2. A qualified school is not necessarily a qualified teacher! See if the teacher really has three certificates:

Professional qualification certificate of chef. The professional skill level of western cooking (western chef certificate) must reach the second level at least, that is, the technician level, before teaching.

B. teacher qualification certificate. This is a training certificate issued by the national labor department for training teachers in training institutions. Without this certificate, you cannot engage in skills training.

C. academic certificate. Teachers engaged in skills education and training must have at least college education.

3, the formal western food training institutions stipulated by the state, the school must have a theoretical and practical teaching plan and teaching plan. We can't just focus on practical lessons without theory, or talking about theory is perfunctory for students, and there are no textbooks and teaching materials.

4. Western-style food training rooms must conform to the national training room safety regulations and norms formulated by skill training institutions, and there must be no potential safety hazards, otherwise it is illegal. That is to say, the water, electricity, gas and electrical equipment, facilities and tools in the training room must meet the national safety production standards. The ground should be skid-proof, dustproof, fly-proof, rat-proof and other facilities should be perfect.

5, western food raw materials, to meet the requirements of safety and health quality. The ingredients must meet the standards.