1. Basic knowledge of pastry: Understand the origin, development history, types and characteristics of pastry, and master the classification and naming rules of pastry.
2. Food science: learn the properties, characteristics and usage of various main ingredients such as flour, sugar, oil and eggs, and their roles in pastry making.
3. Pasta making technology: learn the making methods of dough, such as kneading, fermentation, rolling, etc. Master various pastry making skills, such as stuffing, modeling, baking, etc.
4. Cooking methods of pasta: Learn the cooking methods of pasta, such as steaming, boiling, frying, frying and baking, and the effects of different cooking methods on the taste and flavor of pasta.
5. Pasta nutrition and hygiene: understand the nutritional components of pasta, and master the hygiene requirements and food safety knowledge of pasta production.
6. Characteristics of Chinese and Western Pastry: Learn the characteristics and representative works of Chinese and Western Pastry, such as Chinese moon cakes, steamed buns and steamed buns, as well as western bread, cakes and biscuits.
7. Pastry innovation and practice: cultivate the interest and innovation ability of pastry making, and constantly improve the skill level of pastry making through practice.
8. Pastry marketing and management: understand the development trend of pastry market and learn the marketing strategy and management methods of pastry products.
In a word, learning Chinese and western pastry technology requires a comprehensive knowledge of pastry making skills, ingredients collocation, cooking methods and other aspects, as well as attention to pastry nutrition and hygiene, market development and other aspects. Only through systematic study and practice can we become an excellent pastry chef.