Beijing Runtang Dessert Training School specializes in technical training such as cake pastry, milk tea drinks, freshly ground coffee and Hong Kong-style desserts. Teaching is based on the model of market frontier, fine small class and characteristic teaching guidance, paying attention to practical operation, and combining theory with practical operation to ensure teaching.
The practical classroom is equipped with multiple ovens, professional drinks and coffee making equipment, and bakers, baristas and five hotels at home and abroad are hired. According to the new trend of the frontier market and many years of teaching experience, reasonable training courses are customized, and comprehensive, detailed and practical training is provided for students who are about to start a business by combining brand-new concepts and international advanced training means.
At the same time, it also provides business management consulting for entrepreneurs, making it easy for students to open stores and start businesses after graduation. Subsequently, regular new product updates every year have become a continuous technical backing for the students. Beijing Runtang Dessert Training School adheres to the original spirit of sustainable management in ingredients, and constantly develops and introduces various innovative drinks, cakes, coffee and desserts.
All raw materials are imported from foreign and domestic manufacturers. The main raw materials are New Zealand Anjia butter, Taiwan Alpine Camellia, Nestle milk and Italian imported ingredients. All raw materials have undergone high standard selection and strict quality control inspection, and the added raw materials are in line with food QS safety certification.
The origin of the cake:
The earliest cakes were made of several simple materials. These cakes are symbols of ancient religious myths and magical superstitions. The early economic and trade routes imported exotic spices from the Far East to the north, nuts, toilet water, citrus fruits, dates and figs from the Middle East, and sugar cane from eastern and southern countries.
In the dark ages of Europe, these rare raw materials were only available to monks and nobles. Their pastry creations were honey gingerbread and flat hard biscuits. Slowly, with the frequent trade, the eating habits of western countries have completely changed.