Pastry Chef (Beginner)

Author: Bian Xinghua
Publisher:
Publish Date: 2005-12-01
Features:
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The content of this book is divided into nine units, mainly including: an overview of Western-style pastry, professional ethics, preparation work, the production of frozen, mixed-shortcrust, and fermented pastries, cost accounting, basic English knowledge, and production skills. Each unit focuses on introducing relevant theoretical knowledge and professional operational skills, achieving an organic integration of theory and practice. This book can serve as teaching material for vocational skill training and assessment for Western-style pastry chefs (Level 5), and is also suitable for students of relevant majors in secondary vocational and technical schools, as well as professionals participating in basic Western-style pastry chef vocational training, on-the-job training, and employment training.