Western food learning content is generally:

Basic learning: learning about 2 months of basic skills, to ensure that the mastery of a variety of knife skills, raw materials, cutting skills, raw materials selection.

Skills enhancement: sauce preparation (black pepper sauce, herb sauce, tomato sauce, etc.), a variety of domestic and foreign steaks, spaghetti pasta, nutritional soups and other production.

Japanese and Korean cuisine: systematic study of Japanese and Korean cuisine (sashimi platter, fancy sushi rolls, Korean kimchi, miso soup, stone pot bibimbap, ginseng chicken soup, Korean roast beef, etc.).

Southeast Asian Cuisine: (Indonesian fried rice, dong yin gong soup, delicious omelet rice, curry sweet potato small chicken nuggets, spicy tuna, Thai pineapple rice, Indian curry seafood baked rice, etc.); Sauce (Caesar sauce, black pepper sauce, honey mustard sauce, etc.).

Fashion pastry: (sponge cake, black forest cake, milk pudding, dirty bread, lollipop cake, etc.).

Mixed drinks: (cocktails, latte coffee, mocha coffee, freshly squeezed juice, fruit tea, milk tea, etc.).

Professional Consolidation: Western Cuisine Craftsmanship, Western Cuisine Nutritional Matching, Western Cuisine Etiquette, Western Cuisine Kitchen English and so on.

The longer you study, the more you will master.