The system introduces the basic knowledge of Chinese and Western cuisine cooking, various flavor dishes, and the preparation of classic dishes from various cuisines; Basic knowledge of cold dish craftsmanship and carving

Production of cold dish platters and various fruit and vegetable carvings; Food raw material science, food nutrition and catering knowledge, banquet design and dish development, liquor knowledge

Knowledge content and practical training such as knowledge and service skills. Enable students to have strong abilities in diet and nutritional pairing.

The system conducts knowledge assessment and checks learning outcomes in the form of game challenges; Multiple answer formats including support, multiple-choice, and judgment; Answer results

Instant feedback, stronger knowledge retention.