The course of Chinese pastry specialty is a combination of theoretical courses, practical courses and students' practical guidance. Mainly study the basic knowledge and professional knowledge of Chinese pastry, master the knowledge of pastry raw materials and their application, comprehensive knowledge and cost accounting, and master the operating skills such as blank technology principle, stuffing technology, road forming technology, mature technology and heat energy utilization, and Chinese pastry classification.

Course content: Handmade steamed bread, scallion oil roll, Melaleuca cake, steamed stuffed bun, chicken soup wonton, beef noodles, roasted noodles, zhajiang noodles, Datong miscellaneous soup, Northeast dumplings (meat and vegetarian) version, vegetarian dumplings, pan-fried buns, fried potato cakes, oil-soaked cakes, pumpkin cakes, fried dough sticks, fried dough sticks, spring rolls and peasant steamed buns.