Professional settings of Nanning New Oriental Cooking School

Market Analysis According to authoritative surveys, with the rapid development of the catering industry, there is an urgent need for people in the catering industry. Comprehensive talents who understand technology and skills are very popular in society. South China Culinary Education is the first to launch some majors in the country. It has been well received by employers. The career planning is based on the current demand for talents in the catering industry, focusing on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical drills, so that participants in the training can truly master the production techniques and techniques of Cantonese cuisine while learning professional concepts and knowledge. Various banquet designs and preparation methods of different grades, as well as advanced hotel management capabilities, have become the comprehensive practical talents urgently needed in the catering industry. Course Features: Practice is the main focus, theory is supplemented. Pay attention to the cultivation of practical skills, teach in small classes and be taught by famous teachers. Quality course entrance education and military training, quality education, employment lectures, safety education, secrets of success, employment guidance training lectures

Study

Content

Content

Professional

Courses

Project-based practice:

1. Knife skills and spoon skills;

2. Preliminary processing of raw materials;

3. Traditional Cantonese cuisine, new Cantonese cuisine, popular Cantonese cuisine, classic Cantonese cuisine;

4. Large-scale Cantonese cuisine banquets, festive banquets, New Year banquets, training by famous Cantonese cuisine instructors ;

5. Four major flavor classic dishes; 6. Japanese and Korean cuisine production techniques;

7. Chaozhou brine, roasted meat products, and cold dishes production;

8. Cantonese-style hotpot, claypot, soup making;

9. Yan, abalone, wing, ginseng and tripe cooking and making of special dishes;

10 , large-scale artistic whole carving, creative combination carving, melon carving. Supplemented by theory:

"Introduction to Cooking", "Cooking Ingredient Science", "Cantonese Cooking", "Cantonese Roast Meat", "Pastry Making Technology", "Culinary Nutrition and Hygiene", "Catering Management", "Cantonese Cuisine Master Expert" Lecture" "Quality of Catering Professionals" Value-added Courses 1, Cantonese Refreshments 2, Western Food Production 3, Bartending Technology Courses

Course

Content

No.

First semester of the first year

: the first stage of traditional Cantonese cuisine; representative Cantonese cuisine; proficiency in basic cooking knife skills and spoon skills; Cantonese cuisine Classic dishes; preparation of Cantonese braised vegetables and cold dishes; cooking ingredient science; expert lectures by Cantonese cuisine masters; professional quality courses. Second semester: the second stage of Cantonese popular dishes; traditional Cantonese banquet making; training by famous Cantonese chefs; Cantonese pastries; Cantonese hot pot; large-scale artistic whole carvings, creative combination carvings, melon carvings; colorful platters; expert lectures by Cantonese cuisine masters; Cooking technology; Pastry making technology; Banquet knowledge.

The first semester of the second year

year: the third stage of Cantonese classic dishes, innovative dishes, high-end Cantonese dishes; making new Cantonese cold dishes; Classic and popular Cantonese cuisine; fashionable Cantonese hotel dishes; cooking of bird's nest, abalone, fin, ginseng and tripe and preparation of special dishes; delicious soup pot; second semester of expert lectures by Cantonese cuisine masters: fourth phase of Cantonese cuisine master instructor training; modern large-scale Cantonese banquet making; Cantonese barbecue making; Cantonese grilled stove making; Western food making; bartending techniques; catering management; Cantonese cuisine master lectures. Training objectives: Graduates who pass the examination can obtain national vocational qualification certificates and technical secondary school diplomas.

Employment Recommendation Students who graduate and pass the assessment are 100% recommended to find employment in star-rated hotels and hotels, and are qualified to work in star-rated hotels, hotels, kitchens and catering; through a huge employment network across the country, students will be provided with at least 2 employment services free of charge ;

After students are employed, the school will implement tracking services to create more superior employment conditions for students. Market market analysis According to authoritative surveys, with the rapid development of the catering industry, there is an urgent need for people in the catering industry who understand technology. Comprehensive talents with good skills are welcomed by the society. South China Culinary Education is the first to launch some majors in the country, which are highly praised by employers. The career planning is based on the current needs of talents in the catering industry, focusing on skills training and focusing on cultivating students' comprehensive quality and hands-on skills. ability, strengthen physical drills, so that trainees who participate in the training can truly master the production techniques of eight major cuisines and various banquet design and preparation methods while learning professional concept knowledge, and have advanced hotel management capabilities, becoming a leader in the catering industry Urgently needed compound practical talents. Quality courses include "Cooking Concepts and Basic Knowledge of Cooking", "Cooking Ingredients and Processing Techniques", "Cooking Techniques", "Chinese Cuisine", "Cooking Nutrition and Hygiene", "Cooking Technique Aesthetics", "Kitchen Management and Banquet Knowledge", and academic service related courses. Learning content: Basic skills stage: knife skills, knife skills, various cuts, dicing, strips, slices, turning pots, plating, etc.;

Raw material processing training: common poultry, livestock, game, seafood raw materials Processing;

Carving platter stages: whole carving, zero carving, combined carving of fruits and vegetables; various flat platters, vertical platters, and pictographic plates;

Cooking process stage: sizing, Paste, thickening, oil temperature identification, common cooking techniques, preparation of Cantonese sauces;

Hot dish stage: home-cooked Cantonese cuisine, traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine and classic dishes of eight major cuisines;

Seafood and game stage: lobster, abalone, shark's fin, sea cucumber, salmon, geoduck, snake dishes, classic dishes

Comprehensive stage: roast pork, Cantonese hot pot, soup , claypot, Cantonese refreshments, etc.

Value-added stage: computer basics, bartending, catering management and service;

Instructor training stage: simulated hotel interactive training, enhancement of special dishes Training, banquet design and production learning

Learning

Step

Step

One

Learning

Theoretical part of the year: "Introduction to Chinese Cooking", "Cooking Ingredient Science", "Cooking Technology", "Fundamentals of Cooking Technology", "Cooking Technology Aesthetics" academic service related courses and other practical parts: 1. Basic skills training: knife skills, Spooning skills; 2. Raw material processing: processing of common poultry, livestock, game, and seafood raw materials; 3. Carving stage: whole carving, zero carving, combined carving of fruits and vegetables; 4. Platter stage: flat platter, vertical platter, surrounding plate; 5. Techniques: sizing, battering, thickening, oil temperature identification, common cooking techniques, preparation of Cantonese sauces; 6. Primary stage of Cantonese cuisine: Home-cooked Cantonese cuisine

Second

Theoretical part of the academic year

Theoretical part of the academic year: "Cooking Nutrition and Hygiene", "Pastry Technology", "Catering Management", "Bartending Technology", "Catering Service" academic service related courses, etc. Practical part:

Cantonese cuisine stage: traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine;

Seafood and game stage: lobster, abalone, shark's fin, sea cucumber, salmon, geoduck, snake Classic dishes

Comprehensive stage: barbecue, Cantonese hot pot, soup, claypot, Cantonese refreshments, etc.;

Instructor training stage: simulated hotel interactive training, special features Intensive training in dishes, design and production of banquets;

Value-added stage: computer basics, bartending, catering management and service. The training goal is to train cooking masters and chefs to be proficient in the production of traditional Cantonese cuisine, innovative Cantonese cuisine, seafood Cantonese cuisine, as well as Chaozhou brine, Cantonese barbecue, Cantonese refreshments, Cantonese hot pot, banquet production, cold dishes, carving, and bartending. Waiting for a full set of technologies. National examination certificate: Graduates who pass the examination can obtain national vocational qualification certificate and technical secondary school diploma.

Employment Recommendation Solemn Commitment: After students graduate and pass the assessment, 100 students will be recommended to star hotels and hotels. Employment market analysis According to authoritative surveys, with the rapid development of the catering industry, there is an urgent need for people in the catering industry. Comprehensive talents who understand technology and skills are in deep demand. Popular with the society, South China Culinary Education took the lead in launching some majors in the country and was well received by employers. The career planning is based on the current demand for talents in the catering industry, focusing on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical drills, so that participants in the training can truly master the classic dishes of the eight major cuisines while learning professional concepts and knowledge. Production techniques and different levels of banquet design and preparation methods, as well as advanced hotel management capabilities, have become the comprehensive practical talents urgently needed in the catering industry. The main contents of quality courses include: military training for new students, team education, professional ethics education, employment guidance education, etc. Professional courses "Cooking Concepts and Basic Knowledge of Cooking" "Cooking Ingredients and Processing Techniques" "Cooking Techniques" "Chinese Cuisine" "Cooking Nutrition and Hygiene" "Cooking Technique Aesthetics" "Kitchen Management and Banquet Knowledge" Learn

Exercise

Content

Practice

Exercise

Lesson

Basic skills stage: knife skills, knife skills Methods, various cuts, dices, strips, slices, pot turning, plating, etc.;

The carving platter stage: rose flowers, peonies, white cranes, peacocks, ribbon birds, golden pheasants, etc.; assorted platters, Pictographic dishes, various kinds of dishes, etc.;

Water processing: processing of common vegetables, poultry, livestock, seafood and other raw materials

Cooking technology: use of heat, sizing, hanging paste, Thickening, oil temperature identification, preliminary cooking, and preparation of Cantonese sauces;

Home-style Cantonese cuisine, traditional Cantonese cuisine, innovative Cantonese cuisine, and popular Cantonese cuisine;

Common seafood dish stages: prawns, Grouper, flower snail, razor clam, flower crab, etc.;

Comprehensive stage: barbecue, Cantonese hot pot, soup, clay pot, cold dishes, etc. Instructor training stage: simulated hotel interactive training, special dishes Intensive training, banquet design and production.

Study

Steps

The first stage: study in theoretical classes and strengthen the practice of various basic skills, and stage assessments to lay the foundation for hot dishes;

The second stage: carving and plating stage, learning the carving techniques of colorful platters and flowers and birds

The third stage: processing and making of vegetables, poultry, livestock, and common seafood, for learning hot dishes Be prepared

The fourth stage: learn sizing, battering, thickening, soup making, preliminary cooking, and the preparation of Cantonese sauces, etc.

The fifth stage: learn home-cooking traditions Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine, common seafood dishes, banquet Cantonese cuisine

The sixth stage: simulated hotel interactive training, banquet design and production, graduation assessment The training goal is to cultivate cooking masters and chefs. Graduates who are competent in cooking technology and catering kitchen management in large and medium-sized hotels, star hotels, and catering kitchens and pass the national examination can obtain a national vocational qualification certificate. Employment Recommendation We solemnly promise that after students graduate and pass the assessment, they will be 100% recommended for employment in star-rated hotels and hotels. Market Analysis According to authoritative surveys, with the rapid development of the catering industry, there is an urgent need for people in the catering industry. Comprehensive talents who understand technology and skills are welcomed by the society. South China Culinary Education took the lead in launching some majors in the country and has been well received by employers. The career planning is based on the current demand for talents in the catering industry, focusing on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical drills, so that participants in the training can truly master Western pastry and pastry while learning professional concepts and knowledge. Production techniques and certain management capabilities have become the comprehensive practical talents urgently needed in the catering industry.

Learning content quality

The main contents of the course include: freshmen military training, team education, professional ethics education, employment guidance education and other professional

professional courses

Cheng "Knowledge of Western Pastry Raw Materials", "Introduction to Western Pastry", "Western Pastry Processing Technology"

"Food Nutrition and Hygiene", "Baking Knowledge", "Tools and Machinery Equipment" Practical

Practice part of the exercise class

: bread, pastries, cookies, puffs, frozen desserts, etc.

Practice part: Learning steps for decorating twelve zodiac decorated cakes, European cakes, sponge cakes, grease cakes, chiffon cakes, chocolate cakes, etc.

One

Stage

Theoretical part: "Introduction to Western Pastry", "Knowledge of Western Pastry Raw Materials", "Western Pastry Processing Technology"

Practical part: Bread, mixed pastries, cookies, bubbles Fu, Frozen Desserts

Second

Stage

Theoretical part: "Food Nutrition and Hygiene", "Baking Knowledge", "Tools and Machinery Equipment" .

Practice part: Twelve zodiac decorated cakes, European cakes, sponge cakes, grease cakes, chiffon cakes, chocolate decorations, etc. The training objectives are to train pastry masters and chefs, and graduates can be competent for stars. You can engage in pastry making work in star-rated hotels, big hotels, and pastry houses, or you can start your own business and open a pastry shop or bakery independently. Employment placement is solemnly promised: 100 qualified students will be recommended to find employment in star-rated hotels, big hotels, and pastry houses. The career planning is based on the current demand for talents in the catering industry, focusing on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical drills, so that trainees can truly master the basic methods of cooking while learning professional concepts and knowledge. And have certain management capabilities, becoming a comprehensive practical talent urgently needed in the catering industry. The three-month study content of the professional courses "Introduction to Chinese Cooking", "Cooking Ingredients", "Fundamentals of Cooking Techniques" and "Cooking Techniques" Basic skills stage of practical courses: knife skills, knife skills, turning pots and plating, etc.;

Cooking technology: use of heat, identification of oil temperature, sizing, battering, thickening, soup making, preliminary cooking, and preparation of common Cantonese dishes and sauces;

Hot dish stage: home-cooked Cantonese dishes, traditional Cantonese dishes , popular Cantonese cuisine and the production techniques of common Cantonese seafood dishes;

Comprehensive stage: Huzhou brine, basic carving, colorful platters, banquet production, etc. Training objectives: Through systematic learning, students can understand Cantonese cuisine culture, raw material knowledge, cooking techniques, cooking nutrition and other knowledge, and be proficient in the preparation of Cantonese cuisine slurry, as well as traditional Cantonese cuisine, innovative Cantonese cuisine, popular Cantonese cuisine, Chaozhou brine, basic food carving, patterns and colors Platter technology, with the goal of cultivating Cantonese chefs. The career plan is based on the current demand for talents in the catering industry, focusing on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical drills, so that trainees can learn professional concepts and knowledge well. , can truly master the preparation methods of common Western-style snacks, and have the ability to open a shop independently. The one-month academic course includes professional courses "Knowledge of Western Pastry Ingredients", "Introduction to Western Pastry", "Western Pastry Processing Technology", "Food Nutrition and Hygiene", "Baking Knowledge", "Tools and Machinery Equipment" Practical Courses on Bread, Mixed Pastries and Cookies categories, puffs, frozen desserts, etc.;

Twelve zodiac decorated cakes, European cakes, sponge cakes, grease cakes, chiffon cakes, chocolate decorations, etc. Training objectives: Through systematic learning, students can master the relevant knowledge of Western-style pastries, become familiar with the commonly used raw materials and equipment of Western-style pastries, master various techniques of Western-style pastries, and independently make various flavor cakes, popular breads, and various other types of pastries. Pastries, cookies, jelly, egg tarts, mousse and other Western-style dessert varieties, graduates can be qualified to work in pastry rooms and engage in pastry production, or they can start their own business and open independent pastry rooms and bakeries. 100% of students are recommended for employment after completing the course.

The professional career planning of traditional dough sculpting is based on the current demand for talents in the catering industry, focusing on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical drills, so that participants in the training can truly master the traditional knowledge while learning professional concepts. The design and production methods of dough sculptures, as well as certain management capabilities, have become the comprehensive practical talents urgently needed in the catering industry. The one-month study content of the professional course systematically explains the origin of traditional dough sculptures

Commonly used raw materials for traditional dough sculptures Commonly used tools for food carving

Techniques of traditional dough sculptures

Tradition Preservation and application of dough sculpture works

The main varieties of traditional dough sculpture development practical courses include:

Rose flowers, peonies, roses, carnations, QQ penguins, and zodiac cartoons , portraits and other food carving characteristics, the training objectives focus on practical operation training, and cultivate professional and technical talents who are proficient in the art of video carving. The one-month learning content teaches the knowledge of food carving raw materials, food carving art, and comprehensively and systematically teaches flowers, birds, insects, fish, Food carving techniques of dragons, phoenixes, melons and figures. Teach the design and production of large-scale exhibition stands, the design, production and application of pan-head decorative food sculptures, etc. Cantonese style mid-point (refreshment) specialty professional training objectives are to cultivate professional and technical talents who are proficient in the production and management of Cantonese style mid-point. The career plan is based on the current needs of the catering industry for talents, focusing on skills training and focusing on cultivating students' comprehensive quality and practical ability. , strengthen physical drills, so that trainees who participate in the training can truly master the preparation method of Chuanguang-style refreshments while learning professional concepts, and have certain management capabilities, becoming the comprehensive practical talents urgently needed in the catering industry. The one-month learning content of the professional courses "Pastry Craftsmanship" and "Cantonese-style Tea Pastry Craftsmanship" are practical courses that teach the production techniques of various types of fried, boiled, pan-fried, baked, steamed and other pastries

As well as various types of Cantonese pastries. Style snacks

(The main varieties are: crystal shrimp dumplings, rice rolls, honey barbecued pork, guinea fowl, abalone chicken feet, radish braised beef brisket, and various porridges) Cantonese-style braised pork specialties The career planning is based on the current demand for talents in the catering industry, focusing on skills training, focusing on cultivating students' comprehensive quality and practical ability, and strengthening physical drills, so that participants in the training can truly master Cantonese style brine and cooking while learning professional concepts and knowledge. He has mastered the wax making method and has certain management capabilities, becoming a comprehensive practical talent urgently needed in the catering industry. Length of study: one month. Learning content. Professional course. Systematic explanation of the flavor characteristics of barbecued meat, initial processing of raw materials, various sauce recipes, barbecued meat process and production technology. Practical course on the preliminary processing of barbecue raw materials;

raw material pickling skills, greasy taste and smoking operation skills;

teaching the preparation and preservation of Chaozhou brine, and the preparation of various special barbecue sauces ;

Teach the preparation of various classic dishes such as Baiyun pork knuckle, salt-baked chicken, Cantonese-style roast goose, roast suckling pig, etc. The training objectives are to cultivate professional roasters, focusing on the cultivation of hands-on ability. After graduation, they can start their own businesses. The training goals of the fashion sugar art major focus on cultivating students' comprehensive quality, innovative ability and hands-on ability, and strengthen physical training, so that students who participate in the training can While learning technology well, you can truly master fashion and innovation and become the fashionable, innovative, professional and practical talents that the catering industry urgently needs. Length of study: one month. Learning content: Teach the knowledge of sugar art raw materials, the art of sugar art, comprehensively teach the method of boiling sugar, the preservation method of sugar, the basic techniques of sugar art, the production of large-scale sugar art, and fashionable plate decorations. The main varieties include flowers, birds, fish, insects, dragons and phoenixes, figures, powdered sugar, etc.