·French culinary terms & definitions 法式厨房术语与定义
·Professional knife handling and introduction to diverse cuts 专业刀具使用及花式切割介绍
·Food preparation & mise-en-place 食材准备
·Classic French techniques 传统法餐技巧
·Learning foundations : stocks, sauces, forcemeats & doughs 学习基础：原料、调味料、肉馅和生面团
·Variations on cooking methods 各式烹饪方法
·Matching method to product 食材烹饪方式的选配
·Guided market tour 市场指导
INTERMEDIATE CUISINE COURSE (I)中级西餐课程
·Prerequisite: BAsic Cuisine Certificate 要求：完成初级西餐课程
·In-depth study of French classic and regional cuisine 深入学习法国传统厨艺和区域性厨艺
·Product origins and influences on regional Cuisine 菜式区域性烹调的起源和影响
·Perfecting professional kitchen skills 完美专业厨房技巧
·More advanced technical cuts and presentation 更多高级切割技巧和装盘
·Seasonings & flavour appreciation in French classic cuisine 法式传统厨艺中调料与香料的增值作用
·Food presentation techniques for platter & plates 大浅盘和普通盘子的食物装盘技巧
·Introduction to colour, taste and texture combinations 色泽、味道和质地之间联系的介绍
SUPERIOR CUISINE COURSE (S)高级西餐课程
·Prerequisite: Intermediate Cuisine Certificate ·要求：中级西餐师证书
·Classical and contemporary "Haute Cuisine" ·传统和当代“高级西餐”
·Precision and efficiency in the kitchen ·厨房内的精确和效率
·Mastery of intricate techniques & methods ·掌握复杂烹饪技术和方法
·Recipe production with high quality & rare produce·高级食材的烹饪食谱
·Mastery of classic “haute cuisine” & contemporary menu planning ·掌握传统高级西餐和当代菜谱编排
·Adaptation of menus based on the season & product availability ·根据不同季节特产制作适合的菜谱
·Mastery of presentation and decoration ·西餐菜谱装饰和排摆
·Development of personal creativity·个人发展和创造
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