Learn to cook at New Oriental Cooking School! How much is the tuition of New Oriental Cooking School per year? Most of the students who want to learn chef or cooking technology are concerned about this problem, that is, how much the tuition is, which is also a problem that many parents are concerned about. Today, the editor of Changsha New Oriental Cuisine College will tell you the tuition price list of the school. How much does it cost to study in New Oriental Cuisine School for one year?
The tuition standard of New Oriental Cuisine School is based on the selected majors. The annual tuition varies from several thousand yuan to tens of thousands yuan. The tuition varies for each major because of different learning contents and time. At present, the chef major of New Oriental Cuisine School has one-year, two-year, three-year and other majors, so the tuition fees for each major are different. According to statistics recently, the number of executive chefs and chef elite classes applying for Chinese food specialty accounts for more than half; Western food chefs and western food training courses are the majority; The professional store manager class of western food and fashionable western food account for a large proportion.
In order to understand the tuition and related information specifically, students must first think about what major they are suitable for. The tuition fees for one-year, two-year and three-year majors are certainly different. In addition, chef training is purely skill training, which requires students to constantly carry out practical exercises, and all the ingredients needed for the exercise need to be real ingredients. Therefore, compared with learning other skills that do not require ingredients, the tuition fee for learning chef should include the cost of chicken, duck, fish, meat and other ingredients.
[P. From the current salary of chefs, in fact, there is no need to worry about the tuition. The starting salary of chefs is around 6000 yuan, and the tuition can be earned back in a few months.
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