Abstract: Chef has become one of the top ten high-paying occupations in the world, the most promising high-income class and a real golden rice bowl. Cooking school refers to the schools that train chefs' professional skills in a planned and organized way, mainly to train junior chefs. So, what courses do you usually have in cooking school? How to choose a good cooking school? Next, let's take a look at it with Xiaobian. What courses are there in cooking school?

The arrangement of cooking courses in the cooking technical school is basically an introduction to cooking. The basic knowledge of cooking and cooking skills have been soaked in various dried vegetables and cooking theories, followed by various practices and various professional cuisines of your own choice. Generally open courses include cooking raw materials, food hygiene and safety, cooking nutrition, China food hygiene, cooking technology, pastry technology, management principles, catering management and practice. Systematically teach the cooking of hot stir-fried dishes, big dishes, snacks, hot pot, steam pot, earthen pot, clay pot, slate and other dishes, and teach the whole chicken, duck, fish boneless, food carving and platter technology.

How to choose a good cooking school

1. Diversified teaching mode (91% training)

A good chef school not only cultivates students' comprehensive quality, but also attaches importance to students' practical operation ability and quality. First of all, it has a good education and teaching method, which can enable students to learn courses in professional fields and adapt students to the needs of social development for enterprises. In today's society, technical ability and innovation ability have become one of the criteria for enterprise selection.

2. Strong teaching staff

A good chef school must have good educational and teaching conditions, that is, teaching staff. There is an old saying in China that famous teachers make excellent students. Other things being equal, a better teaching staff means that schools can teach better students.

3. Hardware equipment

A good school must have hardware equipment that meets the needs of education and teaching. Hardware equipment is an important criterion to judge the quality of a school. Good hardware plays an important role in the process of school education and teaching, which means that students can learn more from school education and teaching.

4. Size of students in school

Although the size of students in school is not a standard to judge the quality of a cooking school, it can reflect the popularity of the school from the side. According to common sense, good schools are naturally more popular with students and parents, so the number of students in school is naturally more.

5. Employment achievements

Under the difficult employment situation, the employment rate of graduates has become the most important basis for the school's educational achievements.

Common professional grades in cooking school

1. Technician

Enrollment target:

Graduates from junior high schools and senior high schools who are interested in cooking and who can bear hardships and stand hard work can sign up for study.

Training objective:

Mainly train management and skilled talents such as executive chef, catering manager and nutritionist, and engage in technical guidance and management of star-rated hotels, star-rated hotels and large napkin groups, and also engage in teaching and research and development in professional cooking school or hotel food research and development departments. Be able to start a shop independently.

Second, senior technicians

Enrollment target:

Graduates from junior high schools and senior high schools who are interested in cooking and who can bear hardships and stand hard work can sign up for study.

Training objective:

Mainly train management and skilled talents such as executive chef, catering manager and nutritionist, and engage in technical guidance and management of star-rated hotels, star-rated hotels and large napkin groups, and also engage in teaching and research and development in professional cooking school or hotel food research and development departments. Be able to start a shop independently.

Third, intermediate technicians

Enrollment target:

Graduates from junior high schools and senior high schools who are interested in cooking and who can bear hardships and stand hard work can sign up for study.

Training objective:

To train top-class hotel chefs and star-rated hotel chefs, who can be engaged in technical guidance and management of large and medium-sized hotels and catering groups. And can start a shop independently.