What is it like to study at a chef school?

Learning in vocational schools is the fastest, learning in actual combat every day, training step by step according to the teaching arrangement, and there is no need to play in the early stage. The skills you learn are enough to use, but they are far from the level of the masters you often say, and you have to practice them on your own.

Practical classes: Practical classes are not as many as I thought. The first semester was only engraving. It's all carved flowers, geese, and so on.

But there will be spiritual students, through reading books and self-study, and then asking the teacher, you can carve a phoenix and a dragon. We still have quite a lot of props, a set of more than a dozen.

The campus learning atmosphere is good, students help each other, teachers are responsible, and learning can only be guaranteed if they study in a professional place.

There are mostly theoretical courses, and we also have to learn English, Marx, ideology and morality. Specialized courses include Culinary Raw Materials, Culinary Chemistry, Culinary Nutrition, Culinary Management, Introduction to Chinese Cuisine, Culinary Technology, Pastry Technology, Fast Food Management, and Fresh Supermarket Management. I won't talk about these specifically, but they are the same as other professional theory courses.

It's not a daily cooking, cooking is just a few times a week, the ingredients will be separated by groups and people, and they will make their own food, and the teacher will take it back and eat it by himself after the good dishes are done. Everyone's ingredients to make a dish is not enough to eat as a meal, too little; If you don't do it well, you'll lose it. There is no chance for you to do it a second time, find a pattern to find a feel.

It's still good to learn technology in a chef school, of course, if it's a big school, there is still a gap in a small school, and if you study in a big school, it's definitely more professional and comprehensive than if you explore it yourself outside, and if you go to a big school, you'll be able to learn it now, and the chef is also a good profession.

Learning to be a chef at a vocational school is a practical learning experience every day. According to the teaching arrangement, the training is carried out step by step, and there is no need to do chores in the early stage. Systematic learning, can quickly master a variety of skills, master a variety of dishes.

I practice all day long, I learn quickly, and if I don't understand, the teacher can be timely. In less than half a year, he has become a chef. Although it is very hard, but it is hard to endure hardship, and only then can you become a master.

I think it should be a good experience, a school where you can realize your dream of being a chef, you can meet a lot of classmates who love food, there is a homeroom teacher who is dedicated to you, I think it should be a time to learn real skills, and you can also experience school life.

It's better to be in a chef school, many people choose to go to a restaurant or hotel as an apprentice, not only can not make money, but also learn a very limited technology, after all, you will not be allowed to practice in vain, it is rare to see that you can't get started, sometimes you are in a hurry, it is different to go to school, it is better to learn to cook systematically.

1.With a large market demand and a lack of a large number of good chefs, professional chefs will be in short supply in the coming years2The income is high, the chef industry is short of talents, and there is an urgent need for talents, so the salary is high.

3.The working environment is good, and now the working environment of chefs has been greatly improved, with good hygienic conditions, bright, spacious and tall.

4.There is no need to worry about employment, the increase in the number of restaurants will inevitably require a large number of chefs, and the employment situation of chefs has certain advantages compared with other industries, and the employment prospects are broader.

5.The school has a special employment guidance center to give professional guidance.

Trained to Anhui New Oriental Culinary Senior Technical School.

Listen to someone's advice and take fewer detours. It would be a mistake to go to a hotel restaurant to learn that. In the past, when I didn't leave the school, I started as an apprentice in a hotel, and I still had an income of several hundred yuan a month, which sounds very good, and it doesn't cost money to learn technology, but the result is.

What do you do in a day? I do chores all day long, and I call you here and there, and it's just the low-cost labor that the hotel calls for.

The training school system is a little bit, you can learn anything, and if you work part-time, you don't have much opportunity to practice.

What you learn in school is professional, and being an apprentice is basically a miscellaneous job, a free labor force.

It is undeniable that you can also learn the skills of a chef in a restaurant, and with hard work, you can learn it well, and it doesn't cost money. But we think that as a beginner, it would be more appropriate to learn technology in school.

Chef School students in class.

First: You can receive more formal basic skills training in school, with the teacher's hand-in-hand guidance, it doesn't matter if you are wrong, you can come again. Not in restaurants. And when the hotel is busy, the master generally does not have enough time to teach the staff alone.

Second: in the school can learn the cooking methods commonly used in Chinese cooking, such as burning, stir-frying, slipping, etc., as well as the basic principles of juicy paste, and practice, students have a more solid basic knowledge in school, after graduation work, can better see the master's work, eyes are more able to live, and the speed of technological progress is faster.

Third: the school's teaching materials are standardized throughout the country, and the adaptability to work in various places is stronger, in addition, a good chef is not equal to a good teacher, and "teaching" is the key, there are many skilled masters in the restaurant, but the school teachers not only have technology, but also have been trained in pedagogy and psychology, and know how to "teach". The school has relatively good teaching and research activities, and constantly increases and improves the teaching content, so that the students can better meet the requirements of society.

With economic development, China's catering industry has not only become a witness to the improvement of people's living standards and consumption capacity, but also gradually become a pillar industry to expand domestic demand, promote consumption, stabilize growth and benefit people's livelihood.

The Chinese cuisine major of our hospital aims to cultivate food and beverage directors, food and beverage managers, head chefs, executive chefs, and senior culinary talents. (Compound kitchen management talents with kitchen management, catering management and other related knowledge, and talents with the ability to open stores independently).

In terms of teaching, our institute implements "practical operation, supplemented by theory", and strives to cultivate students' practical ability and hotel job adaptability. The college has created a unique five-step teaching method and an interactive simulated restaurant and hotel. Strengthen the actual operation, and the hand-in-hand guidance of famous teachers and chefs fundamentally ensures the quality of teaching.

Up to now, New Oriental has reached long-term cooperation agreements with more than 27,000 high-quality employment enterprises across the country to cultivate compound culinary talents in short supply in the industry, and at the same time provide a strong guarantee for students' high-quality employment and high-paying employment.

Nowadays, there are many places to learn to be a chef, doing an apprenticeship in a restaurant, finding a master to teach you, or going to a cooking school to learn, these are all ways to do this. If you have the conditions, of course, you can learn from a professional teacher, and the one-to-one church will make greater progress, if you don't have the conditions, it is recommended to go to a chef school to study, a professional school, and the things taught will be more reliable, and you can choose a more formal and professional school around you to consult and see.

If you want to enter the chef industry, you have to think about what level you can reach in the future, if it is generalized, I advise you not to learn, don't look at other chefs to earn 10,000+ a month, and when you do it yourself, you will realize it.

The apprenticeship is not a good year, you have to be a subordinate, to put it bluntly, the master beats you, and the master scolds you.

You have to endure it, learning from others is not like learning in school, serving is uncomfortable, who will teach you things? There are also those apprentices who have changed their knives and studied longer than you, and if you offend them, people won't tell you. What do you study?

It's just to be an ordinary master, there are no days off a year, if you are in the field, the taste of serving others during the New Year, can you experience it? How do you feel when you are a car smelling of oil, and others are far away from you?

I'm just talking about part of the bitterness, and you will understand the taste after a long time of drying. If you want to learn how to cook, you should go to school.

If you choose the chef industry, you should always go on with it.

The main courses of the culinary major are: Introduction to Food Culture, Food Hygiene, Fundamentals of Nutrition, Culinary Chemistry, Catering Business Management, Chinese Diet and Health Care, Practical Nutrition, Management, Psychology, Education, etc.

1. Training requirements for the major:

This program enables students to learn the basic theories, basic knowledge and basic skills of cooking and nutrition, and to learn what is generally learned in a scientific chef school.

Preliminary training in research and modern educational theory and practice, with basic ability in cooking, pastry and hotel management and the ability to engage in teaching, teaching and scientific research.

2. The core competencies that the major should have:

1. Proficient in the basic knowledge, basic skills and basic knowledge of cooking and nutrition;

2. Understand the development frontier of culinary discipline, and have the ability to use cooking and nutrition theory to solve practical problems;

3. The ability to use modern information technology to obtain effective information;

4. Have the preliminary ability to write science and technology and carry out scientific research, have strong professional practical skills, and obtain the corresponding skill level certificate.

Extended Profile: Culinary Career Prospects:

The culinary major cultivates skilled talents with skilled culinary skills and practical ability, and its employment prospects are very impressive, compared with other occupations, not only have a long career, but also have less employment pressure. Main employment directions:

1. Students who have graduated from related culinary majors can be qualified for kitchen-related catering jobs such as business hotels and well-known restaurants;

2. Students who have graduated from related culinary majors can have entrepreneurial abilities such as opening stores and operating independently;

3. Students who have graduated from related culinary majors can be in middle and higher culinary schools or related scientific research departments.

In addition to the basics.

Eight major cuisine system learning:

Learn the eight traditional Chinese cuisines in stages (Sichuan, Lu, Suzhou, Guangdong, Hui, Hunan, Fujian, Zhejiang), including hotel popular dishes, classic dishes, palace dishes, medicinal diets, artistic conception dishes, fusion and innovative dishes, etc., and special utensils dishes (dry pot, hanging pot, ground pot, etc.).

The Gold Collar Chef Professional Course also includes:

Basic skills: understand all kinds of condiments, utensils, stove processes, cutting board processes, dish flavor types, master sizing, paste, thickening and other techniques, knife skills, turning the pot and other basic skills training.

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

Art Platter]: Teach students the production of popular cold dishes, and teach pictogram dishes, pictogram cold dishes, fruit platters, etc.

Comprehensive part]: Teach the production of braised vegetables, cold dishes, as well as the production of marinated roast duck, various hot pots, dry pots, teppanyaki, and flavor snacks.

Extended part]: Partial learning of fashionable pastries, Chinese and Western pastries.

The main courses offered by chef schools are: Introduction to Cooking, Food Nutrition and Hygiene, Cooking Technology, Cooking Principles, Knife Skills, Kitchen Management Knowledge, Food Psychology, Pastry Making, Culinary Arts, Food Cost Accounting, Roast Meat, Bartending, and Western Food Basics.

Depending on the place of study, the curriculum is slightly different, and it will incorporate the characteristics of each place.

I think the most basic thing is to start with the chopping board, that is, there must be a skill in chopping vegetables, and then the chef usually has a specialty dish, which I think is the most basic. One or two of the ones that you take it yourself, and there are other popular dishes that will definitely be cooked.

The majors offered by the chef school are Western food, Western pastry, Chinese food, and different majors also have different study years, which can be found on the official website for a detailed introduction to the professional courses.

Chef school is all about the skills that a chef does, such as raw and cooked, and various cooking methods.

The chef school learned some cooking, as well as the techniques of carving, which were very useful.

Non-majors, different majors, different learning content.

Chef schools generally learn Chinese food, Western snacks, etc., including basic skills, to the secret recipes of spoons and ingredients. If you want to learn, it's best to go to a professional chef school.

Learning to be a chef has relatively high requirements for teachers, teaching environment, facilities, and ingredients.

It is recommended to go to the field and choose a professional school.

1. Learn to be a chef with a high income and good employment.

Nowadays, chefs have become the pillar talents of the catering industry, and if you go to a professional culinary technical school to learn, if you master this skill, you will be able to successfully establish yourself in society, whether you are a chef or a store owner, it is very promising.

2. Employment.

Nowadays, China's economy is developing rapidly, and there are tens of millions of people engaged in the chef industry, but there is still a shortage of more than 1 million chefs every year, which means that the catering industry is booming, and chefs have become sought-after talents, and this employment advantage is incomparable with other industries.

3. Entrepreneurship.

If the chef goes to start a business, he has more advantages, and now people's lives have become much richer, many people have become foodies, and even the takeaway industry is also very developed.

Fourth, the older you get, the more popular it is.

Although the income of many industries is also very high, but there are certain restrictions on age, many people eat youth, such as models, public relations, flight attendants, etc., but no one will be young for a lifetime, so you should find another way, at this time learning to cook is a better choice, because as you grow older and more experienced, you will only become more and more popular, and you can even reach an annual salary of one million.