New oriental cooking Education was founded in 1988 and belongs to Xinhua Education Group. Since its establishment, new oriental cooking Education has been committed to inheriting Chinese cooking culture, integrating the essence of Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine, Shandong cuisine, Huaiyang cuisine, Fujian cuisine and Zhejiang cuisine, and has successively established more than 30 colleges and universities in provincial capitals of China, which has trained and delivered more than 700,000 cooking talents for the society.
The annual tuition fee of cooking school chefs in New Oriental ranges from 5,000 yuan to15,000 yuan. Because there are many one-year chefs in New Oriental, all kinds of people can choose their own majors according to their own conditions. The tuition fees of New Oriental chefs include: practical facilities and equipment, and purchasing ingredients that will be used in daily practice.
Notes for New Oriental cooking school: 1. New Oriental cooking school has set up long-term chef classes for one, two and three years, and short-term chef classes with study time ranging from a few days to several months. Students can choose different study time according to their own situation, so as to decide how much tuition to pay for learning cooking.
2. The one-year tuition fee of a chef in a cooking training school mainly includes study fee, material fee, tool fee, clothing fee, accommodation fee and book fee. One year's study fee does not include living expenses, but due to the particularity of the chef's profession, the living expenses are not high, because in the process of study, you can eat chicken, duck and fish by yourself, saving a considerable meal fee.
The school has a group of strict teaching staff. By the end of June, 20 14, there were more than 2,000 chefs in 27 direct schools, including Liu Jinde, Han, Hao, Ouyang Yanglan, Wang Xianneng, Wang, Wang Wenbang, Si Rui and Ouyang Yanglan.
New oriental cooking Education has always attached great importance to the study of teaching mode, closely linked to the catering market demand, and refined the national advanced phased, modular and project-based teaching mode. One-on-one tutoring by culinary masters and famous teachers, hands-on teaching, and strengthening students' operational skills and professionalism.