The three textbooks, *Chinese Pastry Chef (Beginner)*, *Chinese Pastry Chef (Intermediate)*, and *Chinese Pastry Chef (Advanced)*, are written strictly according to national vocational standards. They are divided into knowledge and skills requirements, and the main content includes filling preparation, preparation of various types of water-based dough, preparation of leavened dough, preparation of layered pastry, rice products, and preparation of whole grain products. This volume is for *Chinese Pastry Chef (Beginner)*.
《中式面点师(初级)》《中式面点师(中级)》《中式面点师(高级)》3本等级教材，严格按照国家职业标准要求编写，分为知识要求和技能要求，主要内容包括收馅心制作、水调面品种制作、膨松面品种制作、层酥面品种制作、米制品制作、杂粮品种制作等。本册是中式面点师(初级)。
《中式面点师(初级)》《中式面点师(中级)》《中式面点师(高级)》3本等级教材，严格按照国家职业标准要求编写，分为知识要求和技能要求，主要内容包括收馅心制作、水调面品种制作、膨松面品种制作、层酥面品种制作、米制品制作、杂粮品种制作等。本册是中式面点师(初级)。
