《烹调工艺学》是餐饮烹饪类专业的一门主要的专业核心课，本课程既适于烹饪工艺与营养、西式烹饪工艺、中西面点、营养配餐等专业的在校生学习,也可供烹饪爱好者辅助学习。内容主要包含有：烹饪原料的选择与初加工工艺、烹饪原料预熟处理工艺、刀工切割工艺、保护加工工艺、优化加工工艺、菜肴的组配工艺、风味调配工艺、烹制加工工艺等方面的知识和技能。通过教学能够使学生了解原料加工的各种原理、方法和变法，加强学生对烹调的知识从感性到理性的转变，使学生掌握在菜肴制作过程中应具备的技能技巧和操作规范，熟练运用各种手段优化烹调工艺，科学合理地完成菜肴制作工艺。
掌握烹饪原料学、烹调基本功等知识
01.项目一 绪论/Project 1：Introduction
1.1 烹饪与烹调/Cooking and Culinarying
1.2 烹调工艺/Culinary techniques
1.3 烹调工艺学/ Cooking Technologymy
1.4 学习烹调工艺学的方法/Methods to study Gastronomy
1.5 润物无声--1.家国文化/National and Cultural Heritage
01 单元测试题/Unit Test Questions
02.项目二 烹饪原料的选择与初加工/Project 2：Selection and Preliminary Processing Techniques of Cooking Ingredients
2.1烹饪原料的选择/Selection of cooking ingredients
2.2 鲜活原料的初加工/Preliminary processing of fresh ingredients
2.3 禽畜类原料的初加工/Initial processing of poultry and livestock ingredients
2.4干货原料初加工/Initial processing of dry goods raw materials
2.6润物无声--2.1职业理想/Career Ideal
润物无声--2.2.勤俭节约/Frugality and thrift
2.5拓展知识——生态食材/Expanded knowledge - Ecological ingredients
02 测试题
03.项目三 分割加工工艺/Project 3: Segmentation Processing Techniques
3.1刀工与刀法/Knife skills and techniques
3.2原料成型工艺/Cooking ingredient shaping process
3.3分档取料/Batch picking of cooking ingredients
3.4整料去骨/Deboning of whole ingredients
3.5润物无声--3.工匠精神/Craftsmanship spirit
04.项目四 保护性加工工艺/Project 4: Protective Processing Technique
4.1保护性加工工艺概述/Overview of protective processing techniques
4.2上浆工艺/Starching process
4.3挂糊工艺/ Paste hanging process
4.4拍粉工艺/Flouring process
4.5勾芡工艺/Thickening process
4.6润物无声--4.保护环境/Environmental Protection
05.项目五 优化加工工艺/Project 5: Optimization Processing Technique
5.1制缔工艺/Making-paste process
5.2制汤工艺/Soup-making Process
5.3致嫩工艺/Tenderizing process
5.4膨化工艺/Puffing process.
5.5润物无声--5.食品安全/ Food Safety
06.项目六 组配工艺/Project 6: Cooking Ingredient Matching Technique
6.1 菜肴组配的原则/Principles of dish pairin
6.2菜肴组配的形式与方法/Forms and methods of dish pairing
6.3宴席的组合工艺/Banquet dish pairing skills
6.4润物无声--6.团队协作/Teamwork
07.项目七 调和工艺/Project 7: Cooking Blending Technique
7.4调质工艺/Texture adjustment Techniques
7.5润物无声--7.辩证思维/Dialectical thinking
7.1调味工艺/Seasoning Techniques
7.2调香工艺/Flavoring Techniques
7.3调色工艺/Coloring Techniques
08.项目八 烹饪原料的预熟处理工艺/Project 8: Cooking Processing Technique for Cooking Ingredients
8.1火候知识/Knowledge of cooking temperature and timing.
8.2原料的初步熟处理工艺/Preliminary cooking process of ingredients
8.3润物无声--8.尊长孝亲/Respect for elders and filial piety
9.项目九 热菜烹制工艺--炒爆工艺/Project 9: Techniques for Cooking Hot Dishes - Exploding Stir-frying Technique
9.1理论知识准备---炒爆工艺/Preparation of Theoretical Knowledge - Stir-Fry "Bao" Technique
9.2爆------菜肴示例/Explosive Stir-fry Cooking Technique - Dish Examples
9.3炒-------菜肴示例/Stir-fry Cooking Technique - Dish Examples
9.4 润物无声--10.乐观积极/Optimism and Positivity
10.项目十 热菜烹制工艺--炸煎工艺/Project 10: Techniques for Cooking Hot Dishes - Deep-frying Technique
10.1理论知识准备---炸煎工艺/Preparation of Theoretical Knowledge - Deep-frying and Pan-frying Techniques
10.2炸-----菜肴示例/Deep-frying Cooking Technique - Dish Examples
10.3煎、贴-----菜肴示例/Pan-frying and Pan-searing Cooking Techniques - Dish Examples
10.4润物无声--10.诚实守信/Honesty and trustworthiness
11.项目十一 热菜烹制工艺--熘烹工艺/Project 11: Hot Dish Cooking Technique - Sautéing Technique
11.1理论知识准备---熘烹工艺/Preparation of Theoretical Knowledge - Sautéing Technique
11.2熘-----菜肴示例/Velveting Cooking Technique - Dish Examples
11.3烹------菜肴示例/Boiling Cooking Technique - Dish Examples
11.4润物无声--11.生态文明/Ecological Civilization
12.项目十二 热菜烹制工艺-- 烧扒工艺/Project 12: Techniques for Cooking Hot Dishes - Grilling and Braising Technique
12.1理论知识准备---烧扒工艺/Preparation of Theoretical Knowledge - Grilling and Braising Technique
12.2烧-----菜肴示例/Braising Cooking Technique - Dish Examples
12.3扒------菜肴示例/Braising Cooking Technique - Dish Examples
12.4焖、㸆、塌-----菜肴示例/Stewing, Simmering, and Braising Cooking Techniques - Dish Examples
12.5润物无声--12. 忠诚正直/Loyalty and Integrity
13.项目十三 热菜烹制工艺--汆炖工艺/Project 13: Techniques for Cooking Hot Dishes - Poaching and Stewing Technique
13.1理论知识准备---汆炖工艺/Poaching and Stewing Technique
13.2汆、烩、煮-----菜肴示例/Dish Examples
13.3炖、煨---菜肴示例/Dish Examples
13.4润物无声--13. 社会责任/Social Responsibility
14.项目十四 热菜烹制工艺--蒸熏工艺/Project 14: Techniques for Cooking Hot Dishes - Steaming and Smoking Technique
14.1理论知识准备---蒸熏工艺/Preparation of Theoretical Knowledge - Steaming and Smoking Technique
14.2熏、蒸、铁锅烤-----菜肴示例/Smoking, Steaming, and Cast Iron Grilling Cooking Techniques - Dish Examples
14.3润物无声--14.自我提升/Self-improvement
15.项目十五 热菜烹制工艺--蜜汁拔丝工艺/Project 15: Techniques for Cooking Hot Dishes - Honey Glazing and Pulling Technique
15.1理论知识准备---蜜汁拔丝工艺/Preparation of Theoretical Knowledge - Honey-Glazed Caramelizing Technique
15.2蜜汁、拔丝-----菜肴示例/Honey Glaze and Pulling Thread Cooking Techniques - Dish Examples
15.3润物无声--15.1 健康生活/Healthy Living
15.3润物无声--15. 2爱心关怀/Care and Compassion
15.3润物无声--15.3 公正公平/Justice and Fairness
16 项目十六 冷菜烹调工艺/Project 16: Cold Dish Culinary Techniques
16.1 理论知识准备/Preparation of Theoretical Knowledge
16.2 菜品实例/Dish Examples
16.3 润物无声——16. 文化交流/Cultural Exchange
17 项目十七 菜品创新/Project 17: Dishes Innovation
17.1.理论知识准备/Preparation of Theoretical Knowledge
17.2.菜品实例/Dish Examples
17.3润物无声——17.创新创业/Innovation and Entrepreneurship