Main courses: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principles, Knife Technology, Kitchen Management Knowledge, Diet Psychology, Pasta Making, Cooking Art, Food Cost Accounting, Roasting Meat, Wine Mixing, and Western Food Basis.

The courses are slightly different in different places of study, and will be integrated with local characteristics.

cooking technology: this is a very important course, which consists of two parts, theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife work, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.

Curriculum: Cooking Materials, Cooking Technology, Processing Technology of Cooking Materials, Cooking Nutrition and Hygiene, Banquet Knowledge, Catering Cost Accounting and so on.

Basic skills: The practical teacher will demonstrate 11 kinds of knife techniques, 21 kinds of flower knives, and more than 11 kinds of tipping spoon and plate loading techniques.

hot dishes: teaching eight major cuisines, classic dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal meals and home-cooked dishes.

food carving: teaching booth design, flowers and birds, fish and insects, dragons and phoenixes, figures, melon carving, etc.

artistic platter: teaching pictographic platters, pictographic cold platters, fruit platters and other varieties.

comprehensive part: teaching stewed dishes, cold dishes, roasted duck with sauce, all kinds of hot pot, dry pot, teppanyaki, flavor snacks, whole chicken, duck deboning, etc.

Pasta section: Chinese and western-style fashionable pasta.