Catering service enterprise management, food nutrition and hygiene knowledge, pastry kitchen management, cost accounting, main blank process principles, modern pastry equipment and tools, bean paste stuffing, pea paste stuffing, fish-flavored stuffing, tomato paste winter velvet stuffing, curry chicken stuffing, radish stuffing, diced meat stuffing, crab powder stuffing, hedgehog stuffing, emerald autumn leaf stuffing, diced meat stuffing, gourd stuffing, crab yellow fresh meat stuffing, diced meat stuffing.

Chinese pastry chef junior high school continuous reading courseware

Term: 4 and a half months.

Class time: every Monday, Tuesday, Saturday and Sunday.

Training fee: 2500 yuan (send tools, teaching materials, clothes and bags for recommendation)

Certificates issued: Ministry of Human Resources and Social Security National Vocational Qualification Grade Certificate "Chinese Pastry Master Junior" and "Chinese Pastry Master Intermediate"

Students who enjoy government subsidy training are free of tuition fees, and only need to pay a deposit of 1000 yuan in advance, which will be refunded after receiving the certificate.

Course content:

All courses of elementary and intermediate Chinese pastry. Adjust the class time, order and content according to personal needs, study synchronously in the shortest time, and obtain junior and intermediate certificates continuously, and the training fee is more favorable.

Remarks: See "Continuous Reading in Junior High School" for details.

Special snacks snacks

Class hours: depending on the number of varieties studied.

Class time: make an appointment to coordinate when registering.

Training fee: 1500 yuan/set.

Course content:

Fried fresh meat, fried dough sticks, fried dumpling, fancy soybean milk, jiaozi, scallion cake, fancy soybean milk, Sanxian big wonton, fresh meat small wonton, three-silk spring rolls, smiles, crystal cakes, moss cakes, Maidilai cakes, egg tarts, patent leather biscuits, fancy bread, coconut crisp, raisin burrito, curry meat jiaozi, jelly, coconut tower, nut potatoes.

Tuition fees for main courses:

Fresh meat fried, fresh meat pot paste 500 yuan.

Steamed fresh meat, fried 500 yuan with fresh meat.

Steamed 500 yuan with fried dough sticks and fresh meat.

Remarks: See "Special Professional Training" for details.

Western pastry chef junior

Term: 2 and a half months (280 class hours)

Class time: every Wednesday, Thursday and Sunday (weekend classes are optional and the semester is postponed accordingly).

Training fee: 1 100 yuan (recommended tools, teaching materials, clothes and bags); Government guidance price: 1840 yuan.

Certificate issued: Ministry of Human Resources and Social Security "West Point Teacher" national vocational qualification grade certificate.

Students who enjoy government subsidy training are free of tuition fees, and only need to pay 600 yuan deposit in advance, which will be returned after they get the certificate.

Course content:

Environmental health knowledge; Personal hygiene knowledge; Main raw material knowledge and professional basic knowledge; The technological methods and matters needing attention in the initial processing of raw materials, and the technological methods and matters needing attention in preparing cream sauce and butter sauce; General materials, technological methods, principles and precautions for making mixed crisp dough, biscuit dough, jelly and fermented dough; The relationship between the beating degree of egg liquid and egg quality and beating time: the forming technology and matters needing attention of mixed crisp dough fermented dough: the forming technology and matters needing attention of cake and jelly; Common methods and matters needing attention in West Point ripening; Matters needing attention and quality standards of maturity of mixed crisp, biscuit and fermented dough; The technological method, matters needing attention and quality standard of jelly setting; Basic methods and precautions for loading; Basic methods and precautions of geometric composition; Basic knowledge of professional ethics; Knowledge of food hygiene; Dietary nutrition knowledge; Knowledge of food cost accounting; Safety production knowledge; Chinese-English comparison of common words and dialogues of western pastry chefs.

Coconut ribs, cream ribs, bean paste ribs, fruit tower, walnut tower, scallion crispy tower, curry pie, lemon pie, scallion cookies, cheese biscuits, salted peppers, seaweed slices, stretch-cut biscuits, cocoa stretch-cut biscuits, apricot biscuits, sesame biscuits, sweet buns, cream rolls, pigtail buns, jam buns, Mexican buns, Luo Songtang bread.

Western pastry chef intermediate

Term: 3 months (320 class hours)

Training fee: 1500 yuan (including recommended work); Government guidance price: 2 170 yuan.

Certificate issued: Ministry of Human Resources and Social Security "West Point Intermediate" national vocational qualification grade certificate.

Students who enjoy government subsidy training are free of tuition fees, and only need to pay 800 yuan deposit in advance, which will be returned after they get the certificate.

Course content:

Use and maintenance of common tools; General methods and requirements for the allocation of raw and auxiliary materials; Types, preparation methods, matters needing attention and quality standards of common sweet juices; The technological method, matters needing attention and quality standard of preparing Keside sauce; Auxiliary raw material knowledge; General materials, technological methods, principles and matters needing attention for making crisp dough, clear cake and heavy oil cake; Technological methods and matters needing attention in making hard bread; General materials, technological methods, principles and precautions for making puffs, mousse and pudding; Matters needing attention in the formation of pastry dough; Forming technology and matters needing attention of puff batter, clear oil cake, heavy oil cake, Mu Si products and pudding; Matters needing attention and quality standards for the maturity of bread, puffs, clear oil cakes and heavy oil cakes; Precautions and quality standards for frozen Mu Si products and puddings; The basic contents and precautions of general decoration methods such as dipping, spreading, squeezing and spelling; Decorative cake technology and matters needing attention; Basic knowledge of color.

Small white sausage roll, chicken roll, fresh meat crisp roll, fresh meat horn, three-silk crisp, crispy egg tart, sugar noodle crisp, coconut crispy roll, curry beef dumpling, barbecued pork crisp, crispy egg roll, tiger skin egg roll, fresh milk Swiss roll, coffee roll, fruity clear cake, Maitila cake, lemon cake, banana cake, walnut cake, heavy oil fruit cake, square symmetrical pattern, etc. Butter and cream wedding pattern, fresh milk wedding pattern, mushroom cake, zodiac cake, fresh milk puffs, crispy puffs, fresh milk acle, chocolate fresh milk acle, fried puffs, chocolate Mu Si, lemon Mu Si, coffee Mu Si, cold pudding, biscuits and so on.