According to the current needs of the catering industry on the talent to skills training, focusing on cultivating the comprehensive quality of students and hands-on ability, strengthen the physical rehearsal, so that participants in the training of students in the learning of professional concepts and knowledge at the same time, really be able to proficient in the eight cuisines of the production of classic dishes and a variety of different grades of banquet design and method of production, and have the ability to senior hotel management, to become a composite of the catering industry in urgent need of practical talents. The program is designed to be a comprehensive practical talent that is urgently needed in the catering industry. Quality courses "Culinary Concepts and Culinary Basics" "Culinary Raw Materials and Processing Crafts" "Cooking Crafts" "Chinese Cuisine" "Culinary Nutrition and Hygiene" "Aesthetics of Culinary Crafts" "Kitchen Management and Banquet Knowledge", Academic Service Related Courses.

First year, theoretical part: culinary nutrition and hygiene, pastry craftsmanship, food and beverage management, bartending process, food and beverage service academic service related courses. Practical part: 1, basic skills training: knife skills, spoon skills; 2, raw material processing: processing of common poultry, livestock, game, seafood raw materials; 3, carving stage: whole carving of fruits and vegetables, zero carving, combination carving; 4, plating stage: flat plating, vertical plating, around the plate; 5, craft techniques: sizing, hanging paste, thickening, oil temperature identification, common cooking techniques, the modulation of the Cantonese sauces; 6, the primary stage of the Cantonese cuisine: Home-style Cantonese cuisine

The second year, the theoretical part: "Culinary Nutrition and Hygiene", "Pastry Craftsmanship", "Catering Management", "Bartending Craft", "Food and Beverage Service" academic service-related courses. Practical part: Cantonese Cuisine Stage: Traditional Cantonese Cuisine, Innovative Cantonese Cuisine, Popular Cantonese Cuisine; Seafood and Game Stage: Lobster, Abalone, Shark's Fin, Sea Cucumber, Salmon, Elephant Butterfly Mussel, Snake Dishes Classical Famous Dishes, Comprehensive Stage: Barbecued Meat, Cantonese Hot Pot, Beautiful Soup, Boiled Meat, Cantonese Refreshments, etc.; Instructor Training Stage: Simulated Interactive Training in Hotel, Intensive Training in Specialty Dishes, Designing and Making of Banquets; Value-added Stage: Computer Basic, Bartending, Catering Management and Service.