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烹飪技術
Program Overview
Culinary Arts Overview
Why Chinese Culinary Education
How LACCI Works
按照學科領域劃分
Chinese Culinary Techniques
Regional Cuisine & Food Cultures
Menu Planning & Culinary Presentation
Kitchen Operations & Food Safety
Restaurant Business & Entrepreneurship
Chinese Culinary Culture & History
按認證方向劃分
Level 1: Kitchen Entry Skills
Level 2: Core Station Skills
Level 3: Culinary Design & Leadership
Stackable: Heat Control
Stackable: Culinary Aesthetics
按職業生涯劃分
Line Cook / Wok Chef
Kitchen Assistant
Prep / Butcher
Head Chef / R&D
Restaurant Owner
按課程週期劃分
1-day to 3-day Workshops
4-week Skill Modules
12-week Diploma Courses
Part-Time Flexible Tracks
按學習方式劃分
Online Theory Courses
Hands-on On-site Classes
Hybrid Options
Externship Programs
Upcoming Workshops & Short Courses
Admissions & Application FAQ
Meet Admission Conselors
商學院
Business School Overview
About LACCI Business School
Business School Curriculum Map
How Business Certificates Work
By Certificate Track
Level 1: Culinary Business Basics
Level 2: Restaurant Operations
Level 3: Brand Growth & Expansion
Digital Marketing Certificate
By Role or Goal
Chef-Founder
First-Time Owner
Multi-Store Operator
Marketing Focused
By Course Category
Startup & Entrepreneurship
Operations & Finance
Branding & Identity
Social Media & Digital Tools
Growth & Scaling
Learning in Action
Business Case Studies
Student Business Plans
Alumni & Mentorship Network
Capstone Project & Brand Pitch
Admissions & Start
Schedule a Consultation
Tuition & Financing Options
Upcoming Business Classes
Join the Culinary + Business Combo Track
招生入學
How to enroll
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The Blue Banner Directory
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