I. Main instruments and equipment

Spray oven, blender, bread proofer, pastry machine, instant freezer, ice maker, sugar lamp.

II. Main functions

1. food intelligent processing technology (baking and beverage processing) major and other professional training teaching.

2. Student Skills Competition Training Center

3. New Product Development Center

4. Display of outstanding student works

III. Experimental courses offered

Western-Style Pastry Chef Level 3, Food new product development,bakery food technology

IV. Main experimental projects

1. Brioche (braid bread, fancy Brioche) production

2. baguette, Cobb, Vienna bread production

3. Croissants, filled with Danish production

4. art bread, sugar art modeling production