One-year cooking class: on the basis of training national qualified chefs, through one-year cooking theory study and skill practice, students are familiar with the knowledge of cooking introduction, cooking materials, cooking technology, cooking nutrition and hygiene, catering management, cost accounting and so on. The system has mastered the whole set of technologies such as raw material identification, cooking (dry material rising, whole material discharging, etc. ) and special flavor modulation, hot pot, dry pot casserole, crock, pot and clay pot making, Cantonese representative dishes, fashion dishes and classic dishes of eight major cuisines cooking, various banquet combinations, fruit and vegetable carving, color platter and so on. This course not only pays attention to cooking skills, but also highlights the comprehensiveness and practicality of technology. Students can also choose to learn any two skills according to their own needs and hobbies, such as burning brine, midpoint and skills.

Tuition fee: 2000 yuan, internship fee: 3280 yuan.

Cooking short-term class settings:

40-day basic cooking class

Let the students learn basic skills such as knife cutting and stir-frying, systematically master dozens of cooking techniques and cold and hot plate-loading techniques such as raw material cutting, cooking temperature, oil temperature, sizing, hanging paste, seasoning and soup making, and learn dishes with Guangdong and Guangxi as the mainstay, taking into account local characteristics and flavor dishes. Ensure that students can operate dozens of different grades of dishes independently and personally.

Tuition fee: 480, internship fee: 480 yuan, and miscellaneous fee: 120 yuan.

60-day advanced seminar:

Systematically learn all kinds of raw material knowledge and characteristic cuisines, and comprehensively teach classical and famous dishes in Guangxi and Guangdong, popular dishes in eight cuisines, innovation of local flavor dishes and hot dishes, color platter, banquet combination, cost accounting, nutrition and hygiene, catering management, etc. Master the unique skills of hotels, hotel management and famous experts, so that students can meet the requirements of the national cooking professional skill appraisal standard when they graduate.

Tuition: 580, internship: 640, and miscellaneous fees: 120.

Only 1980 yuan is required for one-time registration of the above two classes.

Sculpture class (30 days): teach the carving methods of "Southern School": bubble flavor carving, agar carving and flower mud carving, and systematically learn the techniques of flowers and birds, fish, insects, beasts, dragons and phoenixes, figures, melon lamps, pavilions, combined whole carving and booth design. The knife cutting method is unique, quick and simple, vivid and easy to learn and understand. Students from two cooking classes are transferred to this class, and only the internship fee is charged, and other fees are free. )

Tuition: 280 yuan, internship: 300 yuan, miscellaneous fees: 100 yuan.

China pastry class for 30 days

According to the "National Chinese Pastry Skills", we organized teaching and systematically taught nearly 100 kinds of snacks from all over the country, such as fried dough sticks, rice noodles, steamed buns, cakes, jiaozi, Lamian Noodles and refreshments. , comprehensive study of their production principles and technological processes. Students from two cooking classes or West Point classes are transferred to this class, and tuition is free. )

Tuition: 480, internship: 460, and miscellaneous expenses: 40.

Western pastry class (baking class) for 30 days

According to the organization teaching of national western pastry skills, on the basis of training qualified pastry chefs, the principles of baking, puffiness and crisp fragrance are systematically taught, and cakes (batter, hurricane, milk foam, crisp cakes, decorative cakes, etc. ), bread (French bread, toast bread, hamburger, Korean baked buns, soft bread, etc. ) conducted a comprehensive study.

Tuition: 480, internship: 700, and miscellaneous expenses: 80.

Bartender class (30 days)

Systematically learn the basic knowledge of wine, fruit platter, Chinese and foreign wine identification, Chinese cocktails, western-style pre-dinner wine, table wine, after-dinner wine and other wine preparation and drinking, bar management, reception planning and production and other complete sets of technologies. Students who have studied cooking in two classes transfer to this class and only charge internship fees. )

Tuition: 380 yuan, Internship: 380 yuan.

Barbecue class for 30 days

Mainly braised in Cantonese, we teach barbecue (roast duck, suckling pig, barbecued pork, etc. ), sauce-flavored chicken (braised trotters, etc. ), salted chicken (salted chicken, etc. ) and exquisite cold dishes and assorted dishes from all over the country. Students practice by themselves every day. After graduation, they can not only run the camp independently, but also be competent for the halogen burning work in high-standard hotels. Students who have studied two classes of cooking will only charge internship fees when they transfer to this class. )

Tuition: 380 yuan, Internship: 600 yuan.

Cake decoration class for 20 days

Teach Hong Kong and Taiwan the technology of decorating flowers, and adopt the methods of face-to-face, hands-on demonstration and practical teaching, so that students can fully master the cake design, layout design and overall decoration skills from the aspects of cake decoration utensils, types of materials, processing, attributes and use. People, animals and scenery are lifelike, and the works are natural, concise and lively, with reasonable color matching and prominent theme. (The pastry class is transferred to the cake decoration class, free of tuition and fees. )

Tuition: 200, internship: 680, and miscellaneous expenses: 60.

Food platter class (art platter class) 30 days

Let the students start with the meaning, characteristics and types of platter; Raw material production; Knife cutting; Principles, skills, steps, etc. , and comprehensively master four common patchwork forming methods (arc, parallel, leaf shape and wing shape) and five specific cold spelling methods (single spelling, double spelling, mosaic, color spelling and fruit spelling). The study works are colorful and vivid, which will help students to develop in the future until they get twice the result with half the effort (only the internship fee is charged for the two cooking classes, and other fees are free. )

Tuition in 280 yuan, internship in 280 yuan, and miscellaneous expenses in 60 yuan.

20-day western cooking class

Teach the basic knowledge of western food; Characteristics of ethnic dishes; Use and maintenance of common equipment and tools; Knowledge of western food raw materials; Processing methods of raw materials such as vegetables, livestock and poultry; Basic cooking techniques; Make salads, sandwiches, hamburgers, pizzas, steaks, fried foods, fried rice, etc. France, Britain, Italy, Germany, Russia, the United States and other countries are popular in making cold dishes and hot dishes. Students who have studied cooking in two classes are transferred to this class, and only the internship fee is charged, and other fees are free. )

Tuition: 380 yuan, internship: 580 yuan, miscellaneous fees: 100 yuan.

TC elite class: skills+education characteristic class: intermediate skills+technical education, high starting point to cultivate employment-employment rate 100%, professional counterpart rate 100%.

Learning content-

Theoretical content:

1, Introduction to Cooking 2, Cooking Material Science 3, Cooking Technology 4, Cooking Material Processing Technology 5, Banquet Knowledge 6, Cooking Nutrition and Hygiene 7, Cooking Service and Management 8, Food Cost Accounting 9, Pasta Making Technology 10, Relationship1,Cooking Aesthetics 65438+. West Point 14, computer application 15, professional ethics 16, Chinese 17, legal knowledge 18, mathematics 19, moral education, etc.

Practical content:

1, representative dishes of Guangxi and Guangdong, fashionable dishes in modern hotels, famous dishes by famous teachers, exquisite craft dishes and artistic innovation dishes. 2. The eight famous dishes are classified as classic dishes, palace dishes, medicinal dishes, various flowers, overall sculpture, combined sculpture, artistic sculpture and booth design; 4. Make cold dishes such as brine, artistic platter, banquet cold dish combination and fashionable fruit platter. 5. Banquets of different sizes, various festive banquets and annual banquets. 6, all kinds of hot pot, casserole, crock, griddle, hot pot, teppanyaki, etc. 7. The combination of Chinese and Western fashionable pasta, North and South factions and folk snacks. 8, computer operation, wine mixing, etc.

Learning process:

First school year

The first semester theory: professional ethics, diet nutrition and hygiene, raw material knowledge and processing, technical basis of dish making, hot dish making technology, etc. Exercise: basic skills training (knife cutting, oil temperature, sizing, paste, etc. ), knife skills, stir-frying skills, general carving and platter.

Second semester theory: Chinese, mathematics, moral education, raw material science, nutrition and hygiene, cost accounting, cold dish making and assorted dishes, banquet knowledge, etc. Practice: Knife work, carving platter, embellishing the edge. Arrange demonstrations and exercises of different dishes (mainly Guangxi cuisine and Cantonese cuisine) in combination with raw materials.

Second academic year:

First semester theory: Chinese, mathematics, moral education, computer application, public relations, cooking technology, cooking service and management, etc. Expand the variety of carved platters, arrange local famous teachers' dishes, and combine innovative demonstrations and exercises of cuisines.

Second semester theory: Chinese and western pastry making technology, braised cooking technology, wine mixing knowledge, cooking service and management, etc. Various popular snacks, North-South snacks, braised cold dishes, alcohol, beverage preparation, post simulation exercises, exams, etc.

Training objectives:

Master rich cooking theory knowledge and practical skills, master various cooking techniques of Guangxi, Guangdong and eight major cuisines, and be good at banquet design and cooking methods of various grades. Have intermediate skills, operational level and hotel management ability;

Employment pattern

1. Recommend employment for students responsibly and free through the National Employment Network. 2. Hold regular job fairs for students and employers to choose from each other. Please invite all high-end hotels and guesthouses to our school for recruitment. 4. After employment, the school will follow up the service all the time. Employment can be recommended again under special circumstances.

Learning expenses:

The first and second school years

Tuition: 3,000 yuan Tuition: 2,000 yuan

Internship fee: 2600 yuan. Internship fee: 2200 yuan.

Other expenses:

Accommodation fee: two-year miscellaneous fees in 980/ year: 400 yuan's textbook fee and information fee are collected in advance from 200 yuan, and more refunds are made and less supplements are made.

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