Lemi Western Food Training School is a research and development school of food culture. There are not only courses on entrepreneurial skills of western pastry baking, bread, cake, coffee, drinks, fondant, Korean decoration, French dessert, handmade chocolate and other food specialties. At the same time, it also provides business guidance, store technical training and Internet marketing three-in-one practical courses to provide full service and guidance for more entrepreneurial students with dreams and passions to successfully open stores. Lemi is a vocational skill training school approved by the state. It has training and textual research institutions for western pastry chefs, Chinese pastry chefs and Chinese cooks. Junior worker: level 5, intermediate worker: level 4, senior worker: level 3, technician: level 2, senior technician: level 1, baker who needs more than 15 years' experience refers to a baker, an egg and cake maker or a technician engaged in baking industry. At present, the qualification certificates issued by the state include junior worker, intermediate worker, senior worker and technician.

Bread baking generally includes the following three stages: the first stage of baking: the surface fire is 12-16℃ and the bottom fire is 18-22℃; After the actual temperature reaches the set temperature, the bread is put into the furnace. The maintenance time is about 2-15 minutes. Note: buns have high temperature and short time; Bread has low temperature and long time; Function: Bread increases its volume, mainly to make it grow taller. The second stage: raise the surface fire to 18-22℃ and the bottom fire to 2-25℃, and keep it until the surface fire meets the requirements for about 5-1 minutes. Function: make the bread form a hard bread shell and shape the bread. The third stage: maintain the surface fire at 18-22℃ and lower the primer to 18℃ until the bread is evenly colored, which takes about 5-1 minutes. Function: make the bread form uniform burnt yellow or golden yellow.