Total class hours: six months, 720 class hours. Teaching proportion: 65,438+00% theory +90% practical Japanese cuisine. Training objectives: Proficient in Japanese and Korean cooking techniques, able to design and complete the organization and production of regular banquets, with certain innovation ability. Mastering the unique Japanese cooking skills, whether opening a shop or applying for a promotion, will make you stand out.

Advantage one

Equipped with standard simulated Japanese and Korean kitchens, independent demonstration classrooms and training kitchens.

Advantage two

10% theory +90% practice, one person, one stove, comprehensively improve skills.

Advantage three

All-round training of Japanese and Korean cuisine technical talents with independent operation ability.

Advantage four

"Double-qualified" teachers account for 100%, and high-skilled teachers account for ≥60%.

Advantage five

Small class teaching mode, hands-on guidance, improve teaching quality.

Advantage six

School-enterprise cooperation, directional training, good employment treatment, and signing an employment agreement when entering school.