Based on the teaching standards for culinary arts and nutrition, this book adheres to the principles of dual school-enterprise cooperation, moral education, and the integration of theory and practice. Starting from the needs of on-the-job training and combining the characteristics of vocational education talent cultivation, it systematically designs five modules: basic skills training in pastry making, preparation of various water-based doughs, preparation of various leavened doughs, preparation of various oil-based doughs, and preparation of other flour-based doughs. It comprehensively introduces the basic operational techniques of Chinese pastry making, such as kneading, rolling, dividing, dough preparation, and filling preparation, as well as the recipes, production processes, and technical essentials of commonly used dough varieties. It emphasizes the integration of skill inheritance and contemporary innovation, strengthening the practical orientation of "learning by doing and doing by learning."
本书依据烹饪工艺与营养专业教学标准，秉持校企双元、立德树人、理实一体的理念，从岗位培养需求出发，结合职业教育人才培养特点，系统设计了五大模块——面点基本技能训练、水调面团品种制作、膨松面团品种制作、油酥面团品种制作、其他粉类面团品种制作。全面介绍了和面、揉面、搓条、下剂、制皮、馅心调制等中式面点基本操作技法和常用面团品种的配方、制作工艺、技术要领，注重技艺传承与时代创新融合，强化“做中学、学中做”的实践导向。
本书依据烹饪工艺与营养专业教学标准，秉持校企双元、立德树人、理实一体的理念，从岗位培养需求出发，结合职业教育人才培养特点，系统设计了五大模块——面点基本技能训练、水调面团品种制作、膨松面团品种制作、油酥面团品种制作、其他粉类面团品种制作。全面介绍了和面、揉面、搓条、下剂、制皮、馅心调制等中式面点基本操作技法和常用面团品种的配方、制作工艺、技术要领，注重技艺传承与时代创新融合，强化“做中学、学中做”的实践导向。
