Hangzhou Tianchu Gourmet Vocational and Technical School

Professional Introduction of Chefs

The semi-annual advanced all-round professional class

aims at training chefs and chefs, and comprehensively teaches cooking raw materials, cooking technology, nutrition and hygiene, hotel kitchen design and preparation, emphasizing basic skills and cooking skills, mainly focusing on hangzhou dishes, Zhejiang, Sichuan and Cantonese cuisine. Food carving, professional knowledge such as color platter, edge of dishes and banquet combination.

Elementary and intermediate training courses

1. Theoretical part: cooking history, raw material knowledge, processing technology, cooking technology, nutrition and hygiene, cost accounting and other professional knowledge.

2. The practice starts from the basics: intensive training of basic skills of knife, spoon and fire, and identification of oil temperature.

3. The production and application of various pastes, and the operation essentials of making oil, juice, sauce and soup.

4, 38 kinds of cooking methods draw inferences from one another, and teach selected representative dishes such as Hangzhou cuisine, Zhejiang cuisine, Sichuan cuisine, Guangdong cuisine and Hunan cuisine.

5. Essentials from initial kitchen processing to cutting and matching, and technical essentials of cooking and cooking.

Amateur training courses

are suitable for students with poor economic conditions. You can train basic skills such as knife skills, spoon skills and fire skills in a short period of time through work-study programs.

Chef training course

Teaching food and beverage management, kitchen administration management, food development, famous dishes display, menu design, etc., and inviting famous chefs to teach popular dishes in the hotel.

one-year technical manager professional class half-year senior all-around professional class junior and intermediate training class

amateur training class vegetable chef training class west point training class

platter class carving class Tianchu special hot pot class

Chinese pastry class is the first advanced class in the world to cook abalone and shark fin.