Can Changsha new oriental cooking College learn those things?

Professional setting:

Two-year elite chef major (pure skill): cooking principle, cooking technology, cooking material processing technology, cooking nutrition and hygiene, banquet knowledge, food cost accounting; Basic skills: 10 kinds of knife methods, 20 kinds of flower knives, 10 kinds of spoon-turning and dish-loading techniques; Hot dishes: teaching four major cuisines of Hunan, Sichuan, Shandong and Guangdong, classic and famous dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal meals and home-cooked dishes; Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon tunes, etc. Art plate; Teach pictographic dishes, pictographic cold spells, fruit platters and so on. ; Comprehensive part: teaching braised dishes, cold dishes, marinated sauce, roasted meat, Cantonese roast duck and all kinds of hot pot, griddle, teppanyaki, flavor snacks, whole chicken, duck bone removal and so on. Pastry part: China fashionable pasta.

Two-year elite chef major (junior college): computer foundation, legal and moral cultivation, culinary principles, cooking technology, cooking material processing technology, cooking nutrition and hygiene, banquet knowledge, food cost accounting, cooking foundation, front office service and management, etc. 1: Eight famous dishes: classic dishes, palace dishes and medicinal dishes; 2. Fashion and popular dishes; 3. Large-scale combination adjustment, foam adjustment, relief, artistic platter and fashionable fruit bowl; 4. Mid-point, West Point and Baking Technology; 5. Banquet dishes of different sizes, all kinds of hot pots, casseroles, cauldrons, crucibles, pots, earthen pots and teppanyaki; 6: Flavor snacks; 7. Cooking art skills.

Two-year mechanic major (technical secondary school): cooking principle, cooking technology, cooking material processing technology, cooking nutrition and hygiene, banquet knowledge, catering cost accounting, professional ethics; 1: four major cuisines of Hunan, Sichuan, Shandong and Guangdong, classic and famous dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal meals and home-cooked dishes; Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon tunes, etc. Art plate; Teach pictographic dishes, pictographic cold spells, fruit platters and so on. ; Comprehensive part: teaching braised dishes, cold dishes, marinated sauce, roasted meat, Cantonese roast duck and all kinds of hot pot, griddle, teppanyaki, flavor snacks, whole chicken, duck bone removal and so on. Pastry part: China fashionable pasta.

One-year Hunan cuisine major (10 months in school +2 months in hotel internship): cooking materials, raw material processing technology, cooking technology, cooking nutrition and hygiene, banquet knowledge, cost accounting; Classic Hunan cuisine production, Hunan cuisine specialties, Hunan cuisine traditional dishes, Hunan cuisine flavor dishes, Hunan-style hot pot, griddle, pot, Hunan-style popular dishes, Hunan-style innovative dishes, Hunan-style dim sum, booth design, flowers, birds, fish and insects, dragons and phoenixes, etc.

One-year all-round major: (10 months of school study +2 months of hotel internship): cooking materials, raw material processing technology, cooking technology, cooking nutrition and hygiene, banquet knowledge, cost accounting; Basic skills: 10 kinds of knife methods, 20 kinds of flower knives, 10 kinds of spoon-turning and dish-loading techniques; Hot dishes: classic dishes, popular hotel dishes, innovative dishes, palace dishes, nourishing medicinal meals, home-cooked dishes; Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon tunes, etc. Art plate; Teach pictographic dishes, pictographic cold spells, fruit platters and so on. ; Comprehensive part: teaching whole chicken, duck boneless, Yuanyang hot pot, flavor snacks, Beijing roast duck and so on.

Half-year cooking major: cooking principle, cooking raw material processing technology, cooking technology; Systematic teaching of various knife cutting, knife cutting, spoon stirring, plate loading, classic and famous dishes mainly based on Hunan cuisine, fresh seafood from all over the country, assorted dishes, fruit plate making, braised dishes, medicated diet, hot pot and other mid-range dishes.