First, the length of time is different. The length of one-year and two-year majors is different, and the depth and width of knowledge learned are also different. One-year majors are mainly proficient in the production of certain cuisines, while two-year majors are mainly proficient in the production techniques of eight major cuisines, and they also need to learn the production techniques of Chinese and western point system.

Second, the training objectives are different. The goal of one-year specialty is to pay attention to the cultivation of students' practical ability and cultivate professional cooking technical talents. The two-year system mainly trains compound talents with rich professional theoretical knowledge and practical experience, proficient in various production techniques of eight major cuisines, good at banquet design and production methods of different grades, and advanced hotel management ability.

Third, there are differences in obtaining vocational qualification certificates. After one-year professional graduation, you can only obtain China cooking certificate; After two years of major, you can apply for the certificates of China chef, China pastry chef and western pastry chef.