Shijiazhuang New Oriental Cooking School, New Oriental Cooking School, Shandong Lanxiang Cooking College, etc.

When choosing a school, you should pay attention to the school's education qualifications, teaching staff, and software and hardware facilities. This can reflect how powerful a school is. The strength of the energy determines whether you can learn superb technology in the future.

The school's teaching model means that when learning technology, you should choose a school with plenty of practical time.

Recommended school: New Oriental Culinary Education was founded in 1988 and belongs to Xinhua Education Group. Since its establishment, it has been committed to inheriting Chinese food culture, integrating Sichuan cuisine, Hunan cuisine, Cantonese cuisine, Anhui cuisine, Shandong cuisine, Huaiyang cuisine, Fujian cuisine, Zhejiang cuisine

The essence of major cuisines across the country, such as Chinese cuisine, has trained and delivered more than 700,000 culinary talents to society.

In 1988, New Oriental Culinary Education was established in Hefei, Anhui; in 1990, it established directly affiliated colleges in 18 provinces and cities across the country; in 1991, it was rated as a "Model Window School" by the education authorities; in 1994, it was officially approved by the Ministry of Labor

It is a designated training and assessment unit for provincial senior cooks.

In 2005, it was rated as "Top Ten Famous Schools in China's Training Industry" by People's Daily; in 2008, it was rated as "Top Ten Vocational Education Colleges" by the competent authorities.

According to the school's official website in 2015, the school has 31 local cooking schools, offering 7 major majors, as well as two professional groups: skill enhancement and specialty majors, and a total of 20 secondary vocational majors.

Expand knowledge: People's choice of food has long been freed from dependence on innate instincts. It mainly relies on acquired experience gained through upbringing, including many natural, physiological, psychological, and customary factors. The core is the practicality and aesthetic appreciation of taste.

s Choice.

The cooking and preparation of Chinese cuisine is faced with the intricate taste phenomena.

The use of seasoning materials, cooking raw materials and water as carriers, expresses the personality of the taste, and combines people's psychological taste needs to cleverly reflect extra-flavor and nostalgia to meet people's physiological and psychological needs and demonstrate practicality.

The art of taste at the heart of culinary art combined with aesthetics.