Part of the study courses:

1, pottery cake learning and production, chocolate accessories learning and production, cake course learning and production, flipping cake learning and production; multi-layer cake and large booth cake design and production, laminating practice, pastry basic techniques.

2. Theory courses: "Quality Cultivation Course", "Baking Craftsmanship", "Art and Color Matching", "Raw Materials of Pastry", "Basic Knowledge of Pastry" and so on.

Expanded Information:

The color of food is an important perceptual indicator to identify the quality of food, the cause of the color of food comes from two main sources: the original natural pigments in the food, the other is the synthetic pigments used in the food processing process, the food in the ripening process of the color changes are extremely complex, it is closely related to the composition of the food, the nature of the heating medium, the temperature and other factors. It has a close relationship with the composition of the food, the nature of the heating medium, the temperature and other factors.

Browning can be divided into two categories: enzymatic browning and non-enzymatic browning according to its occurrence mechanism.

Enzyme-induced browning occurs mostly in lighter-colored fruits and vegetables, such as apples, bananas, potatoes and so on. When their tissues are bruised, cut, peeled and suffered from disease or in not food enzymatic browning, in practice, can be used to prevent the browning of food by heat treatment method, acid treatment method and isolation from the air.