1. Identification of food raw materials and condiments, understanding of tools, sharpening methods and cookers, use and maintenance of equipment, basic knowledge of raw material processing, operation and copying of knives, including cutting, cutting, patting, chopping and wrapping. Make all kinds of salad juices, sauces, salads and appetizers.

Two: representatives of various countries make soup; Learn French, British, Italian, German, American, Russian and Southeast Asian cuisines: French roasted snail, stir-fried pigeon, Burgundy roast beef tenderloin with red wine sauce, foie gras, English roast beef, Tata steak and Italian vanilla lamb chops.

Three: making staple foods such as spaghetti and pizza, and making western snacks and fast food: tomato spaghetti, spaghetti with meat sauce, creamy spaghetti, Italian pumpkin and cheese risotto, Italian pastoral pizza, western-style beef fried rice, beef burger, concourse sandwich, assorted kebabs, fried fish fillet and mashed potatoes (cakes and sticks).