• Assemble tools and equipment
• Measure, prepare and check the quality of ingredients
• Prepare mixture for dough, batter or paste for Intermediate Dim Sum dishes
• Cooking techniques for Intermediate Dim Sum dishes
• Types and uses, smoking points, breakdown signs and recovery time of cooking oil
• Correct consistency and cooking temperature of Intermediate Dim Sum dishes
• Indicator of doneness
• Methods of presenting and storing finished products to prolong shelf life
• Quality standards of Intermediate Dim Sum dishes
• Common faults and how to prevent them