世界西餐行業(yè)概況(The Food Service Industry and Role as a Chef)
- 廚房食品安全管控(Food Preparation Tools and Equipment)
- 廚房設(shè)備及工具的使用
- 食材基礎(chǔ)準(zhǔn)備(Mise En Place)
- 基礎(chǔ)烹飪方法(Basic Cooking Methods)
- 冷菜的準(zhǔn)備、開胃菜、色拉類(Cold Food Preparations, Starters and Salads)
- 基礎(chǔ)湯汁、沙司和湯類(Stocks, Sauces and Soups)
- 谷物類、意大利面和米飯(Legumes, Grains, Pasta and Rice)
- 早餐、三明治(Breakfast Preparation and Sandwich)
- 蔬菜、土豆、水果和蛋白質(zhì)蔬菜(Vegetables, Potatoes, Fruits and Vegetable Protein)
家禽和野味類(Poultry and Game)
- 肉類(Meat)
- 魚、貝殼海鮮類(Fish and Shell-fish)
- 亞洲菜烹飪(Asia Cuisine)
- 食物擺盤呈現(xiàn) (Food Presentation)
- 經(jīng)典小甜品(Classic Dessert )
- 國際賽事(International Competition )
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