| Lesson | Description | Chinese Version |
|---|---|---|
| 1 | MLVK level 2, Core ability lever 2, course contents. Activities | |
| 2 | Table Setting, Napkin Folding | |
| 3 | Wine I, Napkin Folding Test | |
| 4 | Wines Tasting, Table setting test | |
| 5 | French Culinary,Report writing and project questions, Training paskage | |
| 6 | French Test, Core Ability project | |
| 7 | Laksa, recipes and costing application of dishes | |
| 8 | Rich Moist Chocolate Cake, Roti Jala, Potato & Tomato Curry | |
| 9 | Tosai, Chicken Curry, Roti Jala, Potato & Tomato curry | |
| 10 | Tiramisu, Sponge finger, Apple Fritter with Vanilla sauce | |
| 11 | Roti Canai, Murtabak, Dalca | |
| 12 | Bavarians : Strawberry, Raspberry, Chocolate, Chocolate sauce, Strawberry Coulis, Raspberry puree. Dessert presentation : Chocolate motifs | |
| 13 | Mee Jawa, Sambal | |
| 14 | Cassata, Parfait, Chocolate pralines. Pratical Training Hotels | |
| 15 | Seafood in Puff Pastry, Seafood ien Pappilote, Seafood Chowder | |
| 16 | Cream Caramel, Crème Brule, Bread Butter Pudding | |
| 17 | Lamb Loin in Puff Pastry, saute Lamb Loin, Stew Lamb | |
| 18 | Pastry Showpieces. The CHEF & Chef of the Day | |
| 19 | Minestrone, Quiche Lorraine, Sausage in Puff Pastry | |
| 20 | Dessert with cheese – Biscuit base, Lemon Cheese/Marble Cheese cake | |
| 21 | Chicken Roulade, Forcemeat, Cream sauce – garlic/mushrooms Practical Training kitchens, Rules and regulations | |
| 22 | Canapes, Ravioli, Meat Appetizers | |
| 23 | Chinese Cuisine : Kong Poh Kai Ting, Sweet corn & chicken soup, S’pore Fried Bee Hoon | |
| 24 | Herbal Chicken, Stew Bean Curd with vegetables Foo Yoong Tan, Chinese Fried Rice | |
| 25 | Thai Cuisine : Red Curry paste, Green Curry paste, Pineapple Fried Rice in Pineapple | |
| 26 | Mango Kerabu, Tom Yam Bee Hoon, Thai desserts | |
| 27 | Nyonya Cuisine : Curry Kapitan, Loh Bak, Jui Hu Char | |
| 28 | Inchi Kabin, Bubur Cha-cha, Nyonya Vegetable Curry | |
| 29 | French – culinary terms, Menu writing, Costing | |
| 30 | Festival Special occasions Menu, Restaurant Management, Seafood Appetizer, Chicken Fricassee, Dessert | |
| 31 | Festival Menu – preparation | |
| 32 | MLVK project | |
| 33 | RATATOUILLE | |
| 34 | 1st & 2nd groups – Mise en place | |
| 35 | 1st & 2nd groups – Pratical | |
| 36 | 3rd & 4th groups – Mise en place | |
| 37 | 3rd & 4th groups – Pratical |