1, Introduction to Education in new oriental cooking
New oriental cooking Education was founded in 1988, which belongs to the national famous Xinhua Education Group and is a brand of cooking education in China. Over the years, new oriental cooking Education has been adhering to the mission of gathering world-famous dishes and cultivating elite chefs, inheriting and carrying forward the profound Chinese food culture, and integrating the essence of Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine, Shandong cuisine, Huaiyang cuisine and Fujian cuisine.
The school has established 19 culinary education institutions in Beijing, Shanghai, Anhui, Jiangxi, Hunan, Jiangsu, Yunnan, Guizhou, Sichuan, Henan, Guangzhou and other provinces, which has trained and delivered many outstanding culinary talents for the society. New oriental cooking Education is committed to providing students with high-quality cooking skills training by combining practice with theory teaching mode and school-enterprise cooperation talent training mode.
2. Historical evolution
New oriental cooking Education was established in Hefei, Anhui Province on 1988. Subsequently, in 1990, colleges and universities directly under the central government were established in 18 provinces and cities nationwide, which expanded the educational territory. 199 1 was rated as a model window school by the education authorities.
1994 was officially approved as the designated unit for training and assessment of provincial senior chefs. In 2005, it was rated as one of the top ten universities in China training industry. In 2008, it was rated as one of the top ten vocational education institutions in China. These historical events have proved the important position and outstanding contribution of new oriental cooking education in the field of cooking education in China.
Specialty setting and teaching mode
1 Specialty Settings
20 15 official website information shows that new oriental cooking Education has 3 1 native cooking school in China, providing students with a wide range of learning opportunities. The school has set up seven majors, covering cooking, pastry, western food, western food and other fields to meet the diverse learning needs of students.
In addition, the school also has two professional groups, namely, skill strengthening and characteristic specialty, with a total of 20 secondary vocational majors. These majors aim to cultivate students' practical operation ability and innovative consciousness, help them master solid professional skills and lay a solid foundation for their future career.
2. Teaching mode
Education in new oriental cooking has always attached great importance to the study of teaching mode, and constantly optimized teaching methods to keep up with the demand of catering market. The school has adopted the national advanced phased, modular and project-based teaching mode to ensure that students master cooking skills systematically.
In addition, the school also provides one-on-one tutoring and hands-on teaching for culinary masters and famous teachers, aiming at strengthening students' operational skills and professionalism and laying a solid foundation for their development in the culinary industry.