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一、課程簡介

本課(ke)程(cheng)系統(tong)傳授經典廣(guang)式面點制(zhi)作(zuo)技(ji)(ji)藝，涵蓋蒸、炸、烤、煮等傳統(tong)技(ji)(ji)法。課(ke)程(cheng)精(jing)選茶(cha)樓經典點心(xin)與(yu)創新(xin)款式，由經驗(yan)豐(feng)富(fu)的廣(guang)點師傅親授，幫助學(xue)員(yuan)掌(zhang)握(wo)正宗廣(guang)式點心(xin)的核心(xin)工藝與(yu)配方(fang)。

二、課程亮點

系統教學，循(xun)序漸進掌(zhang)握核心技(ji)術

涵蓋茶樓經典點心與市場流行(xing)新品

小班授課，師(shi)傅手(shou)把(ba)手(shou)指導關鍵步驟

配方精準(zhun)，學(xue)完(wan)即(ji)可獨(du)立操作

三、課程內容
1.水晶蝦餃，鳳眼(yan)餃

2.蟹黃(huang)燒麥、蟹黃(huang)湯(tang)包

3.芋頭糕、叉燒(shao)酥

4.炸(zha)春(chun)卷(juan)、蜂巢糕

5.南(nan)翔(xiang)小籠包、皮蛋瘦(shou)肉粥

6.叉燒包、龜苓膏

7.榴(liu)蓮(lian)酥、蛋撻

8.馬拉糕(gao)、老婆(po)餅

9.冰(bing)玉(yu)金(jin)盞、桂花金(jin)瓜羹

10.上湯云吞面、海鮮粥

11.鮮奶(nai)棉花杯(bei)、棗(zao)泥核(he)桃酪

12.廣式煎餃、桂花(hua)燉桃膠

四、教學特色

注(zhu)重傳統工藝與現代創新結合

每節課掌握2-3款核(he)心(xin)產品

提供配方標準化與(yu)成本(ben)控制指(zhi)導

五、適合人群

1.計劃開設廣式茶樓、點心專門店的創業者

2.希望提(ti)升技能的(de)餐飲從業者

3.廣(guang)式點心愛好者及家政從業人(ren)員

4.尋求技能轉型的職(zhi)場(chang)人士

學期：12次課程，包教包會
模式：小班教學，隨到隨學

掌握正宗廣式點心技藝，開啟您的美食事業新篇章！

Cantonese Dim Sum Class

I. Course Introduction

This course systematically teaches the art of classic Cantonese dim sum making, covering traditional techniques such as steaming, frying, baking, and boiling. Featuring both classic teahouse dim sum and innovative styles, the course is instructed by experienced Cantonese pastry chefs, helping students master the core techniques and recipes of authentic Cantonese dim sum.

II. Course Highlights

1.Systematic teaching, progressively mastering core skills

2.Covers both classic teahouse dim sum and popular market innovations

3.Small class sizes with hands-on guidance from instructors on key steps

4.Precise recipes—students can operate independently upon completion

III. Course Content

1. Crystal Shrimp Dumplings, Phoenix Eye Dumplings

2. Crab Roe Siu Mai, Crab Roe Soup Dumplings

3. Taro Cake, BBQ Pork Puff Pastry

4. Fried Spring Rolls, Honeycomb Cake

5. Nanxiang Xiaolongbao (Soup Dumplings), Century Egg Lean Porridge

6. BBQ Pork Buns, Guilinggao (Herbal Jelly)

7. Durian Puffs, Egg Tarts

8. Malay Sponge Cake, Wife Cakes

9. Jade Golden Cups, Osmanthus Pumpkin Soup

10. Wonton Noodles in Broth, Seafood Congee

11. Milk Cotton Cup Cakes, Jujube Walnut Paste

12. Cantonese Pan-Fried Dumplings, Osmanthus Stewed Tremella

IV. Teaching Features

1.Emphasis on combining traditional techniques with modern innovation

2.Master 2-3 core products per class

3.Guidance on recipe standardization and cost control

V. Target Audience

1. Entrepreneurs planning to open Cantonese teahouses 

2. Culinary professionals seeking to enhance their skills

3. Cantonese dim sum enthusiasts and homemakers

4. Professionals seeking skill transformation

Duration: 12 sessions (guaranteed mastery)
Format: Small class size, flexible scheduling

Master authentic Cantonese dim sum techniques and embark on a new chapter in your culinary career!