Professional introduction of chefs

Semi-annual advanced all-round professional course

With the goal of training chefs and chefs, we will comprehensively teach cooking materials, cooking technology, nutrition and hygiene, hotel kitchen design and preparation, focusing on basic skills and cooking skills, and focusing on hangzhou dishes, Zhejiang, Sichuan and Cantonese cuisine. Food carving, specializing in color platters, dish edges and banquet combinations.

Primary and intermediate training courses

1, theoretical part: cooking history, raw material knowledge, processing technology, cooking technology, nutrition and hygiene, cost accounting and other professional knowledge.

2. Practice starts from the basics: intensive training of basic skills of knife method, spoon method and fire method and identification of oil temperature.

3. The production and application of all kinds of sauces, as well as the operation essentials of making oil, juice, sauce and soup.

4, 38 kinds of cooking methods, practice teaching hangzhou dishes, Zhejiang cuisine, Sichuan cuisine, Guangdong cuisine, Hunan cuisine and other selected representative dishes.

5, the kitchen primary processing to cut the essentials, cooking and cooking professional and technical essentials.

Amateur training class

Suitable for students with poor economic conditions, you can train basic skills such as knife skill, spoon skill and fire skill in a short time through work-study program.

Chef training class

Teaching food and beverage management, kitchen administration, food development, famous food display, menu design, etc. And invited famous chefs to teach the hotel's popular dishes.

One-year technical manager professional course, half-year advanced all-round professional course, junior high school training course

Amateur Training Course Chef Training Course Xidian Training Course

Mosaic board carving board Chutian special hotpot board

China pastry class is the first abalone shark fin training class in the world.