Bus route:
1, West Station: Walk 570 meters, take Tianjin West Station subway 1 line (direction of Sara), get off at Yingkou Road Station, and transfer to Metro Line 3 to reach Tianjin South Station (take Bus No.587 from South Station and get off at Tianjin New Oriental cooking school Station).
2. Hebei Bus Station: Walk 130m, take bus 1 at Engineering College Station, get off at Vision Wei Road North Station, walk for 280m, take subway line 3 at Zhongshan Road Station to Tianjin South Station (take bus No.587 at Tianjin New Oriental cooking school Station).
3. Baimiao Bus Station: Take bus No.4 at Baimiao Bus Station, get off at Bohai Building Station, walk 140m, take subway line 3 at Heping Road Station to Tianjin South Railway Station (take bus No.587 at Tianjin New Oriental cooking school Station).
4. Tian Huan Bus Station: Walk 160m, take bus No.835 at Infectious Disease Hospital Station, get off at Wangdingdi Overpass Station, walk for 380m, take subway line 3 at Hongqi South Road Station to Tianjin South Railway Station (take bus No.587 at Tianjin New Oriental cooking school Station).
Career prospects
At present, China's catering industry is developing rapidly, which is an industry with very rapid national economic development. As a pillar industry, the demand for cooking talents is more urgent. Under the new situation of international cooperation, it has brought about the vigorous development of the catering industry and employment opportunities for the chef profession!
Professional advantages:
1, focusing on skill teaching and strengthening students' hands-on motivation.
2. Guide the teaching team
3. Simulated hotels and interactive teaching.
Learning content
The first stage: basic knife training, basic pot-turning training, carving (flowers: such as rose, rose, etc. ), cooking materials and cooking skills.
The second stage: cold spell making, cold dishes (based on the actual cold dishes) carving, zero carving and whole carving (such as wings, tail feathers, magpies, etc.). ) hot dishes (mainly traditional Sichuan cuisine).
Three stages: pastry classification and main schools, basic knowledge of pastry raw materials, basic operation skills of pastry making, hot dishes (popular dishes in the market) and sculpture (large-scale overall sculpture).
Four stages: Sichuan popular dishes, Sichuan new cold dishes, Sichuan innovative dishes, banquet production, banquet knowledge and cost accounting.