Cooking elite professional learning time of one year; mainly learn the knowledge of culinary raw materials, feast knowledge and costing, nutrition and hygiene. The slaughter of fresh raw materials and the preparation of clean processing, dry raw materials rise and preparation of clean processing, the selection and application of flavored raw materials, grouping process, seasoning process, fire and oil temperature identification, dish decoration.

Training Methods:

The course focuses on hands-on training, supplemented by theory, and aims to cultivate skilled chefs.

Social demand with the development of the catering industry, catering talent is suddenly scarce, the next five years the social demand for hot dishes chef reached 3.5 million people, chef has become a popular high-paying career in today's society.

The training objective is to cultivate hotel and social catering complex culinary talent as the goal, through the professional training, so that students have a certain degree of practical skills and reach the intermediate and advanced technical level. Course features a systematic study of the classic dishes of the major Chinese cuisines, strengthen the basic skills training, focusing on the development of practical hands-on ability.