On the barbecue training is as follows:

Authentic crispy roast duck technology training, Guangzhou Kitchen Brilliant Catering authentic crispy roast duck training and teaching, formal training, learn as you go, learn until! "Crispy roast duck" is a traditional dish in Cantonese cuisine, it is made of whole duck barbecue. The color of the dish is golden red, duck body full, and belly with marinade, taste mellow. The barbecued duck is chopped into small pieces, and its skin, meat and bone are connected but not detached, and it is easy to leave in the mouth, featuring crispy skin, tender meat, fragrant bone, and fat but not greasy. If it is accompanied by sour plum sauce for dipping, the flavor is even more distinctive.

If you want to learn the authentic crispy roast duck technical formula, please do not care about the distance of the road, the tuition fee is high or low. Learning to learn the authentic crispy roast duck, mastering the authentic crispy roast duck practice technology, learning to go back to the real store to open, this payment will soon earn back. However, sometimes pay is not necessarily a return.

So choosing the right place, the formal training school is very critical, only the authentic formal roast duck training school, you can learn the authentic roast duck technology. Kitchen Brilliant Catering Crispy Roast Duck Center is your choice! Guangzhou Kitchen Huang barbecue training is not only good technology and good attitude, and tuition is also very favorable.

Chef school training content:

Chef school training is generally the basic skills, learning Chinese food to practice knife work, turning pots, carving, dish production, etc. but also to learn the design of banquets as well as spoon work, these are the most basic.

1, basic skills: knife, flower knife, upside down spoon and plating techniques.

2, hot dishes: Hunan, Sichuan, Lu, Guangdong and other eight major cuisines, classic dishes, popular hotel dishes and home cooking.

3, food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving and so on.

4, the art of platter: teaching elephant-shaped plate, elephant-shaped cold platter, fruit platter.

5, comprehensive part: teaching the production of brine and cold dishes and sauce and brine barbecue, Cantonese roast duck and various hot pots, dry pots, teppanyaki, snacks and so on.

6, pastry part: Chinese fashion popular pastry.

Chef level division:

In our country chef is generally divided into nine levels: technician - the highest realm of chef; then the special first-class, special second-class, special third-class chef; first-class (senior technician), second-class (technician), third-class (senior) Level IV (intermediate) Level V chef (junior).

Our country's national chef vocational qualification certificate is divided into five levels; junior chef (National Vocational Qualification Level 5), intermediate chef (National Vocational Qualification Level 4), senior chef (National Vocational Qualification Level 3), technician (National Vocational Qualification Level 2), senior technician (National Vocational Qualification Level 1).