvRnug"},{"type":"paragraph","children":[{"type":"text","text":"2.了解禽畜、魚類等原料的組織結構、行刀部位和合理使用原料方面的知識。","id":""}],"text":"","id":"As8wdGcmAosWQ0xW1nyca1h9n4K"},{"type":"paragraph","children":[{"type":"text","text":"3.掌握高檔原料的漲發原理和方法。","id":""}],"text":"","id":"VSUkd0Wsyou8Ucxd7jUcelNcnrB"},{"type":"paragraph","children":[{"type":"text","text":"4.掌握吊湯的原理和制作要點。","id":""}],"text":"","id":"UigCd44c4osIuQx0IVPcf44Qn2b"},{"type":"paragraph","children":[{"type":"text","text":"5.熟悉食品雕刻及花式冷拼的知識。","id":""}],"text":"","id":"NC4UdwiSCowcIExGuaDcyX4Jnkd"},{"type":"paragraph","children":[{"type":"text","text":"6.掌握原料采購、驗收及生產、銷售、成本控制等方面的管理知識。","id":""}],"text":"","id":"TcW8dKc42o624wx4QoacfMzen5b"},{"type":"paragraph","children":[{"type":"text","text":"7.熟悉安全生產方面的知識。","id":""}],"text":"","id":"SCa2dGaWUocUmGxw1rMcBprynRh"},{"type":"paragraph","children":[{"type":"text","text":"8.熟悉中國主要菜系的特點和中國烹飪歷史發展的概況。","id":""}],"text":"","id":"OMOYdIcyaoe2GYxs96hcb5xMnCe"},{"type":"paragraph","children":[{"type":"text","text":"9.具備營養衛生、烹飪美學、食品生化方面的基本知識。","id":""}],"text":"","id":"KAQWdugcuoi44OxG6b9cp3nKn9d"},{"type":"paragraph","children":[{"type":"text","text":"","id":""}],"text":"","id":"OEyodU0cMosUoKxWQ7bc3lWKndf"},{"type":"heading","attrs":{"level":3},"children":[{"type":"text","text":"操作技能要求","id":""}],"text":"","id":"NU2KdywOqokYUuxCW74ckM49nZc"},{"type":"paragraph","children":[{"type":"text","text":"1.能根據賓客的不同情況和要求，設計制作賓客滿意的菜肴和宴席。","id":""}],"text":"","id":"QGoadkeAYoOKegx0Ihxc7rDjn6M"},{"type":"paragraph","children":[{"type":"text","text":"2.能掌握某一菜系的全面操作技術和一定數量的風味菜、特色菜(冷、熱菜)的制作。","id":""}],"text":"","id":"S6Q8dM0aEoWWsyxs1EocssT7nqh"},{"type":"paragraph","children":[{"type":"text","text":"3.能進行高檔原料的漲發。","id":""}],"text":"","id":"M2YedKUqSoWqY0x2B4uc6WNynBf"},{"type":"paragraph","children":[{"type":"text","text":"4.熟練應用各種行刀技法，會切制多種造型(如菊花、麥穗、荔枝、核桃、蘭花、葡萄等)和多種花色冷拼。","id":""}],"text":"","id":"YU6gdcc2mo86MyxkbgMc0RqDnkf"},{"type":"paragraph","children":[{"type":"text","text":"5.能掌握吊湯技術，要求湯色純正、湯汁鮮美。","id":""}],"text":"","id":"PYG4dy66uomMUAxwLcLcM7XunCc"},{"type":"paragraph","children":[{"type":"text","text":"6.掌握畜禽、魚類分檔拆卸與整料拆卸的技能。","id":""}],"text":"","id":"TGIgdkCWCoACeOxknGHcL7K8nvd"},{"type":"paragraph","children":[{"type":"text","text":"7.熟練地控制各種宴席的總體用料和掌握成本核算。","id":""}],"text":"","id":"HemAd4cu4oKo6YxyemicAtE9ngg"},{"type":"paragraph","children":[{"type":"text","text":"8.能編制多種一般宴席的菜單，并能根據季節變化及時改變菜肴的品種。","id":""}],"text":"","id":"S2MIdU0YCoyWWaxiCCKc10M6nn5"},{"type":"image","attrs":{"height":639,"note":[{"type":"text","text":"操作技能要求","id":""}],"url":"{{image_domain}}tos-cn-i-qvj2lq49k0/1d0c00865ed14b6884e99708524d95d7","width":907},"text":"","id":"MoO2dmOiGo8SQMxGgrjc43tXnEg"},{"type":"paragraph","children":[{"type":"text","text":"","id":""}],"text":"","id":"WMyudue0MoYaOqxe2GzcigI4nNg"},{"type":"heading","attrs":{"level":1},"children":[{"type":"text","text":"備考方法","id":""}],"text":"","id":"DemOduumcoOsioxIhDScSKTOnlc"},{"type":"paragraph","children":[{"type":"text","text":"廚師證現在是有第三方機構頒發，我們可以直接在有相關資質的機構報名參加培訓，考試合格后由相關機構直接頒發證書。","id":""}],"text":"","id":"VASYdeaygokCKyxyIe9c2meMnlm"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"備考步驟","id":""}],"text":"","id":"PUy2dwmqwomIcGxsXUBcucvYnGc"},{"type":"paragraph","children":[{"type":"text","text":"1、首先，必須了解廚師資格考試的大綱，必須深入的了解其大綱，這是第一步的基礎，了解其大綱后，開始有計劃的去學習教材，教材作為基礎的書籍，必須每天有計劃的去進行相關的學習。該掌握的基礎知識必須掌握。","id":""}],"text":"","id":"Wyi4dM6QyoY80UxmY4mcdNyQnye"},{"type":"paragraph","children":[{"type":"text","text":"2、在學習教材的時候，可以借助相關的輔導書，這樣更有助于對基礎知識的掌握。在具備一定的基礎知識后，可以進行一定量的網課的學習，這是為了更好的去把握重點和難點。","id":""}],"text":"","id":"HCI8dKUaOoAicExSksCcHNxenPd"},{"type":"paragraph","children":[{"type":"text","text":"3、進行相關題型的練習，多多的總結，這是理論部分的重點之處。","id":""}],"text":"","id":"RCC0d0MIao0eicxEaRpcxjZbn5v"},{"type":"paragraph","children":[{"type":"text","text":"4、對于廚師證來說，實操部分才是最重要的。作為一名合格的廚師，必須最基礎的是做飯，這是關鍵的。平時一定要多多的實操。","id":""}],"text":"","id":"TmyydASoQoUY66xKgkqceE6Jnzd"},{"type":"paragraph","children":[{"type":"text","text":"5、對于實操部分的學習，可以報一下相關的培訓機構，進行相應的專業學習。","id":""}],"text":"","id":"EmaydSwkgoqO6MxcDomcRdPWnxf"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"學習用書","id":""}],"text":"","id":"UCQYdYI4WomEiwxuGP4cdM5ynmf"},{"type":"paragraph","children":[{"type":"text","text":"1、《廚師培訓教材》：本書是廚師培訓的專業教材。全書共分為烹飪知識、面點制作工藝和示教實習菜例三大部分。書籍按照烹飪知識的初級、中級、高級，順序編寫，由易到難，可滿足培訓不同對象及不同培訓目標的需要。 附錄中收入了國家有關部門頒發的一些相關標準，書的內容豐富、系統全面、科學實用、易懂好學，既可作為廚師培訓的基本教材，也可供烹飪專業人員自學參考。","id":""}],"text":"","id":"NqwwdQG6OoUwemxWAXucSH8vnAh"},{"type":"image","attrs":{"height":623,"note":[{"type":"text","text":"學習用書","id":""}],"url":"{{image_domain}}tos-cn-i-qvj2lq49k0/e9d07ad754b74ee48e6b8a55541431aa","width":460},"text":"","id":"R4QGd8OMIokEOExCKH7cZQ2inaf"},{"type":"paragraph","children":[{"type":"text","text":" 2、《筵席知識》：宋錦曦主編的《筵席知識》主要內容有緒論、中式筵席、西式宴會、筵席設計、筵席組織與實施、筵席的繼承與改革、附錄。這些內容系統的介紹了制作筵席的流程、方法，如果要包辦筵席學習這本書很有必要。","id":""}],"text":"","id":"Zm80dO6cqoUOuWxoBMtcKinmnUe"},{"type":"image","attrs":{"height":337,"note":[{"type":"text","text":"學習用書","id":""}],"url":"{{image_domain}}tos-cn-i-qvj2lq49k0/570058e1bac346ab90996e556d622471","width":338},"text":"","id":"NEUKdGYeQoIecaxyWgQcQDSrn4b"},{"type":"paragraph","children":[{"type":"text","text":" 3、《紅案:菜品烹制技法(最新版)》：這本書是“廚藝入門叢書”，介紹了廚師烹飪設備器具的使用、烹飪原料的選用、原料的初加工、原料切配的樣式和夫格、各種味型的調制技術，以及菜點成品烹帛的全過程等烹飪必備知識。","id":""}],"text":"","id":"IA2cdkssyoq2yixWYr3cD1S5n5d"},{"type":"paragraph","children":[{"type":"text","text":"《紅案:菜品烹制技法(最新版)》為該叢書之《紅案——菜品烹制技法》。全書著重介紹了基本的烹飪工藝和菜肴制作，分為涼菜、熱菜兩大部分?！都t案——菜品烹制技法》可供讀者自學，可以從選料、調味、烹制等不同角度，舉一反三進行菜點創新，達到自學成奢的目的。","id":""}],"text":"","id":"GgWEdUqQEoIwASxe8VkcAylHnfc"},{"type":"image","attrs":{"height":584,"note":[{"type":"text","text":"學習用書","id":""}],"url":"{{image_domain}}tos-cn-i-qvj2lq49k0/089feac336044e7883c3babf2c6503d6","width":568},"text":"","id":"IaQwdauYMoiwmuxU3AQc32Epnkf"},{"type":"heading","attrs":{"level":2},"children":[{"type":"text","text":"廚師培訓機構","id":""}],"text":"","id":"OmUSdeqOwoiKc8xEySgcN8W9npb"},{"type":"paragraph","children":[{"type":"text","text":"好的廚師培訓學校要有以下特點：","id":""}],"text":"","id":"FOiqdQc4GoI88OxA1xlcWvbSnVS"},{"type":"paragraph","children":[{"type":"text","text":"1、老師要專業；","id":""}],"text":"","id":"UYOed6kGioQMAYxiGsVcASIWnWb"},{"type":"paragraph","children":[{"type":"text","text":"專業的老師在學識上有全面的知識，可以帶領學生快速入門，可以根據學生的技能水平和特點進行授課，能讓學生掌握扎實的廚師基礎知識。","id":""}],"text":"","id":"DyMgdUa02osic2xWoSZcZkREnGk"},{"type":"paragraph","children":[{"type":"text","text":"2、廚師技術符合市場趨勢；","id":""}],"text":"","id":"S8cOdO2WCoeasKxQPyZcnT9onlg"},{"type":"paragraph","children":[{"type":"text","text":"好的廚師培訓班會研發符合市場趨勢的廚師技術，會有專門團隊對市場進行調研，開發適應市場的廚師培訓課程，讓學生學習的知識跟上市場的發展，這樣學習出來才可以靈活運用。","id":""}],"text":"","id":"XwiWdS842oESoGx0gqtcyU6anPb"},{"type":"paragraph","children":[{"type":"text","text":"3、硬件配套設施完善。","id":""}],"text":"","id":"QuuWdy2owoC60GxGoN0c5quEnJh"},{"type":"paragraph","children":[{"type":"text","text":"好的學校必須擁有滿足教育教學的硬件設備，硬件設備在學校教育教學過程中扮演著重要角色，也意味著學生們能夠從學校學到更多東西。","id":""}],"text":"","id":"DuwYdkEyQo6yMmxIb28cvBS3njd"},{"type":"paragraph","children":[{"type":"text","text":"硬件設備：","id":""}],"text":"","id":"AaU8d8iuioUQOsxEbftcHyzSnNd"},{"type":"paragraph","children":[{"type":"text","text":"1、熱廚區：燃氣炒灶，蒸飯柜，湯爐，煲仔爐具，蒸柜，電磁爐，微波爐，烤爐；","id":""}],"text":"","id":"T4WgdomucoGWckxoxrycMpyWnac"},{"type":"paragraph","children":[{"type":"text","text":"2、儲藏設備：其分為食品儲藏部分,平板貨架、米面柜、打荷臺等，器物用品儲藏部分調料柜、售賣工作臺、各種底柜、吊柜、角柜、多功能裝飾柜等；","id":""}],"text":"","id":"KGusdaaIKoqieQxq6b6cGb2Mnhh"},{"type":"paragraph","children":[{"type":"text","text":"3、洗滌消毒設備：冷熱水的供應系統、排水設備、洗物盆、洗碗機、高溫消毒柜等，洗滌后在廚房操作中產生的垃圾處置設備等、食品垃圾粉碎器等設備；","id":""}],"text":"","id":"FmYQde6OQo6k84xEN5BcS0dknqc"},{"type":"paragraph","children":[{"type":"text","text":"4、調理設備：主要是調理的臺面，整理、切菜、配料、調制的工具和器皿；","id":""}],"text":"","id":"IWIAdu4Kyomy6IxAbyFcxUv9nRe"},{"type":"paragraph","children":[{"type":"text","text":"5、食品機械：主要是和面機、攪拌機、切片機、打蛋機等；","id":""}],"text":"","id":"WYaadq0csoyaecxDjnIc7BsXnb9"},{"type":"paragraph","children":[{"type":"text","text":"6、制冷設備：冷飲機、制冰機、冰柜、冷庫、冰箱等；","id":""}],"text":"","id":"LmUId6Yk4o6g8YxEn5MceQhpnMd"},{"type":"paragraph","children":[{"type":"text","text":"7、運輸設備：升降機、傳菜梯、餐梯等。","id":""}],"text":"","id":"Zck0dsOiGoQ8Iux2ZBgcaOmFn2b"},{"type":"image","attrs":{"height":603,"note":[{"type":"text","text":"廚師培訓機構","id":""}],"url":"{{image_domain}}tos-cn-i-qvj2lq49k0/b6b97639318346539857016121ab68c1","width":918},"text":"","id":"Cm6cdukWqou420xacjkc5C2XnVh"},{"type":"paragraph","children":[{"type":"text","text":"廚師培訓學校：","id":""}],"text":"","id":"SKaCdIUMCoU8M0xgzV1c1JP6nvd"},{"type":"paragraph","children":[{"type":"text","text":"1、新東方烹飪學校","id":""}],"text":"","id":"P6qYduYGeoIe8oxg5Vjcsmyen5e"},{"type":"paragraph","children":[{"type":"text","text":"新東方烹飪學校的名氣比較大，創立時間也較長，創建于1988年，所教授的菜系非常全名，融匯了川菜、湘菜、粵菜、徽菜、魯菜、閩菜、浙菜等全國各大菜系的精髓。","id":""}],"text":"","id":"XGoed6GKooCskkx8XRkcXToCnSk"},{"type":"paragraph","children":[{"type":"text","text":"2、鄭州歐米奇培訓學校","id":""}],"text":"","id":"KEI8dWOQsoCEsyxy4GNce7Ven5f"},{"type":"paragraph","children":[{"type":"text","text":"這個學校的成立時間也比較長，目前已經成立34年，是一所西餐院校，可以學習烘焙、西餐料理、咖啡制作、調酒相關方面的知識，比較適合學習西餐。","id":""}],"text":"","id":"OEq4dmIK0oOeYAxE915cI7u2nhf"},{"type":"paragraph","children":[{"type":"text","text":"","id":""}],"text":"","id":"CIUQdGwwyoaOoSxmoqtcA5ZNntf"}]%3C%2Fhowto_content%3E