According to authoritative survey, with the development of catering industry, the demand for hot dish chefs will reach 3 million in the next five years, and the industry has great development potential. Second, the course features:

The unique "theory-practice" integrated standard classroom in China, small class (30 people) interactive practice teaching. A phased, modular and project-based teaching model. The teaching contents of "Cooking Skills Combination" and "Special Training of Cooking Core Technology" with new oriental cooking educational characteristics are 65,438+0,000% practice, assisted by chefs and famous teachers, and taught by hands. Multimedia course of cooking essence. Keep up with the catering market and strengthen students' operational skills and professionalism.

Third, the training objectives:

With the goal of cultivating chefs, executive chefs and senior cooking talents in hotels and social catering, through the training of this major, students will have certain management ability and reach the advanced technical level of this major.

Fourth, the course content:

Multimedia course of cooking essence, basic training (knife work, knife method training and spoon work training), carved cold dishes, local flavor dishes (eight major cuisines, popular dishes in the market, palace dishes, medicated dishes and nutritious and healthy dishes), abalone wing swelling, hotel management, basic training of Chinese and western pastry, menu design, seasoning and brine production. Focus on teaching the design and production of new Sichuan cuisine, Shanghai cuisine, Guangdong cuisine, modern Anhui cuisine, Hunan cuisine, Fujian cuisine, Jiangsu cuisine, innovative flavor dishes, popular dishes in the market, traditional classic dishes, roasted, roasted, marinated, smoked and frozen traditional dishes and banquet dishes.

Five, module teaching:

1, cooking basic skills training stage 2, cold dish making stage 3 and carving stage.

4. Protective processing technology: hot dish stage 5. Mixed dishes production stage

6. Promotion stage of hot dishes (application of various flavors and cooking skills)

7. Comprehensive training stage (primary processing, step-by-step picking, abalone wing expansion, soup making and hot pot brine)

8, local flavor dishes production stage 9, Chinese and western food production stage 10, hot dishes strengthening, hotel simulation stage.

Sixth, the employment direction:

Can be competent for cooking and kitchen management in star-rated hotels, hotels, well-known catering enterprises and large restaurants. Students sign employment agreements when they enter school, and qualified graduates recommend employment.

Seven, academic system:

It's been two years.

Eight, free of charge:

1. Insurance premium 2. Heating costs 3. Military training fee

Nine, education:

Universities and colleges

Ten, the school time:

Monthly:/kloc-No.0/,No.6,/kloc-No.0/6, No.26 Social demand:

West point industry is called baking industry in the west, which is very developed in Europe and America. In recent years, it has developed rapidly since it was introduced to China. Under the pressure of fast-paced life and work, most consumers emphasize two key points in their dietary requirements:

1, convenient; 2. nutrition.

West Point works have six characteristics:

"Exquisite materials, rich nutrition, beautiful shape, strong craftsmanship, rich varieties and fragrant taste" are deeply sought after by modern people because of their beautiful shape, unique artistry and innovation. At present, the West Point industry in China has just started, and the demand for senior talents in West Point, especially those with high academic qualifications, high quality and high technology, has also risen sharply, so the market prospect of West Point is immeasurable.

Course features:

"Theory-practice integration" standard classroom, small class (30 people) interactive practical teaching, phased, modular and project-based teaching mode, excellent teaching environment, advanced equipment, 0/00% practical operation of students, "bakery-style" classroom with new oriental cooking educational characteristics, simulating the employment workplace environment, adopting aseptic teaching, requiring students to strictly meet the requirements of work standards. With rich experience, the professional teachers of the West Point Teaching and Research Group have been carefully tutoring and teaching, learning from the basics and gradually developing into high-end content. There are more than 400 kinds of learning contents, keeping up with the demand of the job market. Students majoring in this major often organize observation of employment units and get to know front-line work during their study. The training mode of "skill+education" fills the gap of the lack of senior western pastry teachers with both education and technology in society.

Training objectives:

Cultivate students to become compound high-quality talents who are proficient in skills, equipment maintenance, store decoration and management. Qualified graduates will become the best in the same industry in the future.

Brief introduction of course content in each stage:

Basic knowledge of West Point:

West Point technology, West Point raw material knowledge, West Point technical aesthetics, baking technology, West Point, West Point nutrition and hygiene, West Point house management, use and maintenance of West Point machinery and equipment, West Point store location, decoration, operation and management, West Point nutrition and hygiene, bakery management, equipment maintenance, bakery location and internal decoration, bakery operation and management.

Basic skills training in West Point Military Academy;

Teach the exquisite production of various kinds of lace, flowers, Chinese zodiac and cartoon cakes, and the production techniques of Hong Kong-style and European-style pastry cakes, egg tarts, cheese desserts, Korean-style fruit decorative cakes and Japanese mousse ice cream cakes.

Promotion stage of West Point Military Academy:

American, French, German and English bread baking techniques, cookies, biscuits, cakes, puffs, pizza, hamburgers, tiramisu and other high-end hotel banquets are very popular.

West Point Peer Learning:

Systematically teach the selection and production of chocolate series, mid-point and coffee series western-style pastry products, learn the preparation technology of fashionable hot and cold drinks, and learn the skills of making popular ice cream in the market.

Popular stage of West Point works:

Systematically teach the production technology of fruit cake, fondant cake, ceramic cake and tea art, new cake production, fashion cake production and European-style French bread production.

Fashion West Point Professional Features:

Systematically study the mixed technology of wine and sugar art with fashionable and popular characteristics, and focus on the design and creativity of large-scale booths of West Point works ("baking, cake and snacks in one") in the final stage of the academic system.

High-end employment:

When students enter the school, they sign an employment agreement. During school, the school often organizes students of this major to participate in competitions inside and outside the school, observe employment units and school-enterprise cooperation units, and arrange senior leaders and masters of oriented school-enterprise cooperation units to give lectures at the school. During the study in school, the teachers of the school employment guidance center will regularly offer quality education, entrepreneurship guidance, employment guidance and other courses for students. 100% of qualified graduates are recommended to work in 4-star hotels or large well-known chain West Point Group companies. I. Market analysis:

Market research shows that the catering industry is in urgent need of compound talents who know both technology and skills. New oriental cooking Education took the lead in launching this major in China, and has been well-trained for 25 years, which has been well received by employers.

Second, career planning:

After completing all the courses of this major, the students have mastered rich professional theoretical knowledge and practical experience, mastered various production techniques of eight major cuisines, and are good at banquet design and production methods of different grades. They are compound talents with advanced hotel management ability and higher professional education.

Third, the semester.

Two years (including two months of hotel internship) full-time study.

Fourth, the content of theoretical study.

Cooking technology, cooking materials, catering management, cooking nutrition and hygiene, basic knowledge of Chinese and western food, aesthetics of cooking technology, introduction to cooking and professional accomplishment.

Verb (abbreviation of verb) practical learning content

1. Basic cooking skills: Senior chefs teach all kinds of knife-cutting techniques, raw material forming techniques, and all kinds of pot-turning techniques.

2. Cuisine production: The related cuisines and classic cuisines of the eight major cuisines are systematically explained and demonstrated by culinary masters and hotel masters.

3. food carving: The master will explain and demonstrate the carving technique on the spot.

4. Art platter: explained by the master and demonstrated the platter technology on the spot.

5. Professional development: The master teaches the techniques and techniques of making Chinese and western pastry such as hot pot, griddle, barbecue, brine and flavor snacks.

6. The second skill: the banquet design and production technology is taught by the master.

7. Vocational courses and employment guidance courses.

Summary of intransitive verbs learning

1. Enrollment target: 15 years old or above, with a certain degree of education, good health, no infectious diseases, and qualified personnel in liver function test;

2. Teaching staff: full-time teachers systematically explain the professional knowledge of various disciplines, and full-time senior cooking technicians engage in demonstration teaching. The school regularly invites national famous culinary masters, professors and catering professional managers to give special lectures and practical teaching.

3, teaching methods: the use of a unique "five-step teaching method" that is:

The first step: theoretical knowledge analysis and explanation;

The second step: the master demonstrates the teaching of hot dishes;

Step 3: Students observe and taste on the spot;

The fourth step: the teacher guides the students to practice by themselves;

Step 5: Instruct the teacher to taste, comment, grade and record.

4. Daily management: Semi-militarized humanized management and 24-hour safety supervision are adopted to ensure the safety and reliability of students during their study at school.

5. Certificate issuance: Students who have completed their studies and passed the examination by the national vocational skill appraisal department will be awarded a national vocational qualification certificate, and those who have passed the comprehensive examination will be awarded a certificate of completion.

Seven, for students who have carefully completed various courses, successfully passed the skill examination and obtained the corresponding vocational qualification certificates:

1. After graduation 100% recommended to work in hotels and guesthouses with three stars or above;

2. Arrange employment for students free of charge through a huge employment network all over the country;

3. Enroll in major, arrange hotel internship before employment, and comprehensively improve students' practical ability;

After employment, the school will implement follow-up services to create more favorable employment conditions for students.

Eight, professional teaching materials, new oriental cooking education standard series teaching materials and national unified designated teaching materials.

IX. Education

technical secondary school

Ten, school time

School starts on June, June, June, June and 26th every month. First, social needs:

As a new industry, West Point will develop rapidly in the next 10 year. According to the survey of authoritative organizations, the social demand of West Point bakers will reach 2 million in the next five years, and the future development prospects are limitless.

Second, the training objectives:

With the goal of cultivating West Point professional and technical compound talents who know how to operate, manage and have solid skills, students can work in bakeries and large bakeries in star-rated hotels after graduation and have entrepreneurial ability. And reach the middle and advanced technical level.

Third, the course features:

Fully study the production technology of various West Point products, pay attention to the cultivation of hands-on ability, and have the ability to open stores independently and start their own businesses. Proficient in the production of cakes, bread, biscuits, snacks and beverages, familiar with the popular decoration technology in the market.

Fourth, the course content:

West Point technology, knowledge of raw materials, aesthetics of west point technology, baking technology, western pastry, nutrition and hygiene of west point, management of west point house, use and maintenance of west point machinery and equipment, location, operation and management of baking house, intensive training of basic skills of west point, teaching exquisite production of various lace, flowers, zodiac, cartoon decorative cakes, Hong Kong-style and European-style west point cakes, pie towers, cheese desserts, Korean fruit decorative cakes and Japanese mousse ice cream cakes. American, French, English, German bread baking technology, biscuits, cookies, puffs, egg towers, pizza, chocolate, tiramisu and other high-end hotel banquets popular West Point boutique production, all kinds of Western snacks production, fashion hot and cold drinks modulation technology.

Verb (abbreviation for verb) Employment recommendation:

1. Students sign employment agreements as soon as they enter school, and the school provides free quality education, employment guidance and entrepreneurship guidance courses; 2. After the students pass the graduation examination, the school recommends the work. 6. Free gift: 1, insurance premium; 2, heating costs. Seven, the school time: every month: 1, 6, 16, 26 I, professional market analysis

Market research shows that the catering industry is in urgent need of compound talents who know both technology and skills. New oriental cooking Education took the lead in promoting the training mode of skills plus academic qualifications in the whole country, which has been highly praised by employers for 25 years.

Second, career planning.

The students have completed all the courses of this major, passed the standardized examination at all stages of education in new oriental cooking, and all of them are qualified. At the same time, after passing the unified examination in the region, the corresponding vocational qualification certificates will be issued. Can be fully qualified for the work of hotel kitchen, and can operate independently.

Third, the semester.

One-year full-time study

Fourth, the course content

Cooking technology, knowledge of cooking materials, banquet knowledge and cost accounting, basic knowledge of cakes, professionalism 1. Basic cooking skills: teach basic skills of knife workers and spoon workers.

2. Cooking: Explain and demonstrate the traditional dishes, popular dishes and classic dishes of the eight major cuisines.

3. food carving: Teaching a series of food carving techniques.

4, art platter: teach a series of art platter skills.

5. Employment training strengthens cooking skills and banquet skills.

Verb (abbreviation of verb) learning summary

1. Enrollment target: 15 years old or above, with a certain degree of education, good health, no infectious diseases, and qualified personnel in liver function test;

2. Faculty: The school is taught systematically by full-time teachers, and full-time senior cooking technicians are engaged in demonstration teaching. The school regularly invites national famous culinary masters, culinary professors and catering professional managers to come to the school for special lectures and practical teaching.

3, teaching methods: the use of a unique "five-step teaching method" that is:

The first step: theoretical knowledge analysis and explanation;

The second step: the master demonstrates the teaching of hot dishes;

Step 3: Students observe and taste on the spot;

The fourth step: the teacher guides the students to practice by themselves;

Step 5: Instruct the teacher to taste, comment, grade and record.

4. Daily management: semi-militarized, humanized management and 24-hour safety supervision are adopted to ensure the safety and reliability of students during their study at school.

5. Certificate issuance: those who have completed their studies and passed the examination by the national vocational skill appraisal department will be awarded the national vocational qualification certificate, and those who have passed the comprehensive examination by the school will be awarded the certificate of completion.

Six, for students who have carefully completed various courses, successfully passed the skills examination and obtained the corresponding vocational qualification certificates:

1. After graduation 100% recommended to work in hotels and guesthouses with star rating or above;

2. Arrange employment for students free of charge through a huge employment network all over the country;

Seven, professional teaching materials

New oriental cooking education standard series teaching materials and national unified designated teaching materials.

Eight, school time

School starts on June, June, June, June and 26th every month. I. Term

6 months full-time study

Second, the course content

The first stage: cooking basics

1, teaching flat knife method, straight knife method, oblique knife method and the use of various flower knives;

2. Teach the operating essentials of rotating spoon and shaking spoon.

The second stage: carving platter

1, teaching basic carving techniques such as flowers and birds and various small carving techniques;

2. Teach platter making skills, such as single spelling and color matching.

The third stage: cooking.

Teach cooking basic theoretical knowledge such as cooking raw materials science, cooking raw material processing technology and cooking technology from the basics. Systematically teach the cooking techniques of cold dishes, local specialties, classic dishes of Liao cuisine, representative dishes of eight major cuisines, specialty dishes and popular dishes in hotels. I. Term

6 months full-time study

Second, the course content

The first stage: theoretical content

1, various basic knowledge of West Point;

2. Teach various baking techniques;

3. Teach various decoration skills;

4. Teaching various aesthetic designs;

5. Teach the management skills of West Point House;

6. Teach vocational quality and vocational guidance courses.

Third, the practical content.

1, basic skills of West Point: teaching skills such as decorative exercises, and various basic skills of West Point;

2. Western-style dim sum production technology: teaching the production technology of various fancy dim sum and popular dim sum in the market;

3. Bread making technology: teaching the making technology of various popular breads on the market;

4. Teach various baking techniques, cake making techniques, dessert techniques, western-style frying techniques, etc.

5. Decorating cakes: teaching the production techniques of various flower cakes, 12 zodiac cakes and European cakes. I. Term

3 months full-time study

Second, the course content

Theoretical content 1. Explain the relevant knowledge of various common cooking materials and the application of different raw materials in the cooking process;

2. Explain the processing flow, methods and precautions of various cooking materials;

3. Explain the production of various classic dishes and popular dishes in the market.

4. Practical content

(1) Teach basic skills of knife workers, spoon workers and rough machining of various raw materials;

(2) Teaching basic Liao cuisine, special cuisine, home cooking, popular hotel dishes and some classic dishes;

(3) Teaching basic carving techniques such as flowers and birds and fancy platters. I. Term

2 months full-time study

Second, the course content

Teach professional knowledge such as cake raw materials, cake making technology, snack innovation, equipment use and maintenance; Systematically teach steamed dumplings, fried dumplings, Lanzhou Lamian Noodles, Daoxiao Noodles, miscellaneous steamed bread, Chinese hamburger, Cantonese butter steamed bread, golden cake, fried dough sticks, twisted dough, Sanhe Zongzi, Ningbo Tangyuan, Guifei cold rice noodles, Yunnan rice noodles, spicy skewers, Zongzi, various boat dishes, famous dishes and snacks from all over the country, and teach Happy Smile, scallion cake, beef casserole and spicy sauce for free. I. Term

2 months full-time study

Second, the course content

Knowledge of food raw materials, knowledge of tools in food carving and art in food carving, comprehensively and systematically teach the design and production of carving techniques for mascots, melon lamps, melon cups, figures and special materials such as agar, foam and flower paste; He teaches the design, production and application of food carving, such as the design and production of seats, hollowed-out carving, creative carving, plastic painting, large-scale booth sculpture, and board head decoration. One semester, one semester.

15 full-time study

Second, the course content

Systematically teach pre-test theoretical knowledge counseling and exam dish making.