This book is written according to the basic teaching requirements of the main course "Western Cuisine Technology" determined by the "Teaching Standards for Western Cuisine Technology Majors in Higher Vocational Schools". It systematically explains the basic knowledge of Western cuisine, Western kitchens, Western cuisine ingredients, Western cuisine side dish making, Western cuisine basic soup making, Western cuisine cold dish making, Western cuisine soup dish making, Western cuisine hot dish making, etc., basically covering all aspects of Western cuisine theory and technology. This book combines the characteristics of vocational education, organizes teaching units with real production projects, typical work tasks, cases, etc. as carriers, and the content is modularized, project-based, and integrated, which is suitable for students majoring in cooking in higher vocational colleges, higher technical colleges, and secondary vocational schools.
本书根据《高等职业学校西餐工艺专业教学标准》确定的主干课程“西餐工艺”的教学基本要求编写，系统地讲解了西餐基础知识、西式厨房、西餐原料、西餐配菜制作、西餐基础汤制作、西餐冷菜制作、西餐汤菜制作、西餐热菜制作等内容，基本涵盖了西餐理论和技术的各个方面。本书结合职业教育特点，以真实生产项目、典型工作任务、案例等为载体组织教学单元，内容编排模块化、项目化、一体化，适合高等职业院校、高等专科学校、中等职业学校烹饪专业学生使用。
本书根据《高等职业学校西餐工艺专业教学标准》确定的主干课程“西餐工艺”的教学基本要求编写，系统地讲解了西餐基础知识、西式厨房、西餐原料、西餐配菜制作、西餐基础汤制作、西餐冷菜制作、西餐汤菜制作、西餐热菜制作等内容，基本涵盖了西餐理论和技术的各个方面。本书结合职业教育特点，以真实生产项目、典型工作任务、案例等为载体组织教学单元，内容编排模块化、项目化、一体化，适合高等职业院校、高等专科学校、中等职业学校烹饪专业学生使用。
