【课程简介】
唐人美食学校西点全科精英班，作为我校倾力打造的旗舰课程，以其系统化的知识体系、全面的技能覆盖与前瞻性的产品结构而备受赞誉。本课程深度整合全球烘焙趋势与本土市场需求，构建了完整的"技术+创意+商业"三维教学体系。通过80次系统课程，学员将完整掌握从基础原料认知到高端装饰艺术的西点全链条技能，为职业发展奠定坚实基础。

【Course Introduction】
The Western Pastry Comprehensive Elite Class at Tangren Culinary School, as our flagship course meticulously crafted, is highly acclaimed for its systematic knowledge system, comprehensive skill coverage, and forward-thinking product structure. This course deeply integrates global baking trends with local market demands, establishing a complete three-dimensional teaching system of "Technique + Creativity + Commerce." Through 80 systematic sessions, students will fully master the entire chain of Western pastry skills—from basic ingredient knowledge to advanced decorative art—laying a solid foundation for professional development.

【课程核心优势】
1、80次系统课程：完整教学体系，涵盖200+款市场主流产品
2、四维能力培养：技术功底+创意表达+产品研发+成本控制同步提升
3、实战教学导向：每节课对应明确技能目标，理论实践比达1：4

【Course Core Advantages】

1. 80 Systematic Sessions: Complete teaching system covering 200+ mainstream market product

2. Four-Dimensional Skill Development: Simultaneous improvement in technical foundation, creative expression, product development, and cost control

3. Practice-Oriented Teaching: Each session has clear skill objectives, with a theory-to-practice ratio of 1:4

【课程内容】
【Course Content】

第一模块（20次课）：专业面包技术（系统学习现代面包制作核心工艺）
Module 1 (20 Sessions): Professional Bread Techniques (Systematic Learning of Core Modern Bread-Making Processes)

1. 墨西哥酥皮包、柠檬芝士酥皮包
Mexican Puff Pastry Buns, Lemon Cheese Puff Pastry Buns

2. 咸蛋黄肉松吐司、培根芝士吐司
Salted Egg Yolk with Pork Floss Toast, Bacon Cheese Toast

3. 贝果（奇亚籽、全麦、黑金芝士）
Bagels (Chia Seed, Whole Wheat, Black Gold Cheese)

4. 德国碱水包、栗子碱水包
German Pretzels, Chestnut Pretzels

5. 冰面包（奥利奥、草莓优格）、北海道吐司
Ice Bread (Oreo, Strawberry Yogurt), Hokkaido Toast

6. 雪山芝士乳酪包、南瓜面包
Snow Mountain Cheese Bread, Pumpkin Bread

7. 拉丝面包（椰香）、毛毛虫
Stretchy Bread (Coconut Flavor), Caterpillar Bread

8. 黑眼豆豆、海盐卷
Black Eyed Peas Bread, Sea Salt Rolls

9. 可颂、丹麦肉桂卷
Croissants, Danish Cinnamon Rolls

10. 蝴蝶结酥包（草莓芝士馅）
Bow-Shaped Puff Pastry Buns (Strawberry Cheese Filling)

11. 黑钻吐司、日式大鼓
Black Diamond Toast, Japanese Drum Bread

12. 俄罗斯大列巴、木材面包
Russian Big Loaf, Wooden Bread

13. 桂圆酒酿面包、黑美人
Longan Fermented Rice Bread, Black Beauty Bread

14. 原味法棍、可可短法棍
Original Baguette, Cocoa Short Baguette

15. 布里欧修、魔法棒（草莓、奥利奥）
Brioche, Magic Wand (Strawberry, Oreo)

16. 肉桂魔杖、黑醋栗蓝莓芝士包
Cinnamon Wand, Blackcurrant Blueberry Cheese Bread

17. 佛卡夏、橙皮巧克力乳酪包
Focaccia, Orange Peel Chocolate Cheese Bread

18. 黑骑士白兰地、恰巴塔
Black Knight Brandy Bread, Ciabatta

19. 果子面包、潘娜托尼
Fruit Bread, Panettone

20. 芋泥咸蛋黄面包、无花果红酒面包
Taro Paste with Salted Egg Yolk Bread, Fig Red Wine Bread

第二模块（20次课）：流行蛋糕系列（深入掌握蛋糕制作全流程技术）
Module 2 (20 Sessions): Popular Cake Series (In-Depth Mastery of Full Cake-Making Process)

21. 全蛋海绵蛋糕、斑马戚风蛋糕
Whole Egg Sponge Cake, Zebra Chiffon Cake

22. 浮云蛋糕卷、植物手绘蛋糕卷
Floating Cloud Cake Roll, Plant Hand-Painted Cake Roll

23. 蓝莓酥顶麦芬、咖啡雪顶纸杯蛋糕、坚果奶油麦芬
Blueberry Crumb Topping Muffins, Coffee Snow-Top Cupcakes, Nut Cream Muffins

24. 伯爵奶冻毛巾卷、青柠千层蛋糕
Earl Grey Panna Cotta Towel Roll, Key Lime Mille Crêpe Cake

25. 大理石巧克力磅蛋糕、香蕉磅蛋糕
Marble Chocolate Pound Cake, Banana Pound Cake

26. 经典意大利堤拉米苏
Classic Italian Tiramisu

27. 布朗尼巧克力蛋糕、巧克力熔岩蛋糕
Brownie Chocolate Cake, Chocolate Lava Cake

28. 红丝绒蛋糕、抹茶蛋糕
Red Velvet Cake, Matcha Cake

29. 开心果流心巴斯克蛋糕、法式舒芙蕾蛋糕
Pistachio Lava Basque Cheesecake, French Soufflé Cake

30. 德国黑森林蛋糕
German Black Forest Cake

31. 半熟芝士、伯爵红茶巴斯克蛋糕
Rare Baked Cheesecake, Earl Grey Basque Cheesecake

32. 纽约重芝士蛋糕、维也纳沙架蛋糕
New York Style Cheesecake, Viennese Sachertorte

33. 歌剧院蛋糕、费南雪蛋糕
Opéra Cake, Financier Cake

34. 法国拿破仑蛋糕、芝士酥皮条
French Mille-Feuille, Cheese Puff Pastry Sticks

35. 巧克力古早蛋糕、巧克力梦龙卷
Chocolate Retro Cake, Chocolate Magnum Roll

36. 玛德琳蛋糕、开心果燕麦磅蛋糕
Madeleines, Pistachio Oat Pound Cake

37. 黑炭虎皮蛋糕、杏仁酥皮蛋糕卷
Charcoal Tiger Skin Cake, Almond Meringue Cake Roll

38. 焦糖杏仁蛋糕、柠檬芝士蛋糕
Caramel Almond Cake, Lemon Cheesecake

39. 柠檬巴巴露亚（慕斯）、焦糖咖啡慕斯
Lemon Bavarian Cream (Mousse), Caramel Coffee Mousse

40. 圣诞节树根蛋糕
Christmas Yule Log Cake

第三模块（10次课）：时尚甜品系列（精通法式甜品与创意点心制作）
Module 3 (10 Sessions): Fashionable Dessert Series (Mastering French Desserts and Creative Pastries)

41. 罗马盾牌杏仁饼、南特酥饼、珍妮曲奇
Roman Shield Almond Cookies, Nantes Shortbread, Jenny Cookies

42. 布列塔尼酥饼、美式焦糖软曲奇
Breton Shortbread, American Caramel Soft Cookies

43. 巴黎布雷斯特泡芙、草莓香缇闪电泡芙
Paris-Brest Puffs, Strawberry Chantilly Éclairs

44. 修女马卡龙、海盐肉松达克瓦兹
Nun Macarons, Sea Salt Pork Floss Dacquoise

45. 罗勒青柠挞、伯爵挞
Basil Lime Tart, Earl Grey Tart

46. 蒙布朗蛋糕、冰山熔岩巴斯克
Mont Blanc Cake, Iceberg Lava Basque Cheesecake

47. 绿野仙踪慕斯、黑醋栗慕斯
Wizard of Oz Mousse, Blackcurrant Mousse

48. 法式国王饼、意式千层塔
French Galette des Rois, Italian Mille Foglie

49. 拿破仑千层酥、蝴蝶酥
Napoleon Mille-Feuille, Butterfly Cookies

50. 法式焦糖苹果派、法式培根派
French Caramel Apple Tart, French Bacon Quiche

第四模块（30次课）：奶油裱花、韩式裱花、翻糖装饰系列（系统学习三大装饰体系）
Module 4 (30 Sessions): Cream Piping, Korean Piping, and Fondant Decoration Series (Systematic Learning of Three Major Decorative Systems)

奶油裱花部分：
Cream Piping Section:

51. 基础花边蛋糕（圆形抹面、一刀收、贝壳花嘴）
Basic Border Cake (Round Smearing, One-Stroke Smoothing, Shell Nozzle)

52. 基础花边蛋糕（圆形抹面、一刀收、圆嘴、直花嘴）
Basic Border Cake (Round Smearing, One-Stroke Smoothing, Round Nozzle, Straight Nozzle)

53. 基础花边蛋糕（圆形抹面、一刀收、贝壳花嘴、蝴蝶结花嘴、奶油字体颜色搭配）
Basic Border Cake (Round Smearing, One-Stroke Smoothing, Shell Nozzle, Bow Nozzle, Cream Lettering Color Matching)

54. 花卉蛋糕（圆形加高胚子、夹心讲解、五瓣花的挤制、叶子）
Floral Cake (Tall Round Cake Base, Filling Explanation, Five-Petal Flower Piping, Leaves)

55. 花卉蛋糕（圆形加高胚子抹面、玫瑰花挤制）
Floral Cake (Tall Round Cake Base Smearing, Rose Piping)

56. 心形蛋糕（心形抹面、晕染技巧、颜色调配）
Heart-Shaped Cake (Heart Smearing, Ombre Technique, Color Blending)

57. 生肖蛋糕（圆形抹面、表面装饰、生肖的挤制）
Zodiac Cake (Round Smearing, Surface Decoration, Zodiac Animal Piping)

58. 平面手绘（方形抹面、手绘技巧、拉线、平面五瓣花、樱桃制作）
Flat Hand-Painted Cake (Square Smearing, Hand-Painting Techniques, String Work, Flat Five-Petal Flowers, Cherry Making)

59. 立体卡通小羊蛋糕（球形蛋糕抹面、曲奇挤制、拉线膏的使用及五官定位）
3D Cartoon Lamb Cake (Spherical Cake Smearing, Cookie Piping, Use of String Gel and Facial Features Positioning)

60. 欧式水果蛋糕（水果切法、淡奶油抹面、夹心、水果布局）
European Fruit Cake (Fruit Cutting Techniques, Whipped Cream Smearing, Fillings, Fruit Arrangement)

 韩式裱花+翻糖部分

Korean Piping + Fondant Section

61. 小清新韩式裱花蛋糕（圆形抹面、豆沙霜的调制、豆沙五瓣花的制作、奶油抹面、叶子）
Fresh Korean Piping Cake (Round Smearing, Bean Paste Frosting Preparation, Bean Paste Five-Petal Flower Making, Cream Smearing, Leaves)

62. 小清新韩式裱花蛋糕（高胚子奶油抹面、豆沙玫瑰花的制作、枝条制作、叶子制作）
Fresh Korean Piping Cake (Tall Cake Cream Smearing, Bean Paste Rose Making, Stem Making, Leaf Making)

63. 小清新韩式裱花（高胚子奶油抹面、韩式奶油霜制作、奶油霜毛茛、奶油淋面）
Fresh Korean Piping (Tall Cake Cream Smearing, Korean Buttercream Preparation, Buttercream Ranunculus, Cream Drip)

64. 小清新蛋糕（韩式奶油霜抹面、韩式奶油霜牡丹、豆沙蕾丝制作）
Fresh Cake (Korean Buttercream Smearing, Korean Buttercream Peony, Bean Paste Lace Making)

65. 双层韩式裱花蛋糕制作（双层蛋糕的制作及组合、花卉的搭配走向、色彩的搭配）
Double-Layer Korean Piping Cake Making (Double-Layer Cake Preparation and Assembly, Flower Arrangement Direction, Color Coordination)

66. 翻糖蝴蝶结蛋糕（圆形奶油抹面、翻糖蝴蝶结的制作及注意事项）
Fondant Bow Cake (Round Cream Smearing, Fondant Bow Making and Precautions)

67. 翻糖草莓熊蛋糕（圆形加高胚子奶油抹面、翻糖字体制作、翻糖风车制作、翻糖草莓制作、平面糖牌草莓熊制作）
Fondant Strawberry Bear Cake (Tall Round Cake Cream Smearing, Fondant Lettering Making, Fondant Windmill Making, Fondant Strawberry Making, Flat Sugar Plaque Strawberry Bear Making)

68. 翻糖卡通蛋糕（圆形高胚子的制作、翻糖糖牌的制作、翻糖卡通公仔的制作）
Fondant Cartoon Cake (Tall Round Cake Base Making, Fondant Sugar Plaque Making, Fondant Cartoon Character Making)

69. 翻糖插件蛋糕（圆形胚子奶油抹面、翻糖五瓣花的制作及固定、叶子的制作、硅胶模具的使用）
Fondant ｉｎｓｅｒｔ Cake (Round Cake Cream Smearing, Fondant Five-Petal Flower Making and Fixing, Leaf Making, Silicone Mold Use)

70. 翻糖公主裙制作（锥形蛋糕奶油抹面、翻糖仿真五瓣花制作、挤泥器的使用）
Fondant Princess Skirt Making (Cone-Shaped Cake Cream Smearing, Fondant Realistic Five-Petal Flower Making, Clay Extruder Use)

装饰蛋糕+手绘部分
Decorative Cake + Hand-Painting Section

71. 祝寿蛋糕（寿桃胚子修剪制作、奶油寿桃的挤制、巧克力寿桃制作）
Birthday Celebration Cake (Peach-Shaped Cake Trimming and Preparation, Cream Peach Piping, Chocolate Peach Making)

72. 天鹅蛋糕（异形蛋糕奶油抹面、巧克力羽毛制作）
Swan Cake (Shaped Cake Cream Smearing, Chocolate Feather Making)

73. 心形蛋糕（心形胚子奶油抹面、玫瑰花嘴的使用、颜色的渐变、巧克力碎屑的制作）
Heart-Shaped Cake (Heart-Shaped Cake Cream Smearing, Rose Nozzle Use, Color Gradient, Chocolate Crumb Making)

74. 淋面蛋糕（圆形加高胚子制作、淋面的制作、圣安娜花边的制作）
Drip Cake (Tall Round Cake Base Making, Drip Preparation, St. Honoré Border Making)

75. 方形二次元蛋糕（方形蛋糕奶油抹面、巧克力拉线膏的使用、二次元淋面制作、蜡烛的制作）
Square Anime-Style Cake (Square Cake Cream Smearing, Chocolate String Gel Use, Anime-Style Drip Making, Candle Making)

76. 仙女树蛋糕（锥形蛋糕奶油抹面、奶油边的制作）
Fairy Tree Cake (Cone-Shaped Cake Cream Smearing, Cream Border Making)

77. 立体小熊蛋糕（立体蛋糕抹面、身体打桩、表面纹理的制作）
3D Bear Cake (3D Cake Smearing, Body Stacking, Surface Texture Making)

78. 花束蛋糕（圆形胚子抹面、俄罗斯花嘴的使用、花束纸折叠）
Bouquet Cake (Round Cake Smearing, Russian Nozzle Use, Bouquet Paper Folding)

79. 奶油霜手绘蛋糕（圆形胚子抹面、奶油霜手绘手法、图纸的制作）
Buttercream Hand-Painted Cake (Round Cake Smearing, Buttercream Hand-Painting Techniques, Design Tracing)

80. 刺绣蛋糕（异形蛋糕抹面、刺绣手法的学习）
Embroidery Cake (Shaped Cake Smearing, Embroidery Technique Learning)