The majors are divided into three major categories:

Chef Category:

With the goal of cultivating head chefs, Sichuan cuisine chefs, and Sichuan cuisine chefs, we will cultivate skilled chefs Talents who make traditional Sichuan cuisine, new Sichuan cuisine, and popular market dishes, and master the techniques of making noodles, hot pot, and braised noodles. This major focuses on practical operations, mainly learning classic dishes and traditional flavor dishes from eight major cuisines such as Sichuan cuisine, Hunan cuisine, and Cantonese cuisine, starting from basic skills. The study time can be three years, two years, one year, half a year, or three months.

Western Food Category:

The goal is to cultivate talents who are proficient in Western food production, understand business, are good at management, and have entrepreneurial abilities. Master the skills and knowledge related to Western food through systematic learning, and master the preparation of common Western food varieties. Mainly study European, American, French and other cuisines, and comprehensively study Western kitchen sauces, cold rooms, salad starters (salmon, sashimi); Western soups (Hungarian broth, Provence seafood soup, etc.); Western hot dishes, specialties from various countries (beef curry) , Bak Kut Teh, Mexican burritos, Thai hot and sour soup, etc.); the study time can be two years or one year.

Western pastry category:

The goal is to cultivate talents who are proficient in Western pastry production, understand business, are good at management, and have entrepreneurial abilities. Mainly learn how to make various Western pastries; such as macarons, Italian tiramisu, mousse cakes, pottery cakes, and fondant cakes. Make various breads; such as Danish bread and toast; and learn chocolate making and Korean decoration. The study time can be two years, one year, half a year, short-term, etc.