1. Basic cooking skills: including basic cooking methods such as cutting, frying, boiling and baking, as well as skills in handling and seasoning ingredients.

2. Knowledge of ingredients: Understand the characteristics, uses and storage methods of various commonly used ingredients, such as meat, fish, vegetables, fruits and dairy products.

3. Recipe and menu design: Learn how to design and make western food recipes and menus, including food collocation, taste balance and visual presentation.

4. Kitchen management: Learn how to organize and manage the kitchens of western restaurants, including knowledge and skills in food procurement, inventory management, hygiene and safety.

5. Western food culture and history: Understand the origin, development and tradition of western food, as well as the characteristics and cultural background of western food in different countries and regions.

6. Service skills: Learn how to provide high-quality catering services, including skills in receiving guests, ordering recommendations, setting the table, and service etiquette.

7. Creativity and innovation: cultivate creativity and innovation ability, try to develop new dishes and cooking methods, and enhance the quality and attractiveness of western food.

8. Hygiene and safety: learn food safety and hygiene knowledge, including hygiene requirements and operating specifications during food storage, handling and cooking.

The above is the general content of learning western food, and the specific courses may vary according to different schools or training institutions.