| Lesson | Description | Chinese Version |
|---|---|---|
| 1 | Introduction, course content, etc | 学院简介 |
| 2 | Rich short crust, ingredients, method of preparation (creaming), selection of ingredients such as egg sizes, flour, technique of rolling and molding. Fruit tartlets and custard tartlets. | 饼皮，水果塔 |
| 3 | Coconut tart, Apple tart and Lemon meringue pie | 椰塔，苹果塔，柃檬塔 |
| 4 | Cookies I : Types of cookies, Butter rosette, Chocolate cookies, Nestum, Nuts | 小饼一 |
| 5 | Cookies II : Chocolate chips, Shrimp delight, Cheese, Soft Oatmeal cookies, Ginger cookies | 小饼二 |
| 6 | Butter cake, Marble cake, Pineapple-upside-down | 牛油蛋糕，云石蛋糕，黄梨颠倒蛋糕 |
| 7 | Fruit cake, Sugee cake, Coffee cake | 干果蛋糕，苏芝蛋糕，咖啡蛋糕 |
| 8 | Choux pastry, ingredients and technique of cooking. Cream puff, Swan Lohengrin , Choaolate Ecliar | 奶油泡 |
| 9 | Puff pastry, technique of rolling, Cheese straws | 酥皮一 |
| 10 | Chicken pie, Curry Puff, Cream Horns, Custard slices | 酥皮二 |
| 11 | Bread : Ingredients and yeast fermentation. Technique of mixing, rolling and molding. White pan bread, Video of Bread making in Australia | 面包一 |
| 12 | Buns, soft buns, buns with filling, technique of rolling and filling Coconut buns, Mexico Buns, Sausage bun | 面包二 |
| 13 | Croissants : technique of rolling, Danish pastries with fillings Cinnamon Buns | 面包三 |
| 14 | Twist bread with Cheese topping, Doughnuts | 面包四 |
| 15 | Sponge cake : ingredients, technique of folding and baking. Sponge with whipped cream and mask with roasted nuts. Icing skills | 海绵蛋糕 |
| 16 | Chocolate cake, Fruit Flan, Black Forest | 朱古力蛋糕，水果蛋糕，黑森林蛋糕 |
| 17 | Swiss roll : Honey Swiss roll, Christmas Log | 蛋卷 |
| 18 | Cheese cake, Chiffon cake, Crepes Suzette (a classical dessert) | 乳酪蛋糕，戚风蛋糕,甜品 |
| 19 | Theory test | 考试 |