苏州28天西餐创业班

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 )