Two-year Gold Medal Chef Major

Enrollment targets

Aspiring young people aged 16-25 who have passed the entrance test.

Cultivation goals

With the goal of cultivating gold medal chefs and catering executive chefs, we will cultivate talents who can skillfully prepare new Sichuan cuisine, Shanghai-style Cantonese cuisine, and traditional classic dishes, and be qualified to work in star-rated hotels , large restaurants and other well-known catering companies, talents with the ability to open stores independently.

Course Features

This major implements small class teaching (30 people), focusing on cultivating students' hands-on ability; all teaching modes use multimedia teaching and master demonstration teaching; the training master implements a One-to-one tutoring and step-by-step teaching; students' practical training adopts a timed, quantitative, process-based and standard model to comprehensively improve students' hands-on ability; all practical courses are taught by masters, hotel executive chefs, and head chefs.

Course content

Theoretical courses: cooking technology, cooking aesthetics, nutrition and hygiene, cooking ingredient science, banquet production and menu design, catering planning and management.

Practical training courses: knife skills and knife skills training, spoon skills training, basic training in Chinese and Western pastry, menu design, basic training in carving and plating, seasoning and brine making. Carving, platters, Chinese pastries, Western pastries, cold dish production, new style Sichuan cuisine, Shanghai style Cantonese cuisine, modern Hui, Hunan, Fujian and Jiangsu innovative flavor dishes production, market popular dishes production, traditional classic dishes production, roasting, roasting, braised , smoked and frozen traditional dishes are made, and banquet dishes are designed and made.

Employment Recommendation

1. After students graduate and pass the assessment, they are 100% recommended to find employment in star-rated hotels and hotels; they are qualified for kitchen-related catering jobs in star-rated hotels, well-known restaurants, etc. .

2. Through the huge employment network across the country, we will provide students with at least 2 employment opportunities free of charge and responsibly;

3. After students are employed, the school will implement tracking services , to create more superior employment conditions for students.

Two-year chef elite major

1. Market analysis

According to authoritative surveys, with the rapid development of catering, there is an urgent need for people in the catering industry who understand Comprehensive talents with technical skills are welcomed by the society. New Oriental Culinary Education took the lead in launching this major nationwide and has been well received by employers.

2. Career planning

Based on the current demand for talents in the catering industry, we focus on skills training, focus on cultivating students' comprehensive quality and practical ability, and strengthen physical drills to enable trainees to participate in the training. While learning professional theoretical knowledge, you can truly be proficient in the different production techniques of classic dishes of the eight major cuisines, be good at various banquet designs and preparation methods, and have advanced hotel management capabilities, becoming a comprehensive practical talent urgently needed in the catering industry.

3. Semester

Two-year system (including two months of hotel internship) full-time study

4. Learning content

( 1). Theoretical learning content

1. "Introduction to Cooking" 2. "Cooking Ingredients" 3. "Cooking Technology"

4. "Cooking Ingredients Processing Technology" 5. "Cooking Nutrition and Hygiene" 6. "Catering Services"

7. "Feast Knowledge" 8. "Food Cost Accounting" 9. "Cooking English"

10. "Pasta" Production Technology" 11. "Fast Food Knowledge" 12. "Professional Ethics"

13. "Cooking Technology Aesthetics" 14. "Western Pastry Knowledge" 15. "Western Food Knowledge"

16. "Computer Application" 17. "Basic Knowledge of Catering Industry Law"

18. "Catering Management and Practice" 19. "Bartending Knowledge"

(2) Practical Learning Content

1. Systematically learn basic cooking skills and professional knowledge in stages, and through rigorous training, lay a good foundation for students to learn hot dishes;

2. Classic dishes and palace dishes from eight major cuisines , medicated dietary and therapeutic dishes, etc.;

3. Current modern hotels, popular market dishes, flavor specialties, famous dishes from famous teachers;

4. Large-scale artistic sculptures, creative combination sculptures, melons Carving, agar carving, foam carving, etc.;

5. Systematically teach various exquisite art cold dishes;

6. Braised vegetable cold dish production, barbecue technology, art platter, banquet cold dish combination, Fashionable fresh fruit plate;

7. Banquet dishes of different sizes, various festive banquet dishes, and New Year banquet dishes;

8. Various hot pots, clay pots, dry pots, and pots , Teppanyaki, folk snacks;

9. Chinese and Western fashionable Beijing snacks, famous snacks from major schools in the north and south;

10. Various high-quality Western food techniques;

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11. A complete set of fancy bartending techniques;

12. Computer operation skills and practical cooking English.

2. Teaching staff: The school has full-time teachers who systematically explain professional knowledge in various subjects, and full-time intermediate and senior cooking technicians engage in demonstration teaching. The school regularly invites nationally renowned cooking masters, cooking professors, and catering professional managers. Our school provides special lectures and practical teaching.

3. Teaching method: adopt a unique "five-step teaching method", namely:

The first step: analysis and explanation of theoretical knowledge;

The second step: The master demonstrates and explains the hot dishes;

The third step: students observe and taste on the spot;

The fourth step: the teacher guides the students to practice by themselves;

The fifth step Steps: Instruct teachers to taste, comment, score, and record.

4. Daily management: Semi-military and humanized management is adopted. There are camera devices in the teaching area, student accommodation area and activity area, and 24-hour security supervision to ensure the safety and reliability of students during their study at school.

5. Certificate issuance: All students who have completed their studies and passed the assessment of the national vocational skills appraisal department will be issued a "National Vocational Qualification Certificate". Those who pass the comprehensive examination of our school will be issued a "National Vocational Qualification Certificate". Certificate of Completion".

6. Learning steps

(1), first academic year

First semester

Theory: "Introduction to Cooking", " Professional Ethics", "Cooking Ingredient Science", "Basic Cooking Knowledge",

"Basic Knowledge of Catering Industry Laws", "Basic Computer Knowledge"

Practice: Basic skills training (knife skills, Turning the pot, heating, seasoning) from the shallower to the deeper, step by step, systematically teach various home-cooked dishes, first-stage hot dishes, computers

Second semester

Theory: "Cooking Raw Material Processing Craftsmanship", "Knowledge of Food Carving in Cooking Technology", "Knowledge of Art Platters and Borders", "Culinary Aesthetics"

Practice: carving, platters, border decoration, second stage hot dishes (according to dishes Cooking methods, arranging dishes) systematically learn the complete operating techniques of popular dishes in the market.

(2), second academic year

First semester

Theory: "Nutrition and Hygiene", "Catering Management and Practice", "Catering Service" , "Fast Food Knowledge"

"Pastry Making Technology", "Western Pastry Making Technology"

Practice: Chinese Pastry Making, Fast Food Making, Third Stage Hot Dish System Teaching A complete set of techniques for making specialty dishes and Western pastry production

Second semester

Theory: "Feast knowledge", "Food cost accounting", "Cooking English", "Western food knowledge" , "Bartending Knowledge"

Practice: Braised cold dishes, barbecue technology, Western food technology, banquet production, special dishes, famous dishes from famous teachers, production techniques of classic famous dishes from eight major cuisines, simulated kitchen training, graduation employment guidance

7. Placement and employment

For students who have completed each course carefully, successfully passed the skills assessment and obtained the corresponding professional qualification certificate:

1. After graduation, 100 Recommended to work in large chain hotels and star-rated hotels in Beijing, the capital;

2. Through the huge employment network across the country, we will arrange employment for students free of charge;

3. Register for this major, Before employment, the school arranges internships in hotels to comprehensively improve students' practical skills;

After employment, the school will provide follow-up services to create more superior employment conditions for students.

8. Professional teaching materials

New Oriental cooking education standard series teaching materials and national unified designated teaching materials.

9. School opening time

School starts on the 5th, 15th and 25th of each month.

10. Remarks

1. One set of bedding and two sets of work clothes (long and short sleeves) are provided free of charge.

2. A one-time payment of two years’ fees will give you a discount of RMB 1,000.

3. Take the free exam for the intermediate vocational qualification certificate that is universal across the country and valid for going abroad.

4. Free cooling in summer and free heating in winter.

One-year culinary all-round major

(100 qualified graduates are recommended for employment. Freshmen sign an employment agreement after enrolling.) Work hard for one year to successfully find a job

One-year schooling

Social demand With the rapid development of major cuisines in recent years, high-end restaurants and hotels across the country are in urgent need of a large number of outstanding chefs who are proficient in cuisine production, have superb skills, and understand management.

Cultivation objectives: This major focuses on skills teaching, strengthens students' practical abilities, and aims to create culinary professionals and chefs. After graduation, students can independently engage in cooking and kitchen management work in star hotels, specialty restaurants, and large chain restaurants.

The course features simulated hotel interactive teaching, one-on-one tutoring, and full real-world combat training in the training factory.

Main content of learning

Theoretical part

1. Cooking technology

2. Knowledge of cooking raw materials

3 , Banquet knowledge and cost accounting

4. Basic pastry knowledge

5. Professional quality

Practical part

1. Basic cooking skills : Teach the basic techniques of knife and spoon skills.

2. Dishes preparation: explain and demonstrate traditional dishes, popular dishes and classic dishes of eight major cuisines.

3. Chinese Pastry: Teach common pastry making techniques.

4. Food carving: teach a series of food carving techniques.

5. Art platter: teach a series of art platter techniques.

6. Employment training: Strengthen cooking skills and banquet making.

Employment Guarantee

1. After students enroll, the school offers free quality education and employment guidance courses.

2. After students pass the graduation examination, they will be recommended to work in star-rated hotels and guesthouses for free.

School start time

School starts on the 1st, 5th, 15th and 25th of every month. In special circumstances, students can study at any time. (100 qualified graduates are recommended for employment. Freshmen will sign an employment agreement after registering for school.) Strengthening skills and high-paying employment

One-year schooling

As our country’s international status improves, social needs Exchanges are becoming increasingly frequent. The Western pastry industry (baking industry) has broad market prospects and a good employment situation. It has become a popular industry, and its employees are highly sought after by star hotels and high-end Western restaurants.

Cultivation objectives: This major cultivates senior technical talents who are proficient in making various types of Western-style pastries, who are fully competent in various tasks in star-rated hotels, hotel pastry rooms, cake rooms, and bakeries, and can Run an independent cake shop or bakery.

Main content of learning

Practical part

1. Basic skills of Western pastry: decoration practice, basic techniques of Western pastry.

2. Western pastry making techniques: teach the production of colorful pastries and popular market pastries.

3. Bread making techniques: teach bread making and innovative techniques.

4. Cake production technology: decorated cakes; flowers, zodiac signs, etc. >, European-style cakes.

5. Teach baking techniques, mooncake making techniques, dessert ice skin techniques, and Western-style frying techniques.

Theoretical part

1. Basic knowledge of Western pastry

2. Baking technology

3. Decoration technology

4. Aesthetic design

5. Operation and management of cake shop

6. Professional quality

Employment security

1. Students After enrollment, the school offers free quality education and career guidance courses.

2. After students pass the graduation exam, they will receive 100 free job recommendations.

School starts on the 1st, 5th, 15th and 25th of each month. In special circumstances, students can study at any time.