in addition to the basic skills.

systematic study of the eight major cuisines:

learn the eight traditional cuisines in China (Sichuan, Shandong, Jiangsu, Guangdong, Hunan, Fujian and Zhejiang) in stages. The courses include popular hotel dishes, classic dishes, court dishes, medicinal meals, artistic conception dishes, fusion and innovation dishes, and special utensils dishes (dry pots, hanging pots, earthen pots, etc.)

The professional courses of Jinling Chef also include:

food carving: teaching booth design, flowers and birds, fish and insects, dragons and phoenixes, figures, melon carving, etc.

artistic platter: teaching students how to make popular cold dishes, and teaching pictographic platters, pictographic cold platters, fruit platters, etc.

comprehensive part: teaching how to make stewed dishes and cold dishes, and how to make roast duck with sauce, all kinds of hot pots, griddles, teppanyaki and flavor snacks.

expansion part: part of learning about fashionable western pastry and Chinese and western pastry.