Skill base

1, the basic skills and norms of the kitchen

2, raw materials knife forming and use of skills

3, cooking raw materials cooked and processing technology

4, cooking the basic flavor and cooking methods

5, the basic cold dishes and carving cold spell

Skills Development

1, common flavors and cooking techniques and other training

2, common cold dishes and cold platter production techniques

3, food carving techniques

4, Chinese and Western point and hotel common varieties of production

5, file materials and simple hot pot production

Skills Strengthening

1, the production of popular cold dishes in hotels

2, the market popular varieties of Chinese and Western point of view production

3, mountain treasures and wild game varieties of raw materials production

4, the production of regional popular dishes and specialties

5, the classic famous dishes and the Palace and other dishes production

6, all kinds of popular hot pot and marinade grill operation