Chinese pastry craft

Author: Wang Mei
Publisher:
Publish Date: 2005-01-01
Features: This textbook is a newly compiled practical teaching material for vocational education, suitable for students majoring in culinary arts and catering management at higher vocational education levels. In the theoretical teaching part, it emphasizes cultivating students' independent thinking abilities, requiring them to apply theories to analyze and explain technological phenomena, independently solve problems in the process, and ensure that teaching serves production. In the practical skills teaching part, it focuses on fostering students' sense of participation and innovation, encouraging them to use new ingredients, try new processes, and experience the advanced outcomes of applying new processes, thereby promoting students' active learning. The textbook integrates the goal of improving students' comprehensive qualities throughout the teaching activities, enabling students to achieve balanced development in both theoretical knowledge and practical skills. The accompanying CD-ROM, published with the textbook, covers the entire process of Chinese pastry making, serving as a supplementary tool for practical teaching, enhancing the visual effectiveness of instruction, and meeting the diverse needs of students.