Chengdu New Oriental cooking school Professional

Two years Sichuan cuisine gold medal chef specialty

Learning content

1, Sichuan traditional cuisine, representative cuisine, modern hotel fashion cuisine, classic popular Sichuan cuisine, and famous teacher cuisine;

2. Fine Sichuan cuisine, innovative Sichuan cuisine;

3. Large-scale Sichuan cuisine banquets, various festive banquets, New Year's Eve dinners and Sichuan cuisine teacher training;

4. Sichuan classic dishes and official dishes;

5. Sichuan high-end dishes;

6, Sichuan brine cold dish production, Sichuan new cold dish production;

7, Sichuan hot pot, dry pot production;

8. Sichuan dim sum, popular Sichuan cuisine, famous schools in the north and south;

9. Sichuan-style and Guangdong-style barbecue production;

10, swallow, abalone, chicken wings, ginseng, belly, special dishes, medicinal dishes;

1 1, large-scale artistic sculpture, creative combination sculpture, melon sculpture;

12, making western snacks, bread and cakes;

13, making western food;

14, wine blending technology;

15, basic cooking skills;

16, processing of cooking materials;

Supplemented by theory:

Sichuan cuisine, cooking materials science, cooking technology, cooking English, pastry making technology and computer application.

Cooking nutrition and hygiene, modern catering management, lectures by experts of Sichuan cuisine, and nutrition for catering professionals.

Training objectives

With the goal of cultivating chefs, executive chefs and senior cooking talents, we will cultivate compound kitchen management talents who can skillfully make traditional Sichuan cuisine, new Sichuan cuisine and popular dishes in the market (cold dishes and hot dishes), master the cooking techniques of Chinese and western dishes, hot pots and braised dishes, and have the knowledge of kitchen management and catering management, so as to meet the work needs of star-rated hotels, hotels, large restaurants and well-known catering enterprises and have the ability to open stores independently.

model of instruction

1, this major implements small class teaching, focusing on cultivating students' hands-on operation ability;

2. All teaching modes are multimedia teaching and master demonstration teaching;

3. The trainer implements one-on-one tutoring and hands-on teaching;

4. This major regularly holds various skill competitions;

5. Students' practical training adopts the mode of timing, quantification, process setting and standard setting to comprehensively improve students' practical ability;

6. Practical courses are taught by famous chefs, famous teachers, executive chefs and famous chefs of Sichuan cuisine.

employment rate

1. Passed the examination after graduation, 100% recommended to work in large star-rated hotels and guesthouses; Can be competent for post-kitchen-related catering positions such as star-rated hotels and well-known restaurants, and the salary of outstanding graduates is more than 2000 yuan;

2. Provide students with at least two free and responsible employment opportunities through a huge employment network all over the country;

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

Enrollment goal

Students who have graduated from junior high school or above, have high comprehensive quality and have a strong interest in the cooking industry can sign up.

Sichuan cuisine chef elite specialty

Learning content

1, the traditional representative dish of Sichuan cuisine;

2. Classic popular Sichuan cuisine, fine Sichuan cuisine;

3. Modern hotel Sichuan-style fashion dishes and innovative Sichuan dishes;

4. Modern large-scale Sichuan banquet dishes and various festive banquets;

5, Sichuan cuisine teacher tutor training;

6. Sichuan high-end dishes;

7. Making Sichuan-style brine and new cold dishes;

8. Sichuan dim sum, popular Sichuan cuisine, famous schools in the north and south;

9. Making western snacks, bread and cakes;

10, Sichuan-style hot pot and griddle making;

1 1, basic cooking skills;

12, processing of cooking materials;

13, making western food;

14, large-scale artistic carving, creative combination carving, melon carving, etc.

Supplemented by theory:

Sichuan cuisine, cooking materials science, cooking technology, pastry making technology, cooking nutrition and hygiene, cooking technology foundation, modern catering management, catering professionalism, banquet knowledge.

Training objectives

With the goal of cultivating chefs, chefs and senior and intermediate cooking talents, we will focus on cultivating students' practical operation ability, and cultivate talents who are proficient in all kinds of Sichuan cuisine production techniques and are good at banquet design and production methods at all levels.

employment rate

1. Passed the examination after graduation, 100% recommended to work in star-rated hotels and guesthouses;

2. Employers such as hotels and hotels come to the school to recruit talents;

3. Recommend jobs for trainees free of charge through a huge employment network all over the country.

Enrollment goal

Students who have graduated from junior high school or above, have high comprehensive quality and have a strong interest in the cooking industry can sign up.

Classic foreign pastry specialty

Practice-oriented: cake bread forming, cake basic topping making; The production of flowers and zodiac in the process of flower decoration; Bake western-style cakes and dry cakes; Learn to make ceramic cakes; Learn to make chocolate accessories; Learn to make fondant cakes; Design, research and production of multi-layer cakes and large-scale booth cakes; Bread making (sweet bread, Danish bread, French bread, toast bread, European miscellaneous grain bread, fancy bread, pizza, etc. ); Western snacks (biscuits, handmade biscuits, thousand-layer cakes, puffs, etc.). ) and baked pastry; Learn and make towers and pies (Portuguese egg tarts, pies, etc. ); Mousse, chocolate course learning and making; Cup mousse, tiramisu, etc. Make popular snacks at West Point.

Supplemented by theory; Quality training courses, cooking English, baking technology, art and color matching, West Point overview, equipment safety operation, equipment use and maintenance, sketching, West Point raw materials science, art sketching, West Point room management, food dough modeling, food nutrition and hygiene, and employment guidance courses.

The first school year;

Main courses in the first semester: 1. Proficient in cake bread forming and cake basic topping making; 2. Professional theoretical knowledge; 3. Making flowers and zodiac signs in the process of flower decoration; 4. Bake West Point and make it dry;

Courses with theoretical characteristics: quality training courses, baking technology, cooking English, art and color matching, overview of West Point, safe operation of equipment, use and maintenance of equipment, and sketching.

Main courses in the second semester; 1, pottery cake learning and making; 2. Learn to make chocolate accessories; 3. Learning and making of cake course; 4. Learn to make fondant cakes; 5. Design, research and production of multi-layer cakes and large-scale booth cakes.

Theoretical characteristic courses: quality training courses, baking technology, art and color matching, West Point raw materials science, artistic sketch.

Foreign pastry elite specialty

Practice-oriented:

1, intensive training in basic skills at West Point, teaching exquisite production of various lace, flowers, Chinese Zodiac and cartoon decorative cakes;

2. The production technology of Hong Kong-style and European pastry cakes, patas, cheese desserts, Korean fruit decorative cakes and Japanese mousse ice cream cakes, and the baking technology of American, French, English and German breads;

3. Cookies, biscuits, cakes, puffs, egg tarts, pizza, chocolate, tiramisu and other high-end hotel banquets are very popular in the production of West Point products;

4. make all kinds of western snacks;

5, the modulation technology of fashion hot and cold drinks.

Supplemented by theory:

West Point technology, West Point raw material knowledge, raw material processing technology, West Point technical aesthetics, baking technology, Western pastry, West Point nutrition and hygiene, West Point house management, use and maintenance of West Point machinery and equipment, West Point house site selection, operation and management, etc.

Training objectives

The goal is to cultivate talents who are proficient in West Point production, know how to operate, manage well and have entrepreneurial ability. Through a year's systematic study, I have mastered baking skills and cake decoration skills, reaching the level of middle and senior western pastry chefs.

employment rate

1. After graduation, through the examination, 100% of the students were recommended to engage in all kinds of baking work in high-grade star hotels and large chain bakeries;

2. Recommend employment for students free of charge through the huge employment network located in the whole country.

Enrollment goal

Students who have graduated from junior high school or above, have high comprehensive quality and have a strong interest in the West Point industry can apply for the exam.

Chinese executive chef seminar

Practical courses: Sichuan popular hot (cold) dishes, Sichuan characteristic hot (cold) dishes, Sichuan innovative hot (cold) dishes, Sichuan brine production, classic dishes (mainly Cantonese, Hunan and Huaiyang dishes), high-grade dry goods raw materials (swallow, abalone, wings, ginseng and belly), popular dishes decoration production, banquet production and pre-job training. A. four-star and above hotels observe and study. (monthly 1 time); B. Chefs in catering industry practice for two months.

Theoretical courses: catering management, marketing, nutrition and hygiene, cost accounting and banquet design, catering professional quality, cooking English.

Objective: To train senior cooking talents such as executive chef, chef, food production director and assistant chef, and focus on cultivating students' practical and management abilities, so that they can meet the work needs of star-rated hotels, hotels, large restaurants and well-known catering enterprises or have the ability to open stores independently.

Advantages: "Chinese executive chef" and "certificate of kitchen administrator" are issued by authoritative and standardized industries; China culinary masters gather together to provide a platform for communication; Many kitchen administrators and senior managers charge options.

Sichuan dish jingying specialty

Learning content

1, traditional Sichuan cuisine;

2, Sichuan classic dishes, Sichuan popular dishes;

3. Sichuan cuisine, Sichuan cuisine;

4. Sichuan-style hot pot and griddle;

5. Processing of cooking materials;

6. Basic cooking skills;

7. Chuandian production;

8. Making Sichuan-style brine and cold dishes;

9, a variety of color platter production;

10, food sculpture combination sculpture.

1 1, cooking technology, cooking materials, raw material processing technology, banquet knowledge, cost accounting, basic knowledge of cooking, etc.

Teaching characteristics

This major adopts the phased teaching mode, which is divided into six stages, mainly to cultivate students' practical ability, so that students can become well-managed catering talents after graduation. All practical courses are taught by hotel chefs and executive chefs.

employment rate

After passing the exam, 100% of the students were recommended to work in star-rated hotels and guesthouses;

Through the huge employment network all over the country, we recommend jobs for students responsibly and free of charge.

Sichuan dish specialized classes

Learning content

1, Sichuan cuisine production technology; 2. Sichuan cuisine; 3. Sichuan hot pot; 4. Sichuan-style cakes; 5. Sichuan stewed dishes and cold dishes; 6, color platter; 7. food carving and other technologies; 8. Cooking materials and processing technology; 9. Cooking techniques; 10, cost accounting; 1 1, banquet knowledge; 12, catering management

Sichuan cuisine qianghuaban

Learning content

Teach knife cutting, knife cutting, oil temperature, heat, sizing, hanging paste, high-grade cuisine. Focus on teaching classic Sichuan cuisine, popular Sichuan cuisine, traditional Sichuan cuisine, whole chicken, deboned duck, color matching, carving and other high-end hot and cold dishes.

Sichuan cuisine advanced training class

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

Chengdu special snacks creativity ban

Pasta technology, pastry making technology, Chinese pastry making technology, traditional and popular dim sum making technology in China, all kinds of stuffing making technology, seasoning technology, cooking technology and molding technology.

Food carving feature ban

Food carving's knowledge, food carving's knowledge of knives and the use of knives, as well as a variety of flower carving, relief carving, artistic hollow carving, agar carving, large-scale integral carving, combined carving and other complete carving techniques were systematically taught.

Bashu boutique hotpot ban

Explain the function and dosage of various spices and the production methods of various hot pots, and teach Sichuan and Chongqing traditional hot pots, flavor hot pots, special hot pots, dry pots, Yuanyang hot pots and medicated hot pots, 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.