The specialties offered now include: chef training, hot pot training, western-style cakes, beauty salons, household appliances refrigeration, mobile phone maintenance, computer maintenance, electricians, PLC programming of senior electricians, welders, turners, numerical control turners, excavators, forklifts, loaders, etc., which are chef catering, beauty salons, electrical and electronic industries, machinery manufacturing, motor vehicle operation in enterprises and special industries. Market demand: Under the situation that the country vigorously advocates self-employment and economic recovery, the hotel industry has once again ushered in the spring. Now the market urgently needs professional chefs with good self-cultivation, strong communication, excellent technology and strong hands-on ability. Large chain catering enterprise groups and hotels have established long-term employment relations with our school. Therefore, our school has specially set up this counterpart specialty, which has been well received by employers.

Training objective: through professional theoretical and practical training, students can adapt to the market economy, dare to compete for posts, be competent for the daily management of various positions in star-rated hotels and hotel kitchens, or open their own stores or work in fast food restaurants

Term: 3 months. Tuition fee+internship material fee+clothing fee * * * 1,981 yuan) 1. Theoretical part: Basic knowledge of cooking, cooking processing technology, nutrition and hygiene of cooking, food hygiene and safety, complete collection of Sichuan cuisine, and cost accounting

2. Practical part: Starting from basic skills, know all kinds of raw materials and auxiliary materials of cooking. Lecturing on Sichuan cuisine, introducing Guangdong cuisine, 24 flavors of Sichuan cuisine, chicken, duck, fish, rabbit, goose, cow, sheep, pig, dog and other special Sichuan cuisine, popular hotel dishes, home-cooked dishes, Jianghu dishes, fashionable dishes, nourishing medicinal meals and hundreds of other dishes, fruit platters, common cold dishes, food nutrition, hygiene and safety knowledge, cost accounting, etc., taught by special teachers.