1. Chef Elite Major (two-year program)-Ace Major

Skills+Education (college education, Hebei Normal University)

Enrollment target: young people with junior high school education or above, who are over 16 years old and are interested in cooking.

training goal: to train professional cooking talents with solid skills and exquisite cooking skills. After graduation, students can engage in cooking and grass-roots management in star-rated hotels and restaurants.

Course content: professional knowledge

Cooking Technology, Cooking Technology Aesthetics, Cooking Nutrition and Hygiene, Basic Knowledge of Chinese and Western Food, Catering Management,

Introduction to Cooking,

Cooking Materials

Practical part

Learn the basic professional knowledge of cooking systematically in stages, and pass the strict Classic and famous dishes of eight major cuisines, palace dishes and medicated diet dishes; Current modern hotels, local specialties, famous teachers and dishes, and popular dishes in the market; Large-scale art carving, creative combination carving, melon carving, agar carving, foam carving, etc. Systematically teach all kinds of exquisite art cold spell; Pot-stewed cold dishes production, barbecue technology, artistic platter, banquet cold dishes combination, fashionable fresh fruit plate; Banquet dishes of different scales and various festive banquet dishes; All kinds of hot pot, sand bowl, dry pot, pot, teppanyaki, folk snacks; Famous schools of Chinese, Western, North and South; All kinds of fine western food technology, etc.

Employment recommendation

1. Quality education and employment guidance courses are offered free of charge after students enter school.

2. After passing the graduation examination, 111% students are recommended to work in star-rated hotels and guesthouses.

academic system: two-year system

2: all-round cooking major-ace major

academic system: one-year system

enrollment target: enthusiasts who are interested in cooking. With the goal of cultivating skilled and professional Chinese cooks, students can engage in kitchen cooking independently after graduation.

course content: professional foundation

basic knowledge of cooking, basic knowledge of cooking arts and crafts, introduction to cooking and knowledge of cooking materials.

professional skills

slaughter and purification of fresh raw materials, expansion and purification of dry raw materials, selection and application of seasoning raw materials, compounding technology, seasoning technology, identification of heat and oil temperature, aesthetics of cooking technology, Chinese cuisine, and decoration of dishes.

Professional integration

Hot dish cooking technology, cold dish cooking technology, Chinese pastry making, cold carving and booth design, classic dishes with local flavor in China, selection of high-grade raw materials and dish innovation, dish loading technology, famous teachers' lectures, kitchen management, nutrition and hygiene.

Employment recommendation

1. Quality education and employment guidance courses are offered free of charge after students enter school.

2. After students pass the graduation examination, 111% are recommended to work.

Note:

1. Simulate the teaching of interactive practice units in hotels.

2. Learn computer for free. (Adjusted according to each enrollment stage)

3. Cooking technology major (technical secondary school)-ace major

Enrollment target: enthusiasts who are interested in cooking. With the goal of cultivating skilled and professional Chinese cooks, students can engage in kitchen cooking independently after graduation.

course content: professional foundation

basic knowledge of cooking, basic knowledge of cooking arts and crafts, introduction to cooking and knowledge of cooking materials.

Training objective: To train cooks, so that students can master rich professional theoretical knowledge and practical operation, and have technical and comprehensive talents with secondary professional education. Course Contents Professional knowledge Cooking Technology, Aesthetics of Cooking Technology, Cooking Nutrition and Hygiene, Basic Knowledge of Chinese and Western Food, Catering Management, Introduction to Cooking, and Cooking Materials Science Practice some basic cooking skills: knife skills, spoon skills, and preliminary processing of raw materials; Eight famous cuisines are classic dishes, palace dishes and medicated diet dishes; Fashion classic popular dishes, innovative dishes, ethnic dishes and local specialties; Large-scale combination carving, foam carving, agar carving, art platter, fashion fruit plate; Chinese and western pastry making, wine mixing skills and roasted meat technology; Banquet dishes and festive banquet dishes of different scales, all kinds of hot pots, sand bowls, crocks, crucibles, pots, clay pots, teppanyaki, etc.

Employment recommendation

1. Quality education and employment guidance courses are offered free of charge after students enter school.

2. After students pass the graduation examination, 111% are recommended to work.

academic system: two-year system

Shijiazhuang Cooking Training School's professional foundation: Basic knowledge of cooking, Basic art of cooking technology, Introduction to cooking, Knowledge of cooking raw materials. Professional skills: slaughter and cleaning of fresh raw materials, rising and cleaning of dry raw materials, selection and application of seasoning raw materials, compounding technology, seasoning technology, identification of temperature and oil temperature, cooking technology aesthetics.

Specialty synthesis: hot dish cooking technology, cold dish cooking technology, Chinese pastry making, cold-spell carving and booth design, China local flavor classic dish making, selection of high-grade raw materials and dish innovation, dish loading technology, famous teacher's class, kitchen management, nutrition and hygiene. Employment recommendation of Shijiazhuang Cooking Training School.

Note

1. You can enjoy the national subsidy of 1,511 yuan every year.

2. The two-year fee will be paid in one lump sum with a discount of RMB 1,111.

3. Issue the diploma of technical secondary school recognized by the state and take the national intermediate vocational qualification certificate

4. Classic chef major

Enrollment target: enthusiasts who are interested in cooking. With the goal of cultivating skilled and professional Chinese cooks, students can engage in kitchen cooking independently after graduation.

The training goal is to train the chef and executive chef in the modern catering industry, and to have the knowledge of kitchen management and catering management, and to be competent for the work needs of star-rated hotels, hotels, large restaurants and well-known catering enterprises, and to have the ability to open stores independently.

The course features small class teaching, focusing on cultivating students' practical ability;

All teaching modes are multimedia teaching and master demonstration teaching;

The training masters practice one-on-one tutoring and hands-on teaching;

This major regularly holds various types of skill competitions;

Students' practical training adopts the mode of timing, quantification, process and standard, so as to comprehensively improve students' practical ability;

All the practical courses are taught by famous chefs, masters, executive chefs and chefs.

Course content

Theory: Cooking Technology, Cooking Materials, Catering Management, Cooking Nutrition and Hygiene, Basic Knowledge of Chinese and Western Food, Introduction to Cooking, Aesthetics of Cooking Technology

Practice

The first module: Basic teaching module-to enable students to master knife cutting skillfully.

the second module: comprehensive learning module-enables students to master and make large-scale whole sculptures (fruits and vegetables, agar, foam) and various cold dishes of flowers.

the third module: skills upgrading module-enables students to master the rising technology of all kinds of special cold dishes and high-grade raw materials (swallow, abalone, wing, ginseng and belly), the production of related dishes and the production of special dishes (roast duck, brine, hot pot, roast suckling pig, etc.).

the fourth module: skills enhancement module-let students master the production of popular Chinese, western and western dishes commonly used in hotels, independently complete the banquet design and production, and organize graduation examination.

Employment after graduation:

1. After students enter the school, the school will offer quality education and employment guidance courses free of charge

2. After graduation, 111% of them are recommended to work in major hotels and hotels above four stars;

3. arrange employment for trainees free of charge through the huge employment network located in the whole country;

4. apply for a major, and arrange an internship in a hotel before employment, so as to comprehensively improve the students' practical ability;

5. After employment, the school will implement follow-up service to create more favorable employment conditions for students.

Editing this short-term major

Culinary specialty

Training objective: to cultivate skilled professional and technical personnel who can operate independently

Enrollment target: people from all walks of life who love cooking and are healthy

Learning content: cooking raw materials, cooking raw material processing technology, cooking technology, cost accounting, nutrition and hygiene. Systematically teach hot stir-fry dishes, big dishes, dim sum, snacks, hot pot, steam pot, earthen pot, clay pot, slate and other dishes, teach whole chicken, duck, fish boneless, food carving and platter technology

Educational system: six months

Intensive cooking class

Training objectives: pay attention to practical operation ability training, and cultivate cooking talents with skilled cooking skills. Healthy people from all walks of life

Learning content: From the basic knowledge, we will teach cooking raw materials the techniques of primary processing and primary cooking, pan turning, knife cutting, knife cutting, seasoning, heat, oil temperature, sizing, hanging paste, flower carving, and assorted colors to teach hundreds of kinds of low and medium-grade hot cold dishes.

educational system: three months

Chinese pastry chef

Training objective: to train professional and technical personnel who can master the production and management of Chinese pastry.

Enrollment target: people from all walks of life who love pastry and are healthy.

learning content: steamed buns, steamed soup buns, Dandan Noodles, dumplings, fresh meat buns, Shao Shao, miscellaneous grains steamed bread, flower rolls, Lamian Noodles, Daoxiao Noodles, donkey meat roasted, fried dough sticks, golden banana, taro balls, sweet-scented osmanthus buckwheat noodles cakes, rice noodles crossing the bridge, scallion cakes, pictographic radish seeds, pumpkin cakes, yam cakes, dough sculptures and eyebrows crisp < According to the authoritative organization, in the next five years, the social demand of West Point bakers will reach 2 million, and the future development prospect is limitless.

Training objective: The goal is to train professional and technical compound talents in West Point. After graduation, students can engage in bakery in star-rated hotels and large supermarket chains, and have high entrepreneurial ability.

course features: comprehensive study of the production technology of various western pastry products, with the ability to open stores independently and start their own businesses.

course content:

theoretical course: west point technology, knowledge of west point raw materials and baking technology

practical course: teaching all kinds of west point raw materials, west point manufacturing technology, location and operation of cake shop, use and maintenance of machinery and equipment, teaching all kinds of lace, flowers, exquisite production of Chinese zodiac and cartoon decorated cakes, European west point cakes, egg tarts and cakes. Cookies, biscuits, pastry, puffs, egg tarts, pizzas, tiramisu and other high-end hotel banquets are popular with the production of western-style snacks and the modulation technology of fashionable cold and hot drinks.

educational system: half a year.