Shop tutoring is slow and knowledge is single. In the store, we have to make enough products to sell every day, and time is tight. Maybe you don't have enough time to study. In addition, their product categories are relatively fixed, and what they learn is relatively simple. Due to the lack of theoretical knowledge in the store, many masters or apprentices have a common problem-lack of innovation.
What many masters often say is "Don't ask why, just do it according to the master's method". Over time, it is indeed skilled and delicate. But also lost the ability to "do it in your own way."
When it comes to flour at school, it is said that flour is divided into high-gluten flour and low-gluten flour. High gluten flour has high protein content and stronger gluten, which is suitable for making bread, while low gluten flour has low protein content and weak gluten, which is suitable for making cakes.
In fact, baking is like building blocks. Mastering the basics is like getting building blocks of different shapes and sizes. When you have enough building blocks in your hand, you can build your own model, and the most efficient way to get these building blocks is to go to a professional school.
These are the reasons why more and more people choose to go to school to learn the basic knowledge of baking. Theoretical knowledge, the depth and breadth of teaching and the time of free practice are all different. Therefore, Bian Xiao suggested that if it is based on 0, you can go to a professional school first, and then go to a shop to work, so that you will grow faster.
(1) What are the majors of Liuzhou No.1 Vocational and Technical School? Can you make a list for me?