How to test the chef's license? What is the content of the test? Please seek help. Thank you.

Intermediate over 20 years old, senior over 25 years old, technician over 30 years old, senior technician over 32 years old.

Applicants: ID card, education certificate, work experience certificate, copy of the original certificate, and 6 2-inch bareheaded photos.

1: Primary (meeting one of the following conditions) (1) has reached the standard hours stipulated in the formal primary training of this occupation, and has obtained the graduation (completion) certificate. (two) engaged in this occupation for more than 2 years. (3) The professional apprenticeship expires.

2. Intermediate (one of the following conditions) (1) After obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years continuously and reached the standard hours stipulated in the formal training of this occupation, and 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. (three) to obtain a vocational graduation certificate from a secondary vocational school or above with intermediate skills as the training goal, and to be recognized by the administrative department of labor and social security.

3:? Senior (who meets one of the following conditions) (1) has been engaged in this occupation for more than 4 years continuously after obtaining this occupation intermediate qualification certificate, and has reached the standard hours stipulated in this occupation formal training, and 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) College graduates who have obtained the intermediate vocational qualification certificate have been engaged in this occupation for more than 2 years. (four) to obtain a vocational graduation certificate from a senior technical school or a vocational school recognized by the administrative department of labor and social security for the purpose of cultivating advanced skills.

4. Technician (meeting one of the following conditions) (1) has been engaged in the professional work for more than 5 years after obtaining the professional senior vocational qualification certificate, and has obtained the graduation (completion) certificate after the professional technician training reaches the specified standard hours. (2) Having been engaged in this occupation for more than 8 years continuously after obtaining the senior occupation qualification certificate. (three) graduates of senior technical schools who have obtained the vocational senior vocational qualification certificate have been engaged in this occupation for 2 years.

5. Senior technician (meeting one of the following conditions) (1) has been engaged in the professional work for more than 3 years after obtaining the professional qualification certificate of this professional technician, and has received the formal vocational training of this professional senior technician to reach the prescribed standard hours, and 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.

Examination content:

Knowledge requirements:

1. Familiar with the name, origin, characteristics, properties, uses, quality standards, identification and storage knowledge of cooking materials used in a certain cuisine.

2. Understand the organizational structure, cutting position and rational use of raw materials such as livestock and fish.

3. Master the rising principle and method of high-grade raw materials.

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

5. Familiar with the knowledge of food carving and fancy cold current.

6 master the management knowledge of raw material procurement, acceptance, production, sales and cost control.

7. Be familiar with the knowledge of production safety.

8. Be familiar with the characteristics of main cuisines in China and the general situation of the development of cooking history in China.

9. Have the basic knowledge of nutrition hygiene, culinary aesthetics and food biochemistry.

Skills requirements:

1. Can design and make dishes and banquets that are satisfactory to guests according to their different situations and requirements.

2. Be able to master the comprehensive operation technology of a certain cuisine and the production of a certain number of flavor dishes and special dishes (cold dishes and hot dishes).

3. It can expand high-grade raw materials.

4. Skilled in using various knife cutting techniques, able to cut various shapes (such as chrysanthemums, wheat ears, lychees, walnuts, orchids, grapes, etc.). ) and cold spell various colors.

5. Being able to master the technique of hanging soup requires pure soup color and delicious soup juice.

6 master the skills of grading disassembly and whole material disassembly of livestock and poultry and fish.

7. Skillfully control the overall materials used in various banquets and master cost accounting.

8. Be able to prepare all kinds of general banquet menus and change the variety of dishes in time according to seasonal changes.

Extended data

The vocational qualification certificate shall be uniformly printed by People's Republic of China (PRC) and the Ministry of Labor and Social Security, and shall be handled and issued by the Ministry of Labor and Social Security or relevant departments of the State Council according to regulations. Vocational qualification certificate is the qualification certificate for workers to apply for jobs, take up posts and start businesses. It is the main basis for employers to recruit workers, and it is also an effective certificate for notarizing the skill level of overseas employment and foreign labor cooperation personnel. Job seekers who need professional qualification certificates should submit their qualification certificates on their own initiative. If the job seekers who have not obtained the qualification certificate do not recommend employment, the employer shall not employ them, and if they recruit workers without authorization, they shall be punished according to the regulations.