Three-month short training course: (including 1 month internship abroad), learn and master various basic cooking skills, such as knife cutting (dicing, shredding, slicing, chicken picking, fish picking, various flower knives), knife cutting, pan turning, oil temperature, heat (burning, frying, frying), seasoning, and so on. He mainly teaches Hunan cuisine, and studies Sichuan cuisine, Cantonese cuisine, food carving, traditional pasta and local snacks. Half-year specialized courses: (including two months' internship abroad) mainly focus on Hunan cuisine, Sichuan cuisine and Cantonese cuisine, and systematically and comprehensively teach various cooking methods, home cooking, seasonal dishes in spring, summer, autumn and winter, popular dishes in hotel restaurants and all kinds of raw seafood. I also learn about cooking materials, processing technology, pastry and snacks, stewed vegetables, medicinal food, pot, hot pot, food carving, cold dish making, cost accounting, hotel management and so on. One-year technical manager class: (including two months' internship abroad) Attend short training classes and specialized courses, and teach China's top ten cuisines cooking technology knowledge and processing technology, Chinese and western pasta, flavor snacks, flower carving, integral carving, combined carving, foam carving, booth design, nutrition and hygiene, banquet preparation, catering etiquette, public relations, marketing, computers, etc. Three-month short-term training course, six-month professional course and one-year technical manager course.