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【課程定位】

頂級酥點工藝代表中式麵點技術的巔峰水準，近年來已成為烹飪大賽、國宴接待、高端會所的標誌性餐點。其以極致開酥工藝、多變造型藝術和高難度技法，在國內外餐飲界贏得廣泛讚譽。掌握此項技術，不僅是麵點師專業能力的體現，更為職業發展奠定堅實基礎。

【Course Orientation】

Top-tier flaky pastry craftsmanship represents the pinnacle of Chinese pastry technique. In recent years, it has become a signature delicacy in culinary competitions, state banquets, and high-end clubs. Renowned for its exquisite lamination techniques, diverse shaping artistry, and highly skilled methods, it has won widespread acclaim in the domestic and international culinary world. Mastering this technique not only demonstrates a pastry chef's professional competence but also lays a solid foundation for career advancement.

【課程特色】

1.核心技術突破：突破傳統層酥造型局限，精準掌握酥皮配方與開酥要領

2.大師親授精髓：由資深麵點大師全程指導，傾囊相授關鍵技法

3.係統進階訓練：從基礎排酥到高級造型，13次課程循序漸進

4.實戰導向教學：配方精確到克，每個環節都有詳細技術要點解析

【Course Features】

1. Core Technique Breakthrough: Move beyond traditional laminated pastry shapes, master precise pastry dough formulas and lamination techniques.

2. Essence Taught by Masters: Guided throughout by seasoned pastry masters who impart key techniques comprehensively.

3. Systematic Progressive Training: From basic laminating to advanced shaping, a step-by-step progression over 13 sessions.

4. Practice-Oriented Teaching: Recipes precise to the gram, with detailed technical explanations for every step.

【課程內容】

基礎模塊（第1-2課）

1、排酥製作、卷酥製作

2、排酥練習、卷酥練習

進階模塊（第3-12課）

3、天鵝酥

4、鵝頭製作

5、糖果酥

6、鮑魚酥

7、繡球酥

8、提包酥

9、草帽酥+南瓜酥

10、金魚酥+魷魚酥+蓮藕酥+葫蘆酥+海豚酥

11、荷花酥

12、醒獅酥1

13、醒獅酥2

【Course Content】

Basic Module (Lessons 1-2)

1. Laminated Pastry Making, Rolled Pastry Making

2. Laminated Pastry Practice, Rolled Pastry Practice

Advanced Module (Lessons 3-13)

1. Swan Pastry

2. Goose Head Shaping

3. Candy Pastry

4. Abalone Pastry

5. Hydrangea Pastry

6. Handbag Pastry

7. Straw Hat Pastry + Pumpkin Pastry

8. Goldfish Pastry + Squid Pastry + Lotus Root Pastry + Gourd Pastry + Dolphin Pastry

9. Lotus Flower Pastry

10. Awakening Lion Pastry 1

11. Awakening Lion Pastry 2

【教學優勢】

1.小班授課，確保個性化指導

2.全程實操，大師手把手傳授關鍵技法

3.配方精準，每個細節都有標準規範

4.學以致用，結業即可獨立完成高級酥點製作

【Teaching Advantages】

1. Small class sizes ensure personalized guidance.

2. Full hands-on practice with masters teaching key techniques personally.

3. Precise recipes with standard specifications for every detail.

4. Learn to apply – graduates can independently create advanced flaky pastries upon completion.