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一、課程簡介

本(ben)課(ke)程(cheng)系統傳授經典(dian)(dian)廣(guang)式(shi)面點制作技藝，涵蓋(gai)蒸(zheng)、炸、烤(kao)、煮等傳統技法。課(ke)程(cheng)精選茶樓經典(dian)(dian)點心與創新款式(shi)，由經驗豐(feng)富的(de)廣(guang)點師傅親授，幫助學(xue)員掌握正宗廣(guang)式(shi)點心的(de)核心工藝與配(pei)方。

二、課程亮點

系統(tong)教學(xue)，循序(xu)漸進掌握核心技術

涵(han)蓋茶(cha)樓經典點心(xin)與(yu)市場流行新品

小(xiao)班(ban)授課，師傅手把手指導關(guan)鍵步驟(zou)

配方精準，學完(wan)即可(ke)獨(du)立(li)操作

三、課程內容
1.水晶蝦餃(jiao)，鳳眼餃(jiao)

2.蟹黃燒麥(mai)、蟹黃湯(tang)包

3.芋頭糕、叉燒(shao)酥

4.炸春卷、蜂巢糕

5.南翔小籠(long)包、皮蛋瘦肉粥

6.叉燒包、龜苓膏(gao)

7.榴(liu)蓮酥、蛋撻

8.馬拉糕(gao)、老婆餅

9.冰玉金(jin)盞、桂花金(jin)瓜羹

10.上湯云吞面、海鮮粥

11.鮮奶(nai)棉花杯(bei)、棗泥核桃酪

12.廣式煎餃、桂(gui)花(hua)燉桃膠

四、教學特色

注重傳統工(gong)藝(yi)與現代創新結(jie)合

每(mei)節課(ke)掌握2-3款核(he)心產品(pin)

提供配(pei)方標準化與成(cheng)本(ben)控制指導

五、適合人群

1.計劃開設廣式茶樓、點心專門店的創業者

2.希望提升技能的(de)餐飲從業者

3.廣式點心愛好(hao)者及家(jia)政從業人員

4.尋求技能轉型的職場人士

學期：12次課程，包教包會
模式：小班教學，隨到隨學

掌握正宗廣式點心技藝，開啟您的美食事業新篇章！

Cantonese Dim Sum Class

I. Course Introduction

This course systematically teaches the art of classic Cantonese dim sum making, covering traditional techniques such as steaming, frying, baking, and boiling. Featuring both classic teahouse dim sum and innovative styles, the course is instructed by experienced Cantonese pastry chefs, helping students master the core techniques and recipes of authentic Cantonese dim sum.

II. Course Highlights

1.Systematic teaching, progressively mastering core skills

2.Covers both classic teahouse dim sum and popular market innovations

3.Small class sizes with hands-on guidance from instructors on key steps

4.Precise recipes—students can operate independently upon completion

III. Course Content

1. Crystal Shrimp Dumplings, Phoenix Eye Dumplings

2. Crab Roe Siu Mai, Crab Roe Soup Dumplings

3. Taro Cake, BBQ Pork Puff Pastry

4. Fried Spring Rolls, Honeycomb Cake

5. Nanxiang Xiaolongbao (Soup Dumplings), Century Egg Lean Porridge

6. BBQ Pork Buns, Guilinggao (Herbal Jelly)

7. Durian Puffs, Egg Tarts

8. Malay Sponge Cake, Wife Cakes

9. Jade Golden Cups, Osmanthus Pumpkin Soup

10. Wonton Noodles in Broth, Seafood Congee

11. Milk Cotton Cup Cakes, Jujube Walnut Paste

12. Cantonese Pan-Fried Dumplings, Osmanthus Stewed Tremella

IV. Teaching Features

1.Emphasis on combining traditional techniques with modern innovation

2.Master 2-3 core products per class

3.Guidance on recipe standardization and cost control

V. Target Audience

1. Entrepreneurs planning to open Cantonese teahouses 

2. Culinary professionals seeking to enhance their skills

3. Cantonese dim sum enthusiasts and homemakers

4. Professionals seeking skill transformation

Duration: 12 sessions (guaranteed mastery)
Format: Small class size, flexible scheduling

Master authentic Cantonese dim sum techniques and embark on a new chapter in your culinary career!