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| Course Fee : S$1,480 | Duration : 8 - 12 Days |
| 1. | Har Kau & Variables |
| 2. | Siew Mai & Variables |
| 3. | Fried Garlic
Fried Lard |
| 4. | Chive Dumpling |
| 5. | Yam Puff (Wu Gok) |
| 6. | Yam Kueh (Wu Tao Koh) |
| 7. | Crystal Pau |
| 8. | Deep Fried Dumpling |
| 9. | Prawn Roll with Beancurd Skin |
| 10. | Steamed Chicken Claws in Soy Bean |
| 11. | Steamed Spare Ribs |
| 12. | Fragrant Rice (Fun Choi) |
| 13. | Glutinous Rice (Lor Mai Gai) |
| 14. | Char Siew Making |
| 15. | Chicken Filling
Pork Filling
Char Siew Filling |
| 16. | Char Siew Puff (Char Siew Soh) |
| 17. | Crispy Egg Tart |
| 18. | Traditional Pau (Skin) |
| 19. | Hong Kong Pau (Skin) |
| 20. | Chicken Pau Making
Meat Pau Making |
| 21. | Chee Cheong Fun |
| 22. | Xiao Long Pau |
| 23. | Prawn Fritter |
| 24. | Spring Roll |
| 25. | Shanghai Dumpling (Guo Tie) |
| 26. | Egg Pudding |
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