Main courses: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principle, Knife Technology, Kitchen Management Knowledge, Diet Psychology, Pasta Making, Cooking Art, Food Cost Accounting, Roast Meat, Wine Mixing, and Western Food Basis.

Different places to study, slightly different courses, will be integrated into the local characteristics.

Cooking technology: This is a very important course, which consists of two parts, theoretical knowledge and practical operation, each with a textbook. The theoretical part is divided into knife work, heat, primary processing, soup, hot dish seasoning, cold dish seasoning, cooking techniques and so on.

Curriculum: Cooking Materials, Cooking Technology, Processing Technology of Cooking Materials, Cooking Nutrition and Hygiene, Banquet Knowledge, Food Cost Accounting and so on.

Basic skills: the practical teacher demonstrated 10 kinds of knife methods, 20 kinds of flower knives, and 10 kinds of spoon-tipping and dish-loading techniques.

Hot dishes: teaching eight major cuisines, classic dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal meals and home-cooked dishes.

Food carving: Teaching booth design, flowers and birds, fish and insects, dragons and phoenixes, figures, melon carving, etc.

Art platter: teach pictographic dishes, pictographic cold platters, fruit platters and other varieties.

Comprehensive part: teaching stewed dishes, cold dishes, roasted meat with sauce, roasted duck and all kinds of hot pots, dry pots, teppanyaki, flavor snacks, whole chicken, duck deboning and so on.