【专业介绍】

中式面点专修班是最接地气的大众面点。没有华丽的装饰外表，全部都是实实在在的生活主食。它们看似普通，但每一款产品都有着严格的工艺规范和产品标准，对于美食爱好者或是餐饮来说都是最好的选择。

【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.

【课程亮点】

1. 内容全面，从早点到正餐基本覆盖了市场常见产品。

2. 工艺全面，蒸、炸、煮、烙、烤工艺全部包含在内。

3. 产品过硬，面点大师亲自授课，每一款产品无论外观和口感都非常标准、到位。

【Course Highlights】

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

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

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

【课程内容】 40课时（每节课2课时）
【Course Content】

1. 基础课
面粉知识介绍、常用面团知识介绍。
和面的基本手法：下剂子、擀皮、捏褶手法学习
Foundation Class
Introduction to flour types and common dough properties
Basic kneading techniques: portioning, rolling wrappers, and pleating methods

2. 酵面馒头、花卷
Leavened Dough Mantou (Steamed Buns) & Huajuan (Steamed Rolls)

3. 豆沙包、奶黄包
Red Bean Buns & Custard Buns

4. 家常烙饼、葱花饼、糖饼
Homestyle Griddled Pancakes, Scallion Pancakes, Sweet Pancakes

5. 大蒸饺、韭菜盒子
Large Steamed Dumplings & Chive Boxes

6. 馅饼、肉饼
Stuffed Pancakes & Meat Pancakes

7. 肉龙、糊塌子
Rou Long (Steamed Meat Roll) & Hu Tasi (Zucchini Pancakes)

8. 菜团子、贴饼子
Cai Tuanzi (Cornmeal Veggie Buns) & Tie Bingzi (Pan-Fried Corn Cakes)

9. 提褶包子（猪肉白菜、韭菜鸡蛋）
Pleated Baozi (Pork with Cabbage / Chives with Eggs)

10. 手工水饺（猪肉茴香、尖椒茄子）
Handmade Dumplings (Pork with Fennel / Pepper with Eggplant)

11. 小油条、小油饼
Mini You Tiao (Fried Dough Sticks) & Mini You Bing (Fried Dough Puffs)

12. 水晶虾饺、小馄饨
Crystal Shrimp Dumplings & Small Wontons

13. 肉丁馒头、枣发糕
Rou Ding Mantou (Diced Pork Buns) & Date Fa Gao (Steamed Cake)

14. 锅贴、黄桥烧饼
Guo Tie (Potstickers) & Huangqiao Shaobing (Crispy Pastry)

15. 开口笑、炸麻团
Kai Kou Xiao (Sesame Cookies) & Fried Ma Tuan (Sesame Balls)

16. 腐乳排叉、炸麻花
Fermented Tofu Pai Cha (Fried Crispy Twists) & Fried Mahua (Fried Dough Twists)

17. 驴打滚、艾窝窝
Lu Da Gun (Glutinous Rice Rolls with Red Bean) & Ai Wo Wo (Steamed Rice Cakes with Sweet Fillings)

18. 桃酥、沙琪玛
Tao Su (Walnut Cookies) & Sa Qi Ma (Chinese Caramel Treat)

19. 牛舌饼、白皮酥
Niu She Bing (Ox-Tongue Pastry) & Bai Pi Su (Flaky White Pastry)

20. 手擀面（含2款面卤：炸酱、茄丁卤）
Hand-Pulled Noodles (with two sauces: Zhajiang Sauce and Diced Eggplant Sauce)

【授课方式】
为了方便零基础学员学习，学校特别安排基本功课程的训练。授课方式为教师讲解产品特点和配方，示范操作过程，学生随堂实习，教师随时指导学生在操作中遇到的问题，力争做到当日学、当日会，确保学有所得、学有所会、学有所用。

【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.

【学期和学习方式】
学期：20次课（每次课2小时）

【Duration & Schedule】
Duration: 20 sessions (2 hours per session)