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不止(zhi)學會做菜，更是品味(wei)一(yi)種生(sheng)活方式

Course Philosophy: More Than Just Cooking—A Way of Life to Savor

本課程專為(wei)熱(re)愛美食、追求生活品質(zhi)的愛好者設(she)計。我們相(xiang)信，烹(peng)飪是理解(jie)一(yi)種(zhong)文化最(zui)美味的方式。在22次課的系統學習中，您將零基礎起步，逐步構建完整的西餐知識體系與實操技能，最終能夠從容地為家人朋友烹制一席地道的西餐，將平凡的日常升級為充滿儀式感的美味體驗。本課程總計22次課，以"理論奠基，實操為主"的原則，帶您循序漸進地掌握西餐精髓。

This course is designed for enthusiasts who love good food and pursue quality of life. We believe that cooking is the most delicious way to understand a culture. Through 22 systematic sessions, you will start from zero foundation and gradually build a complete knowledge system and practical skills in Western cuisine. Ultimately, you will be able to confidently prepare authentic Western meals for family and friends, elevating ordinary days into flavorful experiences filled with ritual. Following the principle of "theory as foundation, practice as priority," this course will guide you step by step to master the essence of Western cuisine.

基礎知識
Basic Knowledge

1. 西(xi)餐的行(xing)業歷(li)史，文化(hua)及發展趨勢，西(xi)餐就餐形(xing)式和禮儀

    History, culture, and development trends of Western cuisine; dining formats and etiquette

頭盤開胃(wei)品
Appetizers

2.什錦開那批，泡菜

   Assorted Canapés, Pickles

3.大蝦(xia)咯嗲啫喱杯，繽(bin)紛釀餡雞蛋

   Prawn Cocktail in Jelly Cups, Colorful Stuffed Eggs

4. 辣味(wei)香腸酥脆(cui)卷，蘇格(ge)蘭(lan)蛋

   Spicy Sausage Rolls, Scotch Eggs

5. 乳酪(lao)塔，香辣雞(ji)翅

   Cheese Tart, Spicy Chicken Wings

湯品
Soups

6. 洋(yang)蔥湯，紅(hong)菜湯

     Onion Soup, Borscht

7. 南瓜奶油湯，馬賽魚湯

     Creamy Pumpkin Soup, Bouillabaisse

8. 什錦(jin)蔬菜(cai)湯(tang)，奶(nai)油菌菇湯(tang)

     Mixed Vegetable Soup, Creamy Mushroom Soup

沙拉
Salads

9. 華爾道夫沙(sha)拉，金槍魚尼斯沙(sha)拉

      Waldorf Salad, Tuna Ni?oise Salad

10. 凱撒沙拉，考博沙拉

      Caesar Salad, Cobb Salad

主菜(cai)
Main Courses

11. （牛肉(rou)部分）：嫩煎牛排配黑胡椒(jiao)汁，烤牛肋骨配濃(nong)肉(rou)汁及蔬菜

       (Beef): Pan-Seared Steak with Black Pepper Sauce, Roasted Beef Ribs with Rich Gravy and Vegetables

12. （豬肉部分(fen)）：燒烤豬排(pai)，炸釀餡吉利豬排(pai)

        (Pork): Grilled Pork Chop, Fried Stuffed Cordon Bleu Pork Chop

13. （羊(yang)肉(rou)部分）：烤(kao)帶骨羊(yang)排配迷(mi)迭香汁，塔吉鍋羊(yang)肉(rou)

        (Lamb): Grilled Lamb Chops with Rosemary Sauce, Tagine Lamb

14. （雞(ji)肉部(bu)分）：鐵扒春雞(ji)配(pei)紅酒汁，經典白汁燴雞(ji)

        (Chicken): Grilled Spring Chicken with Red Wine Sauce, Classic Fricassee Chicken

15. （水(shui)產部分(fen)）：煎海(hai)鱸(lu)魚(yu)，熱(re)月(yue)焗大蝦

        (Seafood): Pan-Seared Sea Bass, Thermidor Baked Prawns

16. （菌菇蔬菜部分）：焗烤(kao)釀餡菌菇，地中(zhong)海烤(kao)蔬菜，烤(kao)土豆及土豆泥制(zhi)作

        (Mushrooms & Vegetables): Baked Stuffed Mushrooms, Mediterranean Grilled Vegetables, Roasted Potatoes and Mashed Potatoes

米面(mian)
Rice & Pasta

17. 博(bo)洛尼肉醬面，海(hai)鮮(xian)炒面

      Spaghetti Bolognese, Seafood Chow Mein

18. 西班牙(ya)海鮮飯，芝士蘆(lu)筍燉(dun)飯

      Paella, Asparagus and Cheese Risotto

19. 薩拉米披薩，瑪格麗特披薩

      Salami Pizza, Margherita Pizza

早(zao)餐(can)：
Breakfast:

20. （英美式早餐）華夫餅，煎蛋，炒蛋
      （歐陸式早餐）煎吐司，煎蛋卷
      （港式早餐）火腿西多士，煎薄牛排配烤吐司

        (English-American Breakfast): Waffles, Fried Eggs, Scrambled Eggs
     （Continental Breakfast): French Toast, Omelette
     （Hong Kong-Style Breakfast): Ham Western Toast, Pan-Fried Thin Steak with Toast

漢堡(bao)/三明治
Burgers & Sandwiches:

21. 公司三明治，羊角面包三明治，開放式芝士三明治
     牛肉漢堡，潛水艇漢堡
     熱狗王，大蝦肉熱狗

     Club Sandwich, Croissant Sandwich, Open-Faced Cheese Sandwich
     Beef Burger, Submarine Sandwich
     King Hot Dog, Shrimp Meat Hot Dog

炸(zha)物
Fried Foods:

22. 炸(zha)(zha)雞排，炸(zha)(zha)魚(yu)排，炸(zha)(zha)薯餅（角和條(tiao)），布法羅雞翅

     Fried Chicken Chop, Fried Fish Fillet, Potato Croquettes (Wedges & Fries), Buffalo Wings

課程獨特價(jia)值
Unique Value of the Course

1. 系(xi)統(tong)性教(jiao)學：不(bu)同于零散的(de)(de)菜(cai)品學習(xi)，本課程(cheng)涵(han)蓋從湯、沙拉(la)到主菜(cai)、主食的(de)(de)完整西餐結構，讓(rang)您真正"懂(dong)吃會做"。

Systematic Teaching: Unlike scattered dish learning, this course covers the complete structure of Western cuisine—from soups and salads to main courses and staples—enabling you to truly "understand and cook."

2.經典菜譜集合：精選全(quan)球范圍內經久不衰的22+款(kuan)經典西餐菜品，每一道(dao)都是經過(guo)驗(yan)證的"必修課"。 

Classic Recipe Collection: Carefully selected 22+ timeless Western classics from around the world, each a verified "must-learn" dish.

3.小班沉浸實(shi)操：確(que)保(bao)每(mei)人有充足練習機會，手把(ba)手糾(jiu)正細節，當堂消化技巧。

Small Class Immersive Practice: Ensuring ample practice opportunities for everyone, with hands-on correction of details and in-class mastery of techniques.

4.靈(ling)活自(zi)主的進度：您(nin)的學習節奏(zou)由(you)您(nin)主導。每(mei)次課(ke)后(hou)進行效果確(que)認，滿意(yi)后(hou)再(zai)進入下一(yi)階段，確(que)保學得扎實。

Flexible Self-Paced Progress: Your learning rhythm is led by you. Confirmation after each session ensures satisfaction before moving to the next stage, guaranteeing solid mastery.

5. 生活場景應(ying)用(yong)：所學(xue)技能可直接應(ying)用(yong)于(yu)家庭聚餐(can)、朋友(you)派對、節日慶祝(zhu)，顯著提升生活情趣與個人成就感。

Real-Life Application: Skills learned can be directly applied to family dinners, friend gatherings, and holiday celebrations, significantly enhancing quality of life and personal fulfillment.