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【專業介(jie)紹】

中(zhong)式面點專修(xiu)班是最(zui)接(jie)地(di)氣的大眾面點。沒有華麗的裝飾外表(biao)，全部都是實實在在的生活主食(shi)(shi)。它們看似普通，但每一(yi)款產品(pin)都有著嚴(yan)格的工(gong)藝規范和產品(pin)標準，對于美食(shi)(shi)愛(ai)好(hao)者或是餐(can)飲來說(shuo)都是最(zui)好(hao)的選擇。

【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.

【課程亮點(dian)】

1. 內容全面，從早點到正餐基本覆蓋(gai)了市場(chang)常見產(chan)品。

2. 工藝(yi)全面(mian)，蒸、炸、煮(zhu)、烙、烤工藝(yi)全部(bu)包含在內。

3. 產品(pin)(pin)過(guo)硬(ying)，面點大師(shi)親自(zi)授課，每一款產品(pin)(pin)無論外觀和口(kou)感都非(fei)常標(biao)準、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(ke)程(cheng)內(nei)容】
【Course Content】

1. 基礎課
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(man)頭、花卷(juan)
Leavened Dough Mantou (Steamed Buns) & Huajuan (Steamed Rolls)

3. 豆沙包、奶黃(huang)包
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(ke)方式】
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.

【學期和(he)學習方式】
學期：20次課（每次課2小時）

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