There are dozens of majors in cooking school Tuition Table of Guangzhou New Oriental. The tuition fee of each major is different, and so is the tuition fee of each major. Among them, the cost of ingredients in each major accounts for a large proportion in the tuition table.
The main factors that affect the tuition of learning chefs are cooking specialty, educational system and region. For example, the tuition factor influenced by culinary specialty is mainly the ingredients for training. At present, with the rising inflation rate, money is becoming less and less valuable, and the cost of purchasing food for schools is also increasing. Therefore, the cost of ingredients affects the chef's tuition, and the tuition will also increase.
The long-term professional tuition fee of New Oriental cooking school is about 1 10,000 to 20,000 yuan. Students who have been in school for one year or more can find satisfactory jobs with a monthly salary of more than 5,000 yuan. The short-term professional tuition fees of New Oriental cooking school range from several hundred yuan to several thousand yuan, mainly focusing on interest classes and entrepreneurship classes.
Cooking school's learning content
1, cooking basic skills: more than 20 kinds of knife methods, more than 30 kinds of flower knives, 10, and many kinds of spoon tips and plate-loading techniques are demonstrated by actual combat teachers.
2. Hot dishes: Sichuan cuisine, Guangdong cuisine, Shandong cuisine and Hunan cuisine are the main dishes, and eight new cuisines and banquet design and production skills are fully taught. Talking and cooking 4~6 dishes every day is easy to learn.
3. Food sculpture: teaching large-scale foam sculpture and booth design, and systematically teaching more than 30 kinds of flowers and birds, fish and insects, dragons and phoenixes, figures and melon carvings.
4. Art platter: mainly teaches more than 20 varieties such as pictographic platter, art platter and fruit platter, such as "Proud", "South China Sea Scenery", "Butterfly Lovers" and "Winging Eagle".
5. Brine and roasted meat: knowledge of seasoning and color matching, formula proportion, cooking arts and crafts, operation and management of deli, marinating and roasted meat.
6. Comprehensive training: During the comprehensive training, students do it themselves every day, and the famous teachers systematically guide practical skills such as red hot dishes, food carving art platter, brine and barbecue.