1, three-year chef major: royal banquet chef major.
Training objective: to train catering directors, catering department managers, executive chefs, chefs and catering management personnel with innovative designs of various cuisines.
2. Two-year chef major: Sichuan cuisine chef major.
Training goal: to train executive chefs, chefs and senior cooking technology management talents who are good at management, innovation and planning.
3. One-year chef major: Sichuan cuisine elite major.
Training goal: to train compound technical talents who are good at management, management, innovation and planning, and can be competent in the management of hotels and large chain catering enterprises.
4. Half-year chef major: Sichuan cuisine major course.
Practical learning content: Practical learning: mainly learning Sichuan local dishes, home cooking, dry pot hot pot making, learning home cooking, local dishes, such as braised pork, braised chicken, braised pork ribs, prawns with bamboo sticks, clear soup mutton and so on.
Extended data:
As a production department, the catering industry is its production workers, and the work of chefs has its own characteristics. The product of chef's labor is dishes, which are sold to people for enjoyment. Providing customers with exquisite delicacies is the main purpose of chef's labor. Therefore, it has the characteristics of commercial service.
This feature requires the chef to have a good moral character of serving the people wholeheartedly, a customer-oriented attitude, and a spirit of dedication and sacrifice. When providing services to consumers, chefs should do everything possible to win economic benefits for their own enterprises, accumulate funds for national construction and increase wealth.
This requires chefs to win customers through high-quality service and increase more benefits for enterprises through increasing production and saving, which are contradictory but more unified.
Baidu encyclopedia-chef
Baidu encyclopedia-Sichuan dish