Baker: Intermediate (including bread, Chinese pastries, Western pastries): Includes bread, Chinese pastries, Western pastries

Author: Ministry of Labor and Social Security, China Employment Training and Technical Guidance Center
Publisher:
Publishing Date: 2005-01-01
Features: To promote the development of vocational training and professional skill assessment for bakers, and to implement the national vocational qualification certification system among baking industry professionals, the Ministry of Labor and Social Security, China Employment Training and Technical Guidance Center, after completing the formulation of the "National Occupational Standard for Bakers," commissioned the China Baking and Confectionery Industry Association to organize experts to write the "National Vocational Qualification Training Course for Bakers" (hereinafter referred to as "The Course"). Based on the national occupational standard, the content of this "Course" strives to condense the essence, highlight relevance, typicality, and practicality; structurally, "The Course" is written in five levels: (Primary), (Intermediate), (Senior), Technician, and Senior Technician. Specifically for the basic requirements in "The Standard," a common "Basic Knowledge" is written for all five levels. This book is divided into three parts: the skill requirements for intermediate bread bakers, the skill requirements for intermediate Chinese pastry bakers, and the skill requirements for intermediate Western pastry bakers, mainly including chapters such as preparation, dough mixing and fermentation, shaping and proofing, baking, and decoration.