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【專業介紹】  

中式面點專修班是(shi)最接地氣的(de)(de)大(da)眾面點。沒有華麗的(de)(de)裝飾外表，全部(bu)都(dou)是(shi)實實在在的(de)(de)生活主食(shi)。它(ta)們看似(si)普通，但每一款產品都(dou)有著嚴格(ge)的(de)(de)工(gong)藝規(gui)范(fan)和產品標準，對于美(mei)食(shi)愛好者或(huo)是(shi)餐(can)飲來(lai)說都(dou)是(shi)最好的選擇。

【課程亮點】

1. 內(nei)容全(quan)面(mian)，從早點到(dao)正(zheng)餐(can)到(dao)基本覆(fu)蓋(gai)了市場常(chang)見產品(pin)。

2. 工藝全面，蒸、炸、煮、烙、烤工藝全部包含(han)在(zai)內。

3. 產(chan)(chan)品(pin)過硬(ying)，面點大師(shi)親自(zi)授課(ke)，每一款(kuan)產(chan)(chan)品(pin)無論外觀和(he)口感(gan)都非常標準(zhun)、到位。

【課程內容】

1.基礎課(ke)

面粉知(zhi)識(shi)介紹(shao)、常(chang)用面團知(zhi)識(shi)介紹(shao)。

和面的基本手(shou)法(fa)：下(xia)劑子、搟皮、捏褶手(shou)法(fa)學習

2.酵面饅頭、花卷

3.豆(dou)沙包、奶黃包

4.家常烙餅(bing)、蔥花餅(bing)、糖餅(bing)

5.大(da)蒸餃、韭菜盒(he)子

6.餡餅(bing)、肉餅(bing)

7.肉龍、糊塌子

8.菜團子(zi)、貼餅子(zi)

9.提褶包子（豬(zhu)肉白(bai)菜(cai)、韭(jiu)菜(cai)雞蛋(dan)）

10.手工水餃（豬肉(rou)茴香、尖椒茄子）

11.小(xiao)油(you)條、小(xiao)油(you)餅

12.水晶蝦餃(jiao)、小餛(hun)飩(tun)

13.肉(rou)丁饅頭、棗發糕

14.鍋貼、黃橋燒餅

15.開口(kou)笑(xiao)、炸(zha)麻團

16.腐乳(ru)排(pai)叉、炸麻花

17.驢打滾、艾窩窩

18.桃(tao)酥、沙琪瑪

19.牛舌餅、白皮酥

20.手搟面(mian)（含(han)2款面(mian)鹵：炸(zha)醬、茄丁鹵）

【授課方式】

為了方(fang)便零基礎學(xue)(xue)(xue)員學(xue)(xue)(xue)習，學(xue)(xue)(xue)校特別(bie)安排基本(ben)功課(ke)程的訓練。授課(ke)方(fang)式為教師(shi)講解產品特點和配(pei)方(fang)，示范操作(zuo)過程，學(xue)(xue)(xue)生隨堂實習，教師(shi)隨時知道學(xue)(xue)(xue)生在操作(zuo)中遇到(dao)的問(wen)題，力爭做到(dao)當日學(xue)(xue)(xue)、當日會(hui)，確保學(xue)(xue)(xue)有(you)所得、學(xue)(xue)(xue)有(you)所會(hui)、學(xue)(xue)(xue)有(you)所用(yong)。

【學期和學習方式】

學期：學期20次課（每次課2小(xiao)時）

Home Baking Class (Chinese Pastry)

【Program Introduction】

The Chinese Pastry Specialized Course focuses on the most down-to-earth, everyday pastries. Without ornate decorations, these are all practical staple foods for daily life. They may appear simple, but each product follows strict craftsmanship standards and specifications, making them an excellent choice for both food enthusiasts and culinary professionals.

【Course Highlights】

1.Comprehensive Content: Covers a wide range of popular products from breakfast to main meals.

2.Complete Techniques: Includes all major methods—steaming, frying, boiling, griddling, and baking.

3.Professional Instruction: Taught by master pastry chefs. Every product meets high standards in both appearance and taste.

【Course Content】

1. Foundation Class

- Introduction to flour types and common dough properties

- Basic kneading techniques: portioning, rolling wrappers, and pleating

2. Leavened Dough Mantou (Steamed Buns) & Huajuan (Steamed Rolls)
3. Red Bean Buns & Custard Buns
4. Homestyle Griddled Pancakes, Scallion Pancakes, Sweet Pancakes
5. Large Steamed Dumplings & Chive Boxes
6. Stuffed Pancakes & Meat Pancakes
7. Rou Long (Steamed Meat Roll) & Hu Tasi (Zucchini Pancakes)
8. Cai Tuanzi (Cornmeal Veggie Buns) & Tie Bingzi (Pan-Fried Corn Cakes)
9. Pleated Baozi (Pork with Cabbage / Chives with Eggs)
10. Handmade Dumplings (Pork with Fennel / Pepper with Eggplant)
11. Mini You Tiao (Fried Dough Sticks) & Mini You Bing (Fried Dough Puffs)
12. Crystal Shrimp Dumplings & Small Wontons
13. Rou Ding Mantou (Diced Pork Buns) & Date Fa Gao (Steamed Cake)
14. Guo Tie (Potstickers) & Huangqiao Shaobing (Crispy Pastry)
15. Kai Kou Xiao (Sesame Cookies) & Fried Ma Tuan (Sesame Balls)
16. Fermented Tofu Pai Cha (Fried Crispy Twists) & Fried Mahua (Fried Dough Twists)
17. Lu Da Gun (Glutinous Rice Rolls with Red Bean) & Ai Wo Wo (Steamed Rice Cakes with Sweet Fillings)
18. Tao Su (Walnut Cookies) & Sa Qi Ma (Chinese Caramel Treat)
19. Niu She Bing (Ox-Tongue Pastry) & Bai Pi Su (Flaky White Pastry)
20. Hand-Pulled Noodles (with two sauces: Zhajiang Sauce and Diced Eggplant Sauce)

【Teaching Method】

To accommodate beginners with no prior experience, the school specially arranges fundamental skills training. The teaching method includes instructor explanations of product characteristics and recipes, live demonstrations of the process, followed by hands-on practice in class. Instructors are always available to guide students through any difficulties, ensuring that what is learned each day is mastered and retained—so students gain real skills they can use.

【Duration & Schedule】

Duration: 20 sessions (2 hours per session)