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Chef Siew Cake Art & Culinary S/B 邵师傅国际烘焙艺术学院

Partnership with： Touch d’Art of Pastry 触之艺术烘焙学院

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A． International Patisserie Diploma Course 国际西点文凭课程 课程内容 Course Content
1. Breads: Soft Bun, Pilot Bun, Sweet Bun Theory & Making (Focus on recipe more than style)

面包：软面包，硬面包，甜面包等理论及制作 (注重食谱/配方多过款式)
2. Biscuits & Cookies: Tarts, Chinese Biscuits & Western Cookies Theory & Making

饼干与曲奇：挞类，中式饼类 & 西式曲奇理论及制作
3. Cake: Sponge, Butter, Chiffon Theory & Making

蛋糕：海绵类，重油类，戚风类等理论及制作
4. Cake: Fresh Cream Cake Lace Theory & Making

蛋糕：鲜奶油蛋糕花边理论及制作
5. Cake: Fresh Cream Flower Theory & Making

蛋糕：鲜奶油花卉理论及制作
6. Cake: Fresh Cream Shape Cake Theory & Making

鲜奶油形状蛋糕切割理论及制作
7. Cake & Chocolate: Western Mousse Cake & Chocolate Display Theory & Making

蛋糕与巧克力：西点慕斯蛋糕 &巧克力装饰配件理论及造型制作
8. Cake & Chocolate: Pottery Cake Art & Chocolate Decoration Theory & Making

蛋糕与巧克力：陶艺蛋糕 & 巧克力铲花理论及造型制作
9. Cake & Chocolate: Sugar Paste Cake & Chocolate Paste Theory & Making (Began to teach from cooking method) (从煮法开始教导）

蛋糕与巧克力：糖皮蛋糕 & 巧克力皮造型捏塑理论及制作
10. Cake: Celebration & Wedding Cake Theory & Making

蛋糕：节庆蛋糕及婚礼蛋糕理论及造型制作
11. Sugar Art: Sugar Art Flower & Ribbon Theory & Making

拉糖：拉糖花卉以及彩带理论及造型制作

Term & condition are subject to change without prior notice 本学院有权在不通知的情况下更改或删除以上任何条件 * All payment is Non-refundable 已付款项恕不退还

Chef Siew Cake Art & Culinary S/B 邵师傅国际烘焙艺术学院

Partnership with： Touch d’Art of Pastry 触之艺术烘焙学院

----------------------------------------------------------------------------------------------------------------------------- ----------------------------------------------------------------------------------------------------

A． International Patisserie Diploma Course 国际西点文凭课程
Course Duration 学期 Practical Training 实习
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