The first semester: mainly about the identification of western food raw materials and condiments, the understanding of tools, stoves and sharpening methods, the use and maintenance of equipment, the basic knowledge of raw material processing and knife operation, including the study of basic knife methods such as cutting, slicing, patting, chopping and wrapping, the study of plant raw materials processing and molding, and the division of livestock meat.
Second semester: study and consolidate American cowboy bones, French fish wrapped in paper, black pepper sauce, curry sauce, Spanish sauce, chicken chops processing, farm vegetable salad, Russian Luo Songtang, French corn chowder, Italian vegetable soup, Turkish lentil soup, salmon tartar with mango rustling, Thai citronella, roasted arowana, Australia's top Angus sirloin steak, etc.
The third semester: learning about soup making: popular basic beef soup, chicken soup, fish soup, Luo Songtang, seafood cream soup, cream pumpkin soup, Hungarian beef chowder, Italian vegetable soup and French onion soup.
Salad making: Waldorf salad, chef salad, Xavier chicken salad. ...
The fourth semester: the production of western-style signature soup: the production of French oxtail soup, Spanish cold soup, Thai Dongyin Gong soup and wild mushroom soup.
Signature salad production: mint crispy ribbon salad, Caesar salad with bacon rolls and marlin salad, smoked salmon salad, etc.