It does not belong. In Germany, France, the United States and other western developed countries, there are national vocational schools for bread and pastry, which train bakers and pastry chefs for two to three years. We should not only learn the basic skills of making bread and cakes, but also learn the basic knowledge of inorganic chemistry, organic chemistry, analytical chemistry, microbiology, biochemistry, nutrition and hygiene. Only by passing a rigorous examination can you be certified.