2. Shijiazhuang East China Training School.

3. Shijiazhuang New Oriental Chef Technical School.

4. Shijiazhuang Lianhua Vocational Training School.

5. Shijiazhuang Haichuan Vocational Training School.

6. Hebei Hengrui Vocational Training School.

7. Shijiazhuang 5 1 178 Technical School.

8. Shijiazhuang Deda Training School.

9. Shijiazhuang Silver Star Training and Learning School.

10, Shijiazhuang North Education

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Cooking graduates are mainly oriented to the catering industry. They are engaged in Chinese food design, Chinese food cooking, kitchen and restaurant management and equipment maintenance. In restaurants, hotels and other institutions at all levels, canteens and central kitchens of enterprises and institutions, or making kitchen counters, chopping boards, miscellaneous vegetables, lotus flowers, woks and various dishes.

The main positions are Chinese food operators and catering administrators, and they can be promoted to chefs, executive chefs and senior cooking talents.

Through the display of the above professional contents, students can find that cooking majors should not only learn the basic skills of cooking and knife-cutting, but also cultivate economic minds, master certain management knowledge and understand kitchen equipment. It can be said that the cultivation characteristics of comprehensive talents are more prominent.

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Shijiazhuang New Oriental cooking school, a national culinary master and special technician, has been simulating the actual operation of the hotel all the year round, and is taught by famous chefs. They have been engaged in cooking training for decades and have rich teaching experience. He is good at the classic dishes of Hunan cuisine, Sichuan cuisine, Guangdong cuisine, Anhui cuisine, Shandong cuisine, Huaiyang cuisine, Fujian cuisine and Zhejiang cuisine, as well as various local snacks dishes.

In the course of running a school, Shijiazhuang New Oriental cooking school attached great importance to the construction of teaching staff, and gathered a large number of famous chefs and teachers at home and abroad, which laid a solid foundation for the training quality of university chefs.