- 4/22 炒：塔香蛤蜊、沙茶炒羊肉、三杯雞
- 4/29 煮：蒜泥白肉、蛤蜊絲瓜、扁魚白菜鍋
- 5/6 炸：小魚花生、鹽酥龍珠、老皮嫩肉
- 5/13 蒸：佛跳牆、排骨酥湯
NT$2,400 / 單堂課費用（每組工作台2~3人；費用含食材、食譜、保險）
- 4/22 STIR FRY - Stir-Fried Clams with Basil, Stir-Fried Lamb in Shacha Sauce, Three Cup Chicken
- 4/29 BOIL - Pork Slices in Mashed Garlic, Clams Braised with Loofah, Braised Flat Fish with Chinese Cabbage
- 5/6 DEEP FRY - Dried Fish with Crunchy Peanuts, Deep-Fried Octopus, Crispy Egg Tofu (Old Skin, Tender Meat)
- 5/13 STEAM - Steamed Assorted Meats in Chinese Casserole (Buddha Jumps Over the Wall), Crispy Sparerib Soup
Classes are conducted in both Mandarin and English.
NT$2,400 / 1 class (two to three people share one cooking station; ingredients, recipes and insurance are included)
