1, China cooking and nutritious diet

Main professional courses: knowledge of cooking materials, raw material processing technology and Chinese cooking technology. Pasta production technology, western cooking technology, cold dishes. Cold dish making, food carving, cooking nutrition and hygiene, cost accounting, safe production, modern catering management.

Training objectives and employment direction: mainly for enterprises and institutions in tourism, catering and other service industries, to train high-quality workers and skilled professionals who are engaged in cooking at the front line of production and service and have strong practical operation ability.

Certificate: China chef, China pastry chef.

2. Western cooking

Main professional courses: knowledge of cooking materials, western dishes, Chinese cooking technology, pastry making technology, western cooking technology, cold dishes, cold dishes making, cooking nutrition and hygiene, cost accounting, safe production and modern catering management.

Training objectives and employment direction: mainly for enterprises and institutions in tourism, catering and other service industries, to train high-quality workers and skilled professionals who are engaged in cooking at the front line of production and service and have strong practical operation ability.

Certificate: western chef, western pastry chef.

3. Chinese and western pasta

Main professional courses: Chinese pastry making technology, Guangxi local pastry (snacks) making technology, western pastry making technology, cooking nutrition and hygiene, raw material knowledge, local and banquet name making, cost accounting, safe production and modern catering management.

Training objectives and employment direction: mainly for restaurants, restaurants, high-star hotels, western restaurants, cafes, high-end catering enterprises, restaurants, canteens, central kitchens, vocational education and skills training institutions. To cultivate high-quality workers and skilled talents who are engaged in the front-line work of Chinese pastry management and western pastry design and are fully developed morally, intellectually, physically and aesthetically.

Certificate: Chinese pastry chef and western pastry chef.

4. Main courses of high-star hotel management: catering service, room service, front office service, Mandarin, hotel management foundation, professional English, policies and regulations, tourism psychology, physical training, hotel marketing, introduction to tourism, entertainment service, bartending, tea art, knowledge of dishes, and art of flower arrangement.

Training objectives and employment direction: mainly for hotels, enterprises and institutions, to train high-quality workers and skilled professionals who are engaged in hotel service and management at the front line of production and service and have strong practical operation ability.

Certificate: Tea Artist, Mandarin level.

5. Main courses of tourism service and management: introduction to tourism, tour guide foundation, tour guide practice, tourism policies and regulations, tour guide foundation in Guangxi, simulated tour guide, travel agency management, tourism psychology, catering service, tourism geography, promotion strategy and art;

Room (lobby) service, etiquette, tourism aesthetics, speech and eloquence, Mandarin, tourism English, tea art, wine mixing technology, knowledge of ordering and drinking, hotel management, fitness.

Training objectives and employment direction: mainly for enterprises and institutions providing tourism-related services, to train high-quality workers and skilled professionals who are engaged in basic management, product management, marketing and development, organization, management and service of tourism activities at the front line of production and service, and have strong practical operation ability.

Certificate: qualification certificate of tea artist and tour guide.

References:

Nanning No.1 Vocational and Technical School-Nanning No.1 Vocational School 2020 Admissions Guide