1. Basic cooking skills: learn basic cooking skills such as cutting, stir-frying, boiling, roasting, etc., and master the handling of different ingredients and cooking time.

2. Knowledge of ingredients: learn the characteristics, uses and storage methods of various ingredients, including meat, seafood, vegetables and fruits.

3. Seasonings and spices: learn to use various seasonings and spices to enhance the flavor of dishes, including salt, sugar, soy sauce, vinegar, pepper, and so on.

4. Western menu design: learn how to design and create a Western menu, including appetizers, main dishes, desserts, etc., and understand the principles of matching different dishes.

5. Food Safety and Hygiene: learn the basic knowledge and operation standard of food safety and hygiene, including the hygiene requirements in food storage, handling and cooking process.

6. Kitchen management: learn how to organize and manage a kitchen team, including knowledge of staffing, workflow and cost control.

7. Innovation and Creativity: Students are encouraged to be creative and try out new cooking methods and dish combinations to develop innovative thinking and practical skills.

8. Internships and practical experience: Through internships and practical experience, students can apply the knowledge and skills they have learned in real working environments and enhance their practical skills.