First semester
It mainly focuses on the identification of western food raw materials and condiments, the understanding of tools, cookers and sharpening methods, the use and maintenance of equipment, the basic knowledge of raw material processing, the operation of knife cutting, including the learning of basic knife cutting methods such as cutting, slicing, patting, chopping and wrapping, and the learning of processing and shaping of plant raw materials and the division of livestock meat.
second term
The study and consolidation of 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 sasha vujacic, Thai citronella roasted Longli fish, Australian top Angus sirloin steak, etc.
Third semester
Research on soup materials: popular beef soup, chicken soup, fish soup, Luo Songtang, seafood cream soup, cream pumpkin soup, Hungarian beef thick soup, Italian vegetable soup and French onion soup. Salad making: Waldorf salad, chef salad, Xavier chicken salad. ...
The fourth semester
Western signature soup production: French oxtail soup, Spanish cold soup, Thai Dongyin Gong soup, mountain delicacies wild mushroom soup and other soups production.