Mala Tang is a traditional snack originated in Sichuan and Chongqing, and the spicy hotpot is also improved by absorbing the advantages of Mala Tang. It is a kind of diet which is more distinctive and can represent "Sichuan style" in Sichuan and Chongqing. Chongqing New Oriental Entrepreneurship Training Center has set up short-term entrepreneurial Chinese food classes, western-style pastry technology refresher courses, specialty breakfast courses, Chongqing authentic hot pot, specialty bottom dishes, spicy griddle, health soup pot, Chongqing noodle restaurant technology, secret Sichuan brine technology, specialty Wanzhou grilled fish, paper grilled fish technology, flavor barbecue technology and other mass entrepreneurship majors all year round!
Choosing Chongqing new oriental cooking University, professional quality and strong teacher guarantee will help you start a successful business!
Advantages: 1. Unlimited study time until you are satisfied; 2. Full-time one-on-one practical practice; 3. All technical recipes are taught, and the complete set of information is provided, including: hot and sour rice noodles, cold rice noodles with cold noodles, maocai, cold skewers with braised dishes, dervish chicken, fried snacks, braised pork cakes, Chinese hamburger, fruity roast duck, Jianghu Laoma wonton soup and Ciqikou twist. In addition, the college will provide six entrepreneurial assistance, including opening guidance, procurement guidance, technical support, operational support, personnel management and cost control. The first stage is to identify food raw materials and condiments, understand tools, sharpening methods, stoves, use and maintenance of equipment, basic knowledge of raw material processing, and knife operation, including basic knife methods such as cutting, slicing, patting, chopping and wrapping. Making all kinds of salad juices, sauces, salads and appetizers. Stage 2: soup production by representatives of various countries; Learn French, English, Italian, German, American and Russian fine dishes, and make Southeast Asian cuisines: French baked snail, sauteed pigeon, grilled beef with nuts and Burgundy red wine sauce, foie gras batch, English roast beef, Tata steak, Italian vanilla lamb chop. The third stage is the production of staple foods such as spaghetti and pizza, and the production of western snacks and fast food: tomato spaghetti, spaghetti with meat sauce, spaghetti with cream, Italian pumpkin and cheese risotto, Italian pastoral pizza, western-style beef fried rice, beef hamburger, concourse sandwich, assorted kebabs, fried fish fillet and mashed potatoes (cakes and sticks). Stage 4 Basic Western pastry making, dessert making and western banquet making: milk-flavored cookies, peanut cakes, olive buns, cream cakes, cream sponge cakes, sandwich toast, assorted jellies, chocolate Mu Si, rum cheese, fruit towers, fancy sushi rolls, cold dinners, business banquets and Valentine's Day dinners.