At present, the level of Chinese and western pastry chefs is recognized by the state as five grades (primary, intermediate, advanced, technician to senior technician). Generally, there is only one chance a year, but it is not every year (because of the long interval between intermediate and above exams, the number of applicants is always uneven). Generally speaking, in a year, you register in March-April, and take the theory test in June-July and July-August. A little work experience is enough, generally focusing on theory and practice, and the assessment items are many and complicated (otherwise more troublesome). With 3-6 years of work experience, you can apply for intermediate level (level 4), and then take advanced level (level 3) after 3-6 years, or with 13 years of work experience, and then take technician test (national level 2, which must be advanced) for 3 years or more. Technicians who have been certified for more than 3 years can apply for senior technician (national level 1), and the length of the paper is 5000 words from 3000 words. Passing the exam is equivalent to the level of associate professor (technicians and senior technicians enjoy state technical subsidies).
Others, such as super, super, are all local. Among them, the intermediate level is divided into three levels, two levels, one level, advanced level and super level are also divided into one or two levels, which is pure fraud. In addition, the so-called "national first-class baker" is a wild road and the state does not recognize it. If you want to test the professional level recognized by the state, you must go to a qualified training center, labor skills assessment point and other formal institutions to sign up for training. As long as you can pass the exam, you will send all kinds of relevant materials when you register for training. There must be professionals to explain the relevant contents of the theoretical examination and the key points of the examination, and guide you at any time. You don't need to find other books related to the theoretical examination yourself. Just listen carefully and review well. I'm sure I can pass.
A chef who makes Chinese and western desserts with cream, jam, fruit, etc. Western-style pastry classroom teaching focuses on daily practical operation. Teach all kinds of bread making, cake making, cake decoration (such as birthday cake) and snacks. Such as moon cakes, old women's cakes, biscuits, court cakes and so on.