This book is guided by the teaching standards of the culinary technology and nutrition major in higher vocational schools, the introduction of the major, and the teaching requirements of curriculum ideological and political education, the reform of the three teachings, and the integration of industry and education. It is based on the principles of highlighting "application" and strengthening "ability". It selects and writes content based on the local classic dishes released by the China Cuisine Association and in combination with job requirements. This book introduces 79 classic dishes, which are divided into 7 modules and 79 learning projects according to North China, Northeast China, East China, Central China, South China, Southwest China, and Northwest China. Each learning project is designed around complete teaching needs. Teaching content such as "project goals", "project analysis", "project implementation", and "comprehensive evaluation" are designed to facilitate teaching between teachers and students. This book is illustrated with pictures and texts, and each project has an operation video. The content is close to the market and the form is novel.
本书以高等职业学校烹饪工艺与营养专业教学标准、专业简介以及课程思政、三教改革、产教融合等教学要求为指导，以突出“应用”和强化“能力”为原则，根据中国烹饪协会发布的地方经典名菜，结合岗位需求遴选编写内容。本书介绍了79道经典名菜，按照华北、东北、华东、华中、华南、西南、西北划分为7个模块、79个学习项目，各学习项目围绕完整的教学需求，设计了“项目目标”“项目分析”“项目实施”“综合评价”等教学内容，方便师生教学。本书图文并茂，每个项目均有操作视频，内容紧贴市场，形式新颖。
本书以高等职业学校烹饪工艺与营养专业教学标准、专业简介以及课程思政、三教改革、产教融合等教学要求为指导，以突出“应用”和强化“能力”为原则，根据中国烹饪协会发布的地方经典名菜，结合岗位需求遴选编写内容。本书介绍了79道经典名菜，按照华北、东北、华东、华中、华南、西南、西北划分为7个模块、79个学习项目，各学习项目围绕完整的教学需求，设计了“项目目标”“项目分析”“项目实施”“综合评价”等教学内容，方便师生教学。本书图文并茂，每个项目均有操作视频，内容紧贴市场，形式新颖。
