What cooking school are there?

Shijiazhuang New Oriental cooking school, New Oriental cooking school, Shandong Lan Xiang Cuisine Institute, etc.

When choosing a school, you should pay attention to the qualifications, teachers, software and hardware facilities of the school, which can reflect how much energy a school has. The strength of energy determines whether you can learn superb technology in the future. School teaching mode, learning technology should choose a school with more practice time.

Recommended schools:

New oriental cooking Education was founded in 1988 and belongs to Xinhua Education Group. Since its establishment, it has been committed to inheriting Chinese cuisine culture, integrating the essence of Sichuan cuisine, Hunan cuisine, Guangdong cuisine, Anhui cuisine, Shandong cuisine, Huaiyang cuisine, Fujian cuisine and Zhejiang cuisine, and has trained and transported more than 700,000 culinary talents for the society.

1988, new oriental cooking education was established-Hefei; 1990, the whole country 18 provinces and cities set up directly affiliated universities; 199 1 year was rated as "model window school" by the education authorities; 1994, officially approved by the Ministry of Labor as a designated training and assessment unit for provincial senior chefs.

In 2005, it was named "Top Ten Famous Schools in China Training Industry" by People's Daily. In 2008, it was rated as "Top Ten Vocational Education Colleges" by the competent authorities. Official website 20 15 shows that the school has 3 1 local cooking school, 7 major categories, 2 major groups of skills enhancement and specialty, and 20 secondary vocational majors.

Expand knowledge:

People's choice of food has already got rid of the dependence on innate instinct, mainly relying on the acquired experience gained by upbringing, including natural, physiological, psychological and habitual factors, and its core is the practical and aesthetic choice of taste. The cooking and tuning of China's cooking are faced with complicated taste phenomena.

Using seasoning materials, cooking materials and water as the carrier, the taste personality is displayed, and the taste and local flavor other than taste are skillfully reflected in combination with people's psychological taste demand, so as to meet people's physiological and psychological needs and show the core of cooking art-taste art which combines practicality and aesthetics.