What's the difference between a dessert chef, a dessert chef and a pastry chef?

First of all, I have been engaged in this industry for many years, and the division of labor among big stores is clear. Of course, there are paperhangers, bakers, beverage machines and even beverage machines. The shop is not that fine. You are what you need to do.

A pastry chef usually refers to a mid-point chef in a hotel, or a layman's general term for this kind of work.

The national professional skill appraisal authority only divides the west point and the middle point, and you are called the west point chef for any dessert, cake and bread you make.

You don't need to learn a lot, and you don't need to study it yourself, as long as the products you make can be sold.

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.

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.