| 厨师技术等级流变 |
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| 引用本文： | 何宏. 厨师技术等级流变[J]. 扬州大学烹饪学报, 2014, 0(3): 9-13 |
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| 作者姓名： | 何宏 |
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| 作者单位： | 浙江旅游职业学院饮食文化研究所,浙江杭州311231 |
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| 摘 要： | 摘要：新中国成立后，厨师职业被看成是一项技术工作，从而开始了厨师技术等级的设计和施行，厨师技术等级经过了长期的流变过程，从各地自行设计到全国统一定型，折射出厨师技术等级鉴定的影响越来越大，极大地促进了我国厨艺水平的不断提高。
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| 关 键 词： | 厨师 技术等级 技师 烹饪技术 |
Change of the Chef Technical Grade Structure |
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| HE Hong. Change of the Chef Technical Grade Structure[J]. Cuisine Journal of Yangzhou University, 2014, 0(3): 9-13 |
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| Authors: | HE Hong |
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| Affiliation: | HE Hong ( Food and Culture Research Institute, Tourism College of Zhejiang, Hangzhou 311231, Zhejiang, China) |
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| Abstract: | The profession of chef is regarded as a technical work and its technical grade structure has been de- signed and implemented since the founding of new China. After a long process of change the design of the chef technical grade structure has become nationally unified, which indicates the influence of the chef technical grade appraisal system has increased significantly in China. |
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| Keywords: | chef technical grade technician cooking technique |
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