世界西餐行业概况(The Food Service Industry and Role as a Chef)
- 厨房食品安全管控(Food Preparation Tools and Equipment)
- 厨房设备及工具的使用
- 食材基础准备(Mise En Place)
- 基础烹饪方法(Basic Cooking Methods)
- 冷菜的准备、开胃菜、色拉类(Cold Food Preparations, Starters and Salads)
- 基础汤汁、沙司和汤类(Stocks, Sauces and Soups)
- 谷物类、意大利面和米饭(Legumes, Grains, Pasta and Rice)
- 早餐、三明治(Breakfast Preparation and Sandwich)
- 蔬菜、土豆、水果和蛋白质蔬菜(Vegetables, Potatoes, Fruits and Vegetable Protein)
家禽和野味类(Poultry and Game)
- 肉类(Meat)
- 鱼、贝壳海鲜类(Fish and Shell-fish)
- 亚洲菜烹饪(Asia Cuisine)
- 食物摆盘呈现 (Food Presentation)
- 经典小甜品(Classic Dessert )
- 国际赛事(International Competition )
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