Learning content: knowledge of cooking raw materials, knowledge of raw material preliminary processing, knowledge of food hygiene, knowledge of dish cost accounting, knife method and common cold dish making, preliminary heat treatment technology, application of cooking practical skills, and systematic training on the production of major cuisines and home-cooked dishes in Sichuan, Shandong, Guangdong, Huai and Xiang with practical lessons as the theme every day.
Half-year all-around Chinese cooking class: including the intermediate certificate issued by the State Labor Bureau, responsible for employment in Beijing.
Learning content: knowledge of cooking raw materials, knowledge of raw materials' preliminary processing, knowledge of food hygiene, knowledge of dish cost accounting, knife method and common cold dish making, preliminary heat treatment technology, application of cooking practical skills, daily teaching of Sichuan, Shandong, Guangdong, Huai and Xiang cuisines and home cooking with practical lessons as the theme, as well as systematic training of pastry, dough sculpture, cold spell and so on.
Enrollment target: anyone who has never been exposed to the cooking industry can sign up for the zero-based class, and the school will be responsible for the distribution after graduation.
Chinese and western pastry basic class
The semester lasts for 2 months, and I am responsible for employment in Beijing (including practical expenses and vocational intermediate certificate issued by the State Labor Bureau).
Learning content: Chinese and western pastry raw material knowledge, pastry basic operation technology, main blank technology, mature technology, cost accounting, food hygiene knowledge, and practical operation every day as the theme, so that students can master the basic skills in an all-round way.
Enrolled object: anyone who has never been exposed to the cooking industry can sign up for the zero-based class, and the school will be responsible for the assignment after graduation.
Cantonese dim sum training class
Term: 8 days
Content: Crispy egg tart, barbecued pork bun, curry crisp dumpling, dry steamed steamed dumplings, Guangdong salty dumpling, shrimp dumpling, thousand-layer crisp and more than 20 varieties.
Palace dessert training class
Term: 8 days
Content: Aiwowo, kidney bean roll, pea yellow, snowballing, minced meat cake, bergamot cake, almond cake, eight pieces, sesame cake, orchid cake, chicken with minced pearls, two-color cake, Sixi steamed dumpling, steamed dumpling with crown, ginger sauce fork, box cake, silk cake, yam cake, lotus cake, and palace steamed bun.
Breakfast snacks training class
Term: 6 days
Content: More than 20 varieties such as wonton, bean curd, fried liver, steamed buns, oil cakes, pot stickers, fried dumplings and fried cakes.
Western pastry training class
Term: 10 days
Content: There are more than 20 kinds of cakes and western-style dim sum, focusing on practical operation and learning as you go.
Bread training class
Term: 5 days
Content: French bread, toast bread, Danish bread, sweet bread and other kinds of bread, mainly based on practical operation, learn as you go.
Fruit and vegetable sculpture training class
The semester lasts for 3 months, and the time is from 8: 30am to11:30am on Saturday.
Character sculpture training class
The term is 2 months, and the time is from 2: 00 pm to 5: 30 pm on Saturday.
Foam sculpture training class
On-call learning
Miansu training class
Intermediate dough sculpture: the semester lasts for 3 months, from 2: 00 pm to 5: 00 pm on Sunday.
Advanced dough sculpture: the semester lasts for 3 months, from 8: 30 am to12: 00 am on Sunday.
Tangyi training class
The semester lasts for 3 months: from 8: 30 am to11:30 am on Sunday, and I will learn some works such as flowers, sugar pulling and ball blowing. In addition, the teaching term of small class system is 7 days.
Leng hun pin Bai training class
During the semester 1 month, I studied cold dish making and banquet pictographic dishes, among which my learning works have won gold medals in international competitions and national competitions.
Molecular cooking training class
Study capsule technology for 2 days in the semester; Low temperature slow cooking technology; Foam technology; Liquid nitrogen technology; Smoking technology; Fish seed technology; Frost technology; Transparent technology; Spheroidization technology; Air drying technology; Oil drawing technology;
Chef textual research class
Chinese cooking: 2-month intermediate and advanced national certificate in both Chinese and English.
Chinese pastry: two-month intermediate and advanced national bilingual certificate.
Western cooking: 2-month intermediate and advanced national certificate in both Chinese and English.
Western pastry: 2-month intermediate and advanced national bilingual certificate.