The first semester: the main Western food ingredients, spices identification, understanding of tools, stoves, knife grinding methods, equipment use and maintenance, basic knowledge of raw material processing, knife operation, which includes cutting, slicing, patting, chopping, wrapping and rolling and other basic knife learning and plant-based raw material processing and shaping, animal and meat division of the learning.

2. The second semester: American cowboy bone, French paper fish, black pepper less sauce, curry less sauce, Spanish less sauce, chicken fillet processing, farmers vegetable salad, Russian borscht, French corn soup, Italian vegetable soup, Turkish lentil soup, salmon tartar accompanied by mango salsa, Thai lemongrass grilled lobster, Australia's top Angus sirloin steak, such as Western cuisine dishes and consolidation of the study.

3. Third semester: learning of soup making: the popular beef base soup, chicken base soup, fish base soup, borscht, seafood cream soup, cream of pumpkin soup, Hungarian beef bisque, Italian vegetable soup, French onion soup -----.

Salad Making: Waldorf Salad, Chef Salad, Charvel Chicken Salad ------.

4. Fourth semester: Western signature soup making: French oxtail soup, Spanish cold soup, Thai Tom Yum Goong soup, mountain treasures and wild mushroom soup and other soup making.

To learn, you must choose a professional western food training school, in order to learn better technology.