Puyang City, red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. red incense line Food Co. Special for the community to recruit students, learn as you go, theory and practice, package taught, this period of learning will not be the next period of free re-learning. (Students distributed in Shandong, Hebei, Zhengzhou, Tianjin and other places for the development of the baking industry to advance a step.) Laminating course schedule 20 days (tuition 1500 yuan) the first day of the second day of the basic laminating training test and making skills mastery
third day of the fourth day of the name of the lace, lace mouth and the application of the mastery of the essentials
fifth day of the sixth day of the skill of a variety of lace mouths and a variety of lace practice
seventh day of the eighth day of a variety of flowers and miscellaneous production and changes, and a variety of cartoon animal combinations, styling essentials
seventh day of the eighth day of the production and change, and many kinds of cartoon animals.
Day 9 day 10 day flowers and cartoon animals mastery and comprehensive exercises
Day 11 day 12 day a variety of lettering exercises and mastery of skills
Day 13 day 14 day color matching and the use of color
Day 15 day 16 day of multi-layer cake do and a variety of birthday cake exercises
Day 17 The 18th day of the latest popular chocolate mousse cake making techniques
Nineteenth day of the 20th day of the comprehensive practice of the first day of the second day (cream cake) drum cake, honey cake, cupcakes, golden angel rolls, scallions;
Third day of the fourth day (batter cake) olive cake, Western cake, angel cake, banana cake, green tea cake,
Orange cake Date Cake, Brandy Cake
Day 5, Day 6 (Egg Cake) Chiffon Omelette, Birthday Cake Blanket, Cone Omelette, Apricot Jade Pillow Cake, Woodgrain
Omelette, Golden Angel Circles
Day 7, Day 8 (Small Cakes) Chocolate Chip Cookies, Pineapple Shortcake, Walnut Shortcake, Coconut Shortcake, Finger Crisp, Cookies, Kassie
D'Artisanal, Puffs<
Day 9, Day 10 (shortening) dry layer pastry, peanut brittle, butterfly pastry, cream puff pastry tube, Fontaine's Twisted Puff Pastry
Day 11, Day 12 (savory and sweet breads in the middle method) Toast, pineapple buns, coconut buns, peanut buns, shortcrust pastry buns, custard buns, creamy braid
Buns, Mexican buns, Mexican coconut milk buns, sari apple buns
Day 13, Day 14 (savory, Sweet Bread Direct Method) Caterpillar Bean Paste Bun, Tabletop Raisin Bun, Chantilly Bun, Egg Bun, Fire
Leg Meat Loaf
Day 15 Day 16 (Danish Bread French Bread) Shish Cotton Danish Bun, Danish Banana Boat, Fruit Danish Box, Sandy Shish Fruit
Box, Strawberry Danish Bun, Pineapple Danish Bun, Cow Croissant Danish Bun, French Fresh Milk Bun, Bread;
Day 17 Cantonese Mooncake Making, Crispy Mooncake, Taiwanese Iced Mooncake, Crystal Mooncake, Chocolate Mooncake
Day 18 (Pie Tarts) Pie Crust, Kiwi Mousse Pie, Walnut Tart, Egg Tart, Almond Tart, Willow Tart
Day 19, Day 2 Comprehensive Practical Exercises Daytime Schedule Morning: 8:00 to 11:30 Midday: 11:30 to 12:00 Lunch. 12:00 to 14:30 lunch break
14:30 to 18:00 pm The Center for long-term lectures, the center package accommodation, free learning materials, clothing, tools, etc., each student can be 100% pro
hand operation, hands-on practice plus consolidate the knowledge gained.