Second, the main courses cooking technology, cooking raw materials, culinary nutrition, culinary hygiene, western food technology, introduction to western food, banquet design, cold food carving, cutting and matching technology, professional English, pastry technology, cost accounting, an introduction to food culture
Third, the training mode of talent "to the social needs of the goal, to determine the employment of the students group, and thus the formulation of the professional Students of the knowledge, ability, quality structure, around the application of the ability to cultivate, around the students should have the ability to establish a professional curriculum structure system," the training model, strengthen the practical teaching links, in the teaching content, teaching methods and assessment methods on the bold exploration, to achieve the training program of personnel training objectives and requirements.
Fourth, the teaching mode of small-class teaching (30 people / class), theory (20%) + practice (80%)
Fifth, the theory of the classroom
Sixth, the practical environment
Seventh, teachers
Eighth, employment enrollment signed a high-paying employment agreement, the real realization of the "enrollment of the high-paying job! "The "skills + employment" model.
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