The charging standard of Xingbang Secondary Vocational and Technical School in Wugang City: the charging standard of enrollment professional academic system (yuan/year): 3 years of Chinese and western pastry/3 years of social work/3 years of automobile beauty decoration/3 years of computer application/3 years of computer application/0/6,200 yuan of child care/3 years of kloc-0.
Official website, Xingbang Secondary Vocational Technical School, Wugang City:
Introduction of Chinese and Western Pastry Specialty in wugang city Xingbang Secondary Vocational and Technical School is a very distinctive specialty. It involves not only the traditional pastry making technology in China, but also the baking technology in the West. This major has high requirements for students, who must have a solid understanding of Chinese traditional pastry making technology and western baking technology. At the same time, students must have a good sense of innovation and team spirit.
Wugang xingbang secondary vocational & technical school Chinese and western pastry
Employment orientation: Graduates of this major are mainly engaged in Chinese cooking, Chinese pastry making and kitchen and restaurant management in restaurants of hotels, restaurants and other catering enterprises and enterprises.
Corresponding occupations: Chinese chef, Chinese pastry chef, nutrition caterer, kitchen administrator, condiment taster.
Professional ability requirements: 1, professional ethics of cooking practitioners with honesty, self-discipline, customer first and Excellence, and food safety awareness; 2. Have the awareness of safe production, environmental protection and energy saving, strictly abide by the operating rules, and abide by the laws and regulations related to catering and tourism; 3. Be able to identify, process and cut cooking materials; 4. Can make common cold dishes and put them together to make simple food carvings; 5, can make common dishes, Chinese staple food, snacks and snacks; 6, can apply the basic knowledge of nutrition and hygiene, preliminary innovation and development of dishes; 7. Be able to conduct kitchen production cost accounting and kitchen management; 8. Be able to apply arts and crafts knowledge and design simple banquets; 9. Be able to operate and simply maintain cooking equipment.
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