1. 1 occupation name: tea artist.

1.2 occupation definition: a person who is engaged in full-time tea service in teahouses, tea rooms, hotels and other places.

1.3 professional grades: there are five grades in this profession, 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).

1.4 occupational environment: indoor, normal temperature.

1.5 professional ability characteristics: strong language expression ability, certain interpersonal skills, body perception ability, keen sense of smell, color vision and taste, and certain aesthetic appreciation ability.

1.6 basic education level: graduated from junior high school.

1.7 training requirements

1.7. 1 training period: full-time vocational school education, determined according to its training objectives and teaching plan. Promotion training period: junior students should not be less than 160 standard class hours; The intermediate class is not less than 140 class hours; Advanced not less than 120 standard hours; Technicians and senior technicians shall not be less than 100 standard hours.

1.7.2 Training teachers: Training teachers at all levels should have professional knowledge of tea art and corresponding teaching experience. Training junior and intermediate teachers should obtain professional qualification certificates above senior level; Teachers who train senior tea artists should obtain the professional qualification certificate of the professional technician or above or have the professional technical post qualification of the relevant professional intermediate or above; Teachers who train technicians should have the professional qualification certificate of senior technicians in this major or relevant professional and technical post qualifications; Teachers who train senior technicians should have the professional qualification certificate of senior technicians in this major for more than 2 years or the qualifications for senior professional and technical positions in related majors.

1.7.3 Training venue equipment: standard classrooms and practical tea rooms to meet teaching needs. Teaching and training places should have a podium, a tea tasting table and necessary teaching equipment and tea tasting equipment respectively; Tea leaves, tea sets and decorations that need practical operation training have good lighting and ventilation conditions.

1.8 identification requirements

1.8. 1 Applicable object: people who are engaged in or ready to engage in this profession.

1.8.2 Temporary conditions:

-Main (one of the following conditions)

(1) Reach the standard class hours specified in the formal primary training of this occupation, and obtain the graduation (completion) certificate.

(2) Engaged in this vocational training for more than 2 years.

-Intermediate (one of the following conditions)

(1) After obtaining the primary qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years continuously, and has reached the required standard hours after the formal training of this occupation intermediate, and has obtained the graduation (completion) certificate.

(2) After obtaining the primary qualification certificate of this occupation, he has been engaged in this occupation for more than 5 years continuously.

(3) Obtained the graduation certificate of this occupation (major) of the secondary vocational school with intermediate skills as the training goal recognized by the administrative department of labor and social security.

-Advanced (one of the following conditions)

(1) After obtaining the intermediate qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years continuously, and has obtained the graduation (completion) certificate after reaching the required standard hours through the advanced formal training of this occupation.

(two) after obtaining the intermediate vocational qualification certificate, he has been engaged in this occupation for more than 7 years.

(3) Obtain the graduation certificate of this occupation (major) from a senior technical school or a higher vocational school that has been audited and issued by the administrative department of labor and social security and aims at cultivating advanced skills.

(4) graduates of this major or related majors have obtained the intermediate vocational qualification certificate of this occupation and have been engaged in this occupation for more than 2 years.

-Technician (one of the following conditions)

(1) After obtaining the senior qualification certificate of this major, he has been engaged in this major for more than 5 years continuously, and has been trained by this professional technician to reach the required standard hours, and has obtained the graduation (completion) certificate.

(2) Having been engaged in this occupation for more than 7 years continuously after obtaining the senior vocational qualification certificate of this occupation.

(3) Graduates from senior technical schools have been engaged in this occupation for 3 consecutive years.

-Senior technician (meeting one of the following conditions)

(1) After obtaining the professional technician certificate, he has been engaged in the professional work for more than 4 years continuously, and has been trained by the professional senior technician to reach the required standard hours, and has obtained the graduation (completion) certificate.

(2) After obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years.

1.8.3 assessment method: divided into theoretical knowledge examination and skill operation examination. Theoretical knowledge test adopts closed-book written test; Skill operation assessment adopts practical operation, on-site question and answer, etc. , and consists of 2 ~ 3 examiners, who will score themselves according to the skills assessment regulations and take the average score. Both theoretical knowledge assessment and skill operation assessment adopt a percentage system, and more than 60 points are qualified. The identification of technicians and senior technicians needs a comprehensive review.

1.8.4 ratio of examiners to candidates: the ratio of examiners to candidates in theoretical knowledge examination is 1: 15, and there are no less than 2 students in each standard classroom; In the skill operation examination, the ratio of examiners to candidates is 1: 3, and there are not less than 3 examiners.

1.8.5 assessment time: the theoretical knowledge examination time at all levels shall not exceed 120 minutes. The operation examination time of primary, intermediate and advanced skills shall not exceed 50 minutes, and the operation examination time of technicians and senior technicians shall not exceed 120 minutes.

1.8.6 Identification of field equipment

The theoretical knowledge test is conducted in the standard classroom. The skill operation test is conducted in the tea tasting room. Tea tasting room equipment and appliances should include: ① tea tasting table; (2) the main appliances for making tea and drinking tea; ③ Auxiliary supplies; (4) Reservoir; ⑤ Prepare tea set; ⑥ container; ⑦ Tea room; 8 teahouse supplies; Pet-name ruby tea; ⑩ Making tea and related articles: ⑾ Articles by tea artists. The equipment at the assessment site can be increased or decreased according to the assessment needs of different grades.

★2. Basic requirements

2. 1 professional ethics

2. 1. 1 Basic knowledge of professional ethics

2. 1.2 professional code

(1) love the profession and be loyal to their duties;

(2) Abide by the law and operate in a civilized way;

(3) Polite hospitality and enthusiastic service;

(4) Sincere and trustworthy, meticulous;

(5) study the business and strive for perfection.

2.2 Basic knowledge

2.2. 1 Basic knowledge of tea culture

The Origin of China Tea (1)

(2) the evolution of tea drinking methods

(3) the spirit of tea culture

(4) Chinese and foreign tea drinking customs

2.2.2 Tea knowledge

(1) Basic knowledge of tea trees

(2) Tea varieties

(3) Famous tea and its origin

(4) Knowledge of tea quality appraisal

(5) storage method of tea

2.2.3 knowledge of tea sets

(1) Types and producing areas of tea sets

(2) Porcelain tea set

(3) Zisha tea set

(4) Other tea sets

2.2.4 knowledge of drinking tea and using water

(1) Relationship between tea consumption and water consumption

(2) Classification of tea drinks

(3) the choice of drinking water

2.2.5 Basic knowledge of tea art

(1) Taste and the Essence of Beverage

(2) Brewing skills

(3) the choice of refreshments

2.2.6 Scientific tea drinking

(1) Main components of tea

(2) the scientific knowledge of drinking tea

2.2.7 Nutrition and hygiene of food and tea

(1) Basic knowledge of food and tea hygiene

(2) Food hygiene system of catering industry

2.2.8 Legal knowledge

(1) General knowledge of labor law

(2) Common sense of food hygiene law

(3) Common sense of consumer rights protection law

(4) Common knowledge of health management regulations in public places

(5) Basic knowledge of labor safety

★3. Work requirements

The technical requirements of this standard for primary, intermediate, advanced, technician and senior technician are progressive in turn, and advanced includes low-level requirements.

3. 1 primary

Professional functions, work contents and skills all require relevant knowledge.

I. Reception

(1) Etiquette 1. Personal gfd can be neat and generous 2. Polite service terms can be used correctly 1. Common sense of appearance, appearance and manners II. Basic knowledge of language application.

(2) reception 1. Be able to prepare for the business environment. 2. Will prepare business equipment. 3. Be able to prepare for the tea artist. 4. Be able to receive guests positively and enthusiastically. 1. Common sense of environmental beauty. 2. Matters needing attention in preparation of business appliances. 3. Basic requirements for the preparation of tea artists. 4. Basic knowledge of reception procedures.

Second, preparation and demonstration

(1) Tea ceremony preparation 1. Be able to identify the main tea varieties and prepare tea varieties according to the requirements of tea making. Will prepare tea utensils 3. Ability to prepare tea water 4. Preparation ability of tea-making related articles 1. Knowledge of tea classification, varieties and names. Knowledge of tea-making water III. Knowledge of tea, tea-making utensils and water quality appraisal 4.

(2) tea ceremony demonstration 1. When making tea, you can choose the appropriate water quality, quantity, temperature and brewing equipment. 2. Can correctly demonstrate the brewing of green tea, black tea, oolong tea, white tea, black tea and scented tea. 3. Be able to correctly explain every step of the above tea ceremony. 4. Be able to introduce the drinking method of tea soup 1. Application knowledge of tea ceremony equipment II. Requirements and precautions of different tea ceremony demonstrations.

Third, service and sales.

(1) Tea service 1. Can recommend the corresponding tea according to the customer's situation and different seasons. 2. Be able to introduce tea allusions and art in time to stimulate customers' interest in tea tasting 1. Basic skills of interpersonal communication II. Allusions and art of tea.

(2) Sales: 1. Be able to figure out customer psychology and promote tea and tea sets in time. 2. Be able to use the tea list correctly. 3. Be able to skillfully complete the packaging of tea and tea sets. 4. Be able to complete the checkout of the teahouse. 5. Be able to guide customers to store and preserve tea. 6. Be able to guide customers to maintain tea sets. 1. knowledge of tea and tea set packaging. Understand the basic checkout procedures. 3. Tea set maintenance knowledge.

3.2 Intermediate level

Professional functions, work contents and skills all require relevant knowledge.

1. Reception (1) Etiquette 1. Can maintain a good gfd 2. Can effectively communicate with customers 1. Gfd knowledge ii. The art of language expression in service etiquette. Reception art in service etiquette.

(2) Reception can provide targeted reception services according to the characteristics of customers.

Second, preparation and demonstration

(1) Tea preparation 1. Can identify the main grades of tea. Can identify the quality of commonly used tea sets 3. Be able to correctly configure tea sets and arrange performance tables 1. Knowledge of tea quality classification II. Knowledge of tea set quality. Basic knowledge of tea set equipment.

(2) tea exhibition 1. Can choose and configure the corresponding music, clothing, flower arrangement, incense and tea hanging according to different tea tasting needs. 2. Be able to be the main bubble 1 for more than three tea performances. Knowledge of venue layout of tea ceremony II. Basic knowledge of tea performance.

Third, service and sales.

(1) Tea service 1. Can introduce the different characteristics of clear drinking method and mixed drinking method. 2. Be able to introduce famous teas and springs from all over China to customers. 3. Be able to answer customers' questions about tea art 1. Knowledge of art identification II. Knowledge of clear drinking and mixed drinking of tea.

(two) sales can be based on the sales of tea and tea sets, put forward suggestions for the deployment of goods.

3.3 advanced

Professional functions, work contents and skills all require relevant knowledge.

I. Reception

(1) Etiquette can keep the image natural, decent and elegant, and can correctly use international etiquette 1. Basic knowledge of human aesthetics and communication principles II. Matters needing attention in reception of foreign guests. Basic knowledge of foreign languages in tea ceremony.

(2) The receptionist can tell the main varieties of tea and tea sets in foreign languages, and can make simple greetings to foreign guests in foreign languages.

Second, preparation and demonstration

(1) Tea preparation 1. Be able to introduce the origin and quality characteristics of major famous teas. 2. Be able to introduce the styles and characteristics of main porcelain tea sets. 3. Be able to introduce famous teapot manufacturers and their characteristics. 4. Be able to correctly choose ethnic tea utensils and costumes. 5. I will prepare tea-mixing equipment. 1. Knowledge of tea quality. 2. Knowledge of tea origin.

(2) Tea Show 1. Be able to master the operation of local flavor tea and minority tea (more than 3 kinds). 2. Be able to organize tea exhibitions independently and introduce their cultural connotations. 3. It can prepare mixed tea (more than 3 kinds) 1. Knowledge of aesthetic characteristics of tea performance II. Basic knowledge of local flavor tea and minority tea.

Third, service and sales.

(1) Tea service 1. Be able to master the demand characteristics of tea consumers and create a harmonious business atmosphere in time. 2. Be able to master the consumption psychology of tea consumers and guide their consumption correctly. 3. Be able to introduce tea culture tourism 1. Basic knowledge of customer consumption psychology II. Basic knowledge of tea culture tourism.

(2) Sales: 1. According to the characteristics of seasonal changes, holidays, etc., the allocation scheme of tea house consumer goods can be formulated. 2. Be able to participate in or initially design tea show activities according to the requirements of the teahouse.

3.4 Technician

Professional functions, work contents and skills all require relevant knowledge.

First, the teahouse layout design

(1) put forward the design requirements of teahouse 1. Be able to put forward the basic requirements of teahouse site selection II. Be able to make suggestions on the design of teahouse. Can put forward different characteristics of teahouse decoration 1. Basic knowledge of teahouse location II. Basic knowledge of teahouse design.

(2) The layout of the teahouse is 1. Display cabinets and service desks can be arranged according to the style of teahouses. 2. You can host the theme design of the teahouse and arrange different styles of tea rooms. 1. Basic knowledge of teahouse layout style. 2. Basic knowledge of creating teahouse atmosphere.

Second, tea performance and tea party organization

(1) tea properties 1. Can become the main bubble of antique tea performance II. Be able to master a foreign tea performance 3. Can skillfully use foreign languages to introduce tea art. Be able to plan and organize tea performances 1. Basic knowledge of aesthetic characteristics of tea performance II. Basic knowledge of auxiliary musical instruments for tea performance III. Basic knowledge of action connotation of tea ceremony performance IV. Foreign language knowledge of tea specialty.

(2) Tea party organizations can design and organize all kinds of small and medium-sized tea parties.

Three. Management and training

(1) Service Management 1. Be able to write tea service program. Be able to formulate tea service items. Able to organize and implement tea service. Be able to check the service work of tea artists 5. Be able to check the quality of tea and tea set in teahouse. Handle customer complaints correctly 1. Able to handle knowledge of tea service management. Relevant legal knowledge.

(2) Tea Artist Training: Tea Artist training plans can be formulated and implemented, as well as the preparation methods of training plans and teaching plans.

3.5 Senior Technician

Professional functions, work contents and skills all require relevant knowledge.

I. Tea service

(1) Tea service 1. Tea can be designed according to customer requirements and business needs. 2. The grade of tea can be evaluated 1. Basic principles of tea innovation II. Basic knowledge of tea tasting.

(2) Tea health service 1. Be able to master the main technology of tea health care. Be able to configure the basic knowledge of health care tea according to the health status and diseases of customers.

Second, the innovation of tea.

(1) Tea Creation 1. Be able to create different tea performances as needed to meet the aesthetic requirements of tea art 2. A new tea set 3 can be configured according to the theme of tea art. Be able to choose new tea music according to the characteristics of tea art 4. Be able to arrange new costume scenes according to the demand of tea art. Be able to explain the cultural connotation of the newly created tea performance in words. Ability to organize and train tea performance teams 1.

(B) tea party innovation can design and organize large-scale tea parties. Basic knowledge of creative design for large-scale tea parties.

Three. Management and training

(1) technical management 1. Be able to make the management plan of teahouse. 2. Be able to make the teahouse marketing plan and organize its implementation. 3. Be able to conduct cost accounting and reasonably price tea. 2. Teahouse management knowledge. 3. Teahouse cost accounting knowledge.

(2) personnel training 1. Be able to independently preside over tea training and write training handouts 2. Cultivate the ability of junior, intermediate and senior tea artists. Instruct tea technicians 1. Requirements for writing training handouts II. Basic knowledge of skill training teaching method III. Training knowledge of teahouse staff.

Examination site

The article is transferred from the personal anthology of Jiefangzi in Sohu Community.