A pastry chef refers to a technician who makes western-style cakes.
The scope of work overlaps a lot, but western pastry chefs seem to contain more technical aspects and stronger technical content. For example, Western-style pastry chefs also make frozen foods that don't need baking, decorative craft foods, and other snacks that don't involve baking.
Excellent West Point talents should have the baking skills of French, English and German bread, can make Hong Kong-style and European-style West Point cakes, pie towers, cheese desserts, Korean fruit decorative cakes, Japanese mousse ice cream cakes, cookies, cakes, puffs, egg towers, pizzas, chocolates, tiramisu and other high-end hotel banquets, and know how to manage and operate the West Point industry.
At present, the qualifications issued by the state are: junior workers, intermediate workers, senior workers, technicians, senior technicians and technical experts. There are six grades.
There are five grades for the occupation of the western point teacher, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1).