I. Short-term training courses lasting from one to three months. Divide the white case into red cases, and learn all kinds of cake making, making buns and jiaozi rolls in the white case. From the selective fermentation of flour to the making and steaming of various fillings. Red case is mainly based on cutting and matching, home cooking frying, frying and other cooking techniques.
2. Intermediate chef class, one to two years. Systematically study the selection and treatment of various raw materials, and systematically study the production, setting and modeling, dish opening and cost accounting of various hot and cold dishes in the cuisine. Can independently produce various grades of banquet hot and cold soup dishes, as well as some special dishes.
3. Senior chef class, involving nutrition, management and related knowledge. After systematic study, I can basically be competent for the kitchen management, food innovation and unified management of the normal operation of high-end hotels.