Teaching follows the teaching process from simple to complex, from easy to difficult and step by step, and pays attention to the cultivation of practical operation ability. Generally, the course of selecting dishes and the main points of operation are explained in class first, and then the operation is demonstrated on the spot, and the cooking methods of dishes are introduced in detail. Finally, under the guidance of the lecturer, the students practice in class. Throughout the course, the lecturer will let the students learn the knowledge and skills involved in the course of choosing vegetables, choosing vegetables, washing vegetables, cutting vegetables, side dishes, making knives, fireworks, seasoning, cooking, baking and counting plates. We have classes all the year round, teaching in small classes in cycles, and learning with the newspaper, so as to make students understand as soon as they hear it, as soon as they see it, and as soon as they do it.