The courses vary slightly depending on the place of study, and will incorporate local specialties.
Cooking Craft: This is a very important course, which consists of two parts, theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife work, fire, initial processing, soup, hot dishes seasoning, cold dishes seasoning, cooking techniques.
Curriculum: "Culinary Raw Materials", "Culinary Craft", "Culinary Raw Materials Processing Craft", "Culinary Nutrition and Hygiene", "Banquet Knowledge", "Catering Cost Accounting" and so on .
Basic skills: 10 kinds of knife skills, 20 kinds of flower knife, more than 10 kinds of upside down spoon and plating techniques are demonstrated by the hands-on teachers.
Hot dishes: teaching the eight cuisines, classic dishes, popular hotel dishes, innovative dishes, court dishes, nourishing medicinal diets and home-cooked dishes.
Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving and so on.
Art platter: teaching the varieties of elephant-shaped plate, elephant-shaped cold platter, fruit platter.
Integrated part: teaching halibut, cold dishes and sauce, barbecue, roast duck and all kinds of hot pot, dry pot, teppanyaki, snacks, whole chickens, ducks off the bone and so on.
Pastry part: Chinese and Western fashion popular pastry.