Breakfast training courses to learn breakfast can go to Le Cordon Bleu Chef School, Yunnan New Oriental Culinary School, Hubei Province, the first chef school.

1, Le Cordon Bleu Chef School. Early Le Cordon Bleu was established in 1895 in Paris, France, its founder is the publisher of Le Cordon Bleu chef magazine and journalist Marthe Distel. Le Cordon Bleu is an international college with more than 120 years of gastronomic culture and traditions, and has always been committed to cuisine, desserts, hospitality and gastronomy talent training.

2. Yunnan New Oriental Culinary School. Yunnan New Oriental Cuisine School is approved by the Yunnan Provincial Department of Education, registered in the Yunnan Provincial Civil Affairs Department of the establishment of private vocational secondary schools, is the cultivation of cooks, technicians and culinary management personnel of the catering education base (IFBA - EPNT). It includes two major parts, Chinese food and Western food, and the Chinese food includes Dian cuisine, Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Hui cuisine, Lu cuisine, Huaiyang cuisine, Fujian cuisine, Zhejiang cuisine and so on.

3, Hubei Province, the first chef school, Hubei Province, the first chef school was founded in 1989, after nearly 20 years of development, has now developed into the province's first food service cooking chef school. Teaching E cuisine, Cantonese cuisine, Sichuan cuisine, Hunan cuisine, Su cuisine and other major national cuisines classic dishes, teaching Chinese and Western pastry, fancy cakes and breads, Western cuisine cooking techniques and food service, hotel management.

4, Guangzhou New Oriental Culinary School. Guangzhou New Oriental Culinary School is China's Cantonese cooking education brand, Guangdong Province is currently a larger, more professional cooking skills training school, is approved by the Guangzhou Panyu District Labor and Social Security Bureau of large-scale cooking professional school, is to train the national intermediate and senior culinary chefs and senior culinary management personnel of the international catering education base.

Breakfast training is introduced as follows:

Old bread buns, shrimp dumplings, Shaxian snacks, Chaos, dumplings, fried dumplings, dunked soup dumplings, wontons, breakfast congee, dumplings, steamed dumplings, steamed dumplings, fried dumplings, cartoon buns.

Doughnuts, soy milk, tea-leaf eggs, breakfast congee, sesame balls, pot stickers, oil buns, vegetable horns, fried bread, eight treasures congee, millet and pumpkin porridge, mung bean congee, hoisin soup, tofu brain, skin and egg congee, five spice soybean foam, hand-held pancakes, lasagne, soy sauce pancakes, scallion pancakes, fancy steamed buns.