What do you mainly study in cooking?

Systematic learning of eight major cuisines:

Learn eight traditional cuisines in China by stages (Sichuan, Shandong, Jiangsu, Guangdong, Huizhou, Hunan, Fujian and Zhejiang). Courses include hotel popular dishes, classic dishes, palace dishes, medicinal dishes, artistic conception dishes, integrated and innovative dishes, and special vessel dishes (dry pots, hanging pots, earthen pots, etc.). )

The professional courses of Golden Collar Chef also include:

Basic skills: know all kinds of condiments, utensils, cooking stoves, chopping boards and taste types of dishes, master the techniques of paste, paste and thickening, and carry out basic skills training such as knife cutting and pot turning.

Food carving: teaching booth design, flowers, birds, fish and insects, dragons and phoenixes, figures, melon carving, etc.

Art platter: teach students how to make popular cold dishes, and teach pictographic platters, pictographic cold dishes, fruit platters and so on.

Comprehensive part: teaching the production of stews and cold dishes, as well as the production of sauced duck, various hot pots, griddles, teppanyaki and flavor snacks.

Expanding part: Learn about fashionable western pastry and Chinese and western cakes.