1. Basic cooking skills: learn basic cooking skills such as cutting, frying, boiling and baking, and master the processing methods and cooking time of different ingredients.

2. Knowledge of ingredients: Understand 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 taste of dishes, including salt, sugar, soy sauce, vinegar and pepper.

4. Western menu design: Learn how to design and make western menus, including appetizers, main courses and desserts, and understand the collocation principles of different dishes.

5. Food safety and hygiene: learn the basic knowledge and operating specifications of food safety and hygiene, including the hygiene requirements during food storage, handling and cooking.

6. Kitchen management: Learn how to organize and manage a kitchen team, including personnel arrangement, workflow and cost control.

7. Innovation and creativity: Encourage students to exert their creativity, try new cooking methods and food combinations, and cultivate innovative thinking and practical ability.

8. Internship and practical experience: Through internship and practical experience, students can apply the knowledge and skills they have learned in a real working environment and improve their practical operation ability.