Market analysis According to authoritative survey, with the rapid development of catering industry, people in catering industry are in urgent need of shortage, and compound talents who know technical skills are deeply welcomed by the society. Cooking education in South China is the first to introduce some majors in the country, which has been well received by employers. According to the current catering industry's demand for talents, career planning focuses on skills training, pays attention to cultivating students' comprehensive quality and practical ability, and strengthens physical exercises, so that the trainees can really master the cooking techniques of Cantonese cuisine and the design and preparation of various grades of banquets while learning professional concepts, and have the ability of advanced hotel management, thus becoming a compound practical talent urgently needed by the catering industry. Practice is the main feature of the course, supplemented by theory. Pay attention to the cultivation of practical ability, teach in small classes and teach by famous teachers. Quality courses, entrance education, military training, quality education, employment lectures, safety education, secrets of success, and employment guidance training lectures

Learning

Professional courses

Professional courses

Practice:

1. Knife work and spoon work;

2. Preliminary processing of raw materials;

3. Traditional Cantonese cuisine, new Cantonese cuisine, popular Cantonese cuisine and classic Cantonese cuisine;

4. Large-scale Cantonese banquets, festive banquets, New Year's banquets, and training for famous Cantonese teachers;

5. Four famous and classic dishes; 6. Japanese and Korean cooking techniques;

7. Making Chaozhou brine, roasted meat products and cold dishes;

8. Making Cantonese-style edge-banding stove, clay pot and soup;

9. The swelling of swallow, abalone, wing, ginseng and belly and the making of special dishes;

11, large-scale artistic carving, creative combination carving, melon carving. Theory as a supplement:

Introduction to Cooking, Cooking Raw Materials, Cantonese Cuisine, Cantonese Roasted Meat, Pasta Making Technology, Cooking Nutrition and Hygiene, Catering Management, Lectures by Cantonese Cuisine Masters, Quality of Catering Professionals, Value-added Course 1, Cantonese Refreshments 2, Western Food Making 3, Wine Mixing Technology Course

Course

Cantonese cuisine is the representative dish; Skillfully master the basic cooking skills of knife and spoon; Cantonese classic dishes; Cantonese cuisine, braised dishes and cold dishes; Cooking raw materials science; Expert lecture on Cantonese cuisine; Professional quality courses. The second semester: the second stage of popular Cantonese cuisine; Traditional Cantonese banquet production; Guangdong cuisine teacher training; Cantonese pastry; Cantonese hot pot; Large-scale art carving, creative combination carving, melon carving; Color platter; Expert lecture on Cantonese cuisine; Cooking technology; Pasta making technology; Banquet knowledge The first semester of the second

learning

year: the third stage of classic and famous Cantonese cuisine, innovative Cantonese cuisine and high-grade Cantonese cuisine; Cantonese-style new cold dishes production; Classic popular Cantonese cuisine; Cantonese hotel fashion dishes; The swelling of swallow, abalone, wing, ginseng and belly and the production of special dishes; Soup clay pot; The second semester of expert lecture on Cantonese cuisine: the fourth stage of Cantonese cuisine teacher training; Modern large-scale Cantonese banquet production; Cantonese roasted meat production; Cantonese-style edging furnace production; Western food production; Wine mixing technology; Catering management; Lecture by cantonese cuisine masters. Graduates who pass the examination can obtain the national vocational qualification grade certificate and the technical secondary school diploma. Employment recommendation: After passing the examination, 111% of students are recommended to work in star-rated hotels and restaurants, and they can be competent for catering in star-rated hotels and restaurants. Provide students with at least two employment services free of charge through a huge employment network located throughout the country;

after students get employed, the school will implement follow-up services to create more favorable employment conditions for students. Market analysis According to authoritative surveys, with the rapid development of the 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. South China cooking education takes the lead in launching some majors in the country and is well received by employers. According to the current needs of the catering industry for talents, career planning focuses on skills training. Pay attention to the training of students' comprehensive quality and practical ability, and strengthen physical exercises, so that the trainees can really master the cooking techniques of classic dishes of eight major cuisines and the banquet design and preparation methods of different grades while learning professional concepts and knowledge, and have the ability of senior hotel management, and become a compound practical talent urgently needed by the catering industry. Quality courses: Cooking Concepts and Basic Knowledge of Cooking, Cooking Materials and Processing Technology, Cooking Technology, Chinese Cuisine, Cooking Nutrition and Hygiene, Cooking Technology Aesthetics, Kitchen Management and Banquet Knowledge, and related courses of academic service. Basic stage of learning content: knife skill, knife method, all kinds of knife flowers, diced, strips, slices, turning pots, loading plates, etc.

raw material processing training: processing common poultry, livestock, game and seafood raw materials;

carving and assembling stage: whole carving, zero carving and combined carving of fruits and vegetables; All kinds of flat platters, vertical platters and pictographic dishes;

cooking process stage: sizing, hanging paste, thickening, oil temperature identification, common cooking techniques, and preparation of Cantonese sauce;

Hot dish stage: home-cooked Cantonese cuisine, traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine and classic dishes of eight major cuisines;

seafood and game stage: classic dishes of lobster, abalone, shark's fin, sea cucumber, salmon, mussel and snake

comprehensive stage: roasted meat, Cantonese hotpot, soup, clay pot, Cantonese refreshments

value-added stage: computer foundation, wine mixing, catering management and service;

Instructor training stage: interactive training of simulated hotels, intensive training of special dishes, design and production of banquets

Learn

Step

Learn the first

year

Theoretical part: Introduction to China Cuisine, Cooking Materials, Cooking Technology, Cooking Technology Foundation and Cooking Technology Aesthetics. 2. Raw material processing: processing of common poultry, livestock, game and seafood raw materials; 3. Carving stage: whole carving, zero carving and combined carving of fruits and vegetables; 4. Dish assembling stage: plane platter, vertical platter and surrounding platter; 5. Technological techniques: sizing, hanging paste, thickening, oil temperature identification, common cooking techniques, and preparation of Cantonese sauce; 6. The primary stage of Cantonese cuisine: the theoretical part of the second

learning year of home-cooked Cantonese cuisine: cooking nutrition and hygiene, pastry technology, catering management, wine mixing technology, catering service and other related courses. Practice part:

Cantonese cuisine stage: traditional Cantonese cuisine, innovative Cantonese cuisine and popular Cantonese cuisine;

seafood and game stage: classic dishes of lobster, abalone, shark's fin, sea cucumber, salmon, mussel and snake

comprehensive stage: roasted meat, Cantonese hotpot, soup, clay pot, Cantonese refreshments, etc.

Instructor training stage: simulating hotel interactive training, intensive training of special dishes, designing and making banquets;

Value-added stage: computer foundation, wine mixing, catering management and service. The training goal is to train culinary masters and chefs to master the production of traditional Cantonese cuisine, innovative Cantonese cuisine and seafood Cantonese cuisine, as well as the complete set of techniques such as Chaozhou brine, Cantonese roasted meat, Cantonese tea, Cantonese hot pot, banquet production, cold spell, carving and wine mixing. Graduates who pass the national examination can obtain the national vocational qualification grade certificate and the technical secondary school diploma. Employment recommendation solemnly promises: 111% of students are recommended to star-rated hotels after passing the examination. According to authoritative surveys, with the rapid development of the catering industry, people in the catering industry are in urgent need of shortage, and compound talents who know technical skills are deeply welcomed by the society. South China cooking education is the first to introduce some majors in the country, which is well received by employers. According to the current catering industry's demand for talents, career planning focuses on skills training, pays attention to cultivating students' comprehensive quality and practical ability, and strengthens physical exercises, so that the trainees can really master the cooking techniques of eight classic dishes and various banquet designs and methods, and have the ability of advanced hotel management, thus becoming a compound practical talent urgently needed by the catering industry. The main contents of quality courses include: military training for freshmen, team education, professional ethics education, employment guidance education and so on. Professional courses

cooking concepts and cooking basics

cooking raw materials and processing technology

cooking technology

Chinese cuisine

cooking nutrition and hygiene

cooking technology aesthetics

kitchen management and banquet knowledge

learning

tolerance

exercises

basic stages: knife skills, p > course.

carving and assembling stage: Chinese rose, peony, white crane, peacock, ribbon bird, golden pheasant, etc. Assorted platters, pictographic dishes, all kinds of dishes, etc.;

Shuitai processing: processing common vegetables, poultry, livestock, seafood and other raw materials

Cooking technology: application of heat, sizing, paste hanging, thickening, oil temperature identification, preliminary cooking treatment, and preparation of Cantonese sauce;

home-cooked Cantonese cuisine, traditional Cantonese cuisine, innovative Cantonese cuisine and popular Cantonese cuisine;

Common seafood dishes: metapenaeus ensis, grouper, snail, razor clam, crab, etc.

comprehensive stage: instructor training stage of roasted meat, Cantonese hot pot, soup, clay pot and cold dishes: interactive training of simulated hotels, intensive training of special dishes, design and production of banquets. Learn

learn

step

step The first stage: study and strengthen all kinds of basic skills in the theoretical class, and check in stages to lay the foundation for hot dishes;

the second stage: carving, platter-making, learning the techniques of color platter and flower-and-bird carving

the third stage: processing and making vegetables, poultry, livestock and common seafood. Get ready for learning hot dishes

Stage IV: learning sizing, pasting, thickening, soup hanging, preliminary cooking, preparation of Cantonese sauce, etc

Stage V: learning traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine, common seafood dishes and banquet Cantonese cuisine

Stage VI: simulating hotel interactive training, banquet design and production. Graduates who are qualified for cooking technology and catering kitchen management in large and medium-sized hotels, star-rated hotels and catering kitchens can obtain national vocational qualification certificates. Employment recommendation solemnly promises: after passing the examination after graduation, 111% of students are recommended to work in star-rated hotels and hotels. Market analysis According to authoritative investigation, with the rapid development of catering industry, people in catering industry are in urgent need of shortage, and compound talents who know technical skills are deeply welcomed by the society. South China cooking education took the lead in launching some majors in the country and was well received by employers. According to the current catering industry's demand for talents, career planning focuses on skills training, pays attention to cultivating students' comprehensive quality and practical ability, and strengthens physical exercises, so that the trainees can really master the production techniques of western pastry and pastry while learning professional concepts and knowledge, and have certain management skills, thus becoming a compound practical talent urgently needed by the catering industry. Learning content and quality

The main contents of the course are: military training for freshmen, team education, professional ethics education, employment guidance education and other specialized courses

Course

Knowledge of West Point Raw Materials, Introduction to West Point, Processing Technology of West Point

Food Nutrition and Hygiene, Baking Knowledge, Tools and Mechanical Equipment

.

practice part: learning steps of decorating the cake with flowers, European cakes, sponge cakes, grease cakes, Qifeng cakes and chocolate cakes in the Chinese zodiac. The first

stage

theoretical part: Introduction to West Point, Knowledge of West Point Raw Materials and West Point Processing Technology

practice part: bread, mixed cakes, cookies and so on.

Practice part: The training objectives of Chinese Zodiac cake, European cake, sponge cake, grease cake, Qifeng cake, chocolate decoration, etc. are to train masters and chefs of West Point. Graduates can be qualified for star-rated hotels, big hotels and West Point rooms to engage in the production of West Point, or they can start their own businesses to open their own West Point rooms and bakeries. We solemnly promise that all qualified students will be recommended to star-rated hotels, big hotels and West Point rooms for employment. According to the current catering industry's demand for talents, career planning focuses on skills training, pays attention to cultivating students' comprehensive quality and practical ability, and strengthens physical exercises, so that trainees can really master the basic cooking methods while learning professional concepts and knowledge, and have certain management skills, and become compound practical talents urgently needed by the catering industry. The academic system lasts for three months. The professional courses "Introduction to China Cuisine", "Cooking Materials Science", "Cooking Technology Foundation" and "Cooking Technology" are the basic stages of practical courses: knife skills, knife methods, turning pots and plates, etc.

Cooking technology: application of heat, identification of oil temperature, sizing, paste hanging, thickening, soup hanging, preliminary cooking and preparation of common Cantonese dishes and sauces;

Hot dish stage: the production technology of home-cooked Cantonese cuisine, traditional Cantonese cuisine, popular Cantonese cuisine and common Cantonese seafood dishes;

comprehensive stage: Huzhou brine, basic carving, assorted colors, banquet making, etc. Training objectives Through systematic study, students can understand the knowledge of Cantonese cuisine culture, raw material knowledge, cooking technology and cooking nutrition, master the preparation of Cantonese cuisine slurry and the techniques of traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine, Chaozhou brine, basic food carving and assorted dishes, and aim at training Cantonese chefs. According to the needs of the current catering industry for talents, the career plan focuses on skills training and pays attention to cultivating students' comprehensive quality and practical ability. Strengthen the physical exercise, so that the trainees can really master the preparation methods of common western-style dim sum while learning the professional concept knowledge, and have the ability to open a shop independently. One-month study period: specialized courses such as knowledge of raw materials of West Point, introduction to West Point, processing technology of West Point, food nutrition and hygiene, baking knowledge, tools and mechanical equipment, practical courses such as bread, mixed cakes, cookies, puffs, frozen desserts, etc.

Decorative cakes on Chinese zodiac, European cakes, sponge cakes, grease cakes, Qifeng cakes and chocolate decorations. Training objectives Through systematic study, students can master the relevant knowledge of western pastry, familiarize themselves with the commonly used raw materials and equipment of western pastry, master the various techniques of western pastry distribution, and independently make various kinds of flavored cakes, popular breads, various pastries, cookies, jellies, egg towers, Mu Si and other western-style dim sum varieties. Graduates can be qualified for making western pastry houses, or they can start their own businesses and open their own western pastry houses and bakeries. 111% of the trainees are recommended for employment after completing the course. According to the current catering industry's demand for talents, the career planning of traditional dough modeling specialty focuses on skills training, pays attention to cultivating students' comprehensive quality and practical ability, and strengthens physical exercises, so that the trainees can really master the design and manufacturing methods of traditional dough modeling while learning professional concepts and knowledge, and have certain management skills, thus becoming a compound practical talent urgently needed by the catering industry. One-month study content professional course