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【課程簡介】
91免费视频APP美食學校西點全科精英班，作為我校傾力打造的旗艦課程，以其係統化的知識體係、全麵的技能覆蓋與前瞻性的產品結構而備受讚譽。本課程深度整合全球烘焙趨勢與本土市場需求，構建了完整的"技術+創意+商業"三維教學體係。通過80次係統課程，學員將完整掌握從基礎原料認知到高端裝飾藝術的西點全鏈條技能，為職業發展奠定堅實基礎。

【Course Introduction】
The Western Pastry Comprehensive Elite Class at Tangren Culinary School, as our flagship course meticulously crafted, is highly acclaimed for its systematic knowledge system, comprehensive skill coverage, and forward-thinking product structure. This course deeply integrates global baking trends with local market demands, establishing a complete three-dimensional teaching system of "Technique + Creativity + Commerce." Through 80 systematic sessions, students will fully master the entire chain of Western pastry skills—from basic ingredient knowledge to advanced decorative art—laying a solid foundation for professional development.

【課程核心優勢】
1、80次係統課程：完整教學體係，涵蓋200+款市場主流產品
2、四維能力培養：技術功底+創意表達+產品研發+成本控製同步提升
3、實戰教學導向：每節課對應明確技能目標，理論實踐比達1：4

【Course Core Advantages】

1. 80 Systematic Sessions: Complete teaching system covering 200+ mainstream market product

2. Four-Dimensional Skill Development: Simultaneous improvement in technical foundation, creative expression, product development, and cost control

3. Practice-Oriented Teaching: Each session has clear skill objectives, with a theory-to-practice ratio of 1:4

【課程內容】
【Course Content】

第一模塊（20次課）：專業麵包技術（係統學習現代麵包製作核心工藝）
Module 1 (20 Sessions): Professional Bread Techniques (Systematic Learning of Core Modern Bread-Making Processes)

1. 墨西哥酥皮包、檸檬芝士酥皮包
Mexican Puff Pastry Buns, Lemon Cheese Puff Pastry Buns

2. 鹹蛋黃肉鬆吐司、培根芝士吐司
Salted Egg Yolk with Pork Floss Toast, Bacon Cheese Toast

3. 貝果（奇亞籽、全麥、黑金芝士）
Bagels (Chia Seed, Whole Wheat, Black Gold Cheese)

4. 德國堿水包、栗子堿水包
German Pretzels, Chestnut Pretzels

5. 冰麵包（奧利奧、草莓優格）、北海道吐司
Ice Bread (Oreo, Strawberry Yogurt), Hokkaido Toast

6. 雪山芝士乳酪包、南瓜麵包
Snow Mountain Cheese Bread, Pumpkin Bread

7. 拉絲麵包（椰香）、毛毛蟲
Stretchy Bread (Coconut Flavor), Caterpillar Bread

8. 黑眼豆豆、海鹽卷
Black Eyed Peas Bread, Sea Salt Rolls

9. 可頌、丹麥肉桂卷
Croissants, Danish Cinnamon Rolls

10. 蝴蝶結酥包（草莓芝士餡）
Bow-Shaped Puff Pastry Buns (Strawberry Cheese Filling)

11. 黑鑽吐司、日式大鼓
Black Diamond Toast, Japanese Drum Bread

12. 俄羅斯大列巴、木材麵包
Russian Big Loaf, Wooden Bread

13. 桂圓酒釀麵包、黑美人
Longan Fermented Rice Bread, Black Beauty Bread

14. 原味法棍、可可短法棍
Original Baguette, Cocoa Short Baguette

15. 布裏歐修、魔法棒（草莓、奧利奧）
Brioche, Magic Wand (Strawberry, Oreo)

16. 肉桂魔杖、黑醋栗藍莓芝士包
Cinnamon Wand, Blackcurrant Blueberry Cheese Bread

17. 佛卡夏、橙皮巧克力乳酪包
Focaccia, Orange Peel Chocolate Cheese Bread

18. 黑騎士白蘭地、恰巴塔
Black Knight Brandy Bread, Ciabatta

19. 果子麵包、潘娜托尼
Fruit Bread, Panettone

20. 芋泥鹹蛋黃麵包、無花果紅酒麵包
Taro Paste with Salted Egg Yolk Bread, Fig Red Wine Bread

第二模塊（20次課）：流行蛋糕係列（深入掌握蛋糕製作全流程技術）
Module 2 (20 Sessions): Popular Cake Series (In-Depth Mastery of Full Cake-Making Process)

21. 全蛋海綿蛋糕、斑馬戚風蛋糕
Whole Egg Sponge Cake, Zebra Chiffon Cake

22. 浮雲蛋糕卷、植物手繪蛋糕卷
Floating Cloud Cake Roll, Plant Hand-Painted Cake Roll

23. 藍莓酥頂麥芬、咖啡雪頂紙杯蛋糕、堅果奶油麥芬
Blueberry Crumb Topping Muffins, Coffee Snow-Top Cupcakes, Nut Cream Muffins

24. 伯爵奶凍毛巾卷、青檸千層蛋糕
Earl Grey Panna Cotta Towel Roll, Key Lime Mille Crêpe Cake

25. 大理石巧克力磅蛋糕、香蕉磅蛋糕
Marble Chocolate Pound Cake, Banana Pound Cake

26. 經典意大利堤拉米蘇
Classic Italian Tiramisu

27. 布朗尼巧克力蛋糕、巧克力熔岩蛋糕
Brownie Chocolate Cake, Chocolate Lava Cake

28. 紅絲絨蛋糕、抹茶蛋糕
Red Velvet Cake, Matcha Cake

29. 開心果流心巴斯克蛋糕、法式舒芙蕾蛋糕
Pistachio Lava Basque Cheesecake, French Soufflé Cake

30. 德國黑森林蛋糕
German Black Forest Cake

31. 半熟芝士、伯爵紅茶巴斯克蛋糕
Rare Baked Cheesecake, Earl Grey Basque Cheesecake

32. 紐約重芝士蛋糕、維也納沙架蛋糕
New York Style Cheesecake, Viennese Sachertorte

33. 歌劇院蛋糕、費南雪蛋糕
Opéra Cake, Financier Cake

34. 法國拿破侖蛋糕、芝士酥皮條
French Mille-Feuille, Cheese Puff Pastry Sticks

35. 巧克力古早蛋糕、巧克力夢龍卷
Chocolate Retro Cake, Chocolate Magnum Roll

36. 瑪德琳蛋糕、開心果燕麥磅蛋糕
Madeleines, Pistachio Oat Pound Cake

37. 黑炭虎皮蛋糕、杏仁酥皮蛋糕卷
Charcoal Tiger Skin Cake, Almond Meringue Cake Roll

38. 焦糖杏仁蛋糕、檸檬芝士蛋糕
Caramel Almond Cake, Lemon Cheesecake

39. 檸檬巴巴露亞（慕斯）、焦糖咖啡慕斯
Lemon Bavarian Cream (Mousse), Caramel Coffee Mousse

40. 聖誕節樹根蛋糕
Christmas Yule Log Cake

第三模塊（10次課）：時尚甜品係列（精通法式甜品與創意點心製作）
Module 3 (10 Sessions): Fashionable Dessert Series (Mastering French Desserts and Creative Pastries)

41. 羅馬盾牌杏仁餅、南特酥餅、珍妮曲奇
Roman Shield Almond Cookies, Nantes Shortbread, Jenny Cookies

42. 布列塔尼酥餅、美式焦糖軟曲奇
Breton Shortbread, American Caramel Soft Cookies

43. 巴黎布雷斯特泡芙、草莓香緹閃電泡芙
Paris-Brest Puffs, Strawberry Chantilly Éclairs

44. 修女馬卡龍、海鹽肉鬆達克瓦茲
Nun Macarons, Sea Salt Pork Floss Dacquoise

45. 羅勒青檸撻、伯爵撻
Basil Lime Tart, Earl Grey Tart

46. 蒙布朗蛋糕、冰山熔岩巴斯克
Mont Blanc Cake, Iceberg Lava Basque Cheesecake

47. 綠野仙蹤慕斯、黑醋栗慕斯
Wizard of Oz Mousse, Blackcurrant Mousse

48. 法式國王餅、意式千層塔
French Galette des Rois, Italian Mille Foglie

49. 拿破侖千層酥、蝴蝶酥
Napoleon Mille-Feuille, Butterfly Cookies

50. 法式焦糖蘋果派、法式培根派
French Caramel Apple Tart, French Bacon Quiche

第四模塊（30次課）：奶油裱花、韓式裱花、翻糖裝飾係列（係統學習三大裝飾體係）
Module 4 (30 Sessions): Cream Piping, Korean Piping, and Fondant Decoration Series (Systematic Learning of Three Major Decorative Systems)

奶油裱花部分：
Cream Piping Section:

51. 基礎花邊蛋糕（圓形抹麵、一刀收、貝殼花嘴）
Basic Border Cake (Round Smearing, One-Stroke Smoothing, Shell Nozzle)

52. 基礎花邊蛋糕（圓形抹麵、一刀收、圓嘴、直花嘴）
Basic Border Cake (Round Smearing, One-Stroke Smoothing, Round Nozzle, Straight Nozzle)

53. 基礎花邊蛋糕（圓形抹麵、一刀收、貝殼花嘴、蝴蝶結花嘴、奶油字體顏色搭配）
Basic Border Cake (Round Smearing, One-Stroke Smoothing, Shell Nozzle, Bow Nozzle, Cream Lettering Color Matching)

54. 花卉蛋糕（圓形加高胚子、夾心講解、五瓣花的擠製、葉子）
Floral Cake (Tall Round Cake Base, Filling Explanation, Five-Petal Flower Piping, Leaves)

55. 花卉蛋糕（圓形加高胚子抹麵、玫瑰花擠製）
Floral Cake (Tall Round Cake Base Smearing, Rose Piping)

56. 心形蛋糕（心形抹麵、暈染技巧、顏色調配）
Heart-Shaped Cake (Heart Smearing, Ombre Technique, Color Blending)

57. 生肖蛋糕（圓形抹麵、表麵裝飾、生肖的擠製）
Zodiac Cake (Round Smearing, Surface Decoration, Zodiac Animal Piping)

58. 平麵手繪（方形抹麵、手繪技巧、拉線、平麵五瓣花、櫻桃製作）
Flat Hand-Painted Cake (Square Smearing, Hand-Painting Techniques, String Work, Flat Five-Petal Flowers, Cherry Making)

59. 立體卡通小羊蛋糕（球形蛋糕抹麵、曲奇擠製、拉線膏的使用及五官定位）
3D Cartoon Lamb Cake (Spherical Cake Smearing, Cookie Piping, Use of String Gel and Facial Features Positioning)

60. 歐式水果蛋糕（水果切法、淡奶油抹麵、夾心、水果布局）
European Fruit Cake (Fruit Cutting Techniques, Whipped Cream Smearing, Fillings, Fruit Arrangement)

 韓式裱花+翻糖部分

Korean Piping + Fondant Section

61. 小清新韓式裱花蛋糕（圓形抹麵、豆沙霜的調製、豆沙五瓣花的製作、奶油抹麵、葉子）
Fresh Korean Piping Cake (Round Smearing, Bean Paste Frosting Preparation, Bean Paste Five-Petal Flower Making, Cream Smearing, Leaves)

62. 小清新韓式裱花蛋糕（高胚子奶油抹麵、豆沙玫瑰花的製作、枝條製作、葉子製作）
Fresh Korean Piping Cake (Tall Cake Cream Smearing, Bean Paste Rose Making, Stem Making, Leaf Making)

63. 小清新韓式裱花（高胚子奶油抹麵、韓式奶油霜製作、奶油霜毛茛、奶油淋麵）
Fresh Korean Piping (Tall Cake Cream Smearing, Korean Buttercream Preparation, Buttercream Ranunculus, Cream Drip)

64. 小清新蛋糕（韓式奶油霜抹麵、韓式奶油霜牡丹、豆沙蕾絲製作）
Fresh Cake (Korean Buttercream Smearing, Korean Buttercream Peony, Bean Paste Lace Making)

65. 雙層韓式裱花蛋糕製作（雙層蛋糕的製作及組合、花卉的搭配走向、色彩的搭配）
Double-Layer Korean Piping Cake Making (Double-Layer Cake Preparation and Assembly, Flower Arrangement Direction, Color Coordination)

66. 翻糖蝴蝶結蛋糕（圓形奶油抹麵、翻糖蝴蝶結的製作及注意事項）
Fondant Bow Cake (Round Cream Smearing, Fondant Bow Making and Precautions)

67. 翻糖草莓熊蛋糕（圓形加高胚子奶油抹麵、翻糖字體製作、翻糖風車製作、翻糖草莓製作、平麵糖牌草莓熊製作）
Fondant Strawberry Bear Cake (Tall Round Cake Cream Smearing, Fondant Lettering Making, Fondant Windmill Making, Fondant Strawberry Making, Flat Sugar Plaque Strawberry Bear Making)

68. 翻糖卡通蛋糕（圓形高胚子的製作、翻糖糖牌的製作、翻糖卡通公仔的製作）
Fondant Cartoon Cake (Tall Round Cake Base Making, Fondant Sugar Plaque Making, Fondant Cartoon Character Making)

69. 翻糖插件蛋糕（圓形胚子奶油抹麵、翻糖五瓣花的製作及固定、葉子的製作、矽膠模具的使用）
Fondant ｉｎｓｅｒｔ Cake (Round Cake Cream Smearing, Fondant Five-Petal Flower Making and Fixing, Leaf Making, Silicone Mold Use)

70. 翻糖公主裙製作（錐形蛋糕奶油抹麵、翻糖仿真五瓣花製作、擠泥器的使用）
Fondant Princess Skirt Making (Cone-Shaped Cake Cream Smearing, Fondant Realistic Five-Petal Flower Making, Clay Extruder Use)

裝飾蛋糕+手繪部分
Decorative Cake + Hand-Painting Section

71. 祝壽蛋糕（壽桃胚子修剪製作、奶油壽桃的擠製、巧克力壽桃製作）
Birthday Celebration Cake (Peach-Shaped Cake Trimming and Preparation, Cream Peach Piping, Chocolate Peach Making)

72. 天鵝蛋糕（異形蛋糕奶油抹麵、巧克力羽毛製作）
Swan Cake (Shaped Cake Cream Smearing, Chocolate Feather Making)

73. 心形蛋糕（心形胚子奶油抹麵、玫瑰花嘴的使用、顏色的漸變、巧克力碎屑的製作）
Heart-Shaped Cake (Heart-Shaped Cake Cream Smearing, Rose Nozzle Use, Color Gradient, Chocolate Crumb Making)

74. 淋麵蛋糕（圓形加高胚子製作、淋麵的製作、聖安娜花邊的製作）
Drip Cake (Tall Round Cake Base Making, Drip Preparation, St. Honoré Border Making)

75. 方形二次元蛋糕（方形蛋糕奶油抹麵、巧克力拉線膏的使用、二次元淋麵製作、蠟燭的製作）
Square Anime-Style Cake (Square Cake Cream Smearing, Chocolate String Gel Use, Anime-Style Drip Making, Candle Making)

76. 仙女樹蛋糕（錐形蛋糕奶油抹麵、奶油邊的製作）
Fairy Tree Cake (Cone-Shaped Cake Cream Smearing, Cream Border Making)

77. 立體小熊蛋糕（立體蛋糕抹麵、身體打樁、表麵紋理的製作）
3D Bear Cake (3D Cake Smearing, Body Stacking, Surface Texture Making)

78. 花束蛋糕（圓形胚子抹麵、俄羅斯花嘴的使用、花束紙折疊）
Bouquet Cake (Round Cake Smearing, Russian Nozzle Use, Bouquet Paper Folding)

79. 奶油霜手繪蛋糕（圓形胚子抹麵、奶油霜手繪手法、圖紙的製作）
Buttercream Hand-Painted Cake (Round Cake Smearing, Buttercream Hand-Painting Techniques, Design Tracing)

80. 刺繡蛋糕（異形蛋糕抹麵、刺繡手法的學習）
Embroidery Cake (Shaped Cake Smearing, Embroidery Technique Learning)