Traditional dish making
Students need to learn the cooking methods, seasoning skills, selection and collocation of raw materials of traditional dishes from different countries and regions, and understand the historical origin, cultural background, regional characteristics and taste characteristics of various dishes.
Modern cooking technology
Students also need to master the use of modern cooking techniques and tools, such as freezing, vacuum low-temperature cooking and molecular gastronomy.
Multicultural background
Culinary specialties cover a wide range, including China cuisine, Western cuisine, Japanese cuisine, Indian cuisine, Italian cuisine, French cuisine and many other types.
vocational development
After graduation, students can become chefs, cooking coaches, managers of catering enterprises and other occupations.