Part 1 Appraisal Scheme for Chinese Pastry Master (Grade 4)

Part 2 List of Identification Elements

Part 3 Review of Theoretical Knowledge

The position, function and classification of Chinese pastry

Knowledge of food nutrition

Pastry cost accounting

Knowledge of raw materials for pastry

Technological principle of pastry master blank

Making technology of stuffing

Noodle forming technology

Pastry ripening technology

Pastry flavor special

Pastry raw material storage

Common knowledge in pastry management

Part 4 Review of Operation Skills

Leather making

Filling center

Water-mixed dough making

Flourishing dough making

Crispy dough making

Rice flour and other dough making

Part 5 Simulation Test Paper and Answers of Theoretical Knowledge Examination

Part 6 Simulation Test Paper for Operation Skills Assessment

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