This textbook is written based on the knowledge and skill requirements of the "National Occupational Standard - Chinese Pastry Chef". The knowledge content is mainly based on the essential knowledge of the position, which is concise and practical; the operational skills part analyzes the essential skills of the position one by one. The content of this book includes: occupational code, dietary nutrition knowledge, food safety knowledge, water-adjusted noodle variety production, puffed noodle variety production, rice variety production, layered noodle variety production, grain variety production, etc. A highlight of this textbook is that it uses QR code to provide knowledge difficulties or skill demonstration videos, which can be directly scanned to watch, helping readers to master knowledge difficulties and skill points as soon as possible and improve their job operation ability. This book can be used for employment training, job skill improvement training, and junior and intermediate professional skill level training.
本教材依据《国家职业标准——中式面点师》的知识和技能要求编写，知识内容以岗位必备知识为主叙述精炼实用；操作技能部分逐一解析岗位必备技能点。本书内容包括：职业守则、饮食营养知识、食品安全知识、水调面品种制作、膨松面品种制作、米品种制作、层酥面品种制作、杂粮品种制作等。本教材的一大亮点是采用二维码形式提供知识难点或技能演示视频，可以直接扫码观看，帮助读者尽快掌握知识难点和技能点，提高岗位操作能力。本书可供开展就业培训、岗位技能提升培训以及初中级职业技能等级培训使用。
本教材依据《国家职业标准——中式面点师》的知识和技能要求编写，知识内容以岗位必备知识为主叙述精炼实用；操作技能部分逐一解析岗位必备技能点。本书内容包括：职业守则、饮食营养知识、食品安全知识、水调面品种制作、膨松面品种制作、米品种制作、层酥面品种制作、杂粮品种制作等。本教材的一大亮点是采用二维码形式提供知识难点或技能演示视频，可以直接扫码观看，帮助读者尽快掌握知识难点和技能点，提高岗位操作能力。本书可供开展就业培训、岗位技能提升培训以及初中级职业技能等级培训使用。
