Learning content: knowledge of cooking raw materials, knowledge of primary processing of raw materials, knowledge of food hygiene, knowledge of dish cost accounting, knife cutting and making common cold dishes, preliminary heat treatment technology, and application of practical cooking skills. Every day, systematic training is given to major cuisines in Sichuan, Shandong, Guangdong, Huaihe and Hunan and home cooking.
Half-year all-round Chinese cooking class: including the intermediate certificate issued by the State Labor Bureau, responsible for employment in Beijing.
Learning content: knowledge of cooking raw materials, knowledge of primary processing of raw materials, knowledge of food hygiene, knowledge of cooking cost accounting, knife cutting and making common cold dishes, preliminary heat treatment technology, application of practical cooking skills, daily teaching of Sichuan cuisine, Shandong cuisine, Guangdong cuisine, Huai cuisine, Hunan cuisine and home cooking with practical lessons as the theme, and systematic training of pastry, dough sculpture and cold spell.
Enrollment target: anyone who has never been exposed to the cooking industry can sign up for the zero-based class, which will be assigned by the school after graduation.
Chinese and western pastry foundation class
The semester lasts for 2 months, and I am responsible for employment in Beijing (including internship fees and vocational intermediate certificates issued by the State Labor Bureau).
Learning content: With the knowledge of Chinese and western pastry raw materials, basic operation technology of pastry, main blank technology, mature technology, cost accounting, food hygiene knowledge and daily practical operation as the theme, students can master basic skills comprehensively.
Enrollment target: anyone who has never been exposed to the cooking industry can sign up for the zero-based class, which will be assigned by the school after graduation.
Guangdong dessert training class
Duration: 8 days
Content: Crispy egg tart, barbecued pork bun, curry crisp dumplings, dry steamed dumplings, Guangdong salty dumplings, shrimp dumplings, thousand-layer cakes and more than 20 varieties.
Palace dessert training class
Duration: 8 days
Content: Aiwowo, kidney bean roll, pea yellow, snowball, minced meat cake, bergamot cake, almond cake, Bakuai, sesame cake, orchid cake, guinea fowl, two-color cake, Sixi steamed dumpling, Huangguan steamed dumpling, ginger sauce fork, box cake, silk cake, yam cake, lotus seed cake and Kung Pao steamed bun.
Breakfast snacks training class
Duration: 6 days
Content: Wonton, bean curd, fried liver, steamed buns, fried cakes, fried dumpling, fried dumplings, pancakes and more than 20 varieties.
Western pastry training class
Duration: 10 days
Content: There are more than 20 kinds of cakes and western snacks, which focus on practical operation and learn while eating.
Bread training class
Duration: 5 days
Content: French bread, toast bread, Danish bread, sweet bread and other breads, mainly based on practical operation, learning and making.
Fruit and vegetable sculpture training class
The term is 3 months, and the time is 8: 30am-11:30am on Saturday.
Character sculpture training class
The term is 2 months, and the time is from 2: 00 pm to 5: 30 pm on Saturday.
Foam sculpture training class
be available on hand
Miansu training class
Intermediate dough sculpture: the semester lasts for 3 months, from 2 pm to 5 pm on Sunday.
Advanced dough sculpture: the semester lasts for 3 months, from 8: 30 am to 65438+ 02: 00 am on Sunday.
Tangyi training class
The semester lasts for 3 months: 8: 30 am-11:30 am on Sunday, and I will learn some works such as floral art, sugar pulling and ball blowing. In addition, the teaching period of small class system is 7 days.
Leng hun Bai Bai training class
During the semester of 1 month, I studied cold dish making and banquet pictographic dishes, among which my learning works won gold medals in international competitions and national competitions.
Molecular gastronomy training class
Study capsule technology for 2 days in the semester; Low temperature slow cooking technology; Foam technology; Liquid nitrogen technology; Smoking technology; Fish technology; Frost technology; Transparent technology; Spheroidization technology; Air drying technology; Oil exploitation technology;
Chef textual research class
Chinese cooking: 2 months intermediate and advanced national certificate in Chinese and English.
Chinese pastry: two-month intermediate and advanced national bilingual certificate.
Western cooking: 2 months advanced certificate in Chinese and English countries.
Western-style pastry: 2-month bilingual certificate for advanced countries.