Our school mainly studies authentic Sichuan cuisine, and also has specialties such as West Point and Western Food. You can also "customize" the learning content suitable for you according to your needs. You can learn some special snacks, maocai, hot pot, griddle, roasted meat with cold brine, barbecue, cakes and desserts, western cakes and baked bread.

The specialties of Nanchong New Oriental Chef School are divided into three categories:

Chef category: aiming at cultivating chefs, Sichuan chefs and Sichuan chefs, cultivating talents who can skillfully make traditional Sichuan cuisine, new Sichuan cuisine and popular dishes in the market, and master Chinese pastry, hot pot and halogen baking techniques. This major focuses on practical operation, mainly studying the classic and traditional dishes of eight major cuisines, such as Sichuan cuisine, Hunan cuisine and Guangdong cuisine, and practicing from the basic skills. The study time can be two years, one year, half a year, three months, etc.

western food: the goal is to cultivate talents who are proficient in western food production, know how to operate and manage well, and have entrepreneurial ability. Master the skills and knowledge related to western food through systematic study, and master the production of common western food varieties. Mainly study European, American, French and other cuisines, and comprehensively study western kitchen sauces, cold rooms, salad starters, (salmon, sashimi); Western-style soup (Hungarian broth, Provence seafood soup, etc.); Western hot dishes, national specialties (curry beef, bak Kut teh, burrito, Thai hot and sour soup, etc.); Study time is one year.

West Point category: the goal is to cultivate talents who are proficient in West Point production, know how to operate and manage well, and have entrepreneurial ability. Mainly study all kinds of west point production; Such as French macaroon, Italian Tiramisu, such as Mu Si cake, ceramic cake and fondant cake. Making all kinds of bread; Such as Danish bread and toast; And learn chocolate making and Korean decoration. The study time can be two years, one year, half a year, short term, etc.

Private customization majors involve Japanese cuisine, western food, grilled fish, hot pot, griddle, string string, maocai, roasted meat, western pastry, coffee, pork intestines powder, hot and sour rice noodles, teppanyaki, mala Tang, pasta, breakfast and many other famous snacks and special dishes at home and abroad, which can meet the learning needs of different students.

Why do chefs choose Nanchong New Oriental cooking school?

Because Nanchong New Oriental cooking school is one of the best schools in China; Secondly, Nanchong New Oriental cooking school has a large scale, many practical exercises and teachers are responsible, which is why many students choose to study in Nanchong New Oriental cooking school.

The advantages of Nanchong New Oriental cooking school School Chef are as follows;

first, you are not looking for a job, but a job is waiting for you. With the rapid development of catering industry and order-based training, you can become a well-paid person without going to the double election meeting with a large number of talents.

second, it takes less time to get a job quickly. Easy to learn, easy to understand, starting from zero. Starting from the basics, you don't need to know the circuit diagram, and you don't need to know how to program. You can learn the course as long as you do it yourself.

third, the investment is small and the return is large. No matter where you are born, no matter whether you are rich or poor, you can have your own business as long as you are willing to work hard and don't have to invest millions.

fourth, the working environment is good and decent. There is no need to climb high, find out, stay up late and work overtime, and there is no chemical damage. Work and rest normally, solve the problem of food and shelter, and you will win from the starting point. It is not an emerging industry and will not be eliminated. Only the dishes are extrapolated, and there will be no product upgrading.

5. Good development, large room for improvement. Chef, executive chef, etc. are all talents in short supply at present, and they are also the goals that chefs have been working hard to learn. High-paying positions will only appear in the catering industry.