Chef's study time includes several years of long-term study, and short-term training such as one month or two months. The study time should be determined according to the actual situation and the purpose of study. Students are uncertain about the study time because they don't have an accurate positioning of themselves, and correct positioning is a prerequisite for scientific choice of study time. Work, each with a textbook. The theoretical part is divided into knife work, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on. Curriculum: Cooking Materials, Cooking Technology, Processing Technology of Cooking Materials, Cooking Nutrition and Hygiene, Banquet Knowledge, Food Cost Accounting and so on. Basic skills: the practical teacher demonstrated 10 kinds of knife methods, 20 kinds of flower knives, and 10 kinds of spoon-tipping and dish-loading techniques. Hot dishes: teaching eight major cuisines, classic dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal meals and home-cooked dishes. Food carving: Teaching booth design, flowers and birds, fish and insects, dragons and phoenixes, figures, melon carving, etc. Art platter: teach pictographic dishes, pictographic cold platters, fruit platters and other varieties. Comprehensive part: teaching stewed dishes, cold dishes, roasted meat with sauce, roasted duck and all kinds of hot pots, dry pots, teppanyaki, flavor snacks, whole chicken, duck deboning and so on. Pastry part: Chinese and western fashion pasta. Chef's Qualification Certificate: When students graduate, the general chef school can let them take the national unified vocational skills qualification examination, and then issue the Vocational Skills Qualification Certificate, that is, the grade certificate. Certificates are divided into five levels, four levels, three levels, two levels and one level.