Excellent major of New Oriental Pastry Training School

Two-year gold medal chef major

Enrollment goal

Aspiring young people aged 16-25 who have passed the entrance examination.

Training objectives

With the goal of cultivating gold medal chefs and executive chefs of catering, we will cultivate talents who can skillfully make new Sichuan cuisine, Shanghai cuisine and traditional classic dishes, be competent for jobs in well-known catering enterprises such as star-rated hotels and large restaurants, and have the ability to open stores independently.

course features

This major implements small class teaching (30 students), focusing on cultivating students' hands-on operation ability; The teaching mode adopts multimedia teaching and master demonstration teaching; The trainer implements one-on-one counseling and hands-on teaching; Students' practical training adopts the mode of timing, quantification, process and standard to improve their practical ability in an all-round way; All practical courses are taught by masters, executive chefs and chefs.

course content

Theoretical courses: cooking technology, cooking aesthetics, nutrition and hygiene, cooking materials, banquet making and menu design, catering planning and management.

Training courses: knife work, knife method training, spoon work training, basic training of Chinese and western pastry, menu design, basic training of carving and platter, seasoning and brine making. Sculpture, assorted dishes, Chinese pastry, Western pastry, cold dishes, new Sichuan cuisine, Shanghai cuisine, modern Anhui cuisine, Hunan cuisine, Fujian cuisine, innovative Jiangsu cuisine, popular market dishes, traditional classic dishes, roasted, marinated, smoked, frozen traditional dishes, banquet dishes.

Employment recommendation

1. Passed the examination after graduation, 100% recommended to work in star-rated hotels and guesthouses; Can be competent for star-rated hotels, famous restaurants and other kitchen-related catering work.

2. Provide students with at least two free and responsible employment opportunities through a huge employment network all over the country;

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

Two-year chef elite major

I. Market analysis

According to authoritative investigation, with the rapid development of catering industry, talents in catering industry are in urgent need of shortage, and compound talents with technical skills are deeply welcomed by the society. New oriental cooking Education took the lead in launching this major in China, which was well received by employers.

Second, career planning.

According to the current catering industry's demand for talents, we focus on skills training, pay attention to cultivating students' comprehensive quality and practical ability, and strengthen physical exercise, so that students can really master the different cooking techniques of eight classic dishes while learning professional theoretical knowledge, be good at banquet design and cooking methods of different grades, and have advanced hotel management ability, thus becoming a compound practical talent urgently needed by the catering industry.

Third, the semester.

Two years (including two months of hotel internship) full-time study.

Fourth, learning content.

(A), theoretical learning content

1, Introduction to Cooking 2, Cooking Materials 3, Cooking Technology

4. Processing technology of cooking materials. Cooking nutrition and hygiene. catering service

7. banquet knowledge 8. Food cost accounting. Cooking English

10, pasta making technology 1 1, fast food knowledge 12, professional ethics.

13, cooking technology aesthetics 14, west point knowledge 15, western food knowledge.

16, Computer Application 17, Basic Law of Catering Industry.

18, catering management and practice 19, knowledge of wine mixing

(B), practical learning content

1, learn the basic professional knowledge of cooking systematically in stages, and lay a good foundation for students to learn hot dishes through strict training;

2. Eight famous classic cuisines, palace cuisines, medicinal dishes, etc. ;

3. Modern hotels, popular dishes on the market, special dishes with flavor and famous dishes of famous teachers;

4. Large-scale artistic carving, creative combination carving, melon carving, agar carving, foam carving, etc.

5. Systematically teach all kinds of exquisite artistic cold spells;

6. Pot dish cold dish making, barbecue technology, artistic platter, banquet cold dish combination, fashionable fresh fruit plate;

7. Banquet dishes of different sizes, various festive banquet dishes and New Year banquet dishes;

8. Various hot pots, sand bowls, dry pots, hot pots, teppanyaki and folk snacks;

9. Chinese and western fashions are popular in Beijing, and famous schools in the north and south;

10, various fine western food technologies;

1 1, a full set of fancy bartending skills;

12, computer skills, practical cooking English.

Verb (abbreviation of verb) learning summary

1. Enrollment target: 16 years old or above, with a certain educational level, good health, no infectious diseases and qualified liver function examination;

2. Teaching staff: the school is taught by full-time teachers systematically, and full-time senior cooking technicians are engaged in demonstration teaching. The school regularly invites national famous culinary masters, culinary professors and catering professional managers to our school for special lectures and practical teaching.

3, teaching methods: the use of a unique "five-step teaching method" that is:

The first step: theoretical knowledge analysis and explanation;

The second step: the master demonstrates the teaching of hot dishes;

Step 3: Students observe and taste on the spot;

The fourth step: the teacher guides the students to practice by themselves;

Step 5: Instruct the teacher to taste, comment, grade and record.

4. Daily management: semi-militarized and humanized management is adopted, camera devices are installed in teaching areas, student accommodation areas and activity areas, and security guards supervise them 24 hours a day to ensure the safety and reliability of students during their study at school.

5. Certificate issuance: all students who have completed their studies and passed the examination by the national vocational skill appraisal department will be awarded the national vocational qualification certificate, and those who have passed the comprehensive examination in our school will be awarded the certificate of completion.

Six, learning steps

(a), the first school year

First semester

Theory: introduction to cooking, professional ethics, cooking materials, basic knowledge of cooking,

Basic knowledge of law and computer in catering industry.

Practice: Basic training (knife-cutting, pan-turning, stir-frying and seasoning) is gradual, and various home-cooked dishes, first-stage hot dishes and computers are systematically taught.

second term

Theory: Processing technology of cooking materials, food carving knowledge of cooking technology, knowledge of artistic dishes and edges, and cooking aesthetics.

Practice: In the second stage of carving, assembling, wrapping and hot dishes (arranging dishes according to cooking methods), the whole set of operation techniques of popular dishes on the market are systematically studied.

(2) Second academic year

First semester

Theory: nutrition and hygiene, catering management and practice, catering service and fast food knowledge.

Pastry making technology and west point making technology.

Practice: Chinese pastry production, fast food production, the third stage of hot dish system to teach the whole set of techniques for making special dishes, western pastry production.

second term

Theory: banquet knowledge, food cost accounting, cooking English, western food knowledge, wine mixing knowledge.

Practice: halogen cold dishes, barbecue technology, western food technology, banquet production, special dishes, famous teachers' dishes, classic dishes of eight major cuisines, simulated kitchen training, graduation employment guidance.

VII. Employment placement

For students who have carefully completed various courses, successfully passed the skill examination and obtained corresponding vocational qualification certificates:

1. After graduation 100% recommended to work in large chain hotels and star-rated hotels in Beijing;

2. Arrange employment for students free of charge through a huge employment network all over the country;

3. Enroll in major, arrange hotel internship before employment, and comprehensively improve students' practical ability;

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

Eight, professional teaching materials

New oriental cooking education standard series teaching materials and national unified designated teaching materials.

Nine, school time

School starts on the 5th of every month,15th and 25th.

X. comments

1. One set of bedding and two sets of work clothes (long sleeves and short sleeves) are provided free of charge.

2. The two-year fee shall be paid in one lump sum, with a discount of 1000 yuan.

3, free to participate in the national general and effective intermediate vocational qualification certificate to go abroad for examination.

4. Free cooling in summer and free heating in winter.

One-year cooking all-around specialty

(100% qualified graduates are recommended for employment. After the freshmen sign up for school, they sign an employment agreement. ) strive for successful employment within one year.

The academic system is one year.

Social Needs In recent years, with the rapid development of major cuisines, there is an urgent need for a large number of excellent chefs who are proficient in cuisines, skilled in cooking and know how to manage.

Training objectives This major focuses on skill teaching, strengthens students' practical ability, and aims at cultivating cooking professionals and chefs. After graduation, students can independently engage in cooking and kitchen management in star-rated hotels, specialty restaurants and large chain restaurants.

The course features simulate interactive teaching in hotels, one-on-one tutoring and real training in training factories.

The main content of the study

Theoretical part

1, cooking technology

2. Knowledge of cooking materials

3. Banquet knowledge and cost accounting

4. Basic knowledge of pastry

5. Professional quality

Practice part

1, cooking basic skills: teaching basic skills of knives and spoons.

2. Cooking: Explain and demonstrate the traditional dishes, popular dishes and classic dishes of the eight major cuisines.

3. Chinese pastry: teach the skills of making common pastry.

4. food carving: Teaching a series of food carving techniques.

5, art platter: teach a series of art platter skills.

6. Employment training: strengthen cooking skills and banquet production.

employment security

1. Students are provided with quality education and career guidance courses free of charge after entering school.

2. After students pass the graduation examination, 100% is recommended to work in star-rated hotels and guesthouses for free.

School time

School starts at 65438+ every month 10, 5, 5, 5 and 25, and can arrive at school on demand under special circumstances. (100% qualified graduates are recommended for employment. After the freshmen sign up for school, they sign an employment agreement. ) strengthen technology and high-paying employment.

The academic system is one year.

Social Needs With the promotion of China's international status, foreign exchanges become more and more frequent. West point industry (baking industry) has a broad market prospect and a good employment situation. At present, it has become a hot industry, and its employees are warmly welcomed by star-rated hotels and high-end western food shops.

Training objectives This major trains senior technical personnel who can skillfully make all kinds of western-style cakes, be fully qualified for star-rated hotels, hotel cake rooms, cake rooms and bakeries, and be able to independently operate cake shops or bakeries.

The main content of the study

Practice part

1, basic skills of West Point: decoration practice, basic skills of West Point.

2, West Point production process: teaching color snacks and market popular snacks production.

3, dough making technology: teaching bread making and innovative technology.

4. Cake making process: decorating the cake; European cake.

5. Teach baking technology, moon cake making technology, dessert icing technology and western-style frying technology.

Theoretical part

1, West Point basics

2. Baking process

3. Decoration process

4. Aesthetic design