1, learning and making ceramic cakes, learning and making chocolate accessories, learning and making cake courses, learning and making fondant cakes; Design and production of multi-layer cake and large stall cake, decoration practice of West Point, basic skills.

2. Theoretical courses: quality training courses, baking technology, art and color matching, raw materials science of West Point, basic knowledge of West Point, etc.

Extended data:

The color of food is an important sensory index to identify the quality of food. The causes of food color mainly come from two aspects: natural pigments in food and synthetic pigments used in food processing. The color change of food during cooking is extremely complicated, which is closely related to the composition of food, the nature of heating medium, temperature and other factors.

Browning can be divided into enzymatic browning and non-enzymatic browning according to its mechanism.

Enzymatic browning mainly occurs in lighter fruits and vegetables, such as apples, bananas and potatoes. When their tissues are scratched, cut and peeled, they become ill or are in an enzymatic browning state. In practical work, heat treatment, acid treatment and air isolation can be used to prevent food browning.