1. Traditional Sichuan cuisine, representative dishes, modern hotel fashion dishes, classic and popular Sichuan dishes, and famous chef dishes;

2. Fine Sichuan dishes, innovative Sichuan dishes;

< p>3. Large-scale Sichuan-style banquets, various festive banquets, festival banquets, and training by famous Sichuan cuisine instructors;

4. Sichuan cuisine classics and official dishes;

5. Sichuan cuisine High-end dishes;

6. Making Sichuan-style brine cold dishes, making new Sichuan-style cold dishes;

7. Making Sichuan-style hot pot and dry pot;

8. Sichuan-style dim sum, popular Sichuan dim sum, famous snacks from all major schools in the north and south;

9. Various types of Sichuan-style and Cantonese-style barbecue preparations;

10. Yan, abalone, fin, ginseng , belly fattening and preparation of special dishes, medicinal diet and therapeutic dishes;

11. Large-scale artistic carvings, creative combination carvings, melon carvings;

12. Western snacks, breads, cakes Production;

13. Western food production;

14. Bartending techniques;

15. Basic cooking skills;

16. Cooking raw materials processing.