I. Occupational Name

Western Pastry Chef

II. Occupational Definition

Using different operating techniques, molding skills and maturity methods of the main ingredients and auxiliary materials to process, made of Western-style flavored pasta, confectionery personnel.

Third, the main content of the work

The work performed mainly includes: (1) check equipment, tools; (2) equipped with raw and auxiliary materials and calculate the price of the product; (3) auxiliary raw materials production; (4) modulation of various types of dough; (5) pasta molding and ripening; (6) creative dessert category production; (7) decorative products, finished products on the plate.

Four, occupational level

This occupation **** set up four levels: five (primary), four (intermediate), three (senior), two (technician), have been included in the appraisal bulletin, can be open to the community to carry out training and accreditation.

V. Suggested training hours

Level V: 252 hours; Level IV: 290 hours; Level III: 300 hours; Level II: 370 hours.

l Sixth, the appraisal

The appraisal of the fifth, fourth and third level is divided into theoretical knowledge test and operational skills assessment. Five, four theoretical knowledge exam using closed-book computer machine test, three theoretical knowledge exam using closed-book written test, operational skills assessment using on-site practical operation. Theoretical knowledge test and operational skills assessment are implemented in the percentage system, the results are up to 60 points and above is qualified. Failure of theoretical knowledge or operational skills can be made up according to the provisions of the remedial examination.

The identification of the second level of the field practical operation, machine test, written test, oral examination. The assessment is divided into if a module, are the implementation of the percentage system, the results are up to 60 points and above as a pass. Failure to pass the module can be required to make up for the test.