Fujian Cooking Vocational Training School was established in 1994, which is affiliated to Fujian Provincial Department of Labor and Social Security. It is a designated training unit for professional research of chefs at home and abroad approved by the labor department. The main goal of the school is to provide students with systematic cooking skills training, including knowledge and skills in food processing, dish making and seasoning skills.
Fujian Cuisine Vocational Training School usually offers the following courses and training programs:
1, basic theory course: including the study of basic knowledge such as ingredients, cooking principles, food safety and hygiene.
2. Practice course: focus on cultivating students' practical operation ability, such as fencing, mastering the temperature, setting the plate, etc.
3. Cuisine specialty course: Conduct in-depth research and training on local traditional cuisines in Fujian, so that students can skillfully make local specialty dishes.
4. Internship opportunities: Schools usually provide internship opportunities for students to exercise their skills and gain practical experience in the actual working environment.
5. Assessment and certificate: The school will assess students' academic performance and skill performance and issue corresponding training certificates.
If you are interested in entering the culinary industry and receiving professional training, you can consult the relevant information of Fujian Cuisine Vocational Training School, such as enrollment conditions, curriculum, training fees, etc. Choose according to your own conditions.
Chef's employment prospects
1. The demand of catering industry is stable: With the development of society and the improvement of people's quality of life, the demand of catering industry is growing steadily. More and more people choose to eat out, which provides job opportunities for chefs.
2. Hotels and resorts: Chefs also have good employment opportunities in hotels and resorts. These places usually need to provide various types of dishes, so they have high requirements for chefs with cooking skills and experience.
3. Diversified dining places: In addition to traditional restaurants and hotels, there are more diversified dining places in modern society, such as cafes, western restaurants and fast food chains.