Which chef training school in Changsha is better?

The better Changsha chef training school is Changsha New Oriental Culinary Institute.

Changsha New Oriental Culinary Institute is a large-scale national designated training base for professional culinary talents; it is a high-level chef training qualification unit of the National Vocational Skills Appraisal Institute; it is a designated training unit for hundreds of star hotels and hotels across the country. In the past 22 years of teaching operation, we have carefully absorbed the advanced experience of domestic and foreign vocational education and deepened teaching reform, making the college unique in the national vocational education and forming its own school-running style and characteristics.

Changsha New Oriental Culinary Institute has cultivated a large number of culinary talents who are popular all over the country. It has been awarded the title of "Enterprise" many times. In 2003, it was awarded the honorable title of "Hunan" by the Hunan Provincial Development Research Center. In 2004, It was rated as a Quality Integrity Consumer Satisfaction Unit by the China Consumer Protection Foundation.

Changsha New Oriental Culinary Institute’s 2011 major setting and academic system: Changsha New Oriental Chef School’s Gold Medal Hunan Cuisine Chef Major, with a two-year academic system. The elite chef major of Changsha New Oriental Chef School has a two-year course duration. Changsha New Oriental Chef School's culinary management major is a two-year program. Changsha New Oriental Chef School is an all-round major in Hunan cuisine, with a one-year academic duration.

Changsha New Oriental Culinary Institute’s Classic Hunan Cuisine Major, the duration of study is half a year. Changsha New Oriental Culinary Institute's bartender major lasts three months. The Chinese cooking major of Changsha New Oriental Culinary Institute lasts for two months, and the Chinese pastry major of Changsha New Oriental Culinary Institute lasts for two months. The Western Pastry Major of Changsha New Oriental Culinary Institute lasts for half a year, and the Japanese and Korean Cuisine major of Changsha New Oriental Culinary Institute lasts for half a year.

The characteristics of chef training include the following aspects

1. Practice orientation: Chef training focuses on practical operations. Students will personally conduct cooking experiments and dish production. Through repeated practice and actual Operate to improve skills.

2. Transfer of professional knowledge: During the training, the necessary professional knowledge for chefs will be taught, including knowledge of ingredients, knife skills, food safety and hygiene knowledge, etc. Students will learn the basic principles and techniques of various cuisines, and understand the characteristics and preparation methods of different dishes.

3. Master guidance: Training is usually guided by experienced chefs or industry experts. They will share their experiences and techniques and guide students in practical operations. Students can learn valuable experience and techniques from them.