How about cooking in Xindong, Sichuan?

Sichuan New Oriental cooking school Chengdu New Oriental cooking school is a large-scale cooking school which is approved by Chengdu Labor and Social Security Bureau of Sichuan Province and focuses on Sichuan cuisine education. It is also an international catering education base (IFBA——EPNT) for training national senior chefs, technicians and cooking management talents. The school is affiliated to famous educational institutions in new oriental cooking, and has a strong national education network and resources. It has set up vocational education institutions in Chengdu, Hefei, Changsha, Nanjing, Kunming, Guiyang, Nanchang and Beijing. The school is located in Chengdu, Sichuan Province, with beautiful environment and convenient transportation. The school has a strong faculty, with a professional team of senior chefs and technicians in Sichuan cuisine as the backbone, and is famous for its high quality, strong technology and excellent teaching. The teaching quality is consistent, and it ranks among the best in the country. The school has advanced teaching facilities and more than 100 new stainless steel oil and gas stoves. There are more than 30 first-class practice halls and specimen exhibition halls in China, such as cutting and matching, hot dishes, cold spelling, sculpture and pastry.

Chengdu New Oriental cooking school has strict management and adopts advanced "dual" management mode. Implementing the integrated education of "skills plus quality" in teaching, on the one hand, it pays attention to the cultivation of students' skills and provides students with more opportunities for learning and practice; On the other hand, we should attach importance to students' comprehensive quality education, regularly carry out colorful campus cultural activities, and train students to become compound and professional talents to meet the needs of society. In 2002, according to the social and economic development trend of Sichuan Province and the needs of modern catering industry, the school set up a two-year Sichuan elite class, implemented "skills+quality" education, and trained senior Sichuan chefs in line with the school-running purpose of "spreading Sichuan culture, promoting innovation, developing Sichuan industry and cultivating Sichuan chefs". After passing the graduation examination, students can obtain the "People's Republic of China (PRC) (PRC) Vocational Qualification Certificate" recognized by the labor department.

In order to ensure students' smooth employment, the school has set up employment offices in major cities in China, such as Beijing, Shanghai, Tianjin, Shenzhen, Chengdu, Nanjing, Hangzhou and Guangzhou, established employment relations with more than 1000 hotels and signed long-term employment agreements. Over the years, the comprehensive employment rate of schools has remained above 98%.

"Gather world famous dishes and cultivate elite chefs". In the past 20 years, colleges and universities in new oriental cooking have taken "developing education and serving the country" as their own responsibility, and constantly promoted the development of catering education throughout the country. It has been rated as "National Advanced School Running Unit" for 20 consecutive years, and "Trustworthy Unit", "Most Satisfied School" and "Excellent Service Unit" for 8 consecutive years from 2007 to 2005 by the Consumers Association. In 2002, cooking school of New Oriental was invited to participate in the National TV Cooking Man-Han Banquet Competition held by CCTV, and won the title of champion, two golden dishes and the highest prize "Golden Spoon Award". In 2003, he won five gold medals in the Fifth National Cooking Technology Competition. In 2005, he won the excellent results of double gold and double silver in the third cooking technology competition in Sichuan Province. In 2006, he won the first prize of the group in the final of Chengdu "Jiaozi Cup" Million Worker Skills Competition.

Two-year elite class of Sichuan cuisine chefs (free computer study, free wine mixing and free western food study)

Theoretical learning content

Introduction to Cooking, Cooking Materials Science, Cooking Technology, Cooking Nutrition and Hygiene, Catering Service, Cooking English, Pasta Making Technology, Cooking Arts and Crafts, Western Pasta Knowledge, Western Food Technology, Computer Application, Urban Popular Cuisine, China Diet and Health Care, Wine Mixing Technology, Hotpot and Barbecue Technology, Chinese Cuisine.

Practical content

1, Sichuan cuisine and eight classic dishes, palace dishes, medicated diets and dietotherapy dishes.

2. Sichuan cuisine represents modern hotel fashion cuisine, classic popular cuisine, famous teacher cuisine, fine Sichuan cuisine and innovative Sichuan cuisine.

3. Large-scale artistic carving, creative combination carving, melon carving, agar carving and foam carving.

4. Potted vegetables and cold dishes production, artistic platter, banquet and cold dishes combination, fashion fruit platter.

5. Sichuan-style banquet dishes of different scales, various festive banquet dishes, New Year's Eve dinner dishes, and teacher training.

6, all kinds of hot pot, sand bowl, griddle, hot pot, teppanyaki, folk snacks

7. Chinese dim sum, popular Sichuan cuisine, and major schools in the north and south.

8. Fine western food technology, western food hot and cold dishes.

9. Make western snacks, bread, European cakes and decorative cakes.

10, computer skill operation

1 1, professional quality development training

12, American, English, fancy bartending

Learning steps

The first semester of the first school year

Theory: the basis of cooking technology; Cooking raw materials science; Introduction to cooking; Professional literacy courses (the secret of success); Special lecture on catering

Practice: military training; Basic cooking skills (knife skills, spoon skills, pot flipping); Seasoning; First stage hot dishes

second term

Theory: professional literacy courses (employment highlights); Cooking technology, aesthetics of cooking technology; China cuisine; Catering culture; Special lectures on catering and catering

Fundamentals of service computer application

Practice: various carvings and platters; The second stage of hot dishes (Sichuan cuisine); Chinese pastry; Computer applications; Food and drink

The first semester of the second school year

Theory: cooking nutrition and hygiene; Pastry technology; Western food technology; Hot pot and barbecue technology; China diet health care; The legal basis of catering; Special lectures on catering; Professional quality courses (induction training)

Practice: western-style cakes; Western food is cold and hot; Medicinal diet production; Cantonese cuisine, Huaiyang cuisine, Shandong cuisine and Sichuan cuisine; Various hot pot making

second term

Theory: Practical English for Catering; Modern catering management; Quality of catering professionals; Special lectures on catering; Wine mixing technology; thesis defence

Practice: urban popular dishes; Various banquet production; Instructor training courses; Brine barbecue production; Bartender skills; Graduation works exhibition

Training objectives

Master rich professional theoretical knowledge and practical experience, master various production techniques of Sichuan cuisine and eight major cuisines, be good at banquet design and production methods of different grades, and have compound talents with advanced hotel management ability and secondary professional education.

employment rate

1 and 100% suggest working in star hotels and guesthouses.

2. Hotels, hotels and other employers come to the school to recruit talents.

3. Promote students' employment freely and responsibly through the huge employment network located in the whole country.

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

The semester begins.

Time: 15 School starts on 25th, 5th and 5th of each month.

One-year Sichuan cuisine all-round class (100% qualified graduates recommend employment)

Learning content

Theoretical learning content

With the goal of cultivating famous Sichuan cuisine teachers and chefs, we systematically study the origin and development of Sichuan cuisine, cooking technology, raw material science, nutrition and hygiene, chef management, banquet knowledge, Chinese cuisine, cooking arts and crafts, simulated banquet training, cooking introduction, cooking basic knowledge, professional literacy courses, (success cheats, employment treasures, outward bound training) and so on.

Practical content

Focus on teaching Sichuan cooking techniques, Sichuan specialty dishes, Sichuan popular dishes, Sichuan traditional dishes, Sichuan flavor dishes, hot pots, pots, Sichuan hot pots, raw material processing, basic cooking skills, Sichuan ordering, various color platters, flower carvings, large-scale whole carvings and other complete Sichuan cooking techniques.

Teaching characteristics

1. The class adopts the phased teaching mode, that is, six-step teaching, which is successful once. The emphasis is on cultivating students' practical ability, of which 60% are practical courses (including simulation training 10%), 30% are theoretical courses and 10% are professional ethics. The teaching methods are scientific and experienced, and they are all hotel chefs.

2. Practical courses are taught by Sichuan famous chefs, masters, hotel chefs and executive chefs.

employment rate

1, 100% recommended to high-end hotels and guesthouses for employment.

2. Hotels, hotels and other employers come to the school to recruit talents.

3. Promote students' employment freely and responsibly through the huge employment network located in the whole country.

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

The semester begins.

Time: 15 School starts on 25th, 5th and 5th of each month.

Short-term professional introduction

Bannian Sichuan dish specialized ban

Starting from the basic knowledge, teach cooking materials and processing technology, cooking technology, cost accounting, banquet knowledge, catering management and other knowledge. Focus on teaching Sichuan cuisine production technology, Sichuan cuisine, Sichuan hot pot, Sichuan pasta, cold dishes, platter, carving and other technologies.

Sangeyue Sichuan dish qianghuaban

Starting from the basic knowledge, teaching knife skills, knife methods, oil temperature, heat, sizing, hanging paste, high-grade cuisine and refined cooking. Focus on teaching more than 200 kinds of high-grade hot and cold dishes such as classic Sichuan cuisine, popular Sichuan cuisine, traditional Sichuan cuisine, whole chicken, duck boned, colorful platter, flower carving and whole carving.

Sichuan cuisine advanced training class

Teach classic Sichuan cuisine, famous palace dishes, traditional Sichuan cuisine, medicated diet, high-class cuisine, Sichuan-style hot pot, etc. 100.

The carving class systematically teaches the knowledge of food carving, the knowledge of using food carving knives, all kinds of flower carving, relief carving, artistic empty carving, large-scale integral carving, combined carving and other complete carving techniques.

Chinese and western cake ban

Midpoint technology (various dough making technologies, principles, applicable varieties, cooking methods, stuffing making, seasoning methods, cooking techniques, etc.). ); Pastry technology (bread, cakes, cakes, frozen sweets, biscuits, puffs, fruit cakes, European cakes), etc. All kinds of Chinese and western cakes, stuffing making, cake making, western pastry making and fancy decoration.

Boutique hotpot ban

Explain the function and dosage of all kinds of spices and the making methods of all kinds of hot pots, and teach the making of traditional hot pots, flavor hot pots, special hot pots, dry pots, Yuanyang hot pots and medicated hot pots in Sichuan and Chongqing, as well as the frying of old oil and bottom materials in Sichuan and Chongqing hot pots, the frying of bottom materials in dry pots and the cross-dressing of cold pots.

Lucao special class

Making Sichuan-style brine, Guangdong-style brine, red brine and white brine; Salt water platter making; Cantonese barbecue (roast duck, suckling pig, barbecued pork, roasted goose); Sichuan barbecue (grilled fish, roast sheep, roast beef, etc. ); All kinds of skin water; Various sauces; The production of various flavor dishes

Traditional noodle shuoban

Dough preparation technology; All kinds of dough figurines (figures, animals, etc. )

Western food weekend class

Western food technology (cold food, hot food, sushi, juice, etc. ), cold food, hot food, buffet, French food, European food production.

Weekend class for bartending

Theoretical knowledge of bartending; Appliance identification; Wine knowledge; Know about drinks, American cocktails, English cocktails and bar cocktails.

Textual research remedial classes (junior, middle and senior) learn banquet design, cost accounting, examination dishes, assorted dishes, carving skills and cooking theory knowledge, pre-test exercises, etc.

Professional manager class: modern kitchen management, catering professional ethics and legal basis, financial management, marketing, strategic management (psychological knowledge), catering management, catering basic service skills and knowledge, and chef basic knowledge training.

Executive chef class: modern kitchen management, catering professional ethics and legal basis, financial management, marketing, strategic management (psychological knowledge), catering management, catering basic service skills and knowledge, and basic knowledge training for chefs.