1, Introduction to Education in new oriental cooking
New oriental cooking Education was founded in 1988, which belongs to the famous Xinhua Education Group in China and is a brand of cooking education in China. Over the years, new oriental cooking Education has inherited and carried forward the profound Chinese cuisine culture, and integrated the essence of Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine, Shandong cuisine, Huaiyang cuisine, Fujian cuisine and other cuisines, adhering to the school purpose of gathering world-famous dishes and cultivating elite chefs.
The school has established 19 culinary education institutions in Beijing, Shanghai, Anhui, Jiangxi, Hunan, Jiangsu, Yunnan, Guizhou, Sichuan, Henan, Guangzhou and other provinces, and * * * has trained and delivered many outstanding culinary talents for the society. New oriental cooking Education is committed to providing high-quality cooking skills training for students with the teaching mode of combining practice with theory and the talent training mode of school-enterprise cooperation.
2. Historical evolution
New oriental cooking Education was established in Hefei, Anhui Province on 1988. Subsequently, in 1990, colleges directly under the central government were established in 18 provinces and cities nationwide, expanding its educational territory. 199 1 was rated as a model window school by the education authorities.
1994 was officially approved as a designated training and assessment unit for provincial senior cooks. In 2005, it was rated as one of the top ten famous schools in China training industry. In 2008, it was rated as one of the top ten vocational education institutions. These historical events have proved the important position and outstanding contribution of new oriental cooking education in the field of cooking education in China.
Specialty setting and teaching mode
1, professional settings
According to the information of official website in 20 15 years, new oriental cooking Education has 3 1 local cooking school in China, which provides students with a wide range of learning opportunities. The school has set up seven major majors, covering cooking, pastry, western food, western food and other fields to meet the diversified learning needs of students.
In addition, the school also has two professional groups, namely, skill enhancement and specialty, and there are 20 secondary vocational majors. These majors aim to cultivate students' practical operation ability and innovative consciousness, help them master solid professional skills and lay a solid foundation for their future career.
2. Teaching mode
Education in new oriental cooking has always attached great importance to the study of teaching mode and constantly optimized teaching methods to keep up with the demand of catering market. The school has adopted the national advanced phased, modular and project-based teaching mode to ensure that students can master cooking skills systematically.
In addition, the school also provides one-on-one tutoring and hands-on teaching for culinary masters and famous teachers, aiming at strengthening students' operational skills and professionalism and laying a solid foundation for their development in the culinary industry.