What is the difference between pastry chef, pastry chef and pastry chef?

First of all, I have been working in this industry for many years. The division of labor in large stores is clear. Of course, there are decorators, bakers, beverage artists, and even beverage artists. Small stores are not so divided. Whatever the job requires, you are the master.

Pastry chef usually refers to the hotel's pastry chef, or a layman's general term for this type of work.

The National Vocational Skills Appraisal Center only distinguishes pastry and pastry. Regardless of whether you make desserts, cakes, bread, etc., you are called a pastry chef.

You don’t need to study a lot or do research to make it yourself, as long as the products you make can be sold.

Pastry chefs have certificates, but pastry chefs do not have certification exams.

The professional qualifications of pastry chefs are divided into three levels: assistant pastry chef, pastry chef and senior pastry chef. The certificate is the "Registered Professional Qualification Certificate" stamped with a special seal for professional skills appraisal.

Professional definition: 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 pastries to make pastries or snacks.

Occupation overview: The pastry industry occupies an important position in the food industry. Its products are directly oriented to the market and directly reflect the level of people's food culture and living standards. As people's lives will change from subsistence to moderate prosperity, the quality of life will be further improved, especially after joining the WTO, the domestic market will be further opened.

All of this has brought challenges and opportunities to the development of my country’s pastry and bread industry. Since my country's reform and opening up, the pastry and bread industry has developed rapidly, and the product categories, designs and varieties, quantity and quality, packaging and decoration, as well as production technology and equipment have all been significantly improved.

From 2005 to 2011, the average annual compound growth rate of the output value of the pastry industry was 33, and the industry maintained a high-speed growth trend. Analysts predict that by 2013, the output value of China's pastry industry will reach about 28 billion yuan, and the industry is booming. Continue to run high.