How many majors does Fujian New Oriental cooking school have?

Enrollment target: young people who are interested in cooking and are healthy.

Course content: professional foundation-Chinese cooking technology, cooking technology, knife work, knife method, knife forming of cooking raw materials, cooking spoon technology, Chinese pastry technology and Chinese pastry safety knowledge. Mixing dough, kneading dough, rubbing strips, adding ingredients, making skins, rubbing, rolling, wrapping, rolling, paving, inlaying, impressing West Point technology, basic knowledge of West Point, use and maintenance of common equipment for making West Point, basic technology of cooking technology of chocolate and whipped cream, basic technology of artistic cold spell modeling, decoration and embellishment of dishes, and basic technology of food carving.

Professional skills-cooking technology-selection and primary processing of cooking materials, assembly technology, introduction to low-temperature cooking, origin and development of China cooking, flavor genre of China cooking, classification of cooking materials in China cooking culture, quality identification and application of cooking materials, classification and quality identification of seasoning materials.

Professional integration-theoretical courses, nutrition and hygiene, catering, cooking technology, seasoning technology, plate setting technology, pastry technology practice courses, menu and banquet design, production, hot dish production technology, cold dish production technology, platter and carving technology, western pastry production technology.

Skills training-Lecturer training local flavor classic dishes training graduation defense banquet menu design, banquet production.

Excellent courses: entrance education, entrance education and military training.

Quality education, safety education and the secret of success

Employment Seminar Employment Guidance Training Seminar

Course features: pure skill courses, one-on-one teaching in training factories, and more comprehensive study of professional skills.

Training goal: to master systematically the knowledge of catering management and nutrition catering, and be able to skillfully make specialty dishes of major cuisines. After graduation, you can engage in cooking and catering service and management in hotels, hotels, schools and other enterprises.

Career recommendation: 1. Students are provided with quality education and employment courses free of charge after entering school.

2. After students pass the graduation examination, 100% is recommended to work in hotels and guesthouses above Samsung. One-year cooking all-round specialty enrollment target: social youth who are interested in cooking and healthy.

Course content: excellent course

Entrance education and military training

Quality education, safety education and the secret of success

Employment Seminar Employment Guidance Training Seminar

Skills course: professional foundation-knowledge of cooking materials, banquet knowledge and cost accounting, nutrition and hygiene, secret of success, knowledge of cooking materials, slaughter and purification of fresh materials, awakening and purification of dry materials, selection and application of seasoning materials, production technology, identification of heat and oil temperature, and decoration of dishes.

Professional synthesis-hot dish cooking technology, cold dish cooking technology, cold spell carving and booth design, selection of high-grade raw materials and dish innovation, plate loading technology, master class, kitchen management skills training, topic selection and counseling, graduation defense and examination.

Course features: pure skill courses, one-on-one teaching in training factories, and more comprehensive study of professional skills.

Employment recommendation: 1. Students are provided with quality education and employment courses free of charge after entering school.

2. After students pass the graduation examination, 100% is recommended to work in hotels and guesthouses above star level. Social demand of one-year all-round specialty in West Point: 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.

Training goal: The goal is to train professional and technical personnel in West Point Military Academy. After graduation, students can engage in West Point production in star-rated hotels and large supermarket chains, with high entrepreneurial ability.

Course content: West Point technology, West Point raw material knowledge, West Point technology aesthetics, baking technology, West Point nutrition and hygiene, West Point room management, use and maintenance of West Point machinery and equipment, location, operation and management of bakery. Intensive training in basic skills of West Point, teaching exquisite production of various lace, flowers, Chinese zodiac and cartoon decorative cakes, production techniques of Hong Kong-style and European-style West Point cakes, patas, cheese desserts, Korean-style fruit decorative cakes and Japanese mousse ice cream cakes, and baking techniques of American, French, English and German bread, cookies, biscuits, puffs, egg tarts, pizza, chocolate and tilami cakes.

Employment recommendation: 1. After students enter the college, they will provide quality education and career guidance courses free of charge.

2. After students pass the graduation examination, 100% is recommended to work. One-year Fujian cuisine elite major

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

Training goal: to train chefs, chefs and chefs who are proficient in popular Fujian cuisine in the market.

Course content: cooking technology, cooking nutrition and hygiene.

Introduction to cooking and basic knowledge of cooking, cooking materials and processing technology

China Fujian cuisine and the secret of success.

1, basic content 2, hot food content

3, cold dishes, cold spell content 4, carving content

5. Vocational courses, employment guidance courses 6. Other contents

Course features: simulating interactive teaching in hotels, teaching high-quality specialty dishes and high-grade seafood, etc. And the training factory are all true.

War training.

Employment recommendation: 1. Students are provided with quality education and employment courses free of charge after entering school.

2. After students pass the graduation examination, 100% is recommended to work in hotels and guesthouses above star level. One-year Guangdong cuisine elite major

Social demand: As a developing industry, the catering industry will develop rapidly in the next 10 year. According to the survey of authoritative organizations, the social demand of chefs will reach 3 million in the next five years, and the future development prospects are limitless.

Training goal: to train chefs, chefs and chefs who are proficient in popular Cantonese cuisine in the market.

Course content: cooking materials, raw material processing technology, cooking technology, cooking nutrition and hygiene. The production of classic Cantonese cuisine, Guangzhou, Chaozhou and Dongjiang specialties, local famous dishes, trendy and popular dishes, all kinds of Cantonese sauces, the processing and production of high-grade seafood, as well as traditional Cantonese cuisine and innovative Cantonese cuisine such as Cantonese snacks and braised pork in sauce.

Course features: comprehensive study of the production technology, factory training and independent entrepreneurial ability of fine Hunan cuisine.

Employment recommendation:

1. After students enter the college, they will provide quality education and career guidance courses free of charge.

2. After passing the graduation exam, 100% of the students were recommended to work in a hotel with a star rating or above. One-year Hu 'nan cuisine elite major

Social demand: As a developing industry, the catering industry will develop rapidly in the next 10 year. According to the survey of authoritative organizations, the social demand of chefs will reach 3 million in the next five years, and the future development prospects are limitless.

Training goal: to train chefs, chefs and chefs who are proficient in the market for high-quality Hunan cuisine.

Course content: cooking materials, raw material processing technology, cooking technology, cooking nutrition and hygiene.

Classic Hunan cuisine, Hunan cuisine specialties, traditional Hunan cuisine, Hunan cuisine flavor dishes, Hunan hot pot, griddle, pot, Hunan cuisine popular dishes, Hunan cuisine innovative dishes, Hunan snacks, booth design, food carving, flowers and birds, fish insects, dragons and phoenixes, etc.

Course features: comprehensive study of the production technology, factory training and independent entrepreneurial ability of fine Hunan cuisine.

Employment recommendation 1. Students are provided with quality education and career guidance courses free of charge after entering school.

2. After passing the graduation exam, 100% of the students were recommended to work in a hotel with a star rating or above. The six-month training goal of culinary specialty is to cultivate skilled professional and technical personnel who can operate independently.

Course content: cooking materials, processing technology of cooking materials, cooking technology, cost accounting, nutrition and hygiene. Systematically teach the cooking of hot dishes, big dishes, snacks, hot pot, steamer, earthen pot, earthen pot, slate and other dishes, and teach the techniques of whole chicken, whole duck, whole fish boneless, food carving and platter. Family cooking class

Enrollment target: people from all walks of life who love cooking and are healthy.

Training objectives: Students are required to master some special dishes, medicated diets and exquisite cooking methods with less stir-frying.

Learning content: Jiang is mainly trained in practical operation, and mainly studies the junior, middle and senior chef classes of exquisite cooking, griddle, hot pot, medicated diet, soup making and nutrition catering.

Primary cooking major

Training goal: to train junior chefs who are familiar with local common dishes.

Enrollment target: people from all walks of life who love cooking and are healthy.

Learning content: Systematically teach knife-cutting, knife-cutting, common floral art, spoon-cutting skills, common flower carvings, local popular dishes, traditional dishes, home-cooked dishes, casseroles, dry pots and pans. Intermediate cooking major

Training goal: to train professional and technical personnel who can operate independently, are familiar with the production of local traditional dishes and popular dishes in the market, and have certain innovative ability.

Enrollment target: people from all walks of life who love cooking and are in good health, and those who have a foundation are better.

Learning content: According to the national intermediate technical standards of Chinese cooking, we systematically teach basic skills such as knife cutting, knife cutting, spoon cutting, paste making, cooking, oil temperature and heat, common food carving and dish decoration techniques such as flowers, birds, insects and fish, as well as the production of cold dishes and local classic popular dishes. Advanced culinary continuing education major

Training goal: to train professional cooking technical personnel who are proficient in the production of various popular dishes in the market, have strong innovation ability and high comprehensive quality.

Enrollment target: people from all walks of life who love cooking and have a certain professional foundation.

Learning content: food carving art, cold current of art, beautification technology of dishes, China cooking schools and characteristics of major cuisines, innovative thinking of dishes, local popular classic dishes, brine and fine cold dishes. Chinese pastry class

Enrollment target: people from all walks of life who love cooking and are healthy.

Training goal: to train professional and technical personnel who master Chinese pastry making.

Learning content: teaching professional knowledge such as cake raw materials, cake making technology, snack innovation, equipment use and maintenance; Systematically teach steamed dumplings, fried dumplings, miscellaneous steamed bread, Cantonese butter steamed bread, golden cakes, fried dough sticks, fried dough sticks and zongzi, as well as special art classes in food carving.

Enrollment target: people from all walks of life who have a strong interest and hobby in food carving art.

Training objective: Pay attention to practical training and train professional and technical personnel who are proficient in food carving art.

Learning content: food carving raw materials, food carving tools, food carving art knowledge, comprehensively and systematically teaching the design and production of flowers and birds, fish, insects, mascots, melon cups and figures, as well as the carving technology of special materials such as agar, foam and flower paste; He teaches the design and production of food carving, such as mat surface, hollow carving, creative carving, large-scale booth carving and vegetable head decoration. Cake and baking class

Enrollment target: people from all walks of life who love cooking and are healthy.

Training goal: to train senior talents who can skillfully make all kinds of western-style cakes.

Learning content: teaching all kinds of West Point raw materials, West Point production technology, location and operation of cake shops, use and maintenance of machinery and equipment, and systematically teaching the production of all kinds of Western-style dim sum, such as Zodiac cartoon cake, European cake, all kinds of popular bread, cookies, cakes, puffs, jelly, egg tarts and so on. According to the types of western snacks, the teaching is carried out in stages. Advanced remedial class for overseas textual research 15 days (class on Saturday and Sunday)

Enrollment target: people with certain catering experience, taking overseas labor service, skilled migration, overseas entrepreneurship and other related groups as the training target, receive intensive special training on overseas examination contents, and obtain China People's * * * and China Vocational Qualification Certificates after passing the examination, which are common at home and abroad.

Training goal: pay attention to the cultivation of students' practical ability and innovation ability, and cultivate comprehensive professional cooking technical talents.

Learning content: master some classic dishes of Fujian cuisine, all kinds of seafood and other classic specialties. Yanbaochi specialized classes

Enrollment target: people from all walks of life who love cooking and are healthy.

Training objective: Students are required to master the method of making abalone wings.

Learning content: teaching high-grade seafood raw material knowledge, nutrition knowledge and growth technology such as abalone, shark's fin, sea cucumber, lobster and Buddha jumping wall; Preparation and cooking technology of abalone sauce. Advanced bartender class

Enrollment target: people from all walks of life who love cooking and are hardworking and healthy.

Training goal: to train middle and senior bartenders who are proficient in modern bar management.

Learning content: teaching wine knowledge, Chinese and foreign famous wine knowledge, tea culture, modern bar management, bar operation rules, bar etiquette service and customer communication skills, cocktail market trend analysis and innovative knowledge of brewing. Systematically teach the modulation technology of popular cocktails, the color matching and decoration beautification technology of cocktails, the modern fashion and fancy bartending technology, the modulation technology of various coffees such as hot coffee and iced coffee, the non-alcoholic beverages such as Italian foamed black tea and various milk teas that ladies like, and the production technology of Chinese and western fruit art platter and fruit carving. You can also go to/zhuangyeshezhi/and have a look.