Practice-oriented: cake bread forming, cake basic topping making; The production of flowers and zodiac in the process of flower decoration; Bake western-style cakes and dry cakes; Learn to make ceramic cakes; Learn to make chocolate accessories; Learn to make fondant cakes; Design, research and production of multi-layer cakes and large-scale booth cakes; Bread making (sweet bread, Danish bread, French bread, toast bread, European miscellaneous grain bread, fancy bread, pizza, etc. ); Western snacks (biscuits, handmade biscuits, thousand-layer cakes, puffs, etc.). ) and baked pastry; Learn and make towers and pies (Portuguese egg tarts, pies, etc. ); Mousse, chocolate course learning and making; Cup mousse, tiramisu, etc. Make popular snacks at West Point.

Supplemented by theory; Quality training courses, cooking English, baking technology, art and color matching, West Point overview, equipment safety operation, equipment use and maintenance, sketching, West Point raw materials science, art sketching, West Point room management, food dough modeling, food nutrition and hygiene, and employment guidance courses.

Course arrangement

Main courses in the first semester: 1. Proficient in cake bread forming and cake basic topping making; 2. Professional theoretical knowledge; 3. Making flowers and zodiac signs in the process of flower decoration; 4. Bake West Point and make it dry;

Courses with theoretical characteristics: quality training courses, baking technology, cooking English, art and color matching, overview of West Point, safe operation of equipment, use and maintenance of equipment, and sketching.

Main courses in the second semester; 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. Design, research and production of multi-layer cakes and large-scale booth cakes.

Theoretical characteristic courses: quality training courses, baking technology, art and color matching, West Point raw materials science, artistic sketch.

One-year foreign pastry elite major

Theoretical courses:

West Point technology, raw cheese, raw material processing technology, west point technology aesthetics, baking technology, western-style pasta, nutrition and hygiene of west point, management of west point house, use and maintenance of machinery and equipment, site selection, operation and management of west point house, etc.

Practical content:

1, intensive training in basic skills at West Point, teaching exquisite production of various lace, flowers, Chinese Zodiac and cartoon decorative cakes;

2. The production technology of Hong Kong-style and European pastry cakes, patas, cheese desserts, Korean fruit decorative cakes and Japanese mousse ice cream cakes, and the baking technology of American, French, English and German breads;

3. Cookies, biscuits, cakes, puffs, egg tarts, pizza, chocolate, tiramisu and other high-end hotel banquets are very popular in the production of West Point products;

4. make all kinds of western snacks; 5, the modulation technology of fashion hot and cold drinks.

Training goal: to train all-round West Point professionals. Through a year's systematic study, I have mastered baking skills and cake decoration skills, reaching the level of middle and senior western pastry chefs.