Theory as a supplement: Baking Technology, Food Nutrition and Hygiene, Color and Collocation of Fine Arts, Teaching and Learning at West Point, and Kitchen Management at West Point.

The first stage: skill base

Objective: to master the basic operation skills and lay a good foundation for the next West Point production.

1, proficient in pastry bread shaping, cake basic topping making, etc.;

2. Learning professional theoretical knowledge;

3. Flower decoration course, flower production of the zodiac;

4, baking west point, dry point production.

The second stage: skill development

Objective: To master the making methods of all kinds of cakes and raw material accessories.

1, pottery cake learning and making;

2. Learning and making chocolate accessories;

3. Learning and making of cake course;

4. Learning and making fondant cakes;

5. European cake making.

The third stage: skill strengthening

Objective: To master the methods of making bread and western snacks.

1, bread making (sweet bread, Danish bread, French bread, toast bread, European miscellaneous grain bread, fancy bread, pizza, etc.)

2. Learning and making western snacks (chocolate cookies, handmade cookies, mosaics, almond tiles, sesame pancakes, melon seeds cakes, thousand-layer cakes, puffs, etc.).

The fourth stage: pre-job training

Objective: To master all kinds of popular and complicated West Point making and reach the standard of professional West Point division.

1, baking west point: tower and pie learning and production;

2. The study and production of chocolate course in Mu Si;

3. Making Western-style popular snacks;

4. Bread making;

5, large cake design and learning production.