Regular chef school, has a set of systematic training mode, the school in addition to having modern hardware equipment, but also to use the labor department requirements of the normative teaching materials, employing domestic and foreign industry recognized practitioners to teach, with the normative system of teaching curriculum, only then can fully guarantee the success of each student to become a success, which is any other training methods can not be compared to the advantages. A professional chef training school in Haikou, the school mode of instruction all use multimedia teaching, hands-on masters personally demonstrated teaching. The four teaching modules are clearly structured, tightly interlocked, from one month, six months, one year, two years, each stage, there is a scientific and clear goal planning, so that each student in different periods of learning to see their own growth and progress. "Master with apprentice" learning model, the student learning process is very informal and non-systematic learning, the master should be in time, mood, the actual needs of the work and other aspects of the time to achieve unity, only to teach the apprentice a little bit of culinary skills, in addition, a good chef is not the same as a good teacher, will be "teaching"! "is the key, the hotel has a lot of good technical master, but the chef school teachers not only have the technology, but also trained in pedagogy, psychology training, know how to "teach".

Professional chef training school to train professional composite chef talent for the purpose of schooling, and the hotel "master with apprentice" is not the same, the school is not only to train students in the culinary arts, but also pay more attention to the students of the culinary management ability and culinary ethics training, the school will hire well-known catering organizations at home and abroad practitioners of the culinary management training for students. The school will hire practitioners from famous catering organizations at home and abroad to conduct culinary management training for students. The school regularly organizes various types of cooking competitions, food festivals, food show, speech contests, dormitory cultural festivals and other types of campus professional quality activities, from the moral, intellectual, physical, aesthetic and labor aspects of the cultivation of students' sentiments, expanding the thinking of the students, and enriching the campus life, so that the students feel that learning skills can be on the "university". Due to the special factors of hotel operation for profit, the hotel hired chef is to serve the guests, not to serve the apprentice. In general, the hotel, due to operational needs, the master is no more time to individually teach "apprentices", which leads to "apprentices" learning efficiency is very low. At the same time, the hotel since you let you learn the art of apprenticeship, the hotel will not let you idle, "free labor" how will not be used, but because the technology is not in place, the hotel owner will not let you on the stove, miscellaneous has become the main work. So more than 95% of the apprentices, at least three years after the occupation, only began to contact the most basic culinary knowledge.

For professional chef training colleges and universities, is to train practical skills as the goal, the quality of the faculty team construction has become the key to the survival and development of vocational training institutions. Professional chef training school practical masters all by culinary chef, master, hotel executive chef, chef instructor. As the saying goes, each master has its own "mastery", and the school is to learn from the strengths of a family of gas. But on the contrary, the acceptance of the "master with apprentice" training model learners can only accept the "family of words", lost with more master chef learning and communication opportunities, for their own growth and development have inhibited.

For many students without culinary skills, during the initial period of study, the study of basic skills and repeated hands-on practice is very important, the biggest advantage of learning in a professional chef college is that not only is there plenty of time to practice repeatedly and opportunities, the school also

will provide hands-on practice classroom, oil, meat, vegetables and other practice ingredients, which is impossible to achieve in a hotel, because the boss is not a teacher, colleagues are not classmates. Because the boss is not a teacher, colleagues are not classmates. The second major advantage of studying in school is that the school creates a good learning atmosphere, students can compare, learn, catch up, help, and exceed the learning process, cultivate interest in learning, and stimulate learning potential.

As we all know, in the hotel to learn from the master to the back of the kitchen "miscellaneous" is inevitable. The industry has circulated such a few lines of jingle, the first year waiter, what can not be contacted, if the boss is bad, maybe the second year you are still in this position. The second year, passer, the boss will say a lot of big words, what to learn the technology must be every one of them to understand, to help you later development and so on. The third year, it is the food preparation, this is considered to be the beginning of your learning chef to practice the basic skills, but also began to enter the doorway. The fourth year, cut and match. This time you can practice knife skills. The fifth year is to learn to stir-fry with the master, but on the stove is also very little. While studying in school, according to the curriculum, will guarantee a day of eight hours of study time, and every day there will be "one person, one stove", personally on the stove of the hands-on practice. In the hotel in addition to cleaning, cutting and other miscellaneous work, the real learning time should be less than an hour a day, seriously affecting the enthusiasm of students and learning efficiency.