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《中式烹调工艺：烹调技法训练》Chinese Cooking T...
主讲教师： 鲁煊 Lu... 副教授 Associate professor
教学进度：- 预报名
- 进行中
- 已结束
随着社会经济的不断发展与国际交流的增多，中餐越来越受到世界各国人民的青睐。中餐这个拥有上千年历史的传统美食，在厨师们不断创新下悄然演变着。本课程根据传热方式，共分成了6大模块，包含中餐烹饪中常见的43种烹调方法。 With the continuous development of social economy and the increase of internatio...
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这门课程会讲什么？
本课程探讨中餐烹调技法的科学运用，分为锅烹方式的烹调法、油烹方式的烹调法、水烹方式的烹调法、气烹方式的烹调法、辐射方式的烹调法、特殊方式的烹调法等六个模块。锅烹方式的烹调法模块探讨炒法、贴法、煎法、熏法的定义、质量要求、工艺流程等。油烹方式的烹调法模块探讨清炸、干炸、酥炸、包炸、糠炸的定义、质量要求、工艺流程等。水烹方式的烹调法的烹调法模块探讨煮制、煨制、烩制、煲制、灼制的定义、质量要求、工艺流程等。气烹方式的烹调法模块探讨清蒸、粉蒸、炖制的定义、质量要求、工艺流程等。辐射方式的烹调法模块探讨明炉烤、暗炉烤、泥烤的定义、质量要求、工艺流程等。特殊方式的烹调法模块探讨凉拌、制冻、制羹、拔丝的定义、质量要求、工艺流程等。
This course discusses the scientific application of Chinese cooking techniques, which is divided into six modules: pot cooking, oil cooking, water cooking, air cooking, radiation cooking and special cooking. The cooking method module of pot cooking mode discusses the definition, quality requirements and technological process of frying method, pasting method, frying method and fumigation method. The cooking method module of oil cooking mode discusses the definition, quality requirements and technological process of clear frying, dry frying, crisp frying, package frying and bran frying. The cooking method module of water cooking method discusses the definition, quality requirements and technological process of cooking, simmering, stewing, boiling and burning. The cooking method module of gas cooking mode discusses the definition, quality requirements and technological process of steaming, powder steaming and stewing. The module of radiation cooking method discusses the definition, quality requirements and technological process of open oven baking, dark oven baking and mud baking. The special cooking method module discusses the definition, quality requirements and technological process of cold mixing, freezing, soup making and wire drawing.
你将收获什么？
通过本课程的系统学习，你将可以收获到：
Through the systematic study of this course, you will gain:
1. 在课程的学习过程中，自然而然的受中餐烹调技法文化、技术技能、美学、营养搭配等的熏陶，获得中餐烹调的滋养，提升知识面及职业素养。
1. In the learning process of the course, they will naturally be influenced by Chinese cooking techniques, culture, technical skills, aesthetics and nutritional collocation, so as to obtain the nourishment of Chinese cooking and improve their knowledge and professional quality.
2. 了解烹调理论和操作安全的基本知识，熟悉中餐烹调技法工艺流程，掌握烹饪原料鉴别与选择方法，理解各种烹调技法对不同菜肴烹制的作用。
2. Be familiar with the cooking process, basic knowledge of cooking methods and cooking techniques. 2. Be familiar with different cooking methods and cooking techniques.
3. 完成课程学习并参加考试的人员，成绩及格者，可以获得成绩合格证书。
3. Those who have completed the course and participated in the examination can obtain the achievement certificate if they pass the examination.
4. 对于成绩合格的学生，还将有机会拿到主讲教师鲁煊大师亲笔签名的精致卡片。
4. Students who have passed the test will also have the opportunity to get the exquisite card signed by Master Lu Xuan, the lecturer.
适合什么人学习？
如果你对中餐烹调技法文化、中餐烹调技术技能、中餐烹调美学、中餐烹调营养搭配感兴趣，那就赶快选学这门课程吧！
If you are interested in Chinese cooking techniques and culture, Chinese cooking techniques and skills, Chinese cooking aesthetics and Chinese cooking nutrition collocation, choose this course as soon as possible!
本课程可让你了解中餐烹调的地域文化及创新发展趋势，知晓中餐烹调技法对我们生活应有的作用和意义，在学习过程中自然而然地受中餐烹调技法文化、技术技能、美学、营养搭配等的熏陶，获得中餐烹调的滋养，提升知识面及职业素养。
This course will enable you to understand the regional culture and innovative development trend of Chinese cuisine, understand the role and significance of Chinese cooking techniques in our life, and be naturally influenced by Chinese cooking techniques culture, technical skills, aesthetics and nutritional collocation in the process of learning, so as to obtain the nourishment of Chinese cuisine and improve your knowledge and professional quality.
师资团队
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鲁煊 Lu... 副教授 Associate professor |
鲁煊，男，副教授，中共党员，高级“双师型”教师，高级技师，中国烹饪大师，国家职业技能鉴定高级考评员，中国餐饮行业高级职业经理人，“伊尹学堂”民族饮食文化国际交流项目培训讲师，广西烹饪与餐饮管理专业教学指导委员会委员。
Lu Xuan, male, associate professor, CPC member, senior "double qualified" teacher, senior technician, Chinese culinary master, senior assessor of national vocational skill appraisal, senior professional manager of China's catering industry, training lecturer of "Yiyin school" national catering culture international exchange project, and member of Guangxi cuisine and catering management professional teaching steering committee.
参与专业建设：作为专业负责人积极推进专业建设，参与第三批广西民族文化传承创新职业教育基地——民族饮食（桂菜）传承创新职业教育基地建设；参与教育部第二批现代学徒制烹调工艺与营养试点工作；参与广西壮族自治区教育厅烹饪工艺与营养示范特色专业及实训基地建设项目建设；参与高等职业教育创新发展行动计划（2015—2018年）烹调工艺与营养骨干专业建设。
Participate in professional construction: as the professional leader, actively promote professional construction and participate in the construction of the third batch of Guangxi ethnic culture inheritance and innovation vocational education bases - ethnic diet (Guangxi cuisine) inheritance and innovation vocational education bases; Participate in the second batch of modern apprenticeship cooking technology and nutrition pilot work of the Ministry of education; Participate in the construction of cooking technology and nutrition demonstration specialty and training base of the Department of education of Guangxi Zhuang Autonomous Region; Participate in the construction of backbone specialty of cooking technology and nutrition in the action plan for innovative development of Higher Vocational Education (2015-2018).
教改课题项目：主持完成市厅级教改课题1项、主持在研市厅级教改课题1项、作为核心成员参与省部级课题1项教改课题1项；作为主编出版教材4部，作为副主编出版教材2部；公开发表教改论文10余篇。主讲课程《中式烹调工艺：烹调技法训练》获得了2020年广西自治区级职业教育在线精品课程认定，2021年获得广西壮族自治区级课程思政示范课程认定。
Educational reform projects: presided over and completed one municipal department level educational reform project, presided over one municipal department level educational reform project under research, and participated in one provincial and ministerial level educational reform project as a core member; Published 4 textbooks as chief editor and 2 textbooks as deputy chief editor; Published more than 10 teaching reform papers. The main course "Chinese cooking technology: cooking skills training" was recognized as an online excellent course of Vocational Education in Guangxi Autonomous Region in 2020 and an ideological and political demonstration course of Guangxi Zhuang Autonomous Region in 2021.
国际培训经历：2017年3月、2017年4月、2018年6月分别前往泰国清迈远东大学、马来西亚成功礼待大学、越南北江工业技术大专等地开展了中华民族饮食文化推广活动，2019年为越南北江工业技术大专开展师资培训，2021年为法国品格厨艺学院开展中国菜技艺培训。
International training experience: in March 2017, April 2017 and June 2018, he went to Chiang Mai Far East University in Thailand, success hospitality University in Malaysia, Beijiang Industrial Technology College in Vietnam and other places to carry out the promotion activities of Chinese food culture. In 2019, he carried out teacher training for Beijiang Industrial Technology College in Vietnam, and in 2021, he carried out Chinese food skill training for the French character culinary college.
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林璐 LI... 讲师 Lecturer |
广西经贸职业技术学院烹饪教学团队骨干成员，高级酒店管理师，中级面点师。
Key member of cooking teaching team of Guangxi Vocational and Technical College of economics and trade, senior hotel manager and intermediate pastry chef.
获得伯明翰大学University of Birmingham酒店与旅游专业(Msc Hospitality with Tourism Management)硕士，并在英国千禧国敦酒店Millennium Copthorne Hotel内的Turner'Grill餐厅、酒店宴会厅及前台有相关工作经验。
She obtained a master's degree in MSc Hospitality with tourism management from the University of Birmingham, and has relevant working experience in Turner'grill restaurant, hotel banquet hall and front desk in Millennium cothorne Hotel, Millennium town hotel, UK.
主讲《厨师职业英语》、《酒店英语》及《跨文化交际》等课程，出版有《烹饪英语》教材一本，主要研究厨师职业英语、酒店管理及饮食文化。
She mainly teaches courses such as chef professional English, hotel English and cross-cultural communication. She has published a textbook of cooking English, which mainly studies chef professional English, hotel management and catering culture.
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黄永泽 H... 工程师 Engineer |
黄永泽，男，工程师，国家职业技能鉴定考评员，广西桂菜名师，高级西式烹调师，高级营养师，广西烹饪餐饮行业协会名厨委员会委员，崇左市烹饪餐饮行业协会名厨委员会副主席。 Huang Yongze, male, engineer, national occupational skill appraisal examiner, Guangxi Gui cuisine master, senior western-style cook, senior nutritionist, member of the Celebrity Chef Committee of the Guangxi Culinary and Catering Industry Association, and vice chairman of the Chongzuo Culinary and Catering Industry Association Celebrity Chef Committee.
作为专业骨干成员参与国家高技能人才实训基地建设；发表省级以上论文《分子料理技术在果蔬类菜肴的应用》、《改革教学方法，提高实训教学效果——以烹饪工艺与营养中的西餐为例》2篇；主持横向课题1项，参与市厅级课题1项，参编出版《西餐烹调工艺与实训》教材1部，2020年获广西烹饪餐饮行业协会颁发“烹饪育人成就奖”；并指导学生参加各类大赛获多项大奖。
Participated in the construction of national high-skilled personnel training bases as a professional backbone member; published papers at or above the provincial level "Application of Molecular Cooking Technology in Fruit and Vegetable Dishes", "Reform Teaching Methods and Improve the Teaching Effect of Practical Training - Based on Cooking Technology and Nutrition" Western Food as an Example" 2; presided over 1 horizontal project, participated in 1 city-level project, participated in the compilation and publication of 1 textbook "Western Food Cooking Technology and Training", and was awarded "Culinary Education Achievement" by Guangxi Culinary and Catering Industry Association in 2020 Award"; and guide students to participate in various competitions to win a number of awards.
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唐成林 T... 高级技师 Senior technician |
唐成林，男，讲师， “双师型”教师，高级技师，中国烹饪大师，广西桂菜名师 国家职业技能鉴定考评员，“教育部1+X 粤菜工程”考评员，广西烹饪与餐饮管理专业教学指导委员会委员。
Tang Chenglin, male, lecturer, "double qualified" teacher, senior technician, Chinese culinary master, Guangxi famous cuisine teacher, national vocational skill appraisal evaluator, "1 + X Guangdong cuisine project" evaluator of the Ministry of education, and member of the Teaching Steering Committee of Guangxi cuisine and catering management specialty.
有在国内多家五星级酒店工作，接待过国家和东盟政府要员的丰富经历。
He has worked in many five-star hotels in China and has received important officials from national and ASEAN governments.
主讲《中式烹调工艺》、《桂系名菜制作》、《宴席设计与制作》、《烧卤凉菜制作》《烹饪原料知识》等课程。出版《烧卤凉菜制作技术》一书获获评“十三五” 职业教育 国家规范教材。
Lectures include Chinese cooking technology, production of famous Guangxi cuisine, banquet design and production, production of stewed cold dishes, knowledge of cooking materials, etc. The book "production technology of stewed cold vegetables" was published and won the national standard textbook for Vocational Education in the 13th five year plan.
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