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【專(zhuan)業介(jie)紹】

中式面(mian)(mian)點專修班是最接地氣(qi)的(de)大眾面(mian)(mian)點。沒有華麗(li)的(de)裝(zhuang)飾外表，全(quan)部都是實(shi)實(shi)在(zai)在(zai)的(de)生活(huo)主食(shi)。它們看似普通，但(dan)每一款產(chan)品都有著嚴格的(de)工藝(yi)規范和產(chan)品標準，對于美食(shi)愛(ai)好者或(huo)是餐飲來說都是最好的(de)選擇。

【Program Introduction】
The Chinese Pastry Specialized Course focuses on the most down-to-earth, everyday pastries. Without ornate decorations, these are all practical staple foods for daily life. They may appear simple, but each product follows strict craftsmanship standards and specifications, making them an excellent choice for both food enthusiasts and culinary professionals.

【課程(cheng)亮(liang)點(dian)】

1. 內(nei)容全面，從早點到正餐基本覆蓋了市場常見產(chan)品。

2. 工藝全面，蒸、炸、煮、烙(luo)、烤工藝全部包(bao)含在內。

3. 產(chan)品(pin)(pin)過硬，面(mian)點大師親(qin)自(zi)授課，每一款產(chan)品(pin)(pin)無論外觀和(he)口感都非(fei)常標(biao)準(zhun)、到位。

【Course Highlights】

1.Covers a wide range of popular products from breakfast to main meals.

2. Includes all major methods—steaming, frying, boiling, griddling, and baking.

3. Taught by master pastry chefs. Every product meets high standards in both appearance and taste.

【課程內容】
【Course Content】

1. 基礎課(ke)
面粉知識介紹、常用面團知識介紹。
和面的基本手法：下劑子、搟皮、捏褶手法學習
Foundation Class
Introduction to flour types and common dough properties
Basic kneading techniques: portioning, rolling wrappers, and pleating methods

2. 酵面饅頭、花卷
Leavened Dough Mantou (Steamed Buns) & Huajuan (Steamed Rolls)

3. 豆(dou)沙包(bao)、奶黃包(bao)
Red Bean Buns & Custard Buns

4. 家常烙餅、蔥花餅、糖餅
Homestyle Griddled Pancakes, Scallion Pancakes, Sweet Pancakes

5. 大蒸餃、韭菜盒子
Large Steamed Dumplings & Chive Boxes

6. 餡餅、肉餅
Stuffed Pancakes & Meat Pancakes

7. 肉龍、糊塌子
Rou Long (Steamed Meat Roll) & Hu Tasi (Zucchini Pancakes)

8. 菜團子、貼餅子
Cai Tuanzi (Cornmeal Veggie Buns) & Tie Bingzi (Pan-Fried Corn Cakes)

9. 提褶包子（豬肉白菜、韭菜雞蛋）
Pleated Baozi (Pork with Cabbage / Chives with Eggs)

10. 手工水餃（豬肉茴香、尖椒茄子）
Handmade Dumplings (Pork with Fennel / Pepper with Eggplant)

11. 小油條、小油餅
Mini You Tiao (Fried Dough Sticks) & Mini You Bing (Fried Dough Puffs)

12. 水晶蝦餃、小餛飩
Crystal Shrimp Dumplings & Small Wontons

13. 肉丁饅頭、棗發糕
Rou Ding Mantou (Diced Pork Buns) & Date Fa Gao (Steamed Cake)

14. 鍋貼、黃橋燒餅
Guo Tie (Potstickers) & Huangqiao Shaobing (Crispy Pastry)

15. 開口笑、炸麻團
Kai Kou Xiao (Sesame Cookies) & Fried Ma Tuan (Sesame Balls)

16. 腐乳排叉、炸麻花
Fermented Tofu Pai Cha (Fried Crispy Twists) & Fried Mahua (Fried Dough Twists)

17. 驢打滾、艾窩窩
Lu Da Gun (Glutinous Rice Rolls with Red Bean) & Ai Wo Wo (Steamed Rice Cakes with Sweet Fillings)

18. 桃酥、沙琪瑪
Tao Su (Walnut Cookies) & Sa Qi Ma (Chinese Caramel Treat)

19. 牛舌餅、白皮酥
Niu She Bing (Ox-Tongue Pastry) & Bai Pi Su (Flaky White Pastry)

20. 手搟面（含2款面鹵：炸醬、茄丁鹵）
Hand-Pulled Noodles (with two sauces: Zhajiang Sauce and Diced Eggplant Sauce)

【授課方(fang)式】
為了方便零基礎學員學習，學校特別安排基本功課程的訓練。授課方式為教師講解產品特點和配方，示范操作過程，學生隨堂實習，教師隨時指導學生在操作中遇到的問題，力爭做到當日學、當日會，確保學有所得、學有所會、學有所用。

【Teaching Method】
To accommodate beginners with no prior experience, the school specially arranges fundamental skills training. The teaching method includes instructor explanations of product characteristics and recipes, live demonstrations of the process, followed by hands-on practice in class. Instructors are always available to guide students through any difficulties, ensuring that what is learned each day is mastered and retained—so students gain real skills they can use.

【學(xue)(xue)期(qi)和學(xue)(xue)習(xi)方式】
學期：20次課（每次課2小時）

【Duration & Schedule】
Duration: 20 sessions (2 hours per session)