The principles of practical training in pastry are as follows:

Practical training in pastry is a practice-oriented teaching method aimed at improving the skills and theoretical knowledge of pastry production through students' hands-on experience and practical operation. The principles of pastry practical training mainly include the following aspects:

1. The principle of student subjectivity. The purpose of pastry practical training is to let students improve their skills and knowledge through practical operation and experience, so students should be the main body of practice and teachers should be the guide and supporter of students. Students should actively participate in practical operations, explore and discover problems, and improve their abilities through reflection and summarization.

2. The principle of unity of knowledge and practice. The purpose of pastry practical training is to let students combine theoretical knowledge with practical operation so that they can really master and apply the knowledge and skills they have learned. Therefore, teachers should focus on the combination of theory and practice, so that students can understand and master theoretical knowledge in practice.

3. The principle of individualization. Each student's learning ability and level is different, so pastry practical training should be personalized according to the different needs and characteristics of students. Teachers should develop different teaching plans and teaching methods according to the actual situation of students, so that each student can get effective guidance and help.

4. The principle of gradual progress. The content of the practical training of pastry should be carried out in a certain order and steps, from simple to complex, from easy to difficult, and gradually improve the students' skill level and theoretical knowledge. Teachers should make different teaching plans and teaching methods according to the actual situation of students, so that each student can get effective guidance and help.

5. The principle of combining practice and evaluation. The purpose of pastry practical training is to let students master and apply the knowledge and skills learned, so teachers should focus on practical operation and evaluation. Teachers should develop different evaluation standards and methods according to the actual situation of students, so that students can get effective feedback and guidance in practice.

In short, pastry practical training is a practice-oriented teaching method, the principles of which include student subjectivity, unity of knowledge and practice, personalization, step-by-step and the combination of practice and evaluation. Through the implementation of these principles, it can effectively improve students' pastry production skills and theoretical knowledge.