Main courses: Introduction to Cuisine, Food Nutrition and Hygiene, Culinary Techniques, Culinary Principles, Knife Techniques, Kitchen Management Knowledge, Dietary Psychology, Pastry Production, Culinary Arts, Food Costing, Barbecue, Bartending, and Basic Western Cuisine.

The courses vary slightly depending on the place of study, and will incorporate local specialties.

Cooking Craft: 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 work, fire, initial processing, soup, hot dishes seasoning, cold dishes seasoning, cooking techniques.

Curriculum: "Culinary Raw Materials", "Culinary Craft", "Culinary Raw Materials Processing Craft", "Culinary Nutrition and Hygiene", "Banquet Knowledge", "Catering Cost Accounting" and so on .

Basic skills: 10 kinds of knife skills, 20 kinds of flower knife, more than 10 kinds of upside down spoon and plating techniques are demonstrated by the hands-on teachers.

Hot dishes: teaching the eight cuisines, classic dishes, popular hotel dishes, innovative dishes, court dishes, nourishing medicinal diets and home-cooked dishes.

Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving and so on.

Art platter: teaching hieroglyphics around the plate, hieroglyphics cold platter, fruit platter and other varieties.

Integrated part: teaching halibut, cold dishes and sauce, barbecue, roast duck and all kinds of hot pot, dry pot, teppanyaki, snacks, whole chickens, ducks off the bone and so on.