Currently China's catering industry is developing rapidly, is the national economy is developing very fast industry. As a pillar industry, the demand for culinary talents is even more urgent. The new situation of international cooperation, but also brought the catering industry's booming development, for the chef career has brought a good opportunity for employment!

Professional Advantage:

1, skills-based teaching to strengthen students' hands-on power.

2, one-on-one guidance, master teacher teaching team

3, simulated hotels, interactive teaching

Learning content

One stage: knife basic training, turning the pot basic training, carving (flowers: such as the moon, roses, etc.), cooking raw materials to learn cooking techniques.

The second stage: the production of cold dishes, cold dishes (based on the reality of cold dishes,) carving, zero carving whole carving (such as: wings, tail feathers, magpies, etc.,) hot dishes (based on traditional Sichuan cuisine).

Three stages: classification and main schools of pastry, basic knowledge of pastry raw materials, basic operation techniques of pastry production, hot dishes (market popular dishes), carving (large whole carving).

Fourth stage: Sichuan popular dishes, Sichuan new school of cold dishes production, Sichuan innovative dishes, banquet production, banquet knowledge and cost accounting.