1 cooking diplomacy, a professional course for westerners in France.
● Basic Cooking Course (b) Elementary Western Food Course
Introduction of French western food
French kitchen terms and definitions
Introduction to the use of professional tools and fancy cutting
Preparation of ingredients
Traditional French cooking techniques
Learning basis: raw materials, spices, meat stuffing, dough.
Various cooking methods
Selection of cooking methods of ingredients
market orientation
● Intermediate Cooking Course (1) Intermediate Western Food Course
Requirements: Complete the primary western food course.
In-depth study of traditional French cooking and regional cooking.
The Origin and Influence of Local Cuisine
Perfect professional kitchen skills
More advanced cutting skills and filling.
Value-added function of spices and spices in traditional French cooking.
Skills of loading dishes in large shallow dishes and ordinary dishes
Introduce the relationship between color, taste and texture.
● Advanced Cooking Course Advanced Western Food Course
Requirements: intermediate western food chef certificate
Traditional and Modern "Advanced Western Food"
Accuracy and efficiency of kitchen.
Master complex cooking techniques and methods.
Cooking recipes for high-end ingredients
Master traditional advanced western food and modern menu arrangement.
Make appropriate recipes according to the specialties of different seasons.
Decoration and arrangement of western food menu
Personal development and creation
2 French blue ribbon dessert professional course French French French pastry
● Basic dessert course
Introduction of French dessert
Basic pastry knowledge
Introduction to cream and stuffing
Traditional dessert and cake making
Traditional skills, basic decoration
Noodle sauce and its proportion
Introduction to Flour Fermentation (Croissant and Soft Sweet Bread)
Technical terms of basic French desserts
● intermediate p? TISSERIE course (PI) intermediate dessert course
Qualification: Hold the basic dessert qualification certificate.
Art decoration skills
Ice cream and ice cream
Various catering desserts
Appetizers, traditional and modern dishes
Introduction to bread baking
Master Bavarian cream and Mu Si production.
Caramel and chocolate bars
Introduction of chocolate
● excellent p? TISSERIE course (PS) advanced dessert course
Qualification: Intermediate dessert certificate.
Modern restaurant desserts: cold and hot restaurant desserts, including modern cakes, pies, firewood cakes and the art of arrangement and decoration. An in-depth study of taste, fragrance and spices
Chocolate Art: Mu Si Cake, Blended Chocolate, Hand Dip&; Molded chocolate, mixed chocolate and texture, chocolate box and decoration, carving and display.
Artistic sugar creativity: cooking skills, coloring and drawing sugar, drawing sugar and decorating, blowing sugar for ribbons, balls, fruits and animals.
Master of Management in France Blue Ribbon International Hotel
● The first stage: orientation (5 courses) Class time: the first week of June, 5438 +2007 10 Target:
Introduce MIP course to students, so that students can get to know each other and adapt to the new environment. In the induction stage, four courses will be taught: introduction to public management, leadership I (independent work), company decision analysis, data analysis, problem solving and hotel operation. At this stage, group cooperation awareness activities and sightseeing activities will also be arranged.
● Stage II: Business Basis (12 course) Class time: June to February, 2007. Goal:
Instruct students to master the important business skills necessary in today's business environment. The second stage is the most challenging stage in MIP course. At this stage, students will learn basic business subjects in the following basic fields: strategic management, leadership II: leadership style, business ethics I, social engineering I, accounting standards, corporate finance, price and market, monetary banking, introduction to marketing, marketing application (marketing strategy simulation system) and so on.
● The third stage: special business skills (12 course) Class time: 2008 1-4 months Goal:
Cultivating students to become great business leaders in the 2 1 century requires strategic thinking, leadership mentality, ethical perspective and global vision. The third stage of the course focuses on cultivating students' strategic thinking centered on international outlook, so as to establish students' leadership mentality more deeply. Courses include: industry analysis and competitive behavior, international business environment, leadership III: leadership, social engineering II, business ethics II, corporate finance I &；; II) Information technology and business process change, personal evaluation and objectives, management group, hotel strategy and asset management, hotel marketing management, risk and accident management.
● The fourth stage: starting a career (5 courses) Class time: May to June, 2007 Target:
Cultivate students' realistic world outlook in their fields of interest and provide them with opportunities to apply new knowledge. In the final stage, as students begin to focus on finding jobs and completing MIP career development courses, the emphasis will inevitably be more on practicality. At this stage, students will still find themselves in various realistic stages when they participate in MIP projects. Courses include: career and business issues, leadership IV: leading change, international employment relations, consulting projects, entrepreneurship I &；; Second, interpersonal relationships (taught in French).