Pastry chefs can be divided into Chinese pastry chefs and western pastry chefs. Chinese pastry chefs mainly learn the basic knowledge and professional knowledge of Chinese pastry, and master the knowledge of pastry raw materials and their application. Western pastry chefs mainly learn the general methods and requirements of making raw materials and ingredients, and the general materials, technological methods and principles of making bread dough. Pastry chefs can be divided into Chinese pastry chefs and western pastry chefs, with different learning contents. The course of Chinese pastry chef should learn the teaching method of combining Chinese pastry professional courses with theoretical courses, practical courses and students' practice guidance, mainly learn the basic knowledge and professional knowledge of Chinese pastry, and master the operating skills of pastry raw materials and their application knowledge, comprehensive knowledge, cost accounting knowledge, main blank technology principles, stuffing technology, molding technology, mature technology and heat energy utilization, Chinese pastry classification and so on. Western pastry chefs mainly learn the following contents: the use and maintenance of common tools, the general methods and requirements for preparing raw materials, the types of common sweet juices, the preparation methods, precautions and quality standards, the technological methods, precautions and quality standards for making crystal sauce, the knowledge of auxiliary raw materials, the general materials, technological methods, principles and precautions for making bread dough, and the technological methods and precautions for making hard bread. General materials, technological methods, principles and precautions for making puffs, fat cakes and cheese, precautions and quality standards for ripening bread, puffs, fat cakes and biscuits, precautions for frozen cheese products, basic contents and precautions for general decoration methods such as dipping, wiping, squeezing and putting together, technological methods and precautions for decorating cakes, and basic knowledge of color.