I. Training objectives
Cultivate the theoretical knowledge and operational skills of cooking and nutrition education, master the theories and technologies of modern and China traditional nutrition, nutrition management and meal preparation, and be able to engage in cooking research, catering management, dietotherapy and catering, nutrition and health care, cooking and nutrition teaching and scientific research in the catering industry or the field of cooking and nutrition education.
Second, the direction of employment
Engaged in food production, research and development, catering management and nutritional catering in star-rated hotels; Food design and quality control, nutrition guidance of large and medium-sized food groups or engaged in teaching and scientific research of related majors in vocational colleges.
Third, professional characteristics
The specialty of cooking and nutrition education has strong vocational education characteristics. On the basis of cooking theory teaching, the training mode of this major is to strengthen the practical teaching of students' cooking skills, and combine theory with practice to apply what they have learned. On the basis of maintaining rich experience in cooking practice, we should improve the cooking level and strengthen its related basic theories, basic knowledge and basic skills. Cultivate professionals with reasonable knowledge structure and solid foundation, who not only know about diet and nutrition, but also can cook scientifically.
In the learning stage, we not only organize students to take the vocational qualification certificate examination of their major and obtain the vocational qualification certificate, but also encourage students to take the national entrance examination for adult colleges and universities, so as to build a good learning platform for students to obtain academic certificates. Provide help for students to obtain vocational qualification certificates and academic certificates in the learning stage, and cultivate students to become high-standard industry talents with theoretical basis of cooking science and nutrition science; Becoming a compound and innovative professional with broad knowledge, strong adaptability, innovative spirit and entrepreneurial ability has paved a brighter employment prospect for students.
Fourth, the professional level: specialist.
V. Academic system: 2.5 years.
6. Form of study: full-time.
Seven, enrollment targets
Anyone who meets the admission requirements of adult colleges and universities stipulated by the Ministry of Education can apply for the exam.
Eight, the curriculum
Deng Xiaoping Theory, professional English, computer foundation and practical writing are compulsory.
Nine, professional compulsory
Cooking raw materials, basic knowledge of cooking, biochemistry, food nutrition, food microbiology, food chemistry, cooking nutrition, cooking hygiene, food hygiene, food storage and preservation, food technology, catering management and hotel etiquette, food safety and food supervision and management, nutritional catering and cooking practice (I), nutritional catering and cooking practice (II), graduation design
X. Elective courses
China's famous dishes, pedagogy and psychology.
XI. Practical classes
1, learn the basic professional knowledge of cooking systematically in stages, and lay a good foundation for students to learn hot dishes through strict training;
2. Classic and famous dishes of the eight major cuisines, palace dishes, medicated diet dishes, etc.;
3. Current modern hotels, popular dishes in the market, special dishes with flavor, and famous dishes by famous teachers;
4. Large-scale artistic carving, creative combination carving, melon carving, agar carving, foam carving, etc.
5, systematically teach all kinds of exquisite art cold spell;
6. Potted vegetables and cold dishes making, barbecue technology, artistic platter, banquet and cold dishes combination, and fashionable fresh fruit plate;
7. Banquet dishes of different scales, various festive banquet dishes, and New Year banquet dishes;
8, all kinds of hot pot, sand bowl, dry pot, pot, teppanyaki, folk snacks;
9. Chinese-style and Western-style fashionable snacks, and famous schools in the north and south.
10, all kinds of fine western food technology.
XII. Venue: Beijing Normal University
Beijing New Oriental cooking school
XIII. Graduation and Certificate
Those who have taken the entrance examination for adult colleges and universities, been formally admitted by colleges and universities, completed the courses specified in the teaching plan and passed all the grades will be awarded the graduation certificate of adult higher education and the graduation certificate of Beijing New Oriental cooking school. During the study period, you can also apply for relevant skills certificates voluntarily, such as Chinese cooks, western cooks, Chinese pastry chefs, western pastry chefs, kitchen administrators, nutrition caterers and so on. In today's increasingly fierce social competition, having a skill has become the wish of countless people, and learning to cook has become the choice of many junior and senior high school students, veterans and entrepreneurs.
Four reasons for 20 14 to become a gold medal chef.
First, the unique teaching methods
In the teaching research and development of gold medal chef specialty, Beijing New Oriental sums up many years' experience in running a school, creates skills and practices, and other five-step teaching methods.
Second, the famous teacher lecture hall
The professional teachers of gold medal chefs are equipped with masters and famous teachers who are certified by the national authoritative department in accordance with the high, precise, sharp and standard to teach in person.
Third, the qualification certificate of kitchen administrator
Under the situation that the country is gradually implementing the employment access system and paying equal attention to vocational qualification certificates and academic degree certificates, the post qualification certificate of kitchen administrators will become the professional passport for excellent kitchen administrators.
Four, Beijing Normal University college degree
Skills education, academic education and high-skilled comprehensive cooking talents will be great potential for the development of the industry.
What can you learn after studying for two years?
Zero-basic admission, all students who have graduated from junior high school or above, have high comprehensive quality and have a strong interest in the cooking industry can apply. 90% training operation
All the lectures adopt multimedia teaching and master demonstration teaching, with one-on-one tutoring and hands-on teaching. Students' practical training adopts the mode of timing, timing, process and standard, so as to improve students' practical ability in an all-round way.
Practice first, theory second.
From the basic cooking skills of knife, spoon and pan turning, let students master the production of many classic dishes, pasta, hot pot and banquet. Let students master practical cooking skills.
Characteristics of Gold Chef Course
The unique modern teaching equipment and the integration standard of theory and practice in China standardize classroom and small class (30 people) interactive practical teaching. Staged, modular, project-based teaching mode, regular professional skills competitions are held to comprehensively improve students' practical ability. Exclusive research and development of "cooking skill combination" intensive training and "cooking core technology special training", 100% practice, cooking master, famous teacher, chef coaching, hands-on teaching, focusing on cultivating students' practical ability. Multimedia teaching course of cooking essence to improve students' practical ability. Keep up with the catering market and strengthen students' operational skills and professionalism.
course content
Cooking Technology, Cooking Raw Materials, Catering Management, Cooking Nutrition and Hygiene, Basic Knowledge of Chinese and Western Food, Aesthetics of Cooking Technology, Introduction to Cooking 1, Basic teaching module: to enable students to master the modulation technology of knife-cutting, spoon-picking, flower carving, flavor and the production of traditional home cooking. 2. Comprehensive learning module: to enable students to master and 3. Skills upgrading module: let students master the swelling technology of all kinds of characteristic cold dishes and high-grade raw materials (swallow, abalone, wing, ginseng and belly), the production of innovative dishes, the popular modern catering Sichuan cuisine, Hunan cuisine, clay pot health soup and special dishes, and the production of flavor snacks (roasted meat, brine, hot pot sauce, old Beijing flavor snacks, etc.) 4. Skills strengthening module: let students master the traditional snacks commonly used in hotels.
Enrollment target
People who are over 16 years old, have a certain educational level, are in good health, have no infectious diseases, and have passed the liver function examination;
Faculty
Full-time teachers systematically explain the professional knowledge of various subjects, and full-time senior cooking technicians engage in demonstration teaching. The school regularly invites famous national cooking masters, cooking professors and catering professional managers to our school for special lectures and practical teaching.
Teaching methods
With the unique "five-step teaching method":
The first step: theoretical knowledge analysis and explanation;
The second step: the master demonstrates the teaching of hot dishes;
The third step: students observe and taste on the spot;
The fourth step: the teacher guides the students to practice by themselves;
Step 5: Instruct teachers to taste, comment, grade and record.
current management
Semi-militarized and humanized management is adopted, camera devices are installed in the teaching area, student accommodation area and activity area, and security guards supervise them 24 hours a day to ensure the safety and reliability of students during their study at school.
Certificate issuance
All students who have completed their studies and passed the examination of the national vocational skill appraisal department will be awarded the National Vocational Qualification Certificate, and those who have passed the comprehensive examination in our school will be awarded the Graduation Certificate.
Placement and employment
For students who have carefully completed various courses, successfully passed the skill examination and obtained corresponding vocational qualification certificates:
1, after graduation, 100% recommended to work in large chain hotels and star-rated hotels in the capital Beijing;
2. Arrange employment for students free of charge through the huge employment network located in the whole country;
3. Enroll in a major, and arrange an internship in a hotel before employment to comprehensively improve the students' practical ability;
After employment, the school will implement follow-up services to create more favorable employment conditions for students.
Professional teaching materials
New oriental cooking education standard series textbooks and national unified designated textbooks.
School time
Learn at any time.
Study system: two-year system 1. Social demand:
As a distinctive emerging industry, West Point will develop at a high speed in the next few years. At present, there is an urgent shortage of bakers in the catering industry. According to the survey of authoritative organizations, the social demand for bakers in West Point will reach 2 million in the next five years, and the future development prospects are limitless.
Second, the training objectives:
With the goal of cultivating professional and technical compound talents in West Point, after graduation, students can engage in star-rated hotel bakery and large supermarket bakery, with high entrepreneurial ability.
Third, the course features:
Theoretical courses: West Point Technology, Pasta Basic Knowledge, Cooking Technology Aesthetics, Catering Management, Cooking Nutrition and Hygiene. Practical courses: 1, teaching bread basic skills, decorating basic skills, mid-point basic skills 2, teaching sugar art, pottery, fondant cake making technology 3, teaching biscuit making technology, cake making technology, decorating 4, teaching bread making technology 5, teaching frozen dessert, small west pastry making technology 6, teaching mid-point making technology, other products, tutor training (student internship, graduation examination).
Employment recommendation: after graduation, I will engage in professional cooking and grass-roots management in star-rated hotels and social chain restaurants.
V. Academic system: two-year system 1. Social demand:
Western food, as a new fashion industry, with the rapid development of catering industry, the social demand for western food chefs has reached/kloc-0.00 million.
Second, the training objectives:
1, Short-term goal: to understand professional theoretical knowledge and master all kinds of western food operation skills. 2. Long-term goal: proficient in all kinds of western food products, hotel western food managers, chefs and chefs.
Third, the course features:
Theoretical courses: western food technology, western food etiquette, catering management, knowledge of western food raw materials and western food English. Practical courses: 1, teaching basic skills training (knife work and spoon work) 2, teaching breakfast, basic side dishes of western-style main dishes 3, teaching basic western-style soups and pizzas 4, teaching American fast food, French food and popular dishes 5, teaching Italian food, European dishes and popular dishes 6, teaching Japanese, Korean, Southeast Asian dishes and popular dishes 7, teaching Chinese and Western dishes 8, and teaching common West Point cooking.
Fourth, employment recommendation:
After graduation, I engaged in professional cooking and grass-roots management in star-rated hotels and social chain restaurants.
V. Academic system: two-year system 1. Social demand:
The annual output value of China's catering industry will continue to grow at a rate of more than 18%, and the shortage of cooking talents is as high as 80%, which has become a prominent problem in the future development of catering industry.
Second, the training objectives:
The goal is to cultivate professional hotel chefs and chefs with solid professional skills, exquisite cooking skills and management skills.
Third, the course features:
Staged, modular, project-based teaching mode, with famous chefs teaching and counseling. Hotel simulated kitchen specialty training. Keep up with the catering market and pay attention to the cultivation of students' skills and quality.
Fourth, the course content:
"Cooking Technology", "Cooking Raw Materials", "Catering Management", "Cooking Nutrition and Hygiene", "Basic Knowledge of Chinese and Western Food", "Aesthetics of Cooking Technology", "Introduction to Cooking" 1, systematically learn the basic professional knowledge of cooking in stages, and through strict training, Lay a good foundation for students to learn hot dishes. 2. Traditional dishes of various classic cuisines and innovative techniques for making popular hotel dishes. 3. Popular dishes in the hotel market, special dishes with flavors, famous dishes by famous teachers. 4. Large-scale artistic carving, creative combination carving, melon carving, agar carving, etc. 5. Systematically teach various exquisite artistic cold spells. 6. Cold dish making, roasted meat technology, artistic platter, banquet making, fashionable fruit plate 7. Banquet dishes of different scales. Various festive banquets, festive banquets, 8. Production techniques of various hot pots, sand bowls, griddles, pot dishes, etc. 9. Production techniques of Chinese and Western fashionable snacks, folk snacks 10, and various fine western foods.
V. Employment direction:
After graduation, I mainly engaged in professional cooking and grass-roots management in star-rated hotels, social chain restaurants, state party and government organs, high-end restaurants and private clubs.
Six, academic system: two-year system one, social needs:
As a new industry, West Point will develop rapidly in the future 10. According to the survey of authoritative organizations, the social demand of West Point bakers will reach 2 million in the next five years, and the future development prospects are limitless.
Second, the training objectives:
With the goal of cultivating professional and technical compound talents in West Point, after graduation, students can engage in star-rated hotel bakery and large supermarket bakery, with high entrepreneurial ability.
Third, the course features:
Fully study the production technology of various west point products, and have the ability to open stores independently and start their own businesses.
Fourth, the course content:
"West Point Technology", "Knowledge of West Point Raw Materials", "West Point Technology Aesthetics", "Catering Management" and "Cooking Nutrition and Hygiene" provide intensive training on the basic skills of West Point, teaching exquisite production of various lace, flowers, Chinese Zodiac and cartoon decorated cakes, production techniques of Hong Kong-style and European-style West Point cakes, patas, cheese desserts, Korean-style fruit decorative cakes, Japanese-style Mu Si ice cream cakes, and baking of American, French, English and German-style bread.
V. Employment recommendation:
1 After students enter school, the school offers free quality education and career guidance courses.
2. After the students pass the graduation examination, 100% recommends the job.
Sixth, the academic system: one-year system One, social needs:
The annual output value of China's catering industry will continue to grow at a rate of more than 18%, and the shortage of cooking talents is as high as 80%, which has become a prominent problem in the future development of catering industry.
Second, the training objectives:
According to the needs of the rapid development of the current catering market, we should pay attention to the training of students' practical ability and cultivate compound professional cooking technical talents.
Third, the course features:
Keep up with the catering market and pay attention to the cultivation of students' skills and quality. Focus on the cultivation of practical ability.
Fourth, the course content:
Banquet knowledge and cost accounting, cooking technology, basic knowledge of pastry, knowledge of cooking raw materials 1, basic skills of cooking: professional practical teachers demonstrate various common knife techniques, various flower knife techniques and spoon-tipping techniques. 2. Hot dishes: systematically teach famous dishes in North and South China, popular dishes in hotels, home-cooked dishes of ordinary people, etc. Representative dishes include scallion-roasted sea cucumber, orchid abalone, crab powder lion head, Dongpo meat, boiled fish, crispy squab, Japanese sashimi, etc. 3. food carving: teaching large-scale artistic fruit and vegetable carvings, creative combination carvings, etc. Systematically teach more than 30 kinds of flowers, fish, insects, figures, auspicious birds and animals, etc. 4. Artistic platter: mainly teach more than 20 varieties such as pictographic platter, artistic platter and various fruit bowl making suitable for various banquets. 5. Comprehensive learning part: mainly teach whole duck boneless, Yuanyang hot pot, banquet design and making, etc. 6. Pasta basic teaching and flavor snacks, etc. 7.
V. Employment direction:
After graduation, I mainly engaged in professional cooking and grass-roots management in star-rated hotels, social chain restaurants, state party and government organs, high-end restaurants and private clubs.
Six, learning system: one-year cake decorator class.
I. Theory
Explain the properties and production technology of various cake raw materials, the use and maintenance of common equipment from the basics.
Second, practice
The system teaches the making of all kinds of flavored cakes (including cake embryo), the making of cream, smearing embryo, flowers (rose, rose and chrysanthemum), lace, Chinese zodiac, common fonts, European cakes (black forest, fruit cake and chocolate cake) and other varieties.
Iii. Academic system: 1 month
Cooking beginner class
I. Theory
Cooking Materials, Basic Knowledge of Cooking, Cooking Technology and Vocational Quality Course
Second, practice
Systematically teach flower carving, cold spell teaching, various knife techniques, knife work, flower knife, tipping spoon, dish loading and other techniques; Teach cooking techniques such as roasting, frying, frying, frying and other practical dishes of different grades.
Third, the academic system: 3 months
Cooking training class
I. Theory
Cooking Technology, Cooking Materials and Catering Management
Second, practice
Systematically teach the current high-end popular dishes in hotels, mainly Cantonese dishes, including fine dishes from Sichuan, Hunan, Huaiyang and other cuisines, such as abalone, swallow, wings, ginseng and other dishes, roasted meat, brine, sauces, popular dishes from Sichuan and Hunan, etc.
Third, the study system: 2 months
Zhong foreign pastry specialized ban
I. Practice
Classic famous products such as Beijing style, Soviet style and Cantonese style, and the raw materials and quality identification commonly used in China and West Point, the production of mid-point and West Point commonly used in hotels at present, the production of various fancy cakes such as bread and cakes, and the production technology of traditional famous points in China.
Second, the academic system: 3 months
Chinese pastry teacher class
I. Practice
1. Water-mixed pastry making (steaming and cooking process) such as dumplings, wonton, fancy steamed dumplings, handmade noodles, pulled noodles, etc. 2. Flourishing dough pastry making (steaming and cooking process) such as steamed bread, various flower rolls, various steamed buns, smiling faces, etc. 3. Crispy dough pastry making (baking and baking) Steaming process) such as rain flower stone dumplings, hemp balls, snowballing, etc. 5. Other dough pastry production (composite production process) such as pea yellow, pumpkin pie, pictographic gourd, etc.
Second, the academic system: 1 month and a half
Western pastry teacher class
I. Practice
In the first stage, cake cake (black and white), finger cake, black forest cake, cake decoration, cream decoration, etc.; In the second stage, crisp noodles, fried apple stuffing crisp boxes, cookies, apple strips, Napoleon cakes, etc.; In the third stage, chocolate tower, mixed pastry, Mu Si cake, cheese cake, cake decoration (advanced), etc. The fourth stage is Danish stuffing, Danish bread, Danish biscuits, croissants, egg tarts, and colored bread.
Second, the academic system: 1 month and a half
Miansu feature ban
I. Practice
Production of dough sculptures such as flowers, birthday girl, Chinese zodiac, ladies' heads and headdresses, the Goddess Chang'e flying to the moon, Maitreya Buddha, Luohan, Guanyin, Phoenix, wedding dress woman, etc.
Second, the academic system: 2 months
Tangyishi feature night shift
I. Professional Introduction
Sugar art used to be called "sugar work" in China, a popular "sugar blower" in society. It is mainly done by hand, but with the rapid development of society and the increase of entertainment scope, this craft is gradually marginalized. The sugar art in our catering industry was introduced to China by German and French after 2000, and it was operated with advanced equipment and standard procedures. The works are bright in color and crystal clear in texture. When they are combined with dishes or used as a table to watch dishes, buffet booths are more noble and generous than traditional fruit and vegetable carvings and dough sculptures, and customers are more fresh. Sugar art has gradually become a hot item in China food plastic arts.
Second, the academic system: 2 months
Gui zu Yan Bao chi feature ban
First, the curriculum
Identification of bird's nest, abalone, sea cucumber, shark's fin and fish belly, swelling of wings, ginseng, swallow, abalone and belly, soup making technology (making soup, thick soup and clear soup systematically), making dishes of wings, ginseng, swallow, abalone and belly, and practicing various dishes of wings, ginseng, swallow, abalone and belly. The national master of Cantonese cuisine gives personal guidance.
Second, the study system: three-month special classes for chefs: all kinds of cooking techniques such as frying, frying, frying and stewing; At the same time, we also systematically learn various cooking methods such as home cooking, popular hotel dishes and assorted dishes.
Educational system: 16 days (Saturday and Sunday)
Weekend classes in West and Central China: 1, Chinese style: comprehensive study of pastry making technology, snack innovation and other professional knowledge; Systematically teach breakfast, dinner, banquet and other snack making; Production techniques of local flavor snacks, various pastry and pictographic snacks; Free to teach the techniques and skills of making moon cakes, Lanzhou Lamian Noodles and Huaiyang baozi. 2. Western-style: We systematically teach various pastry making techniques such as festive cakes, decorated cakes, various breads, biscuits, pies, muffins, egg tarts, puffs, pastry, jelly and pudding.
Educational system: 32 days (Saturday and Sunday)
Mid-point weekend class: it mainly teaches northern dumplings, golden cakes, jam cakes, wonton, autumn leaf buns, crispy glutinous balls, gold and silver steamed buns, golden triangle of leeks, snow wool balls, crescent fried dumplings, fragrant pumpkin cakes, eyebrow hair cakes, tortillas, open smiles, beef fried buns, Cantonese moon cakes, Lamian Noodles, pictographic pumpkins, old lady cakes, husband cakes, special noodle fish, and so on.
Educational system: 15 days (Saturday and Sunday)
West Point Weekend Class: It mainly teaches all kinds of cakes, pineapple buns (pineapple stuffing and pineapple peel), peach crisp, salty peanut biscuits, Scottish biscuits, lady finger, almond biscuits, flower decoration (squeezing five flowers), soft bread (fancy bread), toast (white toast and nut toast), chocolate Mu Si (blueberries and strawberries), blueberry pudding and blueberry pudding.
Educational system: 16 days (Saturday and Sunday) Registration Notes
Bring your ID card, household registration book (household registration certificate) or other valid identification, 2 one-inch color photos, daily necessities and laundry when registering, and the school will arrange apartment accommodation in a unified way.
preferential policy
All poor households, laid-off workers, active servicemen and disabled people in remote areas can enjoy the tuition discount of 10% if they apply for all majors in our school with valid certificates.
Date of commencement
School starts on the 5th,15th and 25th of each month, and you can learn on the spot under special circumstances.
Certificate issuance
After passing the graduation examination, students will be awarded the national general vocational qualification certificate recognized by the national labor department. No.25 Fuxing Road, Xihongmen Town, Daxing District, Beijing, with very convenient transportation.
Beijing West Railway Station
Bus: You can take bus No.410 and get off at Xihongmen South Station, then cross the overpass to the opposite east 1000 meters north.
the Beijing Railway Station
Bus: You can take bus No.434 and get off at Xihongmen South Station. After getting off, cross the overpass and go to the opposite east 1000 meters north.
Beijing south railway station
Bus: You can take Metro Line 4 and get off at Gongyi Xiqiao Station, exit D, then transfer to Bus No.377 and get off at Xihongmen South Station. After getting off, cross the overpass to the opposite east 1000 meter north.
Beijing North railway station
Bus: Take Metro Line 4 and get off at Gongyi Xiqiao Station, exit D, then transfer to Bus No.377 and get off at Xihongmen South Station. After getting off, cross the overpass to the opposite east 1000 meter north.