이론편

01. 식생활과 문화의 개요
1. 음식문화와 식생활
2. 서양의 음식문화
3. 식습관과 행동
4. 음식문화의 다양성
5. 음식문화
6. 식생활에 영향을 미치는 요인
7. 서양요리와 음식문화의 특징

02. 맛의 인지능력
1. 맛의 기호학 정의
2. 맛의 가치와 분류
3. 조리과학적 능력
4. 식품의 맛
5. 음식의 소비유형
6. 기본조리방법

03. 서양요리의 업장별 메뉴
1. 조식
2. 달걀요리
3. 정식메뉴
4. 서양요리의 코스별 특징
5. Steak Description
6. Steak 굽는 방법
7. 미국산 쇠고기의 등급
8. 기본조리 기술용어

04. 허브와 조리응용
1. 향신료의 어원
2. 항신료의 종류와 성분

05. 유럽 국가별 요리의 특징과 음식문화
1. 그리스 음식문화와 특징
2. 네덜란드의 식생활문화와 요리 의 특징
3. 독일의 식생활과 음식문화
4. 러시아의 음식문화와 특징
5. 스위스의 음식문화와 요리의 특징
6. 영국의 음식문화와 특징
7. 이탈리아의 음식문화와 특징
8. 폴란드 음식문화의 특징
9. 프랑스의 식생활과 문화
10. 스페인의 음식문화와 요리의 특징

실기편

Appetizer
Caprese Salad
Seafood Salad
Assorted Canape
Timbale of Smoked Salmon and Pimento Salad
Fried Tuna Quenelle with Oyster Sauce
Shrimp Salad with Yoghurt Dressing
Timbale of Vegetable Mousse with Balsamic Dressing
Cajun Chicken Salad with Orange Vinaigrette
Seafood Salad with Tomato Vinaigrette
Seared Beef Carpaccio with Poached Egg and Caviar
Vegetable Terrine with White Wine Jelly and Tomato Coulis
Gratinated Fresh Oyster Kilpatrick
Gratinated Fresh Oyster Rockefellar
King Crab Meat and Celery Salad with Avocado
Dried Beef with Mango and Honey Melon
Beef Carpaccio with Mushroom Salad
Glaved Lax with Honey Mustard Sauce
Tuna Fish Tartar with Mustard and Balsamic Sauce
Quenelle of Beef Tartar with Balsamic Sauce
Salad of Smoked Duck Breast with Raspberry Sauce
Braised Snail with Red Wine and Roquefort Cheese Sauce
Seared Red Tuna Fish Carpaccio with Black Seasame Crust and Oriental Sauce
Rolled Smoked Salmon with Herb Cream Cheese
Fried Tiger Prawns
Fried Duck Breast and Sea Scallops

Soup
Borschtsch
Mulligatawny Soup
Beef Consomme Royal
Vichyssoise
Clear Chicken Barley Soup
Creamy Sweet Corn Chowder
Cream of Mushroom Soup
Mushroom Consomme Jelly
French Onion Soup
Chilled Gazpacho Andaluz
Mock Turtle Soup Lady Curzon
Baked Crab Bisque Soup
Bouillabaisse
Clear Onion and Potato Soup
Asparagus Soup

Pasta
Noodle
Pasta Candy with Spinach Ricotta Cheese and Tomato Coulis
Stripe Ravioli with Ham and Mushroom in Paprika Sauce
Baked Spinach and King Crab Meat Cannelloni with Tomato Sauce
Spaghetti Vongole Bianche
Ink Fettuccine with Seafood
Combination Fettuccine with Bolognese Sauce
Lamb Mossaka
Baked Green Lasagne
Seafood Conchiglie with Basil Pesto
Grantinated Herb Mushroom Cream Roll with Gorgonzola Cheese
Stripe Pasta with Olive Oil and Dried Fruits
Seafood Spaghetti with Tomato Sauce
Paella
Seafood Risotto
Paprika and Tomato Risotto
Mushroom Risotto
Baked Candy Pasta Stuffed Meat with Bolognese Sauce
Potato Gnocchi with Spinach in Brown Sauce

Main Dish
Sole Colbert
Pan-Fried Red Snapper Rolled with Potato
Baked Sea-bass with Herb Crust and Sorrel Sauce
Grilled Salmon with Chianti Sauce
Poached Filet of Halibut
Emincer Veal Loin with Mushroom Sauce and Roasted Potato
Chicken Galantine with Raspberry Coulis
Chicken Cordon Bleu
Beef Tenderloin Bordelaise Sauce
Steamed Veal Tenderloin with Vegetable and Potato Crust
Stuffed Beef Tenderloin with Garlic Mousse and Anna Potato
Duckling Breast with Bigarade Sauce
Chicken Cacciatora
Beef Wellington
Braised Pork Shank with Tomato Sauce
Osso Buco
Beef Stew with Spatzle
Roast Rack of Lamb with Herb
Lamb Chop with Rosemary Jus
Beef Tenderloin and Lobster Thermidor
Stuffed Pork Tenderloin with Plum and Apricot, Herb Cream Sauce
Saltim Bocca
Beef Stroganoff
Gratinated Beef Tenderloin with Asparagus and Choron Sauce
Sauteed Chicken Breast
Stuffed Chicken Breast with Mushroom
Braised Leg of Duckling

Dessert
Strawberry Bavaroise
Orange Bavaroise
Maraschino Cherry Parfait
Crepe Suzette
Lemon Panacota
Tiramisu Cake
Dark Cherry Cake
Apple Strudel
Hazelnuts Pudding
Sweet Pumpkin Mousse
Chocolate Walnut Mousse
White & Dark Chocolate Mousse