The barista professional certification will implement a unified national examination outline, unified proposition and unified organization. The examination is divided into two parts: theoretical knowledge examination and professional skills examination. Theoretical knowledge examination implements a unified question bank and randomly generates papers; The professional skills exam passed the live demonstration exam.

Those who passed the examination were certified by the National Professional Qualification Appraisal Committee of Barista, and the Professional Qualification Certificate of Barista was issued by the State Council SASAC Business Skills Appraisal and Catering Service Development Center. The certificate is valid all over the country, which is a necessary condition for the holder to take up his post and an important reference for the employer to assess the qualification of the holder.

Luckin Coffee is extremely strict about hygiene. Before making coffee, you need aseptic disinfection, high-temperature disinfection of tea sets, cleaning of raw materials, and no impurity residues. Coffee will patronize you from time to time. You need to know the history, origin and taste of coffee. The most important thing is that you have to make four kinds of coffee, American coffee, latte, Irish coffee and Freiber, for teachers to taste. After the training of 85 points or above, it is difficult for coffee trainers.

The process of the interview day: First, introduce the culture, development, objectives and structure, training etiquette and dress code of Ruixing Company.