| Lesson | Description | Chinese Version |
|---|---|---|
| 1 | Introduction, course content, etc | 学院简介 |
| 2 | Vegetable, selection and preparation, Boiling | 原料的认识 |
| 3 | Potatoes cookery : Deep fat frying, French Fries, Sauteed Potatoes, Bake Potatoes | 马铃薯的烹饪法 |
| 4 | Eggs cookery : Fried Egg, Waffle, French Toast, Breakfast items | 蛋类 |
| 5 | Sandwiches : Finger S/W, Club S/W, Hamburger | 三文治 |
| 6 | Appetizers : Prawn cocktail, Seafood Cocktail, Fish and chips | 开胃小菜及酱料的调配 |
| 7 | Salads : Gado-gado, French Dressing, Waldorf Salads, Coleslaw | 沙拉 |
| 8 | Stock preparation : Fish stock, Chicken stock, Beef stock, Tom Yam Kung | 各类上汤的制作法 |
| 9 | Soup : Cream of chicken, Cream of mushroom, Consommes, Garlic Bread | 鸡汤，冬菇汤，牛肉汤 |
| 10 | Steam Chicken, Steam Vegetables with Hollandaise sauce, Steam Eggs Custard with chicken and mushroom |
鸡，菜的烹饪法 |
| 11 | Chicken Chop with Oriental sauce, Boxing Chicken with Chili Garlic sauce | 鸡扒，酱汁的制作 |
| 12 | Sirloin steak/Strip loin with Brown sauce, Sauteed Chicken | 牛肉及酱汁的调制法 |
| 13 | Roast Chicken, Roast Chicken Wings, Tandoori Chicken | 各种烧鸡 |
| 14 | Spaghetti Bolognese, Seafood Marinara, Spaghetti Naplolitane | 意大利面食一 |
| 15 | Noodles : Homemade with tomato sauce, Lasagna, Ravioli, Bechamel sauce, Mornay sauce | 意大利面食二 |
| 16 | Barbecue : Marinate fish, Chicken, Lamb, Sausage grilled, served with B.B.Q sauce and salad | 烧烤课程 |
| 17 | Seafood : Steam fish with Soya sauce, Poached fish with Tom Yam sauce, Sweet and sour fish | 海鲜的调制法一 |
| 18 | Snacks : Prawn fritters, Seafood in mini Puff Pastry, Spring rolls | 海鲜的调制法二 |
| 19 | Claypot rice, Chinese Fried rice, Nasi Lemak | 米饭类 |
| 20 | Curry Chicken, Curry Fish Head, Nasi Impit | 咖哩 |
| 21 | Char Hor Fun, Char Keow Teow, Fried Beehoon/Noodle, Claypot Noodle | 街边小食一 |
| 22 | Theory Test | |
| 23 | Practical Test : 4 course set lunch menu | 实踐考试 |