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【課程(cheng)介紹】

本專業零基礎(chu)入學，從基礎(chu)刀工開(kai)始，逐(zhu)漸是配菜(cai)、打荷、冷葷涼菜(cai)、招(zhao)牌大菜(cai)、海鮮、飲料及(ji)酒樓(lou)主(zhu)食等(deng)，其范圍之(zhi)廣泛、內容之(zhi)豐富(fu)、菜(cai)品之(zhi)前衛(wei)，涵蓋了(le)一(yi)名優秀廚師必(bi)須掌握的(de)專業技術！所有課(ke)(ke)程(cheng)內容都是現在流行(xing)的(de)人氣菜(cai)肴(yao)，小(xiao)班授課(ke)(ke)，是一(yi)個性(xing)價比超值的(de)烹飪全能課(ke)(ke)程(cheng)。

【Course Introduction】

This program requires zero prior experience and starts from basic knife skills, progressively covering ingredients preparation, pantry work, cold dishes, signature dishes, seafood, beverages, and restaurant staple foods. With its wide range, rich content, and avant-garde dishes, it encompasses all the professional techniques that an excellent chef must master! All course content features currently popular dishes taught in small classes—a cost-effective comprehensive culinary course with exceptional value.

【教(jiao)學目(mu)的】

旨在培養具備扎實專業技(ji)能(neng)、深厚文(wen)化底(di)蘊和創(chuang)新精(jing)神的(de)中(zhong)餐大廚，使(shi)其能(neng)夠精(jing)準把握各類食材特性，熟(shu)練運用多種烹飪技(ji)法，滿足不同食客(ke)對高品質(zhi)中(zhong)餐的(de)需求，傳(chuan)承和創(chuang)新中(zhong)華(hua)美食文(wen)化。

【Educational Purpose】
Aimed at cultivating Chinese chefs with solid professional skills, deep cultural understanding, and innovative spirit, enabling them to precisely grasp the characteristics of various ingredients, skillfully apply multiple cooking techniques, meet diverse diners' demands for high-quality Chinese cuisine, and inherit and innovate Chinese culinary culture.

【教學目標】

了解(jie)和掌握常見食(shi)材的特性，精(jing)通調(diao)料特點(dian)與使用方法，熟練運(yun)用煎、炒、烹(peng)、炸、蒸、煮、燉(dun)等(deng) 20 種以上專業烹飪技法，精準制作出60 道涵蓋各大菜系的綜合菜品，并能根據食材特點進行創意搭配，能根據不同菜品和食客口味偏好，舉一反三設計出營養均衡、口味獨特的菜品。

【Learning Objectives】
Understand and master the characteristics of common ingredients, become proficient in seasoning properties and usage methods, skillfully apply over 20 professional cooking techniques including pan-frying, stir-frying, deep-frying, steaming, boiling, and stewing, accurately prepare 60 comprehensive dishes covering major culinary traditions, creatively combine ingredients based on their characteristics, and design nutritionally balanced dishes with unique flavors tailored to different dishes and diner preferences.

【教學內容】
【Teaching Content】

1、刀工(gong)技法：直刀法、平(ping)刀法、斜刀法

Knife Skills: Straight cut, flat cut, diagonal cut

2、漿糊技法：上漿掛糊、調味邏輯知識
Coating Techniques: Batter coating and thickenings, seasoning logic knowledge

3、花刀技法：麥穗、蓑衣、荔枝花刀
Decorative Cuts: Wheat ear pattern, raincoat pattern, lychee pattern

4、炸：炸小黃魚、炸酥肉、炸蝦排
[烹調技法]干炸、西法炸
Deep-Frying: Fried small yellow croaker, crispy fried pork, fried breaded prawns
[Techniques: Dry frying, Western-style frying]

5、炸：椒鹽雞條、軟炸時蔬、干炸丸子
[烹調技法]軟炸、酥炸、干炸
Deep-Frying: Salt and pepper chicken strips, soft-fried seasonal vegetables, dry-fried meatballs
[Techniques: Soft frying, Crispy frying, Dry frying]

6、炒：清炒蝦仁、魚香肉絲
[烹調技法]清炒、滑炒
Stir-Frying: Clear stir-fried shrimp, shredded pork in garlic sauce (Yuxiang pork)
[Techniques: Clear stir-frying, Silky sautéing]

7、炒：川味回鍋肉、清炒菜心
[烹調技法]熟炒、清炒
Stir-Frying: Sichuan-style twice-cooked pork, stir-fried choy sum
[Techniques: Pre-cooked stir-frying, Clear stir-frying]

8、炒、燒：家燒帶魚、蘑菇炒肉
[烹調技法]紅燒、煸炒
Stir-Frying & Braising: Home-style braised beltfish, stir-fried mushrooms with pork
[Techniques: Braising, Searing and stir-frying]

9、炒、燒：鮑魚紅燒肉、干煸四季豆
[烹調技法] 紅燒、干炒
Stir-Frying & Braising: Braised pork with abalone, dry-fried green beans
[Techniques: Braising, Dry stir-frying]

10、炒、燒：年糕燒黃魚、香蔥蝦仁炒滑蛋
[烹調技法] 紅燒、滑炒
Stir-Frying & Braising: Rice cake braised yellow croaker, scrambled eggs with shrimp and chives
[Techniques: Braising, Silky sautéing]

11、炒、燒：紅燒獅子頭、干鍋菜花
[烹調技法] 紅燒、干煸
Stir-Frying & Braising: Braised pork meatballs (Lion's head), dry-fried cauliflower
[Techniques: Braising, Dry-frying]

12、炒、燒：地三鮮、京味燒臭魚
[烹調技法] 紅燒、干燒
Stir-Frying & Braising: Three-delight stir-fry (potato, eggplant, pepper), Beijing-style braised fermented fish
[Techniques: Braising, Dry braising]

13、炒、燒：麻婆豆腐、鮑汁養生蘿卜
[烹調技法] 紅燒
Stir-Frying & Braising: Mapo tofu, braised health-preserving radish with abalone sauce
[Techniques: Braising]

14、溜：糖醋里脊、古老肉
[烹調技法] 炸溜
Sautéing in Sauce: Sweet and sour pork fillet, sweet and sour pork with pineapple (Gulaorou)
[Techniques: Fried and sautéed in sauce]

15、溜、燉：滑溜里脊、跨燉魚
[烹調技法] 溜、燉
Sautéing in Sauce & Stewing: Silky sautéed pork tenderloin, cross-stewed fish
[Techniques: Sautéing in sauce, Stewing]

16、溜、燉：熘肝尖、清燉獅子頭
[烹調技法] 溜、燉
Sautéing in Sauce & Stewing: Sautéed pork liver, clear stewed Lion's head meatballs
[Techniques: Sautéing in sauce, Stewing]

17、溜、燉：鍋包肉、小雞燉蘑菇
[烹調技法] 炸溜、燉
Sautéing in Sauce & Stewing: Double-cooked pork in sweet and sour sauce (Guobaorou), chicken stew with mushrooms
[Techniques: Fried with sauce, Stewing]

18、溜、燉：焦溜肉片、酸菜白肉
[烹調技法] 焦溜、燉
Sautéing in Sauce & Stewing: Crispy fried sliced pork in sauce, pickled cabbage with pork belly
[Techniques: Crispy fried with sauce, Stewing]

19、爆：宮保雞丁、芫爆肉絲
[烹調技法] 宮爆、芫爆
Quick-Frying: Kung Pao chicken, cilantro quick-fried shredded pork
[Techniques: Kung Pao style, Cilantro quick-frying]

20、爆：蔥爆羊肉、火爆腰花
[烹調技法] 蔥爆、火爆
Quick-Frying: Quick-fried lamb with scallions, quick-fried pork kidney
[Techniques: Scallion stir-frying, High-heat stir-frying]

21、煎、塌：南煎丸子、鍋塌豆腐
[烹調技法] 煎燒、鍋塌
Pan-Frying & Pan-Steaming: Southern-style pan-fried meatballs, pan-steamed tofu
[Techniques: Pan-fry braising, Pan-steaming]

22、煮：老火腿煮干絲、酸湯魚
[烹調技法] 煮
Boiling: Braised ham with shredded dried tofu, sour soup fish
[Techniques: Boiling]

23、煮：水煮肉片、蠔油牛肉
[烹調技法] 煮、滑炒
Boiling: Poached sliced beef in chili oil (Shuizhu beef), oyster sauce beef
[Techniques: Poaching, Silky sautéing]

24、燜：醬燜小黃魚、黃燜雞、文思豆腐湯
[烹調技法] 燜
Stewing: Braised small yellow croaker in soy sauce, yellow braised chicken, Wensi tofu soup
[Techniques: Stewing]

25、燜：油燜大蝦、咖喱雞塊、酸辣湯
[烹調技法] 燜、燉
Stewing: Oil-braised prawns, chicken curry, hot and sour soup
[Techniques: Oil braising, Stewing]

26、蒸：番茄牛腩、蒜蓉粉絲娃娃菜
[烹調技法] 燉、蒸
Steaming: Tomato beef brisket, garlic vermicelli baby cabbage
[Techniques: Stewing, Steaming]

27、蒸：米粉蒸肉、清蒸魚
[烹調技法] 粉蒸、清蒸
Steaming: Steamed pork with rice flour, steamed whole fish
[Techniques: Rice flour steaming, Clear steaming]

28、拔絲：拔絲蘋果、拔絲紅薯
[烹調技法] 拔絲
Caramelizing: Caramelized apples, caramelized sweet potatoes
[Techniques: Caramelizing]

29、涼菜制作：萬能涼拌菜汁制作、五香調味油制作：（口水雞、熗拌土豆絲、蒜泥白肉）
[烹調技法] 拌、熗
Cold Dish Preparation: All-purpose dressing preparation, five-spice infused oil preparation (Saliva Chicken, Spicy shredded potatoes, Garlic sliced pork)
[Techniques: Tossing, Quick marinating]