Baking what to learn

The main courses: proficiency in pastry bread shaping, cake basic smear production, etc.; professional theoretical knowledge; flower production; baking pastry, dry point class production;

Specialty theoretical courses: quality and cultivation courses, baking technology, art and color matching, pastry overview, equipment safety operation, equipment use and maintenance.

Second Stage:

Main Courses: Bread Making (Sweet Bread, Danish Bread, French Bread Toast Bread, European Bread, Mixed Grain Bread, Fancy Bread, Pizza, etc.); Learning and Making of Western Pastry (Cookies, Handmade Biscuits, Layered Crisp, Puffs, etc.);

Special Theory Courses: Qualification and Cultivation Classes, Bakery Craftsmanship, Art and Color Coordination , pastry raw materials science, art sketching.

Third Stage:

Main Courses: Ceramic Cake Learning and Production; Chocolate Accessories Learning and Production; Cake Learning and Production; Multi-layer Cake and Large Booth Cake Design, Learning and Production;

Special Theory Courses: Qualification and Cultivation, Baking Craftsmanship, Fine Arts and Color Matching, Patisserie Ingredients, Artistic Sketching.

Phase 4:

The main courses: baking pastry class: tower, pie, mousse, dessert production, etc.; pastry popular snacks production; baking simulation training factory for actual production exercises.