Second, the learning content
According to the national Chinese pastry skills training standards, the teaching syllabus is formulated, and professional knowledge such as pastry raw materials, production technology and innovation of various snacks are comprehensively taught; Systematically teach various pastry techniques such as frying, boiling, frying and baking, and teach the production techniques of steamed buns, yuhua glutinous rice balls, Lanzhou Lamian Noodles, Longxu Noodles, Shanxi Daoxiao Noodles and their soup marinades.
Three. comment
1. Get a set of clothes for free when you enter school.
2. Free bedding. 1. Duration: one year.
Second, the curriculum:
Introduction of West Point, knowledge of raw materials, processing technology, nutrition and hygiene knowledge of West Point.
Third, the practical part
According to the national skills training standards for West Point, the teaching syllabus is formulated, which is taught by well-known hotel teachers and masters who have been engaged in West Point production for many years, and the relevant professional knowledge of West Point production technology and baking shop operation management is comprehensively taught from the simple to the deep; Systematic teaching of various flavors of cakes, popular bread, cakes, egg towers, cake jelly, mousse, etc. 100 variety of cakes.
Four. comment
1. Get a set of clothes for free when you enter school.
2. Free bedding. (including beginner and advanced classes)
Term: half-year full-time study.
Second, the learning content
According to the national skills training standards of chefs in China, the teaching syllabus is formulated. Systematically learn all the skills and knowledge of the beginner and advanced classes, from the shallow to the deep, and comprehensively talk about various techniques such as knife-cutting, knife-cutting, spoon-tip and plate-loading, as well as the production techniques of many high-end dishes such as eight famous dishes, all kinds of raw seafood, dry ingredients, popular dishes in the market, carving and platter. Through systematic training, the enrolled students can fully master the skills and methods of Chinese food production. In the later period of studying Sichuan cuisine and Cantonese cuisine, teachers and masters with many years of practical experience will give lectures carefully, and according to the actual situation of each student, they will make career plans for their personal development and help them successfully embark on their jobs. In the sixth month, students can choose Sichuan cuisine class or Cantonese cuisine class. )
Three. comment
1. Get a set of clothes for free when you enter school.
2. Free bedding. 1. Duration: two months.
Second, learning content: according to the national senior chef skills training standards to develop a teaching syllabus. Famous masters and famous teachers from famous shops and century-old shops in Beijing are invited to teach in our school all the year round, and the cooking skills of eight famous dishes, such as classic dishes, palace dishes, special dishes, popular dishes in the market, art platters, delicious dishes, food sculptures, clay pots and iron plates, are systematically taught. According to the assessment standards of senior technicians, the teaching content is set reasonably, and the courses of Catering Management, Cost Accounting and Banquet Design are taught systematically by experienced senior lecturers, and simulated assessment is organized according to the examination requirements, so that students can successfully pass the national skill assessment and obtain the corresponding professional skill standard certificate, which is recognized by the employer. Duration: 2 months
Second, the content of study: systematically teach the production techniques of various festive cakes, decorative cakes, various breads, cakes, pies, muffins, towers, puffs, cakes, jellies, puddings and other western-style cakes. I. Duration: 1 month
Second, learning content: systematically explain the use of food carving knives, and teach more than 40 works of flowers, birds, fish, insects, birds and beasts, landscapes, melons and lanterns; Teach fruit and vegetable carving, agar carving, foam carving and other raw material carving, as well as relief, vertical carving, hollow carving and other carving techniques; And complete sets of technologies such as integral carving, large-scale combined carving and large-scale booth production.