Chinese pastry making knowledge and skills

Author: Zhu Guanglan
Publisher:
Publish Date: 2005-06-01
Features: This textbook is compiled based on national vocational standards, professional technical specifications, and the quality requirements of enterprises for tourism service personnel. The compilation fully considers the teaching principles and characteristics of secondary vocational and technical schools, emphasizing the cultivation of students' practical operational skills. It focuses on the close integration of knowledge and skills, making it highly targeted and operational. The textbook adopts a visually rich format, vividly presenting the knowledge and skills of Chinese pastry making, highlighting the training of operational skills. Each learning unit is accompanied by knowledge and skill test questions, facilitating students' pre-examination review for skill assessment. This textbook is suitable for teaching in tourism service programs of secondary vocational and technical schools, as well as for on-the-job training, pre-job training, pre-skill assessment training, and self-study for hotel employees. The textbook is written by Zhu Guanglan and reviewed by Liu Zhiquan.