| Lesson | Description | Chinese Version |
|---|---|---|
| 1 | Introduction, Course Content, Orientation, Safety, Rules & Regulations | |
| 2 | Short Crusts – Ingredients Selections & Method of Preparation | |
| 3 | Pies & Tarts – Coconut Tart / Tartlets | |
| 4 | Cookies I – Butter Rosettes, Chequered Cookies | |
| 5 | Cookies II – Soft Oatmeal, Chocolate Chips, Savouries Cookies | |
| 6 | Pound Cakes – Butter Cake, Pineapple up-sidedown, Marble Cake | |
| 7 | Fruit Cakes – Rich Moist Fruit Cake, Semolina Cake, Coffee Cake | |
| 8 | Choux Pastry I – Basic Recipe – Ingredients, Method – Baking & Faults Finding Chocolate Éclair, Cream Puff, Swan Lohengrin | |
| 9 | Gateau St. Honore, Paris Brest, Churros, Desserts with Choux | |
| 10 | Puff Pastry I – Basic recipe – Ingredients, Method of Preparations, Storage & Uses. Cheese Straws, Sardine in Pastry Cases | |
| 11 | Puff Pastry II – Chicken Pies, Curry Puffs, Cream Horns, Custards Slices, Match Sticks | |
| 12 | Bread I – Fermentation, Method of Mixing, Rolling, Moulding, Proofing & Baking White Pan Bread. Hard Rolls _ Video on Bread Making | |
| 13 | Bread II – Buns, Soft Buns with fillings, Techniques of filling and rolling, Coconut Buns, Mexico Buns, Sausage Buns | |
| 14 | Bread III – Croissants, Danish Pastries, Cinnamon Rolls | |
| 15 | Bread IV – Twist Bread with Cheese Topping, Doughnuts | |
| 16 | Bread V – Breads | |
| 17 | Sponge Cakes – Basic Recipe, Ingredients, Technique of Preparation, Mould, Baking. Storage. Cream Cakes with Fruits, Mask with Nuts & various toppings | |
| 18 | Chocolate Coated Cake, German Black Forest Cake, Fruit Flan | |
| 19 | Swiss Rolls – Basic Recipe, Ingredients Formula, Technique, Moulds, Baking & Storage. Honey Swiss Roll, Swiss Roll with Premix, Christmas Logs, Pastries | |
| 20 | Buttercream – Basic Recipe, Ingredients & Method. Icing Cake & Decoration | |
| 21 | Baked Cheese Cakes, Chiffon Cakes – Baking with low temperature | |
| 22 | Crepes – Desserts - Crepes Suzette / Coconut Filling | |
| 23 | Theory Test & Practical Assessments | |
| 24 | Plastic Icing & Icing Decorations | |
| 25 | Rich Moist Chocolate cake | |
| 26 | Mango Cream Cake | |
| 27 | Yan Cake | |
| 28 | Cheese Desserts : Tiramisu | |
| 29 | Cheese Cakes | |
| 30 | Fritters - Apple Fritters with Vanilla / Fruit / Liquor Sauce | |
| 31 | Bavarians Cream – Desserts & Presentations | |
| 32 | Mousse Cakes – Chilled & Frozen | |
| 33 | Custards I – Cream Caramel, Crème Brulee, Savoury Custard | |
| 34 | Custards II – Portuguese Egg Tarts | |
| 35 | Strudels – Austrian Apple Strudel, Strudels with Puff Pastry | |
| 36 | Frozen Desserts – Cassata / Parfaits | |
| 37 | Soufles – Hot & Cold | |
| 38 | Chef of The Day & Moulding | |
| 39 | Sugar Showpiece I, Basic Tools & Ingredients, Method of Preparation, Technique of Pulling & Blowing | |
| 40 | Sugar Showpiece II | |
| 41 | Chocolate Pralines & Showpiecs | |
| 42 | Trial Exam | |
| 43 | Trial Exam | |
| 44 | Trial Exam | |
| 45 | Industrial Training / Internship |