Dessert chef training school and tuition

The dessert chef training school and tuition fees are as follows:

Wang Ji Tian Tian training school: 3-month course, tuition fee 12000 yuan; Liuji Baking College: 6-month course with a tuition fee of 24,000 yuan; Li's dessert chef training center: 1 year course, tuition fee is 48,000 yuan.

1, course content and characteristics

Wangji Sweets Training School: Pay attention to practical operation, and the courses include basic dessert making, innovative dessert research and development, store operation, etc. Liuji Baking College: Pay equal attention to theory and practice. The course covers all kinds of bread, cake making skills and shop opening knowledge. Lee's dessert chef training center: hands-on teaching, teaching traditional dessert making skills and China specialty dessert making.

2. Employment prospects and suggestions

Wang Ji Candy Training School: Students who are suitable for starting a business can become dessert shop owners after completing their studies. Liuji Baking College: Suitable for working in a large baking enterprise, and can become a senior dessert chef after studying. Lee's dessert teacher training center: suitable for students who have a strong interest in Chinese desserts, and can become a high-end dessert shop owner after learning.

Which school to choose depends on one's goals, financial ability and favorite course type. When choosing a school, it is recommended to make an on-the-spot investigation to learn about the teachers, facilities and learning environment of the school. At the same time, we can learn about the learning situation and employment prospects of students who have already studied in this school, so as to make more informed choices.

Expand knowledge:

There are many kinds of sweets in China's food, and the exquisite eating method is probably one of the best in the world. Foreigners usually make sweets with cakes such as cloth spots or cream eggs, but every place in China has different characteristics. Besides candy cakes, there are all kinds of sweet soups.

Guangfu people call it sugar water; Outsiders collectively call it dessert; Chaozhou calls it sweet soup. There is an obvious difference, that is, Chaozhou cuisine has a strong taste, while Cantonese cuisine has a weak taste. The solubility of sugar is also the sweetness of Chaozhou.

Cantonese desserts generally pay more attention to curative effect. For example, they cook sugar water to be moist and warm, while the sweet soup made by hipsters is usually just a snack, just to enjoy my appetite. Moisturizing or repairing is not particularly worrying.