Main courses: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principle, Knife Technology, Kitchen Management Knowledge, Diet Psychology, Pasta Making, Cooking Art, Food Cost Accounting, Barbecue, Wine Mixing, and Western Food Basis. Studying in different places and taking slightly different courses will all blend in with local characteristics. Cooking technology: 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 skill, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on. Curriculum: cooking materials, cooking technology, cooking material processing technology, cooking nutrition and hygiene, banquet knowledge, food cost accounting, etc. Basic skills: The practical teacher demonstrated 65,438+00 kinds of knives, 20 kinds of flower knives, and 65,438+00 kinds of edging and loading techniques. Hot dishes: eight teaching cuisines, classic cuisines, popular hotel cuisines, innovative dishes, palace cuisines, nourishing medicated diets and home-cooked dishes. Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving, etc. Art platter: teaching pictographic dishes, pictographic cold dishes, fruit platters and other varieties. Comprehensive part: teaching stews, cold dishes, sauced meat, roast duck and all kinds of hot pot, griddle, teppanyaki, flavor snacks, whole chicken, duck bone removal and so on. Pastry part: Chinese and western fashion pasta. Chef qualification certificate: when students graduate, the general chef school can let them take the national unified vocational skill qualification examination, and then issue the vocational skill qualification certificate, which is the grade certificate. Certificates are divided into five levels, four levels, three levels, two levels and one level.