The occupation of pastry chef*** has five grades, namely: 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).

1, primary (with one of the following conditions). By the primary formal training in this occupation up to the standard number of hours, and obtain a certificate of graduation and so on.

2, intermediate (with one of the following conditions). After obtaining the primary vocational qualification certificate in this occupation, continuously engaged in this occupation for more than 3 years, through the intermediate formal training in this occupation up to the required standard hours, and obtain a diploma.

3, senior (with one of the following conditions). After obtaining the intermediate vocational qualification certificate of this occupation, continuously engaged in this occupation for more than 4 years, through the advanced formal training in this occupation up to the required standard hours, and obtain a graduation certificate.

4, technician (with one of the following conditions). After obtaining the advanced vocational qualification certificate of this occupation, continuously engaged in this occupation for more than 5 years, through the formal training of technicians in this occupation up to the required standard hours, and obtain a certificate of graduation.

5, senior technician (with one of the following conditions). After obtaining the vocational qualification certificate of technician of this occupation, continuously engaged in this occupation for more than 3 years, through the formal training of senior technician of this occupation up to the required number of hours, and obtain a graduation certificate.

1, training objectives:

To cultivate skilled production of various types of Chinese pastry senior talents.

2, course content:

Comprehensively teach the knowledge of pastry raw materials, and the innovation of various kinds of dim sum and other professional knowledge; systematically teach deep-fried, boiled, pan-fried, baked and other types of pastry techniques, teaching small dumplings, Lanzhou ramen, knife-shaved noodles, rice noodles, rainbow soup dumplings, longshu noodles, soup brine, Canton shrimp dumplings, salty dumplings, orange radish, pumpkin cake, dough around the production of techniques.

3, job responsibilities:

Master food costing to assist the head chef to develop the supply of noodles and selling price. According to the source of goods, sources of customers and hotel characteristics to assist the head chef to develop the procurement plan of food raw materials, etc..

Baidu Encyclopedia - Pastry Chef