According to the current catering industry's demand for talents, we focus on skills training, pay attention to cultivating students' comprehensive quality and practical ability, and strengthen physical exercise, so that students can truly master the cooking techniques of eight classic dishes and various banquet designs and methods, and have the ability of advanced hotel management, and become compound practical talents urgently needed by the catering industry. Excellent courses: cooking concepts and basic knowledge, cooking materials and processing technology, cooking technology, China cooking, cooking nutrition and hygiene, cooking technology aesthetics, kitchen management and banquet knowledge, and academic services.

The theoretical part of the first year: cooking nutrition and hygiene, pastry technology, catering management, wine mixing technology, catering service and other related courses. Practice part: 1, basic skills training: knife skill and spoon skill; 2. Raw material processing: processing common poultry, livestock, game and seafood raw materials; 3. Carving stage: whole carving, zero carving and combined carving of fruits and vegetables; 4. platter stage: flat platter, vertical platter and surrounding platter; 5. Process technology: sizing, paste hanging, thickening, oil temperature identification, common cooking technology, Cantonese sauce making; 6. Primary stage of Cantonese cuisine: home-cooked Cantonese cuisine.

Theoretical part of the second year: cooking nutrition and hygiene, pastry technology, catering management, wine mixing technology, catering service and other related courses. Practice part: Cantonese cuisine stage: traditional Cantonese cuisine, innovative Cantonese cuisine and popular Cantonese cuisine; Seafood and game stage: lobster, abalone, shark's fin, sea cucumber, salmon, mussels, snakes and other classic dishes; Comprehensive stage: roasted meat, Cantonese hotpot, soup, clay pot, Cantonese refreshments, etc. Tutor training stage: simulated hotel interactive training, intensive training of special dishes, banquet design and production; Value-added stage: computer foundation, wine mixing, catering management and service.