Western restaurant apprentice hotel

With the continuous development and progress of society, more and more people in modern times believe that only a skill can guarantee employment. As a skilled profession, chef is favored by more and more people, especially junior and senior high school graduates.

As far as the current development is concerned, there are two common modes of chef training: one is to study in a professional chef school, and the other is to find a hotel led by a master.

Many people don't understand the difference between studying in a chef's school and being an apprentice in a hotel. The advantages and disadvantages of the two training modes can be simply discussed from the following aspects.

Methods/steps

Regular chef schools have systematic training models. In addition to modern hardware and equipment, schools should also adopt standardized teaching materials required by the labor department, hire employees recognized by domestic and foreign industries to teach, and cooperate with standardized and systematic teaching curriculum arrangements. Only in this way can students' skills be fully guaranteed, which is an advantage that no other training method can match.

In the learning mode of "master with apprentice", students' learning process is very informal and unsystematic. When the master wants to achieve unity in time, mood and practical needs of work, he will teach his disciples some cooking skills. In addition, a good cook is not equal to a good teacher. The key is "teaching". There are many skilled chefs in the hotel, but the teachers in the chef school are not only skilled, but also trained in pedagogy and psychology and know how to do better.

Professional chef training school aims at cultivating professional compound chefs, which is different from the "master with apprentice" in hotels. Schools should not only cultivate students' cooking skills, but also pay attention to the cultivation of students' kitchen management ability and morality. The school will hire employees from well-known catering institutions at home and abroad to train students in kitchen management.

Due to the special factors of the hotel's profit-oriented operation, the hotel employs chefs to serve its guests, not apprentices. In general hotels, due to the needs of operation, the master has no more time to teach the "apprentice" in detail, which leads to the very low learning efficiency of the "apprentice". At the same time, since the hotel lets you learn from the teacher, the hotel will not let you be idle. How to use "free labor"? But because the technology is not in place, the hotel owner won't let you cook, and doing odd jobs has become the main job. Therefore, more than 95% of apprentices begin to get in touch with the most basic cooking knowledge after at least three years of employment.

For professional chef training colleges, the goal is to cultivate practical and skilled talents, and the quality construction of teachers has become the key to the survival and development of vocational training colleges. Similarly, in Chengdu New Oriental cooking school, the school's practical masters are all taught by Sichuan famous chefs, famous teachers, hotel executive chefs and famous chefs. As the saying goes, every master has his own "housekeeping skills", and the school is to absorb the strengths of many families. But on the contrary, learners who accept the training mode of "master with apprentice" can undoubtedly only accept the words of one family and lose the opportunity to learn and communicate with more culinary masters, which has an inhibitory effect on their own growth and development.

No matter what skills you learn, everyone will care about such a problem. Can you find a job? Is it good for employment? In fact, vocational training is employment training. It should be noted here that chefs are not allowed to take apprentices to three-star hotels or above, and only small restaurants are allowed to take apprentices. Even one day, it is difficult to change jobs, except for worldly things. Even if you are lucky enough to enter a high-end hotel, compared with the graduates of professional chef colleges, you have lost at the starting line.

For many students who have no cooking skills, it is very important to learn basic skills and practice repeatedly in the beginner's period. The biggest advantage of studying in a professional chef's college is that it not only has enough time and opportunities for repeated practice, but also provides practical training materials such as classroom, oil, meat and vegetables, which is impossible in a hotel because the boss is not a teacher and his colleagues are not classmates. The second advantage of studying in school is that the school creates a good learning atmosphere, and students can cultivate their interest in learning and stimulate their learning potential in the process of learning, learning, catching up, helping and surpassing.

As we all know, it is inevitable to learn from teachers in hotels and "do odd jobs" for the kitchen. There are some jingles circulating in the industry. In the first year, the waiter couldn't touch anything. If the boss is in a bad mood, maybe you will still be in this position the next year. In the second year, the delivery man and the boss will talk a lot. You must know everything to learn technology, which will help you develop things in the future. In the third year, it is side dishes, which is the beginning of your basic skills as a chef, and you have already started to enter the doorway. In the fourth year, cut and match. At this time, you can practice your swordsmanship. In the fifth year, I learned to cook with my master, but I seldom went to the kitchen. At school, according to the curriculum, eight hours of study time will be guaranteed every day, and "one person, one stove" will do practical exercises by himself every day. In addition to cleaning, cutting and matching, the real study time in the hotel should be less than one hour every day, which seriously affects the students' learning enthusiasm and efficiency.

Whether studying in a regular chef school or studying with a teacher in a hotel, everyone will care about the cost, which is also a very sensitive topic. To study in a professional chef's college, you must invest in learning expenses. Generally speaking, according to the size of the school, the cost of study and the level of the school are the same, with mixed advantages and disadvantages. And hotels can learn from teachers for a small fee, and even get a meager "salary" without paying tuition. The "out" and "in" of training fees make many learners only see the premise investment, and unilaterally think that it is better to go to a hotel to find a master than to go to school. That was not the case. While seeing the initial investment, we should also pay attention to many factors such as learning time, school effect, income return and so on. For a simple example, two students, A and B, began to learn to cook in two ways. A entered the regular chef school, and B entered the hotel to learn from the teacher. After the same study time, there is no doubt that A will lead B, and as time goes on, the distance will get bigger and bigger. The chart below shows their future development at a glance.