The pastry chef has a certificate, but the dessert chef has no certificate.
The professional qualification of pastry chef is divided into three grades: assistant pastry chef, pastry chef and senior pastry chef. The certificate is a registered professional qualification certificate stamped with the special seal for professional skill appraisal.
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Definition of occupation: A pastry chef refers to a person who uses different operating techniques, mature skills and mature methods to process the main ingredients and auxiliary materials of cakes into cakes or snacks.
Occupation profile: The pastry industry occupies an important position in the food industry, and its products directly face the market, which directly reflects people's food culture level and living standard. With the people's life moving from food and clothing to a well-off life, the quality of life will be further improved, especially after China's accession to the WTO, the domestic market will be further opened. All these bring challenges and opportunities to the development of pastry and bread industry in China. Since China's reform and opening up, the pastry and bread industry has developed rapidly, and the types, varieties, quantity and quality of products, packaging and decoration, production technology and equipment have been significantly improved.
During 2005-20 1 1 year, the compound annual growth rate of pastry industry output value was 33%, and the industry maintained a high growth trend. Analysts predict that by 20 13, the output value of China pastry industry will reach about 28 billion yuan, and the prosperity of the industry will continue to run at a high level.
Professional qualification:
Professional qualifications are divided into three levels: assistant pastry chef, pastry chef and senior pastry chef.
Application conditions: (meet one of the following conditions)
First of all, the assistant pastry chef:
1, bachelor degree or above or equivalent;
2. Graduates with college degree or above or equivalent and relevant practical experience;
Second, the pastry chef:
1, has passed the qualification certification of assistant pastry chef;
2. Graduates with postgraduate education or equivalent;
3. Bachelor degree or above or equivalent and engaged in related work for more than one year;
4. College degree or above or equivalent and engaged in related work for more than two years.
Third, senior pastry chef:
1, has passed the pastry chef qualification certification;
2. Graduate degree or above or equivalent and engaged in related work for more than one year;
3. Bachelor degree or above or equivalent and engaged in related work for more than two years;
4. College degree or above or equivalent and engaged in related work for more than three years.
Do you need any certificate if you want to be a pastry chef? If there is research demand, what is the difference between pastry chefs and western pastry chefs?
As a baker at West Point, you need research, just as a college student needs a diploma. A college student is knowledgeable. The first thing to show when looking for a job is your education, and so is a baker at West Point. The qualification certificate of western pastry chef is like the industry threshold of job seekers, and it is the standard for the work unit to examine your ability. Whether you are looking for a job or starting a business, you need a Western-style teacher qualification certificate.
What is the best certificate for a dessert chef?
Prospects of fire engineers:
The shortage of talents in the industry, coupled with the strong professionalism of professional certificates and the high degree of professional counterparts, have made many practitioners keenly aware of the good development prospects of certificates once the policy of qualification examination for registered energy dissipation and fire prevention engineers is introduced: with the introduction of new policies in the field of fire protection, the practice certificates will become a rigid demand. There is a huge gap in certified professionals in the industry. The sooner you get the evidence, the sooner you will benefit.
With Ministry of Human Resources and Social Security and the Ministry of Public Security jointly issuing three policy notices on registered fire engineers, it marks the formal establishment of the system of registered fire engineers with professional and technical qualifications in social fire protection in China. The implementation of this policy and regulation will further improve the fire protection system, effectively promote the specialization and standardization of the fire protection industry, and also guide more social and technical personnel to join the ranks of registered fire engineers. In the next few years, fire engineers will become upstarts in the industry and usher in the peak season of talent demand.
How old can I get a dessert teacher's certificate?
The dessert chef has no certificate, only the pastry chef's certificate.
The professional qualification of pastry chef is divided into three grades: assistant pastry chef, pastry chef and senior pastry chef. The certificate is a registered professional qualification certificate stamped with the special seal for professional skill appraisal.
Application conditions: (meet one of the following conditions)
First of all, the assistant pastry chef:
1, bachelor degree or above or equivalent;
2. Graduates with college degree or above or equivalent and relevant practical experience;
Second, the pastry chef:
1, has passed the qualification certification of assistant pastry chef;
2. Graduates with postgraduate education or equivalent;
3. Bachelor degree or above or equivalent and engaged in related work for more than one year;
4. College degree or above or equivalent and engaged in related work for more than two years.
Third, senior pastry chef:
1, has passed the pastry chef qualification certification;
2. Graduate degree or above or equivalent and engaged in related work for more than one year;
3. Bachelor degree or above or equivalent and engaged in related work for more than two years;
4. College degree or above or equivalent and engaged in related work for more than three years.
How to test a dessert chef?
step
1
Generally, the research of dessert chefs is carried out directly in professional schools. For example, we can register directly in the professional West Point Baking School, and then tell the teacher what certificate you need to take, and a teacher will explain the specific study time to you.
What qualifications does a dessert chef need to take? How to bake it?
When you go to a vocational labor appraisal center for an examination, there will usually be a local vocational appraisal institution to arrange the examination place.
It is suggested that applicants can go to official website, a local professional appraisal center. Usually, there will be arrangements during the vocational examination. Dessert chefs belong to the category of professional skills, not technical ones. The local labor appraisal department will have the corresponding examination notice. The identification method and time are different in every place. Usually the examination is arranged by the local labor appraisal department. The time and place are inquired in official website, the local labor appraisal center.
What certificate does a self-taught dessert chef need to take?
Self-taught dessert chefs need to take the western pastry chef's certificate.
Western pastry chefs refer to a group of people who specialize in baking western food and then get paid by selling their skills and products.
West Point Military Academy has five grades, namely:
1. Primary (national vocational qualification level 5),
2. Intermediate (national vocational qualification level 4),
3. advanced (national vocational qualification level 3),
4. Technician (national vocational qualification level 2),
5. Senior technician (national vocational qualification level 1).
primary
(Those who meet one of the following conditions)
(a) to reach the standard hours stipulated in the formal primary training of this occupation, and to obtain the graduation (completion) certificate.
(two) engaged in this occupation for more than 2 years.
(3) The professional apprenticeship expires.
middle (level)
(Those who meet one of the following conditions)
(a) after obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years continuously, and has reached the standard hours stipulated in the formal training of this occupation, and has obtained the graduation (completion) certificate.
(2) Having worked in this occupation for more than 5 years after obtaining the primary vocational qualification certificate of this occupation.
(3) Obtaining a vocational graduation certificate from a secondary vocational school or above recognized by the administrative department of labor and social security for the purpose of cultivating intermediate skills.
elder
(Those who meet one of the following conditions)
(a) after obtaining the vocational intermediate vocational qualification certificate, continuous
Western pastry chef vocational skills competition
Have been engaged in this profession for more than 4 years, have reached the required standard hours after advanced formal training in this profession, and have obtained the graduation (completion) certificate.
(2) Having worked in this occupation for more than 7 years after obtaining the intermediate vocational qualification certificate of this occupation.
(3) Obtaining a vocational graduation certificate from a senior technical school or a higher vocational school recognized by the administrative department of labor and social security for the purpose of cultivating advanced skills.
(four) college graduates who have obtained the vocational intermediate vocational qualification certificate have been engaged in this occupation for more than 2 years.
technician
(Those who meet one of the following conditions)
(a) after obtaining the senior vocational qualification certificate, he has been engaged in this occupation 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 8 years continuously after obtaining the senior occupation qualification certificate.
(three) the graduates of this major in senior technical schools have been engaged in this occupation for more than 2 years after obtaining this occupation qualification certificate.
Senior technician
(Those who meet one of the following conditions)
(a) after obtaining the professional qualification certificate of the professional technician, he has been engaged in the professional work for more than 3 years, and has been trained by the professional senior technician to reach the required number of hours, and has obtained the graduation (completion) certificate.
(two) after obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years.
Skills of baking talents in West Point:
1. Bread baking technology in France, Britain and Germany,
2. Make Hong Kong-style and European pastry cakes, pie towers, cheese desserts, Korean fruit decorative cakes, Japanese mousse ice cream cakes, and cookies, biscuits, cakes, puffs, egg towers, pizzas, chocolates, tiramisu, etc. for banquets in high-end hotels. Popular west point products,
3. Understand the management and operation of West Point industry.
How to test eight pastry chefs
The title of pastry chef does not exist in the national vocational qualification examination system.
The closest are only Chinese pastry chefs and western pastry chefs.
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). Have 3-6 years of work experience can apply for intermediate (level 4), have 3-6 years of experience, or have 13 years of work experience to directly take the advanced (level 3), and then take the technician (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 the senior technician (national level). The paper starts with 3,000 words, with 5,000 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.