Chinese Cuisine Craftsman study plan

Build a reference sheet of the eight great regional cuisines with one signature dish and one defining flavor principle each (e.g. 麻辣, 咸鲜, 清淡)

Identify and describe the flavor function of 20 core seasonings and condiments (soy sauce types, vinegars, doubanjiang, fermented bean pastes, Shaoxing wine, star anise, Sichuan pepper) in a written table

Explain the Maillard reaction, wok hei formation, and starch gelatinization in your own words without notes

Classify 15 common Chinese ingredients by their role: base aroma, finishing aroma, acid, umami, texture agent

Demonstrate and self-assess five cuts (slice, shred, dice, mince, roll-cut) on carrot, potato, and pork, measuring uniformity

Set up a full mise en place station for three dishes in under 20 minutes, including marination and sauce pre-mixing

Explain the temperature bands for stir-fry, shallow-fry, and deep-fry and how to judge oil temperature without a thermometer

Describe the purpose and technique of blanching, velveting, and passing-through oil

Execute and evaluate stir-fry, red-braise, white-braise, and steam methods on the same protein and record outcomes

Explain the mechanics of double-boiling and identify three dishes where it is preferred over simmering

Control heat through a braise from high boil to low simmer, documenting liquid reduction and texture at each stage

Compare roasting and smoking techniques and their flavor and texture impacts

Map the seven HACCP principles onto a Chinese kitchen workflow from receiving to service

Identify critical control points for rice holding, raw poultry, shellfish, and room-temperature cold dishes (凉菜)

Define safe temperature zones, cooling timelines, and cross-contamination controls between raw and ready-to-eat prep

Plate two craft-standard dishes to a defined spec with consistent portion, garnish, and sauce placement

Prepare four dishes across four regions to craft standard, each with a documented recipe and tasting notes

Diagnose and correct three common faults (over-salting, broken sauce, tough protein) using flavor-balance reasoning

Apply seasoning sequencing logic (salt before acid, aroma last) and document the effect on final flavor

Write tasting notes using structured sensory vocabulary for aroma, texture, and finish

Calculate food cost, portion cost, and menu price from a yield and waste test on three dishes

Build a nutritionally balanced set menu meeting defined energy, protein, and vegetable targets

Design a menu using menu-engineering logic (stars, plowhorses, puzzles, dogs) and justify placement

Explain kitchen brigade roles, prep-list sequencing, and stock rotation (FIFO) controls

Explain the heritage and technique rationale behind three traditional dishes and their regional origin

Identify three sustainable sourcing or waste-reduction practices applicable to a Chinese kitchen and their trade-offs

Propose one modern innovation dish that respects a traditional technique while adapting an ingredient or presentation

Articulate professional ethics scenarios: allergen disclosure, honest sourcing claims, and food-waste responsibility

Execute a timed three-dish mock practical covering stir-fry, braise, and steam under service pressure

Run a full hygiene and HACCP self-audit of your station before, during, and after the mock practical

Consolidate weak areas from weeks 1-7 into a prioritized revision list and close the top five gaps

Complete a full timed mock exam across all nine domains and review every wrong answer