1. The tuition fee for chef training is related to the region. For example, the cost of studying in Beijing is definitely different from that of studying in the residential area of a small county in southwest China. Even in the same province, tuition fees are different.
2. The tuition fee for chef training is related to the training school chosen. At present, there are many schools on the market, and the tuition fees of each school are definitely different. It can be said that there is a big difference, because schools are different, and school courses are also very different.
3. The chef training fee is related to the major. The major you choose is actually linked to the academic system. The longer the research time, the more raw materials and ingredients used, and the higher the cost.
Extended data
job requirement
1, the basis of cultural theory?
A qualified cooking teacher must have a certain cultural foundation and theoretical knowledge, that is, after formal study in cooking colleges or related colleges and systematic professional education for three or four years, so that cultural literacy and professional theory have a good foundation. Only in this way can cooking teachers be competent for modern cooking education. ?
2. Professional theoretical knowledge? Mainly includes biology, cooking chemistry, cooking technology, food hygiene, nutrition hygiene, nutrition health care, cooking art and other knowledge. Only when a cooking teacher has rich professional theoretical knowledge and knows more cooking principles can he "draw inferences from others" in practical teaching and play a correct guiding role in the innovation and improvement of dishes. And professional basic knowledge is an important condition for teachers to update their knowledge. Only when the cooking teacher has solid professional knowledge can he thoroughly understand the cooking teaching materials and explain the knowledge in simple terms. ?
3. Solid basic skills and superb skills.
A cooking teacher should not only study in a professional school for several years, but also have several years of down-to-earth industry experience and the practice of catering enterprises, and become a knowledgeable and tireless strict teacher, mastering the basic skills of knife, spoon, taste, fire, pulp and sauce. In this way, the cooking teacher can greatly improve the operation technology and standardize the dishes. ?
4. Management ability?
Because the cooking laboratory is actually a simulated kitchen, its operation is also a process of group cooperation. Every practice dish, from the planned procurement of raw materials to the finished dishes, has been coordinated by Qi Xin of various departments. Cooking practice teaching can only be carried out correctly and orderly if the cooking teacher has the correct command and deployment to the teachers and students. ?