Theory as a supplement: baking technology, food nutrition and hygiene, color and collocation of art, teaching and learning of West Point, and kitchen management of West Point.

The first stage: skill base

Objective: To master the basic operation skills and lay a good foundation for the next West Point production.

1, proficient in cake bread shaping, cake basic topping making, etc. ;

2. Learn professional theoretical knowledge;

3. Flower decoration course, flower production of the zodiac;

4. Bake West Point and do some production.

The second stage: skills development

Objective: To master the making methods of various cakes and raw materials and accessories.

1, pottery cake learning and making;

2. Learn to make chocolate accessories;

3. Learning and making of cake course;

4. Learn to make fondant cakes;

5. European cake making.

The third stage: skill strengthening

Objective: To master the method of making bread and western snacks.

1. Bread making (sweet bread, Danish bread, French bread, toast bread, European miscellaneous grain bread, fancy bread, pizza, etc. )

2. Learn to make western snacks (chocolate cookies, handmade cookies, mosaics, almond tiles, sesame pancakes, melon seeds cakes, Melaleuca cakes, puffs, etc.). ).

The fourth stage: pre-job training

Objective: To master all kinds of popular and complicated West Point making, so as to reach the standard of professional West Point division.

1, Baked West Point: Tahe School Learning and Making;

2. Research and production of mousse chocolate course;

3. Making Western-style popular snacks;

4. Bread making;

5, big cake design and learning to make.