Main courses: Introduction to cooking, food nutrition and hygiene, cooking technology, cooking principles, knife skills, kitchen management knowledge, food psychology, pastry making, cooking art, food cost accounting, roasting meat, bartending, Basics of Western food.

The courses will be slightly different depending on where you study, and will incorporate the local characteristics.

Cooking Technology: This is a very important course. The course consists of two parts, theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife skills, heat, initial processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques, etc.

Courses: "Cooking Ingredients", "Cooking Technology", "Cooking Ingredients Processing Technology", "Cooking Nutrition and Hygiene", "Banquet Knowledge", "Food Cost Accounting", etc.

Basic skills: Practical teachers demonstrate 10 knife techniques, 20 flower knife techniques, and more than 10 spoon-turning and plating techniques.

Hot dishes section: teach eight major cuisines, classic dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal diets and home-cooked dishes.

Food carving: teach booth design, flower and bird, fish and insect, dragon and phoenix, figures, melon carvings, etc.

Art Platter: Teach varieties such as pictographic plates, pictographic cold platters, and fruit platters.

Comprehensive part: teach the preparation of braised vegetables, cold dishes, braised pork with sauce, roast duck and various hot pots, griddle pots, teppanyaki, flavor snacks, whole chicken, duck deboning, etc.

Paste section: Chinese and Western-style fashionable pastries.