烹 饪 专 业 （ 0 5 0 1—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 ·························································...
