The intensive class of Sichuan cuisine teaches knife-making, knife, oil temperature, heat, pulp, paste-hanging, and high-grade delicacies, focusing on classic Sichuan cuisine, popular Sichuan cuisine, traditional Sichuan cuisine, Sichuan-style hot pot, whole chicken and duck deboning, assorted dishes, flower carving, whole carving, etc. More than 200 kinds of high-grade hot and cold dishes.
Pastry technology, pastry making technology, pastry making technology, traditional and popular pastry making technology, stuffing making technology, seasoning technology, cooking technology and shaping technology.
Food carving's characteristic class systematically teaches food carving knowledge, food carving's knowledge of knife and knife application, and all kinds of carving techniques such as flower carving, relief carving, artistic hollow carving, agar carving, shaped whole carving and combined carving.
The special class of high-quality hot pot explains the function and dosage of various spices and the production of various hot pots. The professors teach the production of Sichuan and Chongqing traditional hot pots, flavor hot pots, special hot pots, dry pots, Yuanyang hot pots and medicated hot pots, as well as the frying of oil and bottom materials, dry pot bottom materials and cold pot skewers in Sichuan and Chongqing.
The characteristic class of fine sugar art systematically teaches the knowledge of sugar art, the application of sugar art tools and all kinds of flowers, plants, shaped sugar art and combined sugar art.