Chinese cuisine is extensive, profound and has a long history. It is a shining pearl in the cultural treasure house of the Chinese nation and even the world.

It is known as the world's three major culinary kingdoms along with France and Türkiye.

According to the market demand and the urgent desire of the majority of cooking enthusiasts, after expert research and certification, Huzhen School’s teaching method that organically combines skills education and academic education will fulfill the dreams of parents!

Huzhen School is one of the top ten private schools in China, with cooking as its leading major. This major is the oldest and has the strongest faculty in North China. It has the largest knife skills practice hall, cooking practice building, and rare specimen room in North China.

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This major is taught by international famous chefs and national senior cooking technicians. Professional teachers have won gold medals in international and domestic cooking competitions many times.

After graduation, some trainees were directly hired by restaurants, training centers, guest houses of the Central Committee of the Communist Party of China, the General Office of the Central Committee of the Communist Party of China, the Great Hall of the People, ministries, bureaus and offices of the State Council, and other institutions directly under the Central Government, as well as by Huaiyang Village in Keli, Beijing, Eryan, Tianjin, and Baoding.

Employed as chefs and head chefs in star hotels in various places such as Food Mountain.

Many of the graduates have started their own businesses and have become leaders in the catering industry in various places; thousands of them have gone abroad to spread the Chinese food culture to all parts of the world.

Our school has been rated as an excellent school in teaching management by the province and city for many times; in 2003, it was awarded the "Hebei Province Private Education Star School"; since 2001, it has been rated as an "Advanced Social Training Institution" by the Hebei Provincial Department of Labor and Social Security for five consecutive years.

, has been awarded the Best Educational Achievement Award and the Golden Tripod Award for Educational Achievement by the Chinese Cuisine Association many times.

On November 10, 2005, Zhou Ji, the former Minister of Education, came to inspect our school. After watching the students’ skill display, he praised: “This is vocational education with Chinese characteristics.”

The Chinese cooking major is taught by international famous chefs and national senior cooking technicians, who teach carvings, cold dishes, cold dishes, hot stir-fries, northern and southern dishes, and Hong Kong and Taiwan specialties, especially roast chicken, roast duck, roast suckling pig, caramelized ice cubes, and eight treasures.

Boneless chicken, sweet and sour live fish, rich lobster, drawn glass vases and other special dishes are also decorated with lace and border designs.

Cooking professional course setting: 1: Intermediate cooking class (four months). Through training, students will have the preliminary basic theoretical knowledge of Chinese cooks. In terms of operational skills, students will have good knife skills, spoon skills and other basic skills, and basically master commonly used cooking techniques.

Ability to shape dices, blocks, shreds and strips of animal and plant raw materials; master general flower carving and cold-cooking; learn to make more than 300 kinds of dishes, cold-cooking, carving, and hot-frying to a standard equivalent to that of a Chinese cook.

2: Advanced cooking class (seven-month semester) masters the shaping of commonly used animal and plant raw materials into cubes, slices, strips, blocks, silk and general flower knives, and is able to make commonly used dry ingredients and animal raw materials into batches, carvings, and cold dishes

The presentation meets the requirements of intermediate Chinese cooks.

In the preparation of dishes, students have learned to prepare more than 360 kinds of dishes, and can use cooking techniques to skillfully and accurately cook 40-60 dishes based on general cuisines, and the color, aroma, taste, shape, quality and nutrition meet the standard requirements.

Learn more than 30 pastry making techniques.

The grading of raw materials, carving, and presentation of cold dishes meet the requirements of intermediate Chinese cooks.

In the preparation of dishes, students have learned to prepare more than 360 kinds of dishes, and can use cooking techniques to skillfully and accurately cook 40-60 dishes based on general cuisines, and the color, aroma, taste, shape, quality and nutrition meet the standard requirements.

Learn more than 30 pastry making techniques.

Three: The comprehensive cooking class (one-year semester) can provide theoretical teaching and operational skills teaching, so that students can more systematically master the theoretical knowledge of Chinese cooking.

In terms of operating skills, I am more proficient in using the mixed knife method to cut flowers, and the shaping basically meets the requirements.

Able to prepare higher-end dry food raw materials and deboned whole ingredients; cold-mix and carve to meet the requirements of senior Chinese cooks; in dish making, learn to make more than 480 kinds of dishes, and be able to use a variety of cooking techniques to cook skillfully and accurately

Prepare more than 40-50 kinds of dishes (1/2 from local cuisine and 1/2 from foreign cuisine), and the color, aroma, taste, shape, quality and nutrition meet the requirements.

Learn more than 40-60 kinds of pastry making techniques.

Four: Advanced cooking class (two-year semester) In terms of operational skills, you are more proficient in using the mixed knife method to cut flower knives, and the shape basically meets the requirements; you can make higher-end dry food raw materials and remove the bones from whole ingredients; cold-assemble,

Carving meets the requirements of senior Chinese cooks; in terms of dish production, he has learned to make more than 600 kinds of dishes, and can use a variety of cooking techniques to skillfully and accurately cook more than 40-50 kinds of dishes (1/2 of this cuisine, foreign cuisine

Accounting for 1/2), and the color, aroma, taste, shape, quality and nutrition meet the requirements.

Learn more than 60 pastry making techniques.

They also learn cooking theory knowledge, restaurant management, cost accounting, large-scale flower table production, banquet design, etc., to comprehensively cultivate new chef talents who understand business and management in the 21st century, and lay a solid foundation for students' future development.