在实验ALevel（广州），丰富多彩的社团活动，是忙碌学习时光的调剂。为了让同学们度过快乐有趣、充实精彩的校园生活，学校开设了相应的ECA社团课程，并配备了指导老师，让大家能够自由施展兴趣才华，实现个性化成长。从理论教学到动手实践，课堂始终贯彻“学生主导，老师指导”的教育理念，鼓励学子们在实践中学习，在体验中成长。
At SIA ALevel (GZ), a variety of club activities are a way to balance busy study time. In order to provide students with a happy, interesting, and fulfilling campus life, the school has established corresponding ECA and equipped them with guidance teachers, allowing everyone to freely express their interests and talents and achieve personalized growth. From theoretical teaching to hands-on practice, the classroom always adheres to the educational philosophy of "students act, teachers guide", encouraging students to learn through practice and grow through experience.
ECA即Extra Curriculum Activities，课外活动。同学们每周一、周二的第九节课均为ECA时间，可以进行自由活动。
ECA stands for Extra Curriculum Activities. The ninth class of students every Monday and Tuesday is ECA time, and they can have free activities.
在众多社团课程中，研究美食、发挥厨艺的烘焙课堂，备受同学们喜爱与关注。而今年的烘焙课堂，依旧汇聚了来自不同年级、不同班级但同样热爱美食的同学们。大家相聚于此，为更多新奇甜点研发制作而集思广益，团结协作。 Among numerous club courses, the baking class that studies food and showcases culinary skills is highly favored and focused on by students. And this year's baking class still gathers students from different grades and classes who share the same passion for food. Everyone gathers here to brainstorm and collaborate for the development and production of more novel desserts. 金秋九月，午后阳光透过烘焙课室的玻璃窗，在操作台上洒下温暖的光斑，空气中渐渐弥漫开奶油与香草的馥郁香气，一场关于“盒子蛋糕”的烘焙盛宴，正悄然拉开帷幕。 In the golden September, the afternoon sun shines through the glass windows of the baking classroom, casting warm spots on the workbench. The air gradually fills with the rich aroma of cream and vanilla, and a baking feast about "box cakes" is quietly unfolding. 导师授课 讲解制作要点 Mentor teaches and explains the key points of baking “同学们注意，打发淡奶油时温度必须控制在 4-6℃，高速搅拌至出现纹路后要转低速整理，否则容易油水分离。” Attention classmates, when whipping light cream, the temperature must be controlled at 4-6 ℃. After high-speed stirring until wrinkles appear, it should be turned to low speed for finishing, otherwise it is easy for oil-water separation. 课堂上，Stacia老师手持打蛋器，将玻璃盆倾斜45度，动作娴熟地演示着关键步骤。同时，她向同学们讲解着制作流程，从蛋糕胚的分片切割，到水果夹层的搭配技巧，再到最后的裱花装饰，每一个细节都被逐一拆解。 In class, Teacher Stacia held an egg beater and tilted the stainless steel bowl at a 45 degree angle, skillfully demonstrating the key steps. At the same time, the production process was explained to the classmates, from the slicing and cutting of the cake embryo, to the matching skills of the fruit interlayer, and finally to the decoration of the hanging flowers, every detail was dismantled one by one. 然而“天公不作美”，接连高温天气影响了淡奶油打发，经过不断调整尝试，奶油依旧无法结块，Stacia老师借此案例向同学们讲解道，“烘焙就像精密的实验，哪怕两三度温度的误差，都可能影响最终打发效果。”这番话让围在台前的同学们纷纷点头，迅速在笔记本上记录要点。 However, "the weather is not good" and consecutive high temperatures have affected the whipping of light cream. After continuous adjustments and attempts, the cream still cannot clump. Teacher Stacia used this case to explain to her classmates, "Baking is like a precise experiment, even a temperature error of two or three degrees can affect the final whipping effect." These words made the students around the stage nod and quickly record the key points in their notebooks. 甜蜜工坊： 体验动手快乐 Sweet Workshop: Experience the charm of baking through hands-on practice 当操作台被分发好的食材与工具填满，课堂瞬间变成了热闹的 “甜蜜工坊”。打蛋器的嗡嗡声、模具碰撞的清脆声与同学们的笑声交织在一起。 When the workbench is filled with distributed ingredients and tools, the classroom instantly becomes a lively "sweet workshop". The buzzing sound of the egg beater, the crisp sound of the mold colliding, and the laughter of the classmates are intertwined. 蛋糕胚分片切割 Cake embryo slicing and cutting 初次接触烘焙的同学难免手忙脚乱：有的同学负责给蛋糕胚分片切割，保证每一块都能大小等分；有的同学专注地给草莓去蒂切片，力求每块大小均匀；还有同学对着裱花袋反复练习，试图挤出完美的螺旋纹路。 Students who are new to baking are inevitably flustered: some students are responsible for slicing and cutting the cake embryo to ensure that each piece can be equally sized; Some students focus on removing stems and slicing strawberries, striving for even size on each piece; Some people practiced repeatedly on the piping bag, trying to squeeze out the perfect spiral pattern. “你看我这个奶油打得怎么样？是不是有点稀？”“要不要试试把芒果丁和青提果肉混在一起当夹层？” 同学们相互请教、彼此帮忙，原本略显生疏的操作，在交流协作中渐渐变得熟练。 "Do you think how well I beat this cream? Is it a bit thin? "" Do you want to try mixing mango cubes and green grape pulp together as a sandwich? "The classmates asked and helped each other, and gradually became proficient in the originally unfamiliar operation through communication and collaboration. 团结协作 Teamwork 材料组装 完成“烘焙首秀” Material assembly, unleash creativity to showcase "baking debut"
最令人期待的 “组装环节” 到来时，每个人都化身创意设计师。有同学在盒子底部铺一层稀奶油，放上蛋糕片，再叠上满满的新鲜水果，打造出 “水果森林” 般的丰富层次。
When the most anticipated "assembly stage" arrives, everyone transforms into a creative designer. Some students spread a layer of cream at the bottom of the box, put cake slices on top, and then stack them with fresh fruits to create a rich and layered "fruit forest".
有同学则选择经典的“奶油 + 奥利奥碎” 组合，每铺一层都轻轻压实，追求绵密醇厚的口感；还有同学借鉴了“酸奶捞”的灵感，将水果混入稀奶油，尽享“空口吃奶油”的满足感！ Some students choose the classic combination of "cream+Oreo flakes", gently compacting each layer to pursue a dense and mellow taste; Some students also drew inspiration from "yogurt scoop" and mixed fruits with whipped cream, enjoying the satisfaction of "eating cream in an empty mouth"! 课堂最后，同学们捧着自己的 “烘焙首秀作品”，与Stacia老师一同拍照留念，记录下这一美好时刻。 At the end of the class, students held their "baking debut" and took photos with teacher Stacia to capture this beautiful moment. 这堂充满香气的烘焙课，不仅让同学们学会了制作盒子蛋糕的技巧，更让他们在动手实践中体会到了耐心与细致的重要性，在协作分享中收获了友谊与成就感。而这份属于青春与美食的快乐，也已经绘就成最甜美的成长篇章。 This fragrant baking class not only taught students the skills of making box cakes, but also allowed them to experience the importance of patience and meticulousness through hands-on practice, and gained friendship and a sense of achievement through collaborative sharing. And this joy of youth and food has already been painted into the sweetest chapter of youth.
