With the goal of cultivating chefs, executive chefs and senior cooking talents, we will cultivate compound kitchen management talents who can skillfully make traditional Sichuan cuisine, Hunan cuisine, Cantonese cuisine and popular hotel dishes (cold dishes and hot dishes), master the cooking techniques of Chinese and western dishes, hot pot and braised roast, and have the knowledge of kitchen management and catering management, so as to be qualified for the work needs of star-rated hotels, hotels, large restaurants and well-known catering enterprises.