Training objectives:

The goal is to cultivate talents who are proficient in western food production, know how to operate and manage, and have entrepreneurial ability. Through two years of systematic study, I have mastered the skills and knowledge related to western food and mastered the production of common western food varieties.

Learning content:

This major focuses on practical work, mainly studying European, American, French and other cuisines, and comprehensively learning western kitchen sauces, cold rooms, salad appetizers, (three fish, sashimi); Western-style soup (Hungarian broth, Provence seafood soup, etc. ); Western-style hot dishes, Zhu Cha (filet mignon, French-style roasted snail, stewed mutton tendon with German red wine), ethnic specialties (curry beef, Baku ancient tea, Mexican burrito, Thai hot and sour soup, etc. ), buffets, breakfast shops and hotels, as well as cost accounting, cost application and other related content.

School-enterprise cooperation:

Students who are satisfied with visiting the school sign up and sign an employment agreement when they enter school. Qualified graduates of this major are recommended to work in catering enterprises such as large hotels, restaurants and western restaurants. The school has built five major employment guarantees, four major employment guidance and two major employment systems to build a "win-win" platform for students and employers and provide a strong guarantee for students' successful employment.