Cooking Department provides students with the most advanced, scientific, applicable and reasonable training conditions. The training equipment is worth more than 5 million yuan, and it has more than 5,000 square meters of training operation rooms, including Chinese hot food room, knife workshop, spoon workshop, Chinese pastry room, western food room, western food room, specimen room, storage room, hot food simulation kitchen, multimedia teaching room and student practice room. It integrates students' training, teaching, scientific research, experiment, communication, appraisal, exhibition and other functions, and reaches the national advanced level in many aspects such as environment, venue, equipment, conditions and functional services. It can accommodate 700 people to operate cooking skills at the same time, demonstrate cooking teaching with the most intuitive and advanced methods, and undertake large-scale national, provincial or municipal competitions.
The Department of Cuisine adopts the mode of "mentoring" and employs industry masters, famous teachers and chefs to participate in menu-based teaching. Teaching is mainly based on Cantonese cuisine, supplemented by Sichuan cuisine and Hunan cuisine, combined with the local elements of Guizhou cuisine. Establish a master inheritance class, and the master will teach in person and teach at zero distance. By teaching cooking skills, graduates can be directly qualified for hotel catering work.
When students graduate, the Department of Cuisine actively implements the double (multi-) certificate management system, organically combines practical teaching arrangements with vocational qualification certificate assessment, and encourages students to obtain professional-related vocational qualification certificates while obtaining graduation certificates. Students of this major must obtain certificates such as intermediate chef, intermediate pastry chef and intermediate nutrition caterer upon graduation, which provides a strong guarantee for students' employment.
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