Training objectives: Through professional theoretical and practical training, students can adapt to the market economy, dare to compete for posts, be competent for the work of star-rated hotels or hotel kitchens and various positions, be a chef or executive chef, contract their own kitchen management and start their own businesses.

Term: 6 months, tuition+internship materials+clothing *** 3380 yuan.

Skills courses:

1. Theoretical part: China cooking introduction, basic knowledge of cooking, cooking processing technology, cooking nutrition and hygiene, cold dish art and food hygiene, banquet knowledge, eight Chinese cuisines, cost accounting, kitchen management and personnel management.

2. Practical operation: It includes a three-month system, starting from the basic skills, to understand the nature and characteristics of various raw materials, auxiliary materials and condiments for cooking. Special-grade teachers will demonstrate various basic knowledge and skills such as knife cutting, flower knife, spoon tip, pan turning, vegetable loading, vegetable preparation technology, oil temperature, heat, sizing and paste hanging; Eight famous classic cuisines, popular hotel cuisines, North and South Jianghu cuisines, Sichuan cuisine with special features, palace cuisine, private cuisine, home cooking, urban fashion cuisine, urban health preserving cuisine, urban beauty dishes, medicated diet nourishing dishes, etc. , bird's nest, abalone, shark's fin, lobster, mullet, paste ball, crab and seafood, fruit, artistic platter, booth design, Chongqing hotpot, red soup hotpot, broth hotpot, Yuanyang hotpot, medicated diet hotpot, fish hotpot, Laifeng fish, crucian carp, spicy boiled fish, fragrant fish, roast chicken, old duck soup, Wujiang fish, beer duck, fragrant duck soup. As well as cost accounting and kitchen management. It is taught by a special teacher and operated by the students themselves.