赛项名称：烹饪

专业分类：轻纺食品

分项：4

分项内容：1.热菜；2.面点；3.冷拼；4.果蔬雕刻

赛项简介：包含四项个人赛。每个赛项专业知识测试后，选手须现场完成基本功操作、规定主料作品和

自选作品的制作。每名选手最多参加2个赛项。

组队要求：每队限报6名选手，不超过3名指导教师。

举办地：江苏

时间：6月中旬

Competition: cooking. 

Field: textile and food. 

Number of competition events: four. 

Brief introduction to the four individual competition events: 1. preparing hot dishes; 2. preparing noodles, pastries 

or dim sum; 3. preparing dishes of assorted cold meats; 4. carving fruits and vegetables. After professional knowledge 

tests in each competition event, contestants are to demonstrate basic skills and prepare dishes with given ingredients and 

self-chosen dishes. Each contestant can participate in at most two events. 

Requirements of teaming: six contestants and at most three instructors for each team. 

Venue: Jiangsu province. 

Time: mid June.

注：本大赛简介照片选自“全国职业院校技能大赛官方网站（http://www.nvsc.com.cn）”。
Note: the photos in this introduction are selected from the website http://www.nvsc.com.cn