Master the basic theories of cooking, understand the methods of food nutrition and balanced meals, and master the preparation methods of Chinese dishes, including the initial processing of cooking ingredients, balanced meals and common sense of cooking, and cooking. Through the study, students will understand the origin and inheritance of Chinese cuisine, the structure and characteristics of livestock and egg products, inspection, preservation, processing and living of some lively and fresh raw materials, condiment raw materials, common working raw materials, and the production Preparation and naming of dishes and comprehensive cooking methods, etc.
This course have 31 lectures，7 hours of learning, and the resources of the course are in video format. After completing all 31 lecture videos, you can get a certificate to prove that you have completed the course.
Completing all learning activities of this course means passing the assessment of this course.
|Course provider||Shanghai Open University|
|Number of learning activities||31|