The barista certificate examination method is as follows:

1. The barista professional certification will implement a national unified examination syllabus, unified propositions, and unified organization.

2. The examination is divided into two parts: theoretical knowledge examination and professional skills assessment.

3. The theoretical knowledge examination adopts a unified question bank and random composition.

4. Pass the on-site demonstration test for professional skills assessment.

5. Those who pass the examination will be reviewed and certified by the National Barista Professional Qualification Evaluation Committee, and the "Barista Professional Qualification Certificate" will be issued by the Commercial Skills Appraisal and Catering Service Development Center of the State-owned Assets Supervision and Administration Commission of the State Council.

6. This certificate is valid nationwide. It is a necessary condition for the holder to hold office and take up the job. It is also an important reference for employers to assess the qualifications and abilities of the holder.

Baristas refer to people who are responsible for blending, roasting, making and selling coffee and demonstrating coffee skills in coffee service places such as cafes or Western restaurants. When faced with the diverse consumption needs of customers, baristas play more of a catering expert role. Through on-site product production and language communication, they convey consumption concepts that are more in line with modern healthy eating standards to customers.

With the improvement of the national economy and the advancement of consumption levels, barista has become a comprehensive profession in our country. In addition to basic coffee drink making, it is also required to master the making methods of other products including milk tea, juice, mixed drinks, cocktails, Western-style pastries, Western-style simple meals and other products.

Barista training requirements:

1. Training period: full-time vocational school education, determined according to its training objectives and teaching plan. Training period for promotion: no less than 120 standard credit hours for junior level; no less than 90 standard credit hours for intermediate level; no less than 60 standard credit hours for advanced level; and no less than 60 standard credit hours for technician.

2. Training teachers: Teachers who train junior, intermediate and senior personnel should have professional technician or above professional qualification certificates or intermediate or above professional technical qualifications in related majors; teachers who train technicians should have this professional qualification certificate or above; Vocational senior technician professional qualification certificate or relevant professional senior professional and technical position qualifications.

3. Training venue equipment: standard classrooms that meet teaching needs and corresponding coffee making equipment and necessary utensils, raw and auxiliary materials.