With the continuous development and progress of society, more and more people in modern times believe that having a skill in hand can guarantee employment. As a skilled profession, chef is favored by more and more people, especially high school graduates.
On the current development, chef training is more common in two modes: one is to learn in a professional chef school, the other is to find a hotel by the master with learning.
Many people do not understand the difference between studying in a chef school and being an apprentice in a hotel. On the two training mode, can be from the following aspects of the advantages and disadvantages of a brief discussion.
Methods/Steps
Regular chef school, has a set of systematic training mode, the school in addition to modern hardware equipment, but also to use the labor department requirements of the normative teaching materials, employing domestic and foreign industry recognized practitioners for lectures, with the normative system of teaching curriculum, only then, the students skills to learn to be fully guaranteed, which is other than any training method can not be advantageous. The only way to get a full guarantee of the student's skills is to take advantage of any other training methods that are not comparable to each other.
"Master with an apprentice" learning model, the learning process is very informal and non-systematic learning, the master to achieve unity in time, mood, the actual needs of the work and other aspects of the time, will teach the apprentice a little bit of culinary skills, in addition, a good chef is not the same as a good teacher, will be "Teach" is the key, the hotel has a lot of good technical master, but the chef school teachers not only have the technology, but also trained in pedagogy, psychology training, know how to "teach".
Professional chef training school to train professional composite chef talent for the purpose of school, and the hotel "master with apprentice" is not the same, the school is not only to train students in the culinary arts, but also pay more attention to the students of the culinary management ability and culinary ethics training, the school will hire well-known catering organizations at home and abroad practitioners of the culinary management training for students. The company's management training will be conducted by renowned practitioners from domestic and international catering organizations.
Because of the special factor of hotel operation for profit, the hotel hires chefs to serve the guests, not to serve the apprentices. In general, the hotel, due to operational needs, the master is not more time alone to teach "disciples", which leads to "disciples" learning efficiency is very low. At the same time, the hotel since you let you learn the art of apprenticeship, the hotel will not let you idle, "free labor" how will not be used, but because the technology is not in place, the hotel owner will not let you on the stove, miscellaneous has become the main work. So more than 95% of the apprentices, at least three years after the practice, only began to contact the most basic culinary knowledge.
For professional chef talent training colleges and universities, is to cultivate practical skills as the goal, the quality of the faculty team construction has become the key to the survival and development of vocational training colleges and universities. Similarly, in Chengdu New Oriental Culinary School, the school hands-on masters are all taught by Sichuan cuisine chefs, masters, hotel executive chef, head chef. As the saying goes, each master has his own "watchdog", and the school is to learn from the strengths of the family of a gas. But on the contrary, the acceptance of the "master with apprentice" training model of the learner can only accept the "family's words", lost with more masters of the culinary arts learning and communication opportunities, for their own growth and development have inhibited.
No matter what skills you learn, you will be concerned about whether you can get a job or not. Is it good for employment? In fact, vocational training is job training. Here it should be noted that the general three-star hotels will not allow chefs to take apprentices to learn, only small restaurants can be allowed to take an apprentice, even if one day, "Learning out of the master", in addition to the trips of the world, want to jump ship is very difficult, even if you are lucky enough to enter the high-level hotels, and with the graduates of professional chef colleges and universities! Compared with graduates of professional chef colleges, has lost in the starting line.
For many students who do not have cooking skills, during the initial period of study, the study of basic skills and repeated hands-on practice is very important, the biggest advantage of learning in professional chef colleges and universities is that not only is there plenty of time and opportunity for repeated practice, the school will also provide hands-on practice classroom, oil, meat, vegetables, and other practice ingredients, which is impossible to realize in a hotel because the boss is not a teacher, colleagues are not classmates. The boss is not a teacher, and the colleagues are not classmates. The second major advantage of learning in the school is that the school to create a good learning atmosphere, students can compare, learn, catch up, help, super learning process, cultivate learning interest, stimulate learning potential.
As we all know, in the hotel to learn from the master to the back of the kitchen "miscellaneous" is inevitable. The industry has circulated such a few lines of jingle, the first year waiter, what can not be contacted, if the boss is bad, maybe the second year you are still in this position. The second year, passer, the boss will say a lot of big words, what to learn the technology must be every one of them to understand, to help you later development and so on. The third year, it is the food preparation, this is considered to be the beginning of your learning chef to practice the basic skills, but also began to enter the doorway. The fourth year, cut and match. This time you can practice knife skills. The fifth year is to learn to stir-fry with the master, but on the stove is also very little. While studying in school, according to the curriculum, will guarantee a day of eight hours of study time, and every day there will be "one person, one stove", personally on the stove of the hands-on practice. In addition to cleaning, cutting and other miscellaneous work in the hotel, the real learning time should be less than an hour a day, seriously affecting the enthusiasm and learning efficiency of the students.
Whether you go to a formal chef school to learn, or go to the hotel to learn from the master, we will be concerned about a cost problem, which is also a very sensitive topic. To professional chef colleges and universities to learn certainly need to invest in a learning cost, generally speaking, according to the size of the school, the learning cost is the same as the level of the school, the good and the bad. But the hotel to learn the art of apprenticeship, only need to pay very little apprenticeship fee, and even do not have to pay tuition fees will receive a meager "salary". Training costs of a "out" and "in", so that many learners only see the premise of the input, one-sidedly think that the hotel to find a master with better than going to school. The fact is not so, in the see upfront investment at the same time, but also pay attention to the learning time, the school effect as well as the return of late income and many other factors. To give a simple example, A, B two students through two ways to start the road to learn to cook, A students into the formal chef school, B students into the hotel to learn the art, the same learning time is over, no doubt A students to lead the B students, with the passage of time, the distance will be bigger and bigger. The following chart shows the future development of the two at a glance.