1. Identification of food raw materials and condiments, understanding of tools, sharpening methods, stoves, use and maintenance of equipment, basic knowledge of raw material processing, and copying by knife workers, including cutting, slicing, patting, chopping and wrapping. Making all kinds of salad juices, sauces, salads and appetizers.

2: soup production by representatives of various countries; Learn French, English, Italian, German, American, Russian and Southeast Asian cuisines: French baked snail, sauteed pigeon, grilled beef tenderloin with Burgundy red wine sauce, foie gras, English roast beef, Tata steak and Italian vanilla lamb chops.

3. Making staple foods such as spaghetti and pizza, and making western snacks and fast food: tomato spaghetti, spaghetti with gravy, spaghetti with cream, Italian pumpkin and cheese risotto, Italian pastoral pizza, western-style beef fried rice, beef hamburger, concourse sandwich, assorted skewers, fried fish fillet and mashed potatoes (cakes and sticks).