西式面点技巧教授教化纲目(国外英文资料).docVIP

西式面点技术教学大纲(国外英文资料) The western pastry technology syllabus One, speak clearly The nature and content of the course The western pastry technique is a professional course that teaches the western pastry to make knowledge and make skills. Main teaching content including: know west production of commonly used equipment and tools, practice make bread, practice making cake, practice make puff, practice making cookies, practice make layer cake, practice production, mousse and jelly pudding, pastries decoration, etc. The tasks and requirements of the course The task of this course is to master the basic theory and method of western pastry. The specific requirements are: (1) to understand the concept of western pastry, to develop the general situation, to be familiar with the type and characteristics of the western pastry, and the common equipment and tools. (2), familiar with the western standard and the basic operation technique. (3) master the techniques of cakes, breads, cakes, jellies, pudding and mousse. Problems that should be noted in teaching (1) the practical principle of carrying out the theory of the theory and the integration of the western pastry and the actual production skills are emphasized. (2), the active adoption of heuristic teaching, guide students, guide students to gradually master the knowledge and skills, stimulate students interest in learning, fully mobilize students learning initiative. (3) to improve the students interest in learning by using the method of direct and subjective teaching, such as learning and video demonstration, according to the actual situation of teaching. In addition, the students practical skills are improved through the teaching of this course. Second, study time distribution table The teaching content Total hours Professor school Training school Know the common equipment and tools for making west point 6 3 3 (a) equipment 1.5 1.5 (2) tool 1.5 1.5 The first is to practice making bread 42 14 28 Module 1 practice making soft