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 )