Training goal: to train senior skilled personnel engaged in the processing and production of Chinese dishes. Length of study: 2 years (those with intermediate vocational qualifications), 3 years (high school graduates) and 5 years (junior high school graduates). Professional ability: have a positive attitude towards life and healthy physical and mental quality; Have good professional ethics and solid cultural knowledge; Have the awareness and ability to acquire new knowledge and skills, and be able to adapt to the ever-changing professional society; Have a sense of teamwork and innovative spirit; Familiar with the production process of Chinese kitchen in catering enterprises, abide by various technical regulations, have the awareness of safety production, attach importance to environmental protection, and have the basic ability to solve unconventional problems independently; Can guide others to work or assist in training general operators. At the same time, they have the following professional abilities: 1. Be able to identify and keep the cooking materials according to the requirements of People's Republic of China (PRC) Food Safety Law, and be able to handle them reasonably. 2. Be able to evaluate the processing methods of cooking raw materials and the quality standards of finished dishes according to the technological process and key technologies of China cooking. 3. Be able to use China cooking hot dishes to process and make dishes with different flavors. 4. Be able to arrange banquet menus and make general banquet dishes according to customers' needs. 5. Be able to use the modeling methods and techniques of food carving, cold dish making and food patchwork to process and make finished products. 6. Be able to make cost accounting for finished dishes. Corresponding or related occupation (type of work): Chinese cuisine professional qualification: The main teaching contents of Chinese cuisine (advanced) major include identification and application of common cooking materials, processing technology and skills training of cooking materials, Chinese hot dish technology and skills training, food carving, cold dish making and placing, etc. Employment orientation: Chengdu Ginkgo Restaurant, Chengdu Baguo Buyi Catering Development Co., Ltd., Chengdu Daronghe Catering Management Co., Ltd., Chongqing taoranju Catering Culture (Group) Co., Ltd., Guangzhou Luyin Restaurant Chain Co., Ltd., Quanjincheng International Catering Management (Beijing) Co., Ltd., Nanchong Yateju Restaurant, etc.

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