Quanzhou Nanyang Chef School is a professional, large-scale middle and advanced technical training school approved by the national labor department. It is a national vocational qualification (technical level) training base, designated by Quanzhou Human Resources and Social Security Bureau as "the designated training base for rural labor transfer" and "the training base for improving the skills of migrant workers", and has been awarded the honorary title of "advanced school-running unit" at the municipal level for many times.
The school is located in Chengtian Lane, Nan Jun Road, Quanzhou City, adjacent to the Municipal Cultural Palace, with superior geographical location and convenient transportation. It has a large-scale chef training room and a large-scale practice base, and specializes in offering 1 year elite chef classes; Half-year chef all-around class; Junior and intermediate chef classes for 2 months; Technical secondary school of cooking and hotel management; Sichuan cuisine and Hunan cuisine; Fujian cuisine and Cantonese cuisine classes; Quanzhou snacks; Shaxian snack training class; Quanzhou beef snack class; Marinade and barbecue; Quanzhou Chinese and western pastry class; Quanzhou public nutritionist class; Quanzhou fruit and vegetable carving class; Quanzhou family cooking class; Western food; Quanzhou chefs go abroad for special training classes.
The school is equipped with hundreds of sets of advanced and complete equipment. The teachers are strong, and the teaching courses are taught by appraisers of the national vocational skills appraisal judges and star-rated hotel chefs with many years of practical teaching experience. As a professional school, the school implements a sound management system, paramilitary management and public welfare fees to reassure students and parents. The school has established long-term school-enterprise cooperation with hundreds of star-rated hotels, and cultivated orders to ensure that students 100% get a high-paying job. Let students learn something and apply what they have learned. Professional setting (chef): 1 year elite chef class; Half-year chef all-around class; Junior and intermediate chef classes for 2 months; Three-year technical secondary school degree in cooking and hotel management; 1 month Sichuan Hunan cuisine class; 1 month Fujian Cantonese cuisine class; Fast food; Chefs go abroad to attend special training courses.
Professional setting (snacks): Quanzhou snacks; Shaxian snack training class; Beef snack training course; Halogens; Barbecue; Chongqing grilled fish class; Hot pot and brine; Zhajiang Noodles batter in southern Fujian; Satisaria; Satay noodles; Miscellaneous sauce noodles; Chongqing hot and sour powder; Brine chicken salted ducks; Food stalls; Characteristic noodles; Fried tofu; Duck claw soaked in Longyan; Hong kong-style crystal chicken feet; Chinese and western pastry classes; Sichuan pickles; Public nutritionists; Fruit and vegetable carving; Family cooking class; Western food classes, etc.
Cooking materials, cooking technology, cooking material processing technology, cooking nutrition and hygiene, banquet knowledge, food cost accounting and so on.
Basic skills: The practical teacher demonstrated 65,438+00 kinds of knives, 20 kinds of flower knives, and 65,438+00 kinds of edging and loading techniques.
Hot dishes: teaching Fujian cuisine, Hunan cuisine, Sichuan cuisine, Guangdong cuisine, classic dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal meals and home cooking.
Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving, etc.
Art platter: teaching pictographic dishes, pictographic cold dishes, fruit platters and other varieties.
Comprehensive part: teaching stews, cold dishes, sauced meat, Cantonese roast duck and all kinds of hot pot, griddle, teppanyaki, flavor snacks, whole chicken and duck deboning, etc.
Pastry part: Chinese and western fashion pasta. 1 World cooking school
2 the history and characteristics of food development in China
Three Schools of Cooking in China
4 theoretical knowledge of cooking materials
5. Knife cutting of cooking technology
6 familiar with the role of common tools
7 maintenance of cutter pier, grinding of cutter.
Cooking skills, practical operation and practice of various knife methods
9 personal hygiene. Food safety and hygiene and prevention of food poisoning
10 processing of cooking raw materials (processing of fresh raw materials and processing of dry raw materials)
1 1 food carving has a simple theoretical knowledge of food carving.
12 cold dish cooking technology
13 basic knowledge of cold dishes and plate-loading skills
14 cooking skills of common cold dishes
15 cooking technology practice; Practical operation of cold dishes
16 rational allocation of dishes and operation of common flower knives
17 cooking method of hot dishes
18 Basic knowledge of hot dish cooking
19 Practical Practice of Cooking Techniques
20 identification of oil temperature
Master the temperature of 2 1
Preparation of 22 basic soup
Basic theory of seasoning in cooking technology
24 Uses and functions of various seasonings
25. Preliminary cooking treatment of clothing in cooking process
Function and method of thickening
Hot dish art and its naming method
Cooking methods of 28 common hot dishes
29. Be familiar with the role of kitchen tools and operate in a safe and standardized manner.
30 actual operation of hot dishes Hot dishes are operated every day.