During this 4-day intensive bakery training, under guidance of master baker Zhang Zhenghai, bakery enthusiasts learned basic theory, various traditional French recipes and increased their professionalism as well as their passion for bakery. They had a memorable and rewarding journey to the secret of French bakery with SYB. 

在这四天的高强度的烘焙培训中，烘焙爱好者们在面包专家张政海的指导下，学会了基本的烘焙理论，多种传统法式配方，他们的烘焙热情和专业度都得到了极大的提高。每个学员都有了一场难忘且收获满满的烘焙之旅，和SYB一起探秘正宗法式烘焙的秘密。

 

Now that the first session has reached its end, the advanced training program Level 2 is open to registration. If you want to strengthen your skills and even create your own recipe, if you have previous baking experience and theoretical knowledge, don’t miss this opportunity to upgrade your skill with top teachers in the industry! 

现在初级班已经成功结课，提高班开始招生啦！如果你想要强化你的烘焙技能，甚至研发属于自己的配方；如果你有烘焙经验和理论基础，千万不要错过SYB专业法式烘焙提高班，和顶级的烘焙老师学习，让你的烘焙水平上一个台阶！

 

Now check out the students’ excellent work during this professional training Level 1 and see their production!

现在让我们来看看学员们在初级班课程中的作品，看看他们学习的成果吧！

 

With SYB professional bakery training Level 2 (May 5th to 8th), you can go deeper into the exploration of what makes high quality bakery product :

–     Sourdough bread, traditional leavened baguette, traditional whole wheat bread

–     All about Danish: croissant, pain chocolat, almond croissant, raisin roll…

–     Special breads: cereals bread, rye bread

–     Sweet breads: banana cake, madeleine, brioches

–     French sandwiches

–     Develop your own recipe under the theoretical and practical guidance of the experienced teacher Zhang Zhenghai 

报名参加SYB专业法式烘焙提高课程（5月5日~5月8日），你可以通过学习多种配方，掌握不同的烘焙技巧，加深对烘焙的理解，学会制作高品质的面包： 

–        天然酸面包，传统法棍和全麦面包

–        关于混酥丹麦酥皮的一切：巧克力包，可颂（羊角），杏仁可颂，丹麦葡萄卷

–        特色面包：多谷物面包，传统黑麦面包

–        甜面包：香蕉包，布里奥面包，麦德琳蛋糕

–        法式面包皮萨饼，法式土司

–        自创面包：集四天的专业操作和理论培训于一身，追求，探索属于面包的自我领域（全程有老师陪同，部分参与指导）

 

 

Zhang Zhenghai graduated from the French prestigious bakery institution EFBPA (Ecole Francaise de Boulangerie et Pâtisserie d’Aurillac) and he placed first in the baguette and special breads category in the China edition of the Louis Lesaffre Cup Bakery Competition in May 2015. He was part of the team represented China in the Asia-wide bakery competition in Indonesia in November 2015, which recently won 4th prize in World Bakery Cup in France.

Applicants are required to have completed level 1 of the professional training series, or an equivalent course, in order to participate in this high-level session. 

课程由海上青焙坊才华横溢，经验丰富的大厨——张政海教授。张政海毕业于法国精英烘焙学院——EFBPA（奥里亚克烘焙学校）。他曾于2015年5月，在“路易乐斯福杯”全球烘焙师大赛中获得中国区欧包组冠军，代表中国于2015年11月参加在印度尼西亚召开的亚洲区比赛，并在2016年作为中国队成员参加于法国举行的烘焙世界杯，全队获得第四名的好成绩。有意向参与的学员须完成初级课程或曾完成相同水平的课程才能参加专业烘焙训练营的提高课程。

COURSE FEE: 

Level 2 – 2016/5/5 to 2016/05/8: 

5500 RMB for 4 full days (1000 RMB deposit to be paid in advance)

REGISTRATION & INQUIRIES:Contact our social enterprise coordinator below:Mei En: baking@shanghaiyoungbakers.com 

or 136 8168 7194

课程费用：

提高课程——2016.5.5-2016.5.8：5500元，4天

报名与咨询方式：

可以通过我们活动行主页报名或者联系我们以下的社会企业协调员美恩：baking@shanghaiyoungbakers.com 

或 136 8168 7194