Official website of Nanning No.1 Vocational and Technical School:
What about the teachers in Nanning No.1 Vocational and Technical School? The school adheres to the concept of "building first-class teachers and cultivating first-class talents" and attaches great importance to the construction of teaching staff. The school has 4 17 teaching staff, including senior teachers 1 person, 65438 middle and senior teachers, Huang Yanpei's excellent teacher of vocational education award 1 person, 2 outstanding head teachers in the whole region, 2 outstanding educators in the autonomous region 1 person, 2 outstanding teachers in the autonomous region, 2 technical experts in Guangxi and 60 teaching stars. 202 1 The proportion of full-time teachers and senior teachers is 3 1.62%, and the proportion of double-qualified teachers is 64. 12%. Long-term employment of 1 10 industry experts and enterprise technical backbone as visiting professors and part-time teachers, forming a "double-qualified" structure of teachers with strong faculty. Our teachers have made great achievements in education, teaching and skill competitions at all levels!
Nanning No.1 Vocational and Technical School Introduction of Western Food Specialty in Nanning No.1 Vocational and Technical School Western food specialty is a very challenging specialty, which requires not only basic cooking skills, but also a deep understanding of western food culture. If you want to be an excellent western chef, you must work hard.
Nanning first vocational & technical school western food cooking
Professional code: 130700
The main contents of professional teaching include: introduction to cooking, knowledge of cooking materials, processing technology of cooking materials, Chinese cooking technology, cold dish making and food carving, pastry making technology, home cooking, food nutrition and hygiene, catering cost accounting, catering management, menu and banquet design, catering psychology, China cooking culture, etc. Training in basic skills such as knife work, common cooking methods, common dough, cold dish arrangement, food carving, banquet design and cost accounting; Carry out on-the-job practice and on-the-job practice in catering enterprises.
Employment orientation: Graduates of this major are mainly engaged in Chinese cooking, Chinese pastry making and kitchen and restaurant management in restaurants of hotels, restaurants and other catering enterprises and enterprises.
Basic education system: 3 years
If you have any questions about applying for technical secondary school/technical school/vocational school, you can click on 2023 RTVU's secondary school enrollment consultation (formerly RTVU): /xlzz/