《面点基本功训练》教学大纲(国外英语资料).doc

《面点基本功训练》教学大纲 The training of the basic skills of the face Cooking process and nutrition major (western and western) The nature and task of the course This course is a required professional course in cooking craft and nutrition major (in the direction of Chinese and western directions), which is very practical. The program mainly trains students to make the basic skills of the pastry. Learn to use the most common tools made by pastry and master the basic skills of pastry. Improve the students practical ability. At the same time, the students understand the concept of the dough and its forming principle. We will lay a solid foundation for the course of Chinese noodle and practical training. This course will be completed in the first semester, with 112 hours of credit: 7 credits. Second, the goal of teaching (1) knowledge objectives Understand the concept of dough and how it is formed Understand the process flow of the pastry. Understand common equipment and tools. (2) ability (skill) goals Master the process skills of water mixing dough. Master the basic skills of the surface area. The use of the most commonly used form tool for the surface area. (3) quality goals In the course of teaching, the students love the motherland and love the people. To be used to teaching, to cultivate students devotion to work, and to have a high sense of responsibility. It is the teachers word that teaches education students to be honest and faithful. Cultivate students awareness of unity and cooperation, work hard and strive for excellence, and establish good communication skills. To cultivate students good psychological quality, to make them know that being strong is the cornerstone of success. Summary of the contents of the teaching The first part of the dough is modulated, kneaded and picked (1) teaching objectives Knowledge goal: understand the nature of the dough and the technique of making dough. Master the principle of dough formation. The target of ability (skill) : master the m