The Specialty Setting of Beijing New Oriental cooking school

Cooking technology and nutrition (degree from Beijing Normal University)

I. Training objectives

Cultivate the theoretical knowledge and operational skills of cooking and nutrition education, master the theories and technologies of modern and China traditional nutrition, nutrition management and meal preparation, and be able to engage in cooking research, catering management, dietotherapy and catering, nutrition and health care, cooking and nutrition teaching and scientific research in the field of catering industry or cooking and nutrition education.

Second, the employment direction.

Engaged in food production, research and development, catering management and nutrition catering in star-rated hotels; Food design and quality control, nutrition guidance for large and medium-sized food groups, or teaching and scientific research for related majors in vocational colleges.

Third, professional characteristics

The specialty of cooking and nutrition education has strong characteristics of vocational education. The training mode of this major is to strengthen the practical teaching of students' cooking skills on the basis of cooking theory teaching, and combine theory with practice to apply what they have learned. On the basis of maintaining rich cooking experience, we should improve the cooking level and strengthen its related basic theory, knowledge and skills. Cultivate professionals with reasonable knowledge structure and solid foundation, who can not only understand diet and nutrition, but also cook scientifically.

In the learning stage, students are not only organized to take the professional qualification certificate examination and obtain the professional qualification certificate, but also encouraged to take the national entrance examination for adult colleges and universities to build a good learning platform for students to obtain academic certificates. Provide help for students to obtain vocational qualification certificates and academic certificates in the learning stage, and cultivate students to become high-standard industry talents with theoretical basis of cooking science and nutrition science; Becoming a compound and innovative professional with wide knowledge, strong adaptability, innovative spirit and entrepreneurial ability has paved a brighter employment prospect for students.

Fourth, the professional level: specialist.

Verb (abbreviation of verb) Educational system: 2.5 years.

6. Form of study: full-time.

Seven, enrollment targets

Anyone who meets the admission requirements of adult colleges and universities stipulated by the Ministry of Education can apply for the exam.

Eight, the curriculum

Deng Xiaoping Theory, professional English, computer foundation and practical writing are compulsory courses.

Nine, professional compulsory

Cooking raw materials, basic knowledge of cooking, biochemistry, food nutrition, food microbiology, food chemistry, cooking nutrition, cooking hygiene, food hygiene, food storage and preservation, food technology, catering management and hotel etiquette, food safety and food supervision and management, nutritional catering and cooking practice (1), nutritional catering and cooking practice (2), graduation design

Optional courses

China famous dishes, pedagogy, psychology.

XI。 Practical course

1, learn the basic professional knowledge of cooking systematically in stages, and lay a good foundation for students to learn hot dishes through strict training;

2. Eight famous classic cuisines, palace cuisines, medicinal dishes, etc. ;

3. Modern hotels, popular dishes on the market, special dishes with flavor and famous dishes of famous teachers;

4. Large-scale artistic carving, creative combination carving, melon carving, agar carving, foam carving, etc.

5. Systematically teach all kinds of exquisite artistic cold spells;

6. Pot dish cold dish making, barbecue technology, artistic platter, banquet cold dish combination, fashionable fresh fruit plate;

7. Banquet dishes of different sizes, various festive banquet dishes and New Year banquet dishes;

8. Various hot pots, sand bowls, dry pots, hot pots, teppanyaki and folk snacks;

9. Chinese and western-style fashionable snacks, as well as famous schools in the north and south.

10, various fine western food technologies.

Twelve. Venue: Beijing Normal University

Beijing New Oriental cooking school

Thirteen. Graduation and certificate

Those who take the entrance examination for adult colleges and universities, are formally accepted by colleges and universities, complete the courses specified in the teaching plan and pass all the grades will be awarded the graduation certificate of adult higher education and the graduation certificate of Beijing New Oriental cooking school. During the study period, you can also apply for relevant skills certificates voluntarily, such as Chinese chef, western chef, Chinese pastry chef, western pastry chef, kitchen administrator, nutrition caterer, etc. In today's increasingly fierce social competition, it has become the wish of countless people to have a skill, and learning cooking has also become the choice of many junior and senior high school students, veterans and entrepreneurs.

20 14 four reasons to learn to be a gold medal chef

First, the unique teaching methods

In the teaching research and development of gold medal chef specialty, Beijing New Oriental summed up many years of experience in running a school, original skills and practices, and other five-step teaching methods.

Second, the famous teacher lecture hall

Professional teachers of gold medal chefs are equipped with masters and famous teachers certified by national authorities to teach in person according to their height, precision, sharpness and accuracy.

Third, the kitchen administrator qualification certificate

Under the situation that the country is gradually implementing the employment access system and paying equal attention to the professional qualification certificate and academic degree certificate, the post qualification certificate of kitchen administrator will become the professional passport of excellent kitchen administrator.

Four, Beijing Normal University college degree

Skills education, academic education and high-skilled comprehensive cooking talents will have great potential for the development of the industry.

What can I learn after studying for two years?

Zero-based admission, all students who have graduated from junior high school or above, have high comprehensive quality and have a strong interest in the cooking industry can apply. 90% of training operations

The lectures all adopt multimedia teaching and master demonstration teaching, one-on-one tutoring and hands-on teaching. Students' practical training adopts the mode of timing, timing, process and standard to improve students' practical ability in an all-round way.

Practice first, theory second.

From the basic cooking skills of knife, spoon and pan rotation, students can master the production of many classic dishes, pasta, hot pot and banquets. Let students master practical cooking skills.

Characteristics of Gold Medal Chef Course

The unique modern teaching equipment and the integration standard of theory and practice in China standardize the interactive practical teaching between classroom and small class (30 people). Staged, modular and project-based teaching mode, regular professional skill competitions are held to comprehensively improve students' practical ability. Exclusive research and development of "cooking skill combination" intensive training and "cooking core technology special training", 100% practice, cooking master, famous teacher, chef coach, hands-on teaching, focusing on cultivating students' practical ability. Multimedia teaching course of cooking essence to improve students' practical ability. Keep up with the catering market and strengthen students' operational skills and professionalism.

course content

Cooking technology, cooking materials, catering management, cooking nutrition and hygiene, basic knowledge of Chinese and western food, aesthetics of cooking technology, introduction to cooking 1. Basic teaching module: enable students to master the techniques of knife cutting, spoon picking, flower carving, flavor modulation and the production of traditional home cooking. 2. Comprehensive learning module: enable students to master and be able to. 3. Skills upgrading module: let students master the puffing technology of all kinds of special cold dishes and high-grade raw materials (swallows, abalone, wings, ginseng and tripe), and make innovative dishes, such as Sichuan cuisine, Hunan cuisine, clay pot soup and special dishes, and local snacks (roasted meat, brine, hot pot sauce, old Beijing-style snacks, etc.). ) 4. Skills strengthening module: let students master the traditional snacks commonly used in hotels.

Enrollment goal

/kloc-persons who are over 0/6 years old, have a certain educational level, are in good health, have no infectious diseases and have passed the liver function examination;

competence

Full-time teachers systematically explain the professional knowledge of various disciplines, and full-time senior cooking technicians engage in demonstration teaching. The school regularly invites national famous culinary masters, culinary professors and catering professional managers to our school for special lectures and practical teaching.

teaching method

Using the unique "five-step teaching method";

The first step: theoretical knowledge analysis and explanation;

The second step: the master demonstrates the teaching of hot dishes;

Step 3: Students observe and taste on the spot;

The fourth step: the teacher guides the students to practice by themselves;

Step 5: Instruct the teacher to taste, comment, grade and record.

Current management

Adopt semi-militarized and humanized management, install camera devices in teaching areas, student accommodation areas and activity areas, and ensure the safety and reliability of students during their study at school.

Certificate issuance

All students who have completed their studies and passed the examination by the national vocational skill appraisal department will be awarded the national vocational qualification certificate, and those who have passed the comprehensive examination in our school will be awarded the graduation certificate.

Placement and employment

For students who have carefully completed various courses, successfully passed the skill examination and obtained corresponding vocational qualification certificates:

1. After graduation 100% recommended to work in large chain hotels and star-rated hotels in Beijing;

2. Arrange employment for students free of charge through a huge employment network all over the country;

3. Enroll in major, arrange hotel internship before employment, and comprehensively improve students' practical ability;

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

Professional teaching materials

New oriental cooking education standard series teaching materials and national unified designated teaching materials.

School time

Learn at any time.

Educational system: two years 1. Social needs:

As a distinctive emerging industry, West Point will develop rapidly in the next few years. At present, the catering industry is in urgent need of bakers. According to the survey of authoritative organizations, the social demand of West Point bakers will reach 2 million in the next five years, and the future development prospects are limitless.

Second, the training objectives:

West Point aims at cultivating professional and technical talents. After graduation, students can work in star-rated hotel bakeries and large supermarket bakeries, with high entrepreneurial ability.

Third, the course features:

Theoretical courses: west point technology, basic knowledge of pasta, aesthetics of cooking technology, catering management, cooking nutrition and hygiene. Practical courses: 1, teaching bread basic skills, decoration basic skills, midpoint basic skills 2, teaching sugar art, pottery, fondant cake making technology 3, teaching biscuit making technology, cake making technology, decoration 4, teaching bread making technology 5, teaching frozen dessert, pastry making technology 6, teaching midpoint making technology, other products, tutor training (student internship, graduation exam).

Employment recommendation: after graduation, I will be engaged in professional cooking and grass-roots management in star-rated hotels and social chain restaurants.

Verb (abbreviation of verb) Educational system: two years 1. Social needs:

As a new fashion industry, with the rapid development of catering industry, the social demand for western chefs has reached 654.38+00000.

Second, the training objectives:

1. Short-term goal: to understand professional theoretical knowledge and master all kinds of western food operation skills. 2. Long-term goal: proficient in all kinds of western food products, hotel western food managers, chefs and chefs.

Third, the course features:

Theoretical courses: western food technology, western food etiquette, catering management, western food raw material knowledge, western food English. Practical courses: 1, teaching basic skills training (knife work, spoon work) 2, teaching breakfast and basic side dishes of western-style main dishes 3, teaching basic western-style soup and pizza 4, teaching American fast food, French food and popular food 5, teaching Italian food, European food and popular food 6, teaching Japanese, Korean, Southeast Asian food and popular food 7, teaching Chinese and western food 8, and teaching common West Point making.

Fourth, employment recommendation:

After graduation, I engaged in professional cooking and grass-roots management in star-rated hotels and social chain restaurants.

Verb (abbreviation of verb) Educational system: two years 1. Social needs:

The annual output value of catering industry in China will continue to increase at a rate of more than 18%, and the shortage of cooking talents is as high as 80%, which is a prominent problem facing the development of catering industry in the future.

Second, the training objectives:

The goal is to cultivate hotel professional chefs and chefs with solid professional skills, exquisite cooking skills and good management.

Third, the course features:

Phased, modular and project-based teaching mode, with famous chefs teaching and counseling. Professional training of hotel simulated kitchen. Keep up with the catering market and pay attention to the cultivation of students' skills and quality.

Fourth, the course content:

Cooking Technology, Cooking Materials, Catering Management, Cooking Nutrition and Hygiene, Basic Knowledge of Chinese and Western Food, Aesthetics of Cooking Technology, Introduction to Cooking 1, systematically learn the basic professional knowledge of cooking in stages, and lay a good foundation for students to learn hot dishes through strict training. 2. Traditional dishes of various classic dishes and innovative technologies for making popular hotel dishes. 3. Popular dishes in the hotel market, special dishes with flavor and famous dishes of famous teachers. 4. Large-scale artistic carving, creative combination carving, melon carving, agar carving, etc. 5. Systematically teach all kinds of exquisite artistic cold spells. 6. Cold dish making, barbecue technology, artistic platter, banquet making, and fashionable fruit bowl 7. Banquet dishes of different sizes. Various festive banquets, festive banquets, 8. Production technology of various hot pots, sand bowls, dry pots, pot dishes, etc. 9. The production technology of Chinese and western fashion snacks, folk snacks 10 and various exquisite western foods.

Verb (abbreviation for verb) Employment direction:

After graduation, I mainly engaged in professional cooking and grass-roots management in star-rated hotels, social chain restaurants, state party and government organs, high-end restaurants and private clubs.

Sixth, the academic system: two years. First, social needs:

As a new industry, West Point will develop rapidly in the next 10 year. According to the survey of authoritative organizations, the social demand of West Point bakers will reach 2 million in the next five years, and the future development prospects are limitless.

Second, the training objectives:

West Point aims at cultivating professional and technical talents. After graduation, students can work in star-rated hotel bakeries and large supermarket bakeries, with high entrepreneurial ability.

Third, the course features:

Fully learn the production technology of various West Point products, and have the ability to open stores and start their own businesses independently.

Fourth, the course content:

"West Point Technology", "Knowledge of West Point Raw Materials", "West Point Technology Aesthetics", "Catering Management" and "Cooking Nutrition and Hygiene" provide intensive training in the basic skills of West Point, and teach the exquisite production of various lace, flowers, zodiac and cartoon decorative cakes, the production techniques of Hong Kong-style and European-style West Point cakes, patas and cheese desserts, Korean-style fruit decorative cakes, Japanese mousse ice cream cakes, American, French and Japanese.

Verb (abbreviation for verb) Employment recommendation:

1. After students enter school, the school provides quality education and career guidance courses free of charge.

2. After students pass the graduation examination, 100% is recommended to work.

Sixth, the academic system: one-year system First, social needs:

The annual output value of catering industry in China will continue to increase at a rate of more than 18%, and the shortage of cooking talents is as high as 80%, which is a prominent problem facing the development of catering industry in the future.

Second, the training objectives:

According to the needs of the rapid development of the current catering market, we should pay attention to the cultivation of students' practical ability and cultivate compound professional cooking technical talents.

Third, the course features:

Keep up with the catering market and pay attention to the cultivation of students' skills and quality. Pay attention to the cultivation of practical ability.

Fourth, the course content:

Banquet knowledge and cost accounting, cooking technology, basic knowledge of pasta, knowledge of cooking materials 1. Basic cooking skills: professional practical teachers demonstrate various commonly used knife techniques, various flower knife techniques and spoon tip techniques. 2. Hot dishes: systematically teach famous dishes in North and South, popular dishes in hotels, home-cooked dishes of ordinary people, etc. Representative dishes include sea cucumber with onion, abalone with orchid, lion's head with crab powder, Dongpo meat, boiled fish, crispy squab, Japanese sashimi and so on. 3. food carving: Professor of large-scale artistic fruit and vegetable carving and creative combination carving. More than 30 kinds of flowers, fish, insects, figures, auspicious birds and animals are systematically taught. 4. Artistic platter: mainly teaching more than 20 varieties such as pictographic platter, artistic platter and various fruit bowls suitable for various banquets. 5. Comprehensive learning part: mainly teaching whole duck boneless, Yuanyang hot pot, banquet design and production, etc. 6. Basic teaching of pasta and flavored snacks. 7.

Verb (abbreviation for verb) Employment direction:

After graduation, I mainly engaged in professional cooking and grass-roots management in star-rated hotels, social chain restaurants, state party and government organs, high-end restaurants and private clubs.

6. Learning system: one-year cake decorator class.

I. Theory

Starting from the basic knowledge, this paper explains the nature and production technology of various cake raw materials, and the use and maintenance of common equipment.

Second, practice

Systematically teach the making of cakes with various flavors (including cake embryo), making of cream, smearing embryo, flowers (rose, rose, chrysanthemum), lace, Chinese zodiac, common fonts, European cakes (black forest, fruit cake, chocolate cake) and other varieties.

Iii. Educational system: 1 month

Cooking beginner class

I. Theory

Cooking materials, basic knowledge of cooking, cooking technology and professional quality courses

Second, practice

Systematic teaching of flower carving, cold spell teaching, various knife techniques, knife work, flower knife, tip spoon, plate loading and other techniques; Teach the cooking techniques of practical dishes of different grades, such as roasting, frying, frying and so on.

Third, the length of schooling: 3 months

Cooking training class

I. Theory

Cooking technology, cooking materials and catering management

Second, practice

At present, the high-end popular dishes in the hotel are mainly Cantonese cuisine, including Sichuan cuisine, Hunan cuisine and huaiyang cuisine cuisine, such as abalone, swallow, chicken wings, ginseng and other dishes, roasted meat, brine, pickles, Sichuan cuisine and Hunan cuisine.

Iii. study system: 2 months

Zhong foreign pastry specialized ban

I. Practice

Classic famous products such as Beijing style, Soviet style and Cantonese style, as well as the raw materials and quality appraisal commonly used in Chinese and Western pastry, the production of mid-point and Western pastry commonly used in hotels at present, the production of various fancy cakes such as bread and cakes, and the production technology of traditional famous cakes in China.

Second, the length of schooling: 3 months

Chinese pastry teacher class

I. Practice

1. Make dumplings, wonton, fancy steamed dumplings, handmade noodles, Lamian Noodles and other mixed noodles (steaming and cooking process). 2. Making steamed bread, various flower rolls, steamed bread, smiling faces and other fluffy pastry (steaming and cooking process). 3. Making cakes with pastry (baking process) and steaming process) such as jiaozi made of rain flower stones, hemp balls and snowballs. 5. Production of other dough cakes (composite production process) such as pea yellow, pumpkin pie, pictographic gourd, etc.

Second, the length of schooling: 1 month and a half

Foreign pastry teacher class

I. Practice

The first stage cake (black and white), finger cake, black forest cake, cake decoration, cream decoration, etc. ; The second stage, crispy noodles, fried apple stuffing boxes, biscuits, apple strips, Napoleon cakes, etc. ; The third stage, chocolate tower, mixed cake, mousse cake, cheesecake, cake decoration (advanced) and so on. The fourth stage is Danish stuffing, Danish bread, Danish biscuits, croissants, egg tarts and colored bread.

Second, the length of schooling: 1 month and a half

Miansu feature ban

I. Practice

Flower, birthday girl, Chinese Zodiac, ladies' head, the Goddess Chang'e flying to the moon, Maitreya Buddha, Luohan, Guanyin, Phoenix, married woman, etc.

Second, the academic system: 2 months

Tangyishi feature night shift

I. Professional introduction

Sugar art was once called "sugar making" in China, and it was a popular "sugar blower" in society. It is mainly done by hand, but with the rapid development of society and the increase of entertainment scope, this craft is gradually marginalized. The sugar art in our catering industry was introduced to China by Germans and French after 2000, and it is operated with advanced equipment and standard procedures. The works have bright colors and crystal clear texture. When they are combined with dishes or used as dining tables to watch dishes, self-service booths are more noble and generous than traditional fruit and vegetable carving and dough modeling, and customers are more fresh. Sugar art has gradually become a hot item in China food plastic arts.

Second, the academic system: 2 months

Nobility banquet baochi special ban

First, the curriculum

Identification of bird's nest, abalone, sea cucumber, shark's fin and tripe, identification of wing, ginseng, swallow, abalone and tripe, soup-making technology (systematic soup-making, thick soup and clear soup), making dishes of wing, ginseng, swallow, abalone and tripe, and practicing various dishes of wing, ginseng, swallow, abalone and tripe. The national master of Cantonese cuisine personally guides.

Second, the learning system: three-month chef special class: frying, frying, frying, stewing and other cooking techniques; At the same time, we also systematically learn various cooking methods such as home cooking, popular hotel dishes and jambalaya.

Educational system: 16 days (Saturday and Sunday)

Western-Chinese weekend class: 1, Chinese style: comprehensive study of pastry making technology, snack innovation and other professional knowledge; Systematically teach breakfast, dinner, banquet and other snack making; The production technology of local flavor snacks, various cakes and pictographic snacks; Free to teach the techniques and skills of making moon cakes, Lanzhou Lamian Noodles and Huaiyang steamed buns. 2. Western-style: systematically teach the production techniques of holiday cakes, decorative cakes, various breads, biscuits, pies, muffins, egg tarts, puffs, cakes, jellies, puddings and other cakes.

Educational system: 32 days (Saturday and Sunday)

Mid-weekend classes: mainly teach northern dumplings, golden cakes, jam cakes, wonton, autumn leaf buns, crispy dumplings, gold and silver steamed buns, golden triangle leeks, snow balls, crescent fried dumplings, delicious pumpkin cakes, eyebrow cakes, tortillas, happy smiles, beef fried buns, Cantonese moon cakes, Lamian Noodles, pictographic pumpkins, old lady cakes, husband cakes, special noodle fish.

Educational system: 15 days (Saturday and Sunday)

West Point weekend class: it mainly teaches all kinds of cakes, pineapple buns (pineapple stuffing and pineapple peel), peach crisp, salted peanut biscuits, Scottish biscuits, lady finger, almond biscuits, floral decorations (squeezing five flowers), soft bread (fancy bread), toast (white toast and nut toast), chocolate Mu Si (blueberries and strawberries), blueberry pudding and blueberry pudding.

Length of schooling: 16 days (Saturday and Sunday).

Bring your ID card, household registration book (household registration certificate) or other valid identification, 2 one-inch color photos, daily necessities and clothes when registering, and the school will arrange apartment accommodation in a unified way.

preferential policy

All poor households, laid-off workers, active servicemen and disabled people in remote areas can enjoy 10% tuition discount for all majors in our school with valid certificates.

date commenced

School starts on the 5th, 5th and 25th of each month, and classes can be given on demand under special circumstances.

Certificate issuance

After passing the graduation examination, students will be awarded the national general vocational qualification certificate recognized by the national labor department. No.25 Fuxing Road, Xihongmen Town, Daxing District, Beijing, with convenient transportation.

Beijing West Railway Station

Bus: You can take bus No.410 and get off at Xihongmen South Station. After getting off the bus, cross the overpass and head east 1000m north.

Beijing Railway Station

Bus: You can take bus No.434 and get off at Xihongmen South Station. After getting off the bus, cross the overpass and head east 1000m north.

Beijing south railway station

Bus: Take Metro Line 4, get off at Gongyi Xiqiao Station, exit D, then transfer to Bus No.377 and get off at Xihongmen South Station. After getting off, cross the overpass and head east 1000 meters north.

Beijing North railway station

Bus: Take Metro Line 4, get off at Gongyi Xiqiao Station, exit D, then transfer to Bus No.377 and get off at Xihongmen South Station. After getting off, cross the overpass and head east 1000 meters north.