Two-year Sichuan cuisine gold medal chef major

Learning content

1. Traditional Sichuan cuisine, representative Sichuan cuisine, modern hotel fashion cuisine, classic popular Sichuan cuisine and famous dishes by famous teachers;

2. Fine Sichuan cuisine and innovative Sichuan cuisine;

3. Large-scale Sichuan-style banquets, various festive banquets, New Year's Day banquets, and the training of Sichuan famous teachers and tutors;

4. Sichuan classic dishes and official dishes;

5. High-grade Sichuan cuisine;

6. Sichuan-style brine cold dishes and Sichuan-style new cold dishes;

7. Making Sichuan-style hot pot and griddle;

8. Sichuan-style dim sum, popular Sichuan-style snacks, and famous schools in North and South China;

9, Sichuan style, Guangdong style barbecue production;

11, swallow, abalone, wing, ginseng, belly swelling, making special dishes, medicated diet dishes;

11, large-scale artistic carving, creative combination carving, melon carving;

12. Making western snacks, bread and cakes;

13, western food production;

14, wine blending technology;

15. Basic cooking skills;

16, cooking raw materials processing;

supplemented by theory:

Sichuan cuisine, cooking raw materials, cooking technology, cooking English, pastry making technology, computer application

cooking nutrition and hygiene, modern catering management, Sichuan cuisine masters' lectures and catering professionals' support.

Training objective

With the goal of training chefs, executive chefs and senior cooking talents, we will train compound kitchen management talents who can skillfully make traditional Sichuan cuisine, new Sichuan cuisine and popular dishes (cold dishes and hot dishes), master the cooking techniques of Chinese and western dishes, hot pot and braised roast, and have the knowledge of kitchen management and catering management, so as to train them to be competent for star-rated hotels, hotels and large restaurants.

teaching mode

1. This major implements small class teaching, focusing on cultivating students' hands-on operation ability;

2. The teaching modes are all multimedia teaching and master demonstration teaching;

3. The master practises one-on-one tutoring and hands-on teaching;

4. This major regularly holds various types of skill competitions;

5. Students' practical training adopts the mode of timing, quantification, process and standard to improve students' practical ability in an all-round way;

6. The practical courses are all taught by famous chefs, masters, executive chefs and chefs of Sichuan cuisine.

Employment situation

1. After passing the examination after graduation, 111% students are recommended to work in large star-rated hotels and hotels; Can be competent for star-rated hotels, well-known restaurants and other post-kitchen-related catering jobs, and the salary of outstanding graduates is more than 2111 yuan;

2. Provide free and responsible employment opportunities for trainees for at least two times through a huge employment network located in the whole country;

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

Enrollment target

All graduates with junior high school education or above, students with high comprehensive quality and strong interest in the cooking industry can register for the

Sichuan cuisine chef elite major

study content

1. Traditional representative dishes of Sichuan cuisine;

2. Classic popular Sichuan cuisine and fine Sichuan cuisine;

3. Modern hotels offer Sichuan-style fashionable dishes and innovative Sichuan dishes;

4. Modern large-scale Sichuan-style banquet dishes and various festive banquets;

5. Sichuan cuisine teacher training;

6. High-grade Sichuan cuisine;

7. Making Sichuan-style brine and new cold dishes;

8. Sichuan-style dim sum, popular Sichuan-style snacks, and famous schools in North and South China;

9. Making western snacks, bread and cakes;

11, making Sichuan-style hot pot and griddle;

11, basic cooking skills;

12, cooking raw materials processing;

13, western food production;

14, large-scale artistic carving, creative combination carving, melon carving and other

theories are supplemented:

Sichuan cuisine, cooking raw materials science, cooking technology, pastry making technology, cooking nutrition and hygiene, cooking technology foundation, modern catering management, catering professional literacy and banquet knowledge.

Training objectives

The goal is to train chefs, chefs, senior and middle-level cooking talents, focusing on cultivating students' practical operation ability, and cultivating talents who are proficient in various cooking techniques of Sichuan cuisine and are good at banquet design and cooking methods of different grades.

Employment situation

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

2. Employers such as hotels and restaurants come to the school to recruit talents;

3. Recommend jobs for trainees free of charge and responsibly through the huge employment network located in the whole country.

enrollment target

all students who have graduated from junior high school or above, have high comprehensive quality and have a strong interest in the cooking industry can apply.

Classic West Point major

Practice-oriented: West Point bread shaping and cake basic topping making; Production of flowers and zodiac in the course of decorating flowers; Bake western pastry and dry pastry; Learning and making ceramic cake; Learning and making chocolate accessories; Learning and making fondant cake; Multi-layer cake and large-scale booth cake design study and production; Bread making (sweet bread, Danish bread, French bread, toast bread, European miscellaneous grain bread, fancy bread, pizza, etc.); Western-style dim sum (cookies, handmade biscuits, thousand-layer cakes, puffs, etc.) and baked west point; Learning and making towers and pies (Portuguese egg tarts, pies, etc.); Mu Si, chocolate course learning and production; Cup-shaped Mu Si, Tiramisu, etc. Making popular snacks at West Point.

supplemented by theory; Quality training course, cooking English, baking technology, art and color matching, West Point overview, equipment safety operation, equipment use and maintenance, sketching, West Point raw materials science, artistic sketch, West Point room management, food dough modeling, food nutrition and hygiene, and employment guidance course.

the first school year;

Main courses in the first semester: 1. Proficient in pastry bread shaping and cake basic topping making; 2. Professional theory knows learning; 3. Production of flowers and zodiac in the course of decorating flowers; 4, baking West Point, dry point production;

Theoretical characteristic courses: quality cultivation course, baking technology, cooking English, art and color matching, overview of West Point, safe operation of equipment, use and maintenance of equipment, and sketch.

main courses in the second semester; 1. Learning and making ceramic cake; 2. Learning and making chocolate accessories; 3. Learning and making of cake course; 4. Learning and making fondant cakes; 5. Design, study and production of multi-layer cakes and large-scale booth cakes.

theoretical characteristic courses: quality cultivation course, baking technology, art and color matching, west point raw materials science, artistic sketch.

The elite specialty of West Point

focuses on practice:

1. Intensive training in basic skills of West Point, teaching all kinds of lace, flowers, exquisite making of cakes decorated with Chinese zodiac signs and cartoons;

2. The production technology of Hong Kong-style and European-style pastry cakes, patas, cheese desserts, Korean fruit decorative cakes and Japanese Mu Si ice cream cakes, and the baking technology of American, French, English and German breads;

3. Cookies, biscuits, pastry, puffs, egg tarts, pizzas, chocolates, tiramisu and other high-end hotel banquets are popular in the production of western pastry;

4. Making all kinds of western snacks;

5. The brewing technology of fashionable cold and hot drinks.

supplemented by theory:

West Point Technology, Knowledge of West Point Raw Materials, Raw Material Processing Technology, West Point Craft Aesthetics, Baking Technology, Western Pastry, Nutrition and Hygiene of West Point House, Use and Maintenance of West Point Machinery and Equipment, Site Selection of West Point House, Operation and Management, etc.

training goal

the goal is to train talents who are proficient in West Point production, know how to operate and manage well, and have entrepreneurial ability. Through one year's systematic study, I have mastered baking skills and cake decorating skills, reaching the level of middle and senior western pastry chefs.

Employment situation

1. After passing the examination after graduation, 111% of the students are recommended to engage in all kinds of West Point baking work in high-grade star hotels and large chain bakery;

2. Recommend jobs for trainees free of charge and responsibly through the huge employment network located in the whole country.

Enrollment target

Students who have graduated from junior high school or above, have high comprehensive quality and have a strong interest in the West Point industry can apply.

Chinese executive chef training class

practical courses: Sichuan popular hot (cold) dishes, Sichuan characteristic hot (cold) dishes, Sichuan innovative hot (cold) dishes, Sichuan brine making, classic dishes (mainly in Guangdong, Hunan and huaiyang cuisine), high-grade dry goods (swallow, abalone, wings, ginseng and belly), and so on. A. four-star and above hotels observe and study. (1 times a month); B. Two months' internship as a chef in the catering industry.

theoretical courses: catering management, marketing, nutrition and hygiene, cost accounting and banquet design, catering professional quality, and cooking English.

objective: to train senior cooking talents such as executive chef, head chef, director of food production and assistant to the head chef, and focus on cultivating students' practical and management ability, who can meet the work needs of star-rated hotels, hotels, large restaurants and well-known catering enterprises or have the ability to open stores independently.

Advantages: Issuing the "Executive Chef of Chinese Food" and "Certificate of Kitchen Administration Manager" which are commonly used in authoritative and standardized industries; China culinary masters gather to provide a platform for communication; Charging options for many kitchen administrators and senior managers.

Sichuan cuisine elite major

Learning content

1. Traditional Sichuan cuisine;

2. Sichuan classic and popular dishes;

3. Sichuan specialties and Sichuan flavor dishes;

4. Sichuan-style hot pot and dry pot;

5, cooking raw materials processing;

6. Basic cooking skills;

7. making chuandian;

8. Making Sichuan-style brine and cold dishes;

9. Making assorted platters;

11, food carving combination sculpture.

11, cooking technology, cooking raw materials, raw material processing technology, banquet knowledge, cost accounting, basic knowledge of cooking, etc.

teaching characteristics

this major adopts a phased teaching mode, which is divided into six stages, focusing on cultivating students' practical ability, so that students can become catering talents with good cooking skills and good management after graduation. All practical courses are taught by hotel chefs and executive chefs.

Employment situation

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

through the huge employment network located in the whole country, free and responsible job recommendation for trainees.

Sichuan cuisine special course

learning content

1. Sichuan cuisine production technology; 2. Sichuan cuisine; 3. Sichuan hot pot; 4. Sichuan-style pastry; 5. Sichuan-style stewed dishes and cold dishes; 6, color platter; 7. food carving and other technologies; 8. Cooking raw materials and processing technology; 9. Cooking techniques; 11, cost accounting; 11, banquet knowledge; 12. catering management

intensive class of Sichuan cuisine

learning content

teaching knife-cutting, knife-cutting, oil temperature, heat, sizing, hanging paste, and fine cooking of middle and high-grade delicacies. Focus on teaching classic Sichuan cuisine, popular Sichuan cuisine, traditional Sichuan cuisine, whole chicken, deboned duck, assorted dishes with different colors, carved flowers and other high-end hot and cold dishes.

Advanced Sichuan cuisine refresher course

Teaching more than 111 kinds of classic Sichuan cuisine, famous court dishes, traditional Sichuan cuisine, medicinal diet, high-end delicacies and delicacies, Sichuan hotpot and other high-end dishes.

Chengdu Specialty Snacks Entrepreneurship Class

Pastry technology, pastry making technology, Chinese pastry making technology, Chinese traditional and popular snacks making technology, all kinds of stuffing making technology, seasoning technology, cooking technology and molding technology.

food carving characteristic class

systematically teaches food carving knowledge, food carving's application knowledge of knife cutting, and all kinds of flower carving, relief carving, artistic hollow carving, agar carving, large-scale whole carving, combined carving and other complete carving techniques.

Bashu Fine Hot Pot Class

explains the function and dosage of various spices and the methods of making various hot pots, and teaches the making of traditional hot pots, flavor hot pots, special hot pots, dry pots, Yuanyang hot pots and medicated hot pots in Sichuan and Chongqing, as well as the frying of old oil and bottom materials in Sichuan and Chongqing hot pots, the frying of bottom materials in dry pots, and the cross-dressing of cold pots.