Professional Setting:
Two-year Chef Elite Major (Pure Skills): Principles of Culinary Science, Culinary Techniques, Processing Techniques of Culinary Raw Materials, Culinary Nutrition and Hygiene, Banquet Knowledge, Catering Cost Accounting; Basic Skills: 10 kinds of knives, 20 kinds of knives, more than 10 kinds of upside-down spoons and plating techniques; Hot Dishes Part: teaching the four major cuisines of Hunan, Sichuan, Lu and Guangdong, classic dishes, popular dishes in hotels, innovative dishes, court dishes, nourishing medicinal diets and home-cooked dishes; food carving: teaching booth design, flowers, birds, fishes and insects, dragons and phoenixes, figures, melon seasoning, etc.; artwork platters; teaching hieroglyphic plates, hieroglyphic cold platters, fruit platters, etc.; comprehensive part: teaching the production of brine, cold dishes and soy sauce and brine, barbecue sauce, Cantonese roasted duck and all kinds of hot pots and dry pots, Teppanyaki, flavorful snacks, whole chicken, duck off the bone, etc.; pastry part: Chinese fashionable popular pastry.
Two-year fine-license chef specialization (junior college): "computer fundamentals", "law and ideological and moral cultivation", "principles of culinary science", "culinary technology", "culinary raw materials processing technology", "culinary nutrition and hygiene", "knowledge of banquets", "dietary costing", "culinary fundamentals", "front office service and management", etc. 1: the classic dishes of the eight major cuisines, the famous dishes of the Palace and medicinal dishes; 2: fashionable dishes; 2: popular dishes; 2: Chinese fashion popular dishes. Dishes; 2: fashionable and popular dishes; 3: large combination of whole tunes, foam tunes, relief, art platters, fashion fruit plate; 4: Chinese pastry, pastry and barbecue techniques; 5: different sizes of banquets dishes, a variety of hot pots, casseroles, woks, crucibles, pots, pots, teppanyaki; 6: flavorful snacks; 7: culinary arts skills.
Two-year technician program (junior college): Principles of Culinary Science, Culinary Craftsmanship, Processing Craftsmanship of Culinary Raw Materials, Culinary Nutrition and Hygiene, Banquet Knowledge, Dietary Costing, and Professional Ethics; 1: four major cuisines of Hunan, Szechuan, Lu, and Guangdong, classic dishes, popular dishes in hotels, innovative dishes, palace dishes, nourishing medicinal dishes, and home cooking; food sculpture: teaching stand Food carving: teaching booth design, flowers and birds, fish and insects, dragons and phoenixes, figures, melon seasoning, etc.; artwork plate; teaching pictorial plate, pictorial cold platter, fruit platter, etc.; comprehensive part: teaching halibut, cold dish production and soy sauce marinade, barbecue, Cantonese roasted duck, and all kinds of hot pots, pots and pans, teppanyaki, snacks, whole chickens, ducks, etc.; pasta part: the popular fashionable Chinese pasta.
One-year Xiang cuisine (10 months in school + 2 months hotel internship): "Culinary Raw Materials", "Raw Materials Processing Craft", "Culinary Craft", "Culinary Nutrition and Hygiene", "Banquet Knowledge", "Cost Accounting"; classic Xiang cuisine, Xiang cuisine, Xiang cuisine specialties, Xiang cuisine, Xiang cuisine, Xiang cuisine, Xiang cuisine, Xiang cuisine, traditional cuisine, Xiang cuisine, Xiang cuisine, Xiang cuisine, hot pot, pots and pans, Xiang cuisine, Xiang cuisine, popular cuisine, Xiang cuisine, Xiang cuisine, Xiang cuisine, Xiang cuisine, innovative cuisine, Xiang cuisine, Hunan style, Hunan style, Hunan style. Dim sum, booth design, flowers and birds, fish and insects, dragon and phoenix, etc.;
One-year all-around specialty: (10 months in school + 2 months hotel internship): "Culinary raw materials", "raw materials processing technology", "culinary technology", "culinary nutrition and hygiene", "knowledge of banquets", "costing"; basic skills: 10 kinds of knives, 20 kinds of knives, more than 10 kinds of upside down spoon and plating techniques; hot dishes Part: classic dishes, popular hotel dishes, innovative dishes, court dishes, nourishing medicinal dishes and home cooking; food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melons, etc.; artwork plate; teaching hieroglyphic plates, hieroglyphic cold platters, fruit platters, etc.; comprehensive part: teaching the whole chicken, duck off the bone, yuanyang hot pot, snacks, Peking Duck, etc.;
half-year system of culinary specialties: "cooking Principles of Cooking", "cooking raw materials processing technology", "cooking technology"; systematically teach a variety of knife work, knife skills, upside down, plating, Xiang cuisine-based classic dishes, seafood from all over the world, fancy platters, fruit plate production, brine Kaoshi dishes and medicinal cuisine, pot hot pot, etc., a variety of mid-range dishes point production technology.