Main courses: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principle, Knife Technology, Kitchen Management Knowledge, Diet Psychology, Pasta Making, Cooking Art, Food Cost Accounting, Barbecue, Wine Mixing, and Western Food Basis. Studying in different places and taking slightly different courses will all blend in with local characteristics.

culinary skill

This is a very important course, which consists of two parts: theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife skill, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.

course

Cooking materials, cooking technology, cooking material processing technology, cooking nutrition and hygiene, banquet knowledge, food cost accounting and so on.

basic skill

The practical teacher demonstrated 10 kinds of knife methods, 20 kinds of flower knives, and 10 kinds of spoon-turning and dish-loading techniques.

Hot dish part

Teach eight major cuisines, classic cuisines, popular hotel cuisines, innovative cuisines, palace cuisines, nourishing medicated diets and home-cooked dishes.

Food carving

Teach booth design, flowers, birds, fish, insects, dragons and phoenixes, figures, melon carving, etc.

Art platter

Teach pictographic dishes, pictographic cold spells, fruit platters and other varieties.

Comprehensive part

Teach braised dishes, cold dishes, roasted meat with sauce, roast duck and all kinds of hot pot, dry pot, teppanyaki, flavor snacks, whole chicken, duck deboning and so on.

Pastry part

Chinese and western fashion cakes.