Regular chef schools have systematic training models. In addition to modern hardware and equipment, schools should also adopt standardized teaching materials required by the labor department, hire employees recognized by domestic and foreign industries to teach, and cooperate with standardized and systematic teaching curriculum arrangements. Only in this way can we fully ensure the success of each student, which is unmatched by any other training method. Take a professional chef training school in Haikou as an example. The teaching mode of the school is multimedia teaching, and the practical masters demonstrate the teaching in person. The four teaching modules are clearly structured and closely related. From one month, half a year, one year and two years, each stage has a scientific and clear goal plan, so that every student can see his growth and progress in different learning periods. In the learning mode of "master with apprentice", students' learning process is very informal and unsystematic. Only when the master has reached a unity in time, mood and actual needs of work will he teach his disciples a little cooking. In addition, a good cook is not equal to a good teacher. The key is "teaching". There are many skilled chefs in the hotel, but the teachers in the chef school are not only skilled, but also trained in pedagogy and psychology and know how to do better.

Professional chef training school aims at cultivating professional compound chefs, which is different from the "master with apprentice" in hotels. Schools should not only cultivate students' cooking skills, but also pay attention to the cultivation of students' kitchen management ability and morality. The school will hire employees from well-known catering institutions at home and abroad to train students in kitchen management. The school regularly holds cooking competitions, food festivals, food talent shows, speech competitions, dormitory cultural festivals and other campus professional quality activities. Cultivate students' sentiment, expand students' thinking, enrich campus life, and make students feel that they can go to "university" with their own learning ability. Due to the special factors of the hotel's profit-oriented operation, the hotel employs chefs to serve its guests, not apprentices. In general hotels, due to the needs of operation, the master has no more time to teach the "apprentice" in detail, which leads to the very low learning efficiency of the "apprentice". At the same time, since the hotel lets you learn from the teacher, the hotel will not let you be idle. How to use "free labor"? But because the technology is not in place, the hotel owner won't let you cook, and doing odd jobs has become the main job. Therefore, more than 95% of apprentices begin to get in touch with the most basic cooking knowledge after at least three years of employment.

For professional chef training colleges, the goal is to cultivate practical and skilled talents, and the quality construction of teachers has become the key to the survival and development of vocational training colleges. Professional chef training schools are taught by famous chefs, masters, hotel executive chefs and chefs. As the saying goes, every master has his own "housekeeping skills", and the school is to absorb the strengths of many families. But on the contrary, learners who accept the training mode of "master with apprentice" can undoubtedly only accept the words of one family and lose the opportunity to learn and communicate with more culinary masters, which has an inhibitory effect on their own growth and development.

For many students who have no cooking skills, it is very important to learn basic skills and practice repeatedly in the beginner's period. The biggest advantage of studying in a professional chef's college is that it not only has enough time and opportunities for repeated practice, but also

Will provide practical classroom, oil, meat, vegetables and other practical ingredients, which is impossible in the hotel, because the boss is not a teacher, colleagues are not classmates. The second advantage of studying in school is that the school creates a good learning atmosphere, and students can cultivate their interest in learning and stimulate their learning potential in the process of learning, learning, catching up, helping and surpassing.

As we all know, it is inevitable to learn from teachers in hotels and "do odd jobs" for the kitchen. There are some jingles circulating in the industry. In the first year, the waiter couldn't touch anything. If the boss is in a bad mood, maybe you will still be in this position the next year. In the second year, the delivery man and the boss will talk a lot. You must know everything to learn the technology, which will help you develop things in the future. In the third year, it is side dishes, which is the beginning of your basic skills as a chef, and you have already started to enter the doorway. In the fourth year, cut and match. At this time, you can practice your swordsmanship. In the fifth year, I learned to cook with my master, but I seldom went to the kitchen. At school, according to the curriculum, eight hours of study time will be guaranteed every day, and "one person, one stove" will do practical exercises by himself every day. In addition to cleaning, cutting and matching, the real study time in the hotel should be less than one hour every day, which seriously affects the students' learning enthusiasm and efficiency.