Is the chef certification exam the final exam for culinary majors in technical schools?

No, it is a special examination and assessment by the National Vocational Appraisal Agency, for example, New Oriental has a test center!

Just go to the technical school and pay the money, saying that you have to take the certificate, the dietitian can't cover it, and the rest is casual.

Through a large number of practical operations and phased systematic theoretical teaching and intensive training, the school will arrange for students to participate in the unified appraisal test hosted by the superior department.

Theoretical requirements: familiar with the name, origin, characteristics, performance, use, quality standards and identification and storage knowledge of cooking raw materials used in a certain cuisine. 2.

Understand the organizational structure of raw materials such as livestock and fish, the cutting position and the knowledge of rational use of raw materials. 3.Master the principles and methods of high-grade raw materials.

4.Master the principle and key points of making hanging soup. 5.

Familiar with the knowledge of food carving and fancy cold spelling. 6.Master the management knowledge of raw material procurement, acceptance, production, sales, cost control, etc.

7.Familiar with the knowledge of safety production. 8.

Familiarize yourself with the characteristics of China's major cuisines and the general development of Chinese culinary history. 9.Basic knowledge of nutrition and hygiene, culinary aesthetics, and food biochemistry.

Practical requirements: according to the different situations and requirements of guests, design and produce dishes and banquets that satisfy guests. 2.

Be able to master the overall operation technology of a certain cuisine and the production of a certain number of flavor dishes and specialties (cold and hot dishes). 3.I can perform the increase of high-grade raw materials.

4.Proficient in the application of various knife techniques, will cut a variety of shapes (such as chrysanthemums, ears of wheat, lychees, walnuts, orchids, grapes, etc.) and a variety of colors and cold spelling. 5.

Be able to master the technique of hanging soup, which requires the soup to be pure in color and delicious in soup. 6.Master the skills of dismantling livestock and poultry and fish and dismantling whole materials.

7.Proficient in controlling the overall materials used in various banquets and mastering cost accounting. 8.

Able to prepare a variety of menus for general banquets, and can change the variety of dishes in time according to seasonal changes.

To take the chef certificate, you must prepare relevant documents to register with the local labor and technical department and take the Xun Rubber Plus exam, and the name of the Chang Bureau must meet certain requirements.

In terms of age, you need to be at least 20 years old to take the intermediate exam, you need to be at least 25 years old to take the advanced exam, you need to be at least 30 years old to take the technician exam, and you need to be at least 32 years old to take the senior technician exam. Different levels of exams also require different qualifications. The vocational qualification certificate shall be uniformly printed by the Ministry of Labor and Social Security of the People's Republic of China, and shall be handled and issued by the labor and social security department or relevant departments in accordance with the regulations.

The vocational qualification certificate is the qualification certificate for workers to find jobs, hold positions and start businesses, the main basis for employers to recruit and hire workers, and the valid documents for notarization of skill level for overseas employment and foreign labor service cooperation personnel.

Materials to be prepared for the registration of the chef god certificate:

1. Candidates' ID cards within the validity period.

2. Candidates' academic certificates.

3. Proof of working years.

4. A copy of the original certificate.

5. 6 2-inch bareheaded. <>

Learning to be a chef is very good, now with the improvement of people's quality of life, the frequency of dining out is increasing, so the development of the catering industry is very rapid, and the demand for chefs is now great.

The chef is still very advantageous :

1. Learn to be a chef Popular industry, high-paying career, never unemployed. As a demand of the people, it is not an emerging industry and will not be eliminated. There is only the inference of the dishes, and there will be no product upgrading.

2. Learn to be a chef and develop well, and there is a lot of room for improvement. Head chefs, executive chefs, etc. are currently in short supply of talents, and they are also the goal that chefs have been working hard for, and high-paying positions in short supply will only appear in the catering industry, and chefs will always be your first choice.

3. Learn to cook with small investment and big return. No matter where you are from, whether you are rich or poor, as long as you are willing to work hard and do not need to invest millions, you can have your own business.

4. Learning to cook takes less time and becomes a talent quickly. Easy to learn, easy to understand, and zero starting point. Starting from the basics, you don't need to know circuit diagrams, and you don't need to know how to program, as long as you do it, you can learn the course.

5. With the rapid development of the catering industry and order-based training, you can become a high-paid person without going to the double selection meeting full of talents.

New Oriental Cooking School has a college degree. At present, it is recommended to work for majors with more than one year of course. The two-year and three-year majors are both college and secondary school degrees.

No matter what line of work, as long as you do fine and deep, you can achieve something, choose the right path and make unremitting efforts to fight for it, you can reap the extraordinary. On the other hand, if you choose the wrong path at the beginning, you will only go further and further apathy, and then the years of work for a better future will not be worth it. So what is it worth choosing?

With the continuous improvement of the material civilization of society, the chef profession is also developing, and the team of full-time chefs is constantly expanding.

1. The market demand is large, and there is a lack of a large number of excellent chefs, and professional chefs will be in short supply in the next few years.

2. The income is high, the chef industry is short of talents, and talents are urgently needed, so the salary is good and the salary is high.

3. The working environment is good, and the working environment of the chef has been greatly improved, with good sanitary conditions, and it is common to be bright and spacious.

4. There is no need to worry about employment, the increase in the number of restaurants is bound to require a large number of chefs, and the employment situation of chefs has certain advantages compared with other industries, and the employment prospects are broader.

The chef certificate needs to be taken by a formal professional chef college The chef certificate is divided into primary, intermediate, senior and so on!

Yes, you need to register for the exam through a formal designated body.

The chef certificate is a national vocational qualification certificate issued by the national labor and social security department, and it is also a qualification certificate for chefs to find jobs, hold positions and start businesses. There are five levels of chef certificates: primary, intermediate, senior, technician, and senior technician. You take that level of certificate! Just consult that!

God is not partial. Closed a door. will open a window for you.

If you learn technology, young people can learn to cook, now Sichuan cuisine is the first of China's eight major cuisines, the first major cuisine, learn Sichuan cuisine, you can find a job when you go to the first place, and now the catering industry is short of chefs, very good, and the salary is also high.

You can take the chef certificate if you go to a professional school!

Theory test content.

1. Professional theoretical knowledge.

1. Cutting technology.

2. Cooking techniques.

3. Banquet design.

4. Knowledge of cuisine.

5. Knowledge of cooking raw materials.

6. The tastes, eating habits and taboos of some ethnic minorities and foreign guests.

2. Knowledge of nutrition and costing.

1. Food hygiene and the Food Sanitation Law

2. General knowledge of nutrition.

3. Cost accounting.

The content of the practical exam mainly includes:

1. Reasonable side dishes according to the principle of quality, color, shape and device;

2. Modulate the starch, slurry and paste, and carry out the corresponding paste sizing on different Laipin raw materials;

3. Use cooking techniques such as frying, boiling, exploding, steaming, burning, boiling, and roasting to mature the processed raw materials to meet the nutritional and quality requirements;

4. Use blanching, oil, steaming, sauce and other techniques to preliminarily cook the raw materials and shorten the ripening time of dishes;

5. According to the different varieties and flavors of dishes, identify the raw materials and remove the non-edible parts of the raw materials;

6. Use pendulum, stacking, stacking, encircling, tying, rolling, carving and other techniques to make cold dishes with different shapes.

7. Carry out net material processing for livestock, poultry and aquatic products, take materials and whole materials out of the bones in different grades, and use different hair growth technologies to increase the hair of dry raw materials;

8. According to the requirements of the dishes, the specific situation of the raw materials, and the principles and methods of seasoning, select the condiments, control the dosage, time and sequence of the delivery, and season them reasonably;

9. According to different cooking methods and the requirements of finished dishes, the raw materials are cut into the required shape by cutting, slicing, chopping, chopping, chopping and other knife methods, so that the raw materials are easy to mature and easy to taste.