The first stage: first learn the basic training of knife work, basic training of turning pots and carving (flowers: such as roses, Chinese roses, etc.), the use of cooking raw materials and cooking techniques.

The second stage: making cold dishes, cold dishes, carving, zero carving, whole carving (such as bird wings, tail feathers, etc.) and hot dishes (Chinese food and traditional cuisine).

The third stage: the classification and main schools of pasta, the basic knowledge of pastry raw materials, the basic operation skills of pastry making, the popular Chinese food in the market, and large-scale overall carving.

The fourth stage: eight traditional cuisines, Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Minnan cuisine, etc., banquet production, banquet knowledge, cost accounting and other contents.