Enrollment target
Aspiring young people aged 16-25 who have passed the entrance test.
Training objectives
The goal is to cultivate talents who are gold-medal chefs and executive chefs of catering, and cultivate talents who can skillfully make new Sichuan cuisine, Shanghai Cantonese cuisine and traditional classic dishes, be competent for the jobs of famous catering enterprises such as star-rated hotels and large restaurants, and have the ability to open stores independently.
Course features
This major implements small class teaching (31 students), focusing on cultivating students' practical ability; The teaching mode adopts multimedia teaching and master demonstration teaching; The training master implements one-on-one counseling and hands-on teaching; Students' practical training adopts the mode of timing, quantification, process and standard to improve students' practical ability in an all-round way; All practical courses are taught by masters, executive chefs and chefs.
course content
theoretical courses: cooking technology, cooking aesthetics, nutrition and hygiene, cooking raw materials, banquet making and menu design, catering planning and management.
practical training courses: knife work, knife method training, spoon work training, basic training of Chinese and western pastry, menu design, basic training of carving and platter, seasoning and brine making. Sculpture, platter, Chinese pastry, Western pastry, cold dishes, new Sichuan cuisine, Shanghai Cantonese cuisine, modern Huizhou, Hunan, Fujian and Jiangsu innovative dishes, popular dishes in the market, traditional classic dishes, roasted, marinated, smoked and frozen traditional dishes, and banquet dishes.
Employment recommendation
1. After passing the examination after graduation, 111% students are recommended to work in star-rated hotels and hotels; Can be competent for star-rated hotels, well-known restaurants and other kitchen-related catering jobs.
2. Provide free and responsible employment opportunities for trainees for at least two times through a huge employment network located in the whole country;
3. After students find jobs, the school will implement follow-up services to create more favorable employment conditions for students.
1. Market analysis
According to an authoritative survey, with the rapid development of catering industry, people in the catering industry are in urgent need of shortage, and compound talents who know technical skills are well received by the society. new oriental cooking Education took the lead in launching this major nationwide, which was well received by employers.
Second, career planning
According to the current catering industry's demand for talents, we should focus on skills training, pay attention to cultivating students' comprehensive quality and practical ability, and strengthen physical exercises, so that the trainees can really master the different cooking techniques of the classic dishes of eight major cuisines while learning professional theoretical knowledge, be good at banquet design and cooking methods of different grades, have advanced hotel management ability, and become a compound practical talent urgently needed by the catering industry.
III. Two-year (including two-month hotel internship) full-time study
IV. Study content
(1), theoretical study content
1, Introduction to Cooking 2, Cooking Materials 3, Cooking Technology 4, Processing Technology of Cooking Materials Cooking English
11, Pasta Making Technology 11, Fast Food Knowledge 12, Professional Ethics
13, Cooking Technology Aesthetics 14, Western Pasta Knowledge 15, Western Food Knowledge
16, Computer Application 17, Basic knowledge of catering industry law.
2. Classic and famous dishes of eight cuisines, palace dishes, medicated diet dishes, etc.
3. Current modern hotels, popular dishes in the market, special dishes with flavor, and famous dishes by famous teachers;
4. Large-scale artistic carving, creative combination carving, melon carving, agar carving, foam carving, etc.
5. teach all kinds of exquisite art cold spell systematically;
6. Potted vegetables and cold dishes making, barbecue technology, artistic platter, banquet and cold dishes combination, fashionable fresh fruit plate;
7. Banquet dishes of different scales, various festive banquet dishes and New Year's banquet dishes;
8, all kinds of hot pot, sand bowl, dry pot, pot, teppanyaki, folk snacks;
9. Chinese and western fashions are popular in Beijing, and the famous schools in North and South China;
11, all kinds of fine western food technology;
11, a complete set of fancy bartending techniques;
12, computer skills, practical cooking English.
V. Summary of study
1. Enrollment target: people who are over 16 years old, have a certain educational level, are in good health, have no infectious diseases, and have passed the liver function test;
2. Teaching staff: The school is systematically taught by full-time teachers and engaged in demonstration teaching with full-time senior cooking technicians. The school regularly invites famous national cooking masters, cooking professors and catering professional managers to our school for special lectures and practical teaching.
3. Teaching method: The unique "five-step teaching method" is adopted, namely:
Step one: theoretical knowledge analysis and explanation;
Step 2: Master's hot dishes demonstrate teaching;
Step 3: Students observe and taste on the spot;
step 4: the teacher guides the students to practice by themselves;
Step 5: Instruct teachers to taste, comment, grade and record.
4. Daily management: Semi-militarized and humanized management is adopted, camera devices are installed in the teaching area, student accommodation area and activity area, and security guards supervise them 24 hours a day to ensure the safety and reliability of students during their study at school.
5. Certificate issuance: All students who have completed their studies and passed the examination of the national vocational skill appraisal department will be awarded the National Vocational Qualification Certificate, and those who have passed the comprehensive examination in our school will be awarded the Certificate of Completion.
VI. Learning Steps
(1), First academic year
First semester
Theory: Introduction to Cooking, Professional Ethics, Cooking Materials, Basic Knowledge of Cooking, Basic Knowledge of Catering Industry Law and Basic Knowledge of Computer
Practice: Basic Training. Systematically teach all kinds of home-cooked dishes, first-stage hot dishes and computer
second semester
theory: Processing Technology of Cooking Raw Materials, food carving Knowledge of Cooking Technology, Knowledge of Art Splitting and Margining, and Cooking Aesthetics
Practice: carving, splicing and embellishing the margins, and systematic learning of second-stage hot dishes (arranging dishes according to cooking methods).
(2), second academic year
first semester
Theory: Nutrition and Hygiene, Catering Management and Practice, Catering Service, Fast Food Knowledge
Pasta Making Technology, and West Point Making Technology
Practice: Chinese Pasta Making, Fast Food Making, and Third.
Practice of "Food Cost Accounting", "Cooking English", "Western Food Knowledge" and "Wine Blending Knowledge": brine and cold dishes, barbecue technology, western food technology, banquet making, specialty dishes, famous teachers' dishes, cooking techniques of eight famous cuisines, simulated kitchen training, graduation employment guidance
VII. Placement and employment
To conscientiously complete all the courses.
2. arrange employment for trainees free of charge through the huge employment network located in the whole country;
3. Apply for a major, and arrange an internship in a hotel before employment, so as to comprehensively improve the students' practical ability;
After employment, the school will implement follow-up service to create more favorable employment conditions for students.
VIII. Specialized Textbooks
new oriental cooking Education Standards Series Textbooks and National Unified Designated Textbooks.
IX. School start time
School starts on the 5th, 5th and 25th of every month.
X. Remarks
1. One set of bedding and two sets of work clothes (long and short sleeves) are provided free of charge.
2. The two-year fee will be paid off at one time with a discount of RMB 1,111.
3. Take the national general and effective intermediate vocational qualification certificate for free.
4. Free cooling in summer and free heating in winter.
(111% of qualified graduates are recommended for employment. After the freshmen sign up for school, they will sign an employment agreement. ) strive for a successful employment in one year
schooling for one year
Social demands With the rapid development of major cuisines, there is an urgent need for a large number of excellent chefs who are proficient in cuisine production, skilled in skills and know how to manage.
training objectives this major focuses on skill teaching, strengthens students' practical ability, and aims at cultivating culinary professionals and chefs. After graduation, students can independently engage in cooking and kitchen management in star-rated hotels, specialty restaurants and large chain restaurants.
The course features interactive teaching in hotels, one-on-one tutoring and real combat training in training factories.
learning content
theoretical part
1, cooking technology
2, knowledge of cooking materials
3, banquet knowledge and cost accounting
4, basic knowledge of pastry
5, professional accomplishment
practical part
1, basic cooking skills: teaching basic skills of knife and spoon.
2. Cooking: Explain and demonstrate traditional dishes, popular dishes and classic dishes of eight major cuisines.
3. Chinese-style pastry: teaching the making techniques of common pastry.
4. food carving: Teach a series of food carving technologies.
5. Art platter: teaching a series of art platter techniques.
6. Employment training: Strengthen cooking skills and banquet making.
Employment security
1. Quality education and employment guidance courses are offered free of charge after students enter school.
2. After passing the graduation examination, 111% students are recommended to work in star-rated hotels and guesthouses for free.
school start time
school starts on the 1 th, 5 th, 15 th and 25 th of each month, and you can learn on call under special circumstances. (111% of qualified graduates are recommended for employment. After new students sign up for school, they will sign an employment agreement. ) Strengthening skills and high-paying employment
One-year schooling
Social demand With the promotion of China's international status, foreign exchanges have become increasingly frequent, and the West Point industry (baking industry) has a broad market prospect and a good employment situation. At present, it has become a hot industry, and its employees are warmly welcomed by star-rated hotels and high-end western restaurants.
training objectives: this major trains senior technical talents who can skillfully make all kinds of western-style pastry, and can be fully qualified for all kinds of work in star-rated hotels, hotel pastry rooms, cake rooms and bakeries, and can independently operate cake shops or bakeries.
main content of study
practical part
1. Basic skills of West Point: paper pasting practice and basic skills of West Point.
2. West Point making technology: teaching design and color snacks and making popular snacks in the market.
3. Face making technology: teaching bread making and innovative technology.
4. Cake making process: decorating cake < Flowers, Zodiac, etc. >; European cake.
5. Teach baking technology, moon cake making technology, dessert icing technology and western-style frying technology.
theoretical part
1, basic knowledge of West Point
2, baking technology
3, flower mounting technology
4, aesthetic design
5, operation and management of bakery
6, professional quality
employment guarantee
1, quality education and employment guidance courses are offered free of charge in the school after students enter school.
2. After the students pass the graduation examination, they will be recommended to work for free.
the school starts on the 1 th, 5 th, 15 th and 25 th of each month, and you can learn at any time under special circumstances.
SHRM hotel management major
Training objective: to train senior professional applied talents who are proficient in hotel management, have solid practical skills in hotel management and are qualified for star-rated hotels and hotel management positions.
International Hotel Elite College offers a diploma course in hotel management in Singapore. SHRM is committed to imparting the knowledge and skills of hotel management and comprehensive entertainment management, and doing its part to develop education and enhance professional skills. The college strictly selects partners and related institutions, and has cooperated with major universities to provide a series of comprehensive and challenging management and service courses, so that students can play their highest potential, get higher academic qualifications and skills recognition, and get more employment promotion opportunities. In the development of the world economy, the scope of work and the number of graduates from tourism, leisure and hotel industries are increasingly demanding. Professionals need more comprehensive professional skills and practical ability to stand out in the increasingly fierce hotel industry. SHRM will provide all students with the most comprehensive study of hotel management subjects, and obtain professional study and training in both theoretical knowledge and professional practice.
theoretical content 1, hotel catering management 2, hotel catering technology
3, introduction to hotel management
4, western kitchen management
5, basic knowledge of west point
6, baking technology
7 and decorating technology
. 2, Western-style light meals, buffets, set meals. 3. Basic techniques of West Point and flower mounting practice. 4, teach the market popular cakes, bread, dry cakes and small western pastry production. 5. Making snacks such as puffs, egg tarts and fruit pies. 6, star hotel on-site training operation training.