1, basic training: bread forming (round, twisted, olive, braided bread, etc. ), basic lace (basic edge winding, edge shaking, edge squeezing, edge drawing, edge hanging, etc. ), basic cake topping (straight blank, arc blank, square blank, heart-shaped blank, etc. )

2. Decorative cake course: A: Flowers (rose, peony, chrysanthemum, lily, sunflower, etc. ); B: Zodiac (mouse, rabbit, dragon, snake, horse and other simulated cartoons); C: art cake, European fruit cake, D: ceramic cake (basic knowledge, basic plastering, common plastering methods, pasting, patting, hollowing out water grain surface, blowing bottles, using multifunctional spatula, cutting, sucking and blowing noodles, etc. E: making fondant cake F: designing and making multi-layer cakes and large-scale booth cakes;

3. Baked West Point: A: Bread making (sweet bread, Danish bread, French bread, toast bread, European miscellaneous grain bread, fancy bread, pizza, etc. ); B: Dry snacks (chocolate biscuits, sesame pancakes, mosaics, melon cakes, almond tiles, handmade biscuits, layered cakes, Portuguese egg tarts, pudding egg tarts, pies, etc. ); C: Other kinds (moon cakes, mung bean cakes, etc. );

4. Cake course: sponge cake, hurricane cake, fruit cake, yogurt cake, tiger skin cake, cheesecake, cheesecake making, mousse birthday cake making;

5. Mousse and chocolate course: making cup-shaped mousse, exquisite small west pastry, tiramisu, making chocolate pieces (fan-shaped spade flowers, maple leaf-shaped spade flowers, cigarettes, etc. ).

Students who have graduated from junior high school or above in the past, have high comprehensive quality and have a strong interest in the West Point industry can apply for the exam.