1, primary (with one of the following conditions) (a) the occupation of primary formal training up to the standard number of hours, and obtain a graduation (completion) certificate. (B) in the occupation of continuous apprenticeship work for more than 2 years. (C) the expiration of apprenticeship in this occupation.
2. Intermediate (with one of the following conditions) (a) After obtaining the primary vocational qualification certificate of the occupation, continuously engaged in the occupation for more than 3 years, through the intermediate formal training of the occupation up to the prescribed standard number of hours, and obtain a certificate of graduation (completion). (b) After obtaining the certificate of primary vocational qualification of this occupation, continuously working in this occupation for more than 5 years. (C) to obtain the labor and social security administrative departments to audit the recognition of intermediate skills for the cultivation of vocational school vocational certificate above the intermediate level.
3, senior (with one of the following conditions) (a) obtain the intermediate vocational qualification certificate of the occupation, continuously engaged in this occupation for more than 4 years, through the occupation of advanced formal training up to the standard number of hours, and obtain a certificate of graduation (completion). (b) After obtaining the intermediate vocational qualification certificate of this occupation, he/she shall be continuously engaged in this occupation for more than 7 years. (c) To obtain the intermediate vocational qualification certificate of this occupation for graduates of junior colleges or above, and to work continuously in this occupation for more than 2 years. (d) To obtain a senior technical school or by the labor and social security administrative departments to audit the recognition of advanced skills for the cultivation of vocational schools for the purpose of the vocational certificate.
Chef certificate **** divided into five levels: that is, vocational qualification primary (level 5); intermediate (level 4); senior (level 3); technician (level 2); senior technician (level 1), senior technician is the highest level.
Adopt Oh
How many levels of chef license? Just started to test can test seniorpro can not Oh, just started only from the beginning of the primary start to test. If you are in school, you can start from the intermediate level.
Now there are five levels
Beginner (National Vocational Qualification Level 5)
Intermediate (National Vocational Qualification Level 4)
Advanced (National Vocational Qualification Level 3)
Technician (National Vocational Qualification Level 2)
Senior Technician (National Vocational Qualification Level 1)
How many levels of chef certificates are there? How much how to call?*** five levels.
Corresponding designations are: junior, intermediate, senior, technician, senior technician. That is, one, two, three, four, five levels.
The annual appraisal dates are roughly as follows
Elementary Intermediate
March 10 April 14 June 9
September 8 November 10 December 8
Senior
June 9 December 8 each year
Technician \ senior technician?
Instructions for certification
Intermediate 20 years of age Senior 25 years of age
Technician 30 years of age Senior technician 32 years of age.
Registration with:
ID card, proof of education, proof of work experience, three one-inch photos;
Hello, how many levels of chef's license do you need to cook abroad?The chef's license used abroad is generally intermediate or senior can You can go to the nearest place to take the test on it.
How many levels of chef's license are there? Please God
Chef level 1. Occupational definition Chinese cook refers to the use of frying, stir-frying, cooking, deep frying, slipping, popping, stir-frying, steaming, burning, boiling and other cooking techniques, according to the requirements of the dish, the cooking raw materials, auxiliary materials, seasoning processing, the production of Chinese dishes. 2 occupational level Chinese cook **** set up five levels, respectively: primary (National Vocational Qualification Level 5), intermediate (National Vocational Qualification Level 4), senior (National Vocational Qualification Level 3), technician (National Vocational Qualification Level 2), senior technician (National Vocational Qualification Level 1). 3. Grade division Beginner Chinese Cook Knowledge Requirements: 1. With junior high school education or equivalent. 2. 2. Understand the names, characteristics, quality standards and identification of commonly used cooking materials, storage knowledge. 3. 3. understand the types, principles, stages and methods of seasoning and other basic knowledge. 4. understand the preliminary processing and cooked food. 4. knowledge of the principles and knowledge of preliminary processing and cooked processing. 5. to master the basic knowledge of heat transfer medium, heat transfer method, fire identification and temperature control. 6. master the classification and technical operation knowledge of basic knife skills. 7. master the classification and technical operation knowledge of common cooking methods. 8. understand the basic knowledge of food hygiene and the Food Hygiene Law. 9. Knowledge of the use and maintenance of tools, machines and equipment used in the job. 10. 10. Knowledge of the performance and use of flammable and explosive substances used in the kitchen. 11. Knowledge of costing of individual dishes. 12. 12. familiarize with local folklore and food habits, and have a preliminary understanding of folklore and food habits of other regions at home and abroad. Skill requirements: 1. Be able to independently slaughter, cut, wash, organize, and sort raw materials for primary processing. 2. 2. master the general dry food raw materials up hair technology and methods. 3. be able to independently carry out the operation of nickel water, oil, red, soup and other preliminary processing operations. 4. be able to make commonly used paste, pulp, owe, the combination of raw materials, proportion, put in order, concentration, etc. in line with the standard. 5. be able to skillfully use various knife skills, cut and prepare according to the quality requirements of cooking, and be able to carry out general cold platter preparation. 6. Skillfully apply common cooking methods to prepare general cold and hot dishes. 7. master the proportion and preparation of basic flavors and the use of various types of undercooked sauces. 8. be able to accurately calculate the net material ratio of raw materials and carry out costing of general dishes, and accurately quantify the quantities. 9. be able to operate and maintain the machines and equipment used in the kitchen. 10. be able to supervise the work of apprentices. Intermediate Chinese Cook Knowledge Requirements: 1. High school education or equivalent. 2. 2. be familiar with the names, origins, characteristics, properties, uses, quality standards and identification of cooking materials used in a particular cuisine, and storage knowledge. 3 Understand the organizational structure of livestock, fish and other raw materials, line knife parts and the rational use of raw materials knowledge. 4. to master the principle and method of high-grade raw materials. 5. master the principles and production points of hanging soup. 6. familiarize with the knowledge of food carving and fancy cold combination. 7. master the knowledge of raw material purchase, acceptance, production, sales, cost control and other aspects of management. 8．Familiarize with the knowledge of production safety 9. be familiar with the characteristics of major Chinese cuisines and the historical development of Chinese cooking. 10. have the basic knowledge of nutrition and hygiene, culinary aesthetics, food biochemistry. Skills required: 1. be able to design and produce dishes and banquets according to the different conditions and requirements of guests. 2. be able to master a certain cuisine. 3. be able to design and produce dishes and banquets according to the different conditions and requirements of guests. 2. be able to master the overall operation of a certain cuisine and a certain number of flavors, specialties (cold and hot dishes) production. 3. be able to carry out the high-grade raw materials up. 3. be able to carry out the rise of high-grade raw materials. 4. skillful application of various knife techniques, can cut a variety of shapes (such as chrysanthemums, wheat, lychee, walnut, orchids, grapes, etc.) and a variety of flowers and colors of cold platters. 5 can master the hanging soup technology, the soup color is pure, the soup is delicious. 6. Master the skills of dismantling and dismantling the whole material of livestock, poultry and fish. 7. Master the use and maintenance of various kitchen machines and equipment. 8. 8. Skillfully control the overall materials and costing of various banquets. 9. be able to prepare a variety of general banquet menus, and be able to change the varieties of dishes according to seasonal changes. 10. be able to detect and deal with hidden problems and emergencies in the production process in a timely manner, and be able to deal with the aftermath. 11. be able to train and instruct junior Chinese cooks. Senior Chinese Cook Knowledge Requirements: 1. High school education or equivalent. 2. 2. have systematic knowledge of cooking theory. 3. be familiar with the varieties of high-grade ingredients. 3. be familiar with the varieties, origins, characteristics, uses, quality identification and storage of high-grade raw materials. 4. Understand the flavor components of seasonings and flavor conversion, fatigue, accumulation; flavor contrast, multiplication, inhibition phenomenon and other related knowledge. 5. understand the basic knowledge of decomposition, hydrolysis, solidification, esterification, oxidation and other physical and chemical changes of raw materials in the heating process. 6. master the aesthetic principles and skilled use of a variety of means to beautify the raw materials, dishes, the art of modeling knowledge. 7 familiar with the nutritional composition of raw materials in the cooking process of various changes, master the protection of nutrition, reduce the loss of knowledge. 8. knowledge of market forecasting, rational kitchen layout and modern management. 9. have the knowledge of kitchen, food accident prevention and emergency. 10 familiar with the knowledge of culinary history and dietary psychology. 11. Knowledge of Chinese pastry production and restaurant service. Skills Required: 1. Ability to explore traditional dishes and innovate them according to market demand. 2. (2) Proficient in all the techniques of a particular cuisine, as well as the techniques of other cuisines. 3. Master the identification, storage, development and production techniques of all kinds of raw materials and rare and high-grade raw materials. 4. be able to make and prepare a variety of high-level banquets and menus. 5. Skillfully produce a variety of colorful cold dishes, and master a certain number of food carving, around the edge of the beautification of the dish technology. 6. be able to design, set up and rationalize the layout of large and medium-sized kitchens and organize and manage kitchen production. 7. analyze the reasons for not meeting the quality requirements of the finished and semi-finished products in a timely manner, and put forward remedial measures and measures. 8. Have a certain degree of Chinese pastry production technology. 9. 9. Be able to make various seasonings, such as rice wine and pickled chili peppers. 10. Be able to train and instruct intermediate Chinese cooks. About the chef's certificate, the provincial labor department has a special skills assessment center, to the labor management department to sign up. Chef also divided into many levels, each level has a different certificate, representing the identity and qualifications of the chef. The lowest level of chef is the primary chef, and generally graduated from the technical school are intermediate chef, is intermediate in the lower three chef, hold the three chef certificate for two years, if the examination is successful, the three certificate can be replaced by a two certificate. After two years of holding the second level certificate, you are eligible to participate in training again, to participate in the examination of the first level certificate. Level 3, Level 2, and Level 1 are all levels within the Intermediate Chef program from lowest to highest. If you have held a Level 1 certificate for two years and are over 30 years old, you will be eligible to attempt your first Dragon Gate Jump and take the Senior Chef Special Chef training exam. Extra chef is not the highest level of chef, technician is the highest level of chef. At the end of the day, the certificate is just a piece of paper, cooking belongs to the category of martial arts, in the end, how much can need to prove in practice.
Not to see the chef's license
First of all, it depends on whether you have any acquaintances there!
If it is a person to break into at least that special advanced!
Chinese people to go to Japan to earn the money of those ghosts can be
Do not have any idea, earn a few years to go home for the New Year how good wow!
It is recommended that you learn the chef's trade, and then go to the examination after four years
To do the chef in Singapore need chef's license?
Hello, need
The higher your level, the better the job you find, and the higher the corresponding salary.
What do you not understand to ask me
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Understanding or consulting.
How many levels of chef qualification, how much does it cost to apply for a chef's licenseChef level
In our country, chefs are generally divided into nine levels:
The highest level of technician chef; then A, second and third level of professional chef; level (senior technician), second level (technician), third level (senior)? IV (Intermediate) Level V (Chef? Primary).
Professional qualification V), intermediate chef (national professional qualification four), senior chef (national professional qualification three), technician (national professional qualification two), senior technician (national professional qualification grade).
The chef wears a cap with a poor height, the lower the level of technology, the higher the level, the more experienced the chef's cap, the higher the height, which can be divided into chef's cap, chef's cap, chef's cap, chef's cap. How many top folds should also be noted, as well as the height ratio of the hat.
The chef hat is usually about 29.5 centimeters high. Hats worn by chefs and cooks.
The chef's hat and the cook's hat are basically the same, but the height is much lower and the hat should not be pleated. The hat worn by the head chef.
The chef's hat is essentially flat and has fewer pleats. Kitchen drudgery hat
In general, the hotel chef is relatively large, from the special, senior to intermediate level have chef 1, in the cold, pastry, western food 8 deputy chef de cuisine