The first semester: it is mainly about the identification of western food raw materials and condiments, the understanding of tools, stoves, sharpening methods, the use and maintenance of equipment, the basic knowledge of raw material processing and knife operation, including the study of basic knife cutting methods such as cutting, slicing, patting, chopping and wrapping, and the study of the processing and shaping of plant raw materials and the division of livestock meat.

2. the second semester: study and consolidate western cuisines such as American cowboy bone, French paper-wrapped fish, black pepper sauce, curry sauce, Spanish sauce, chicken chops processing, farmer's vegetable salad, Russian Luo Songtang, French corn thick soup, Italian vegetable soup, Turkish lentil soup, salmon Tata accompanied by mango sasha, Thai citronella roasted dragon fish and Australian top Angus sirloin steak.

3. The third semester: the study of soup making: popular beef basic soup, chicken basic soup, fish basic soup, Luo Songtang, seafood cream soup, cream pumpkin soup, Hungarian beef thick soup, Italian vegetable soup, French onion soup ...

salad making: Waldorf salad, chef salad, Xavier chicken salad ...

4. the fourth semester: making the signature soup of western food: making French oxtail soup, Spanish cold soup, Thai Dongyin Gong soup, mountain delicacies and wild mushrooms soup, etc.

If you want to study, you must choose a professional western food training school to learn better skills.