China cuisine majors study the famous dishes and local specialties of eight cuisines, such as Sichuan cuisine, Guangdong cuisine and Hunan cuisine, urban popular dishes, innovative dishes and popular pasta in China, and snacks of various genres, such as braised pork, roasted meat, griddle and hot pot. Learn the basic theories of dietary nutrition and dietotherapy, including reasonable and scientific dietary collocation and dietary balance, as well as the collocation of different banquets and dishes; Learn all kinds of banquet production and cost accounting, hotel management, kitchen management and office knowledge.

Skills to be prepared:

1, master the basic knowledge of restaurants, catering operations and food nutrition and hygiene;

2, master the basic knowledge of raw material selection, deployment and processing;

3. Skilled Chinese and Western cooking skills;

4. Have the ability to calculate the cost of cooking production;

5. Ability to use and maintain all kinds of kitchen equipment and tools.

Generally divided into several stages:

The first stage: basic knife training, basic pot-turning training, carving (flowers: such as rose, rose, etc. ), cooking materials and cooking techniques.

The second stage: cold spell making, cold dishes (based on the actual cold dishes) carving, zero carving and whole carving (such as wings, tail feathers, magpies, etc.). ) hot dishes (mainly traditional Sichuan cuisine).

Three stages: pastry classification and main schools, basic knowledge of pastry raw materials, basic operation skills of pastry making, hot dishes (popular dishes in the market) and sculpture (large-scale overall sculpture).

Four stages: Sichuan popular dishes, Sichuan new cold dishes, Sichuan innovative dishes, banquet production, banquet knowledge and cost accounting.

Some also systematically study the eight major cuisines, and master the production of large-scale artistic sculpture, large-scale roasted meat, various cold dishes, popular hot pot, Hunan and Guangdong brine and fruit paste paintings. And offer value-added courses such as traditional midpoint, popular west point and fashionable western food. Master the technological process, characteristics, preparation of sauces and methods of making typical dishes of common cooking, and be able to independently make high-end banquet dishes.