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National barista professional standard the country's best barista training barista professional qualification certificate

Published: 2024-06-03 Author: World Gafei

Last Updated: 2024/06/03, According to the relevant provisions of the Labor Law of the people's Republic of China, in order to further improve the system of national vocational standards and provide a scientific and standardized basis for vocational education, vocational training and vocational skills appraisal, the Ministry of Labor and Social Security organized relevant experts to formulate the "National Professional Standard for baristas (trial)" (hereinafter referred to as "Standard"). I. this Standard is objective.

Description

According to the relevant provisions of the Labor Law of the people's Republic of China, in order to further improve the system of national vocational standards and provide a scientific and standardized basis for vocational education, vocational training and vocational skills identification, the Ministry of Labor and Social Security organized relevant experts to formulate the National Professional Standard for baristas (for trial implementation) (hereinafter referred to as the "Standard").

1. This Standard aims to objectively reflect the level of the profession and the requirements for employees at the present stage, and on the basis of fully considering the impact of economic development, scientific and technological progress and changes in industrial structure on the profession, the scope of activities, work content, skill requirements and knowledge level of the profession are clearly defined.

2. The formulation of this Standard follows the requirements of relevant technical regulations, which not only ensures the standardization of the style of the Standard, but also embodies the characteristics of taking professional activities as the orientation and professional ability as the core. At the same time, it also makes it flexible and practical to adjust according to the development of science and technology, and meets the needs of training, appraisal and employment.

3. According to the relevant provisions, this Standard divides the profession into four levels, including the general situation of the occupation, basic requirements, job requirements and specific gravity table.

4. This Standard has been completed with the joint efforts of all relevant experts and practical workers. The main personnel who participated in the compilation were Qian Jiaying, Zou Lei, Zhou Chong, and Lee Bu-Young, and those who participated in the examination and approval were Ji Ming, Bai Fang, Wen Xiaoqun, Zhou Zhihua, Liu Shu, Li Xiaozhong, Wang Xiaoyong, Liu Wei, and Zhong Lirong. In the process of formulating this Standard, we would like to thank you for the strong support of the Beijing China Coffee and Coffee Beverage Professional Committee and other relevant units.

5. With the approval of the Ministry of Labor and Social Security, this Standard shall enter into force as of February 6, 2007.

Career profile

1.1 occupation name

Barista.

1.2 definition of occupation

A person engaged in coffee making, blending and service.

1.3 Occupational level

The profession is divided into four levels: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3) and technician (national vocational qualification level 2).

1.4 Professional environment

Indoor, outdoor, room temperature.

1.5 characteristics of professional ability

Sensitive sense of color, taste and smell, flexible fingers and arms, coordinated movements and strong language expression ability.

1.6 basic education level

I graduated from junior high school.

1.7 training requirements

1.7.1 training duration

Full-time vocational school education shall be determined according to its training objectives and teaching plans. Promotion training period: not less than 120 standard class hours for beginners, not less than 90 standard class hours for intermediate students, not less than 60 standard class hours for senior students, and no less than 60 standard class hours for technicians. 1.7.2 training of teachers

Teachers who train primary, intermediate and senior teachers shall have the professional qualification certificate of the professional technician or above or the professional technical service qualification of the relevant major at or above the intermediate level; the teacher who trains the technician shall have the professional qualification certificate of this professional technician for more than 2 years or the senior professional and technical service qualification of the relevant specialty. 1.7.3 training venue equipment

Standard classrooms and places with corresponding coffee making equipment, necessary appliances and raw materials to meet the needs of teaching.

1.8 Identification requirements

1.8.1 working with objects

A person who is engaged in or is prepared to engage in his or her profession. 1.8.2 conditions for declaration

-- Junior (those who have one of the following conditions)

1. After the vocational primary formal training to reach the prescribed standard number of hours, and obtain the certificate of completion.

two。 Continuous trainee work in this profession for more than 2 years.

3. The apprenticeship of this profession expires.

-Intermediate (those who have one of the following conditions)

1. After obtaining the primary vocational qualification certificate, he has been engaged in the professional work for more than 3 years, reached the prescribed standard class hours after intermediate formal training, and obtained the certificate of completion.

two。 After obtaining the primary vocational qualification certificate of this profession, he has been engaged in this profession for more than 5 years.

3. Have been engaged in this profession for more than 7 years.

4. To obtain the vocational (professional) diploma of a vocational school at or above the secondary level, which has been examined and approved by the administrative department of labor and social security and aimed at training intermediate skills.

Advanced (those who have one of the following conditions)

1. After obtaining the intermediate vocational qualification certificate, he has been engaged in this occupation for more than 4 years, reached the standard school hours through advanced formal training of this profession, and obtained the certificate of completion.

two。 After obtaining the intermediate vocational qualification certificate, he has been engaged in this profession for more than 6 years.

3. Obtain the vocational (professional) diploma of a senior technical school or a higher vocational school with advanced skills as the training goal, which has been examined and approved by the administrative department of labor security.

4. Graduates of this major or related majors who have obtained the intermediate vocational qualification certificate of this profession have been engaged in this profession for more than 2 years continuously.

-- technicians (those who meet one of the following conditions)

1. After obtaining the advanced vocational qualification certificate, he has been engaged in the professional work for more than 5 years, reached the prescribed standard class hours through the formal training of the professional technician, and obtained the certificate of completion.

two。 After obtaining the advanced vocational qualification certificate of this profession, he has been engaged in this profession for more than 7 years.

3. Graduates of senior technical schools who have obtained the advanced vocational qualification certificate of this profession and graduates of junior college or related majors have been engaged in this profession for more than 2 years. 1.8.3 Identification method

It is divided into theoretical knowledge examination and skill operation examination. The examination of theoretical knowledge adopts the method of closed-paper written test, and the examination of skill operation adopts the way of on-site operation or simulation. Both the theoretical knowledge examination and the skill operation examination are subject to the percentile system, and those with scores of 60 or more are qualified. Technicians are also required to conduct a comprehensive evaluation. 1.8.4 the ratio of examiners to candidates

The ratio of theoretical knowledge examination assessors and candidates is 1:20, and there are not less than 2 examinees in each standard classroom; the ratio of examinees and candidates in skill operation examination is 1:5, and not less than 3 examinees; and the comprehensive evaluation committee is not less than 4. 1.8.5 Identification time

The examination time of theoretical knowledge is 60 minutes, the operation time of skills is not less than 30min in primary level, not less than 30min in intermediate level, not less than 30min in senior level, not less than 45min in technician, and no less than 45min in comprehensive evaluation time. 1.8.6 identify site equipment

The examination of theoretical knowledge shall be conducted in the standard classroom; the examination of skill operation shall be conducted in places with the necessary equipment, utensils and facilities for making coffee, and the indoor conditions shall comply with the relevant provisions of the state of food hygiene.

Basic requirements

2.1 Professional ethics

2.1.1 basic knowledge of professional ethics 2.1.2 Code of practice

(1) love your profession and be loyal to your duty.

(2) abide by the law and operate in a civilized manner.

(3) courteous hospitality and warm service.

(4) sincere and trustworthy and meticulous.

(5) delve into business and strive for perfection.

2.2 basic knowledge

2.1 Professional Ethics 2.1.1 basic knowledge of Professional Ethics 2.1.2 Code of Conduct (1) Love your profession and be loyal to your duty. (2) abide by the law and operate in a civilized manner. (3) courteous hospitality and warm service. (4) sincere and trustworthy and meticulous. (5) delve into business and strive for perfection. 2.2 basic knowledge 2.2.1 Origin and spread of coffee (1) the history of coffee. (2) Chinese and foreign coffee culture. 2.2.2 Coffee common sense (1) the growing zone of coffee trees. (2) the organization and planting of coffee trees. (3) the composition of coffee. (4) picking and processing of coffee. (5) Storage and transportation of raw coffee beans. (6) roasting and grinding of coffee beans. (7) packing and storage of coffee. 2.2.3 Coffee drinking knowledge (1) factors affecting coffee quality. (2) the effect of coffee on human body. 2.2.4 Professional image and literacy of baristas (1) grooming requirements. (2) instrument requirements. (3) the requirement of manners. (4) language requirements. 2.2.5 basic knowledge of production safety 2.2.6 knowledge of relevant laws and regulations (1) relevant knowledge of the Labor Law of the people's Republic of China. (2) relevant knowledge of the Food Hygiene Law of the people's Republic of China. (3) relevant knowledge of the Law of the people's Republic of China on the Protection of consumers' Rights and interests. (4) relevant knowledge of the regulations of the people's Republic of China on the Administration of Public places.

Job requirements to edit the skills requirements of this standard for primary, intermediate, senior and technicians in turn, high-level covering low-level requirements.

3.1 Junior

Professional function

Work content

Skill requirement

Related knowledge

Coffee service

(1) reception

1. Be able to welcome and see off guests

two。 Be able to deliver coffee to guests.

3. Be able to provide guests with table service

1. Knowledge of coffee service

two。 Knowledge of coffee etiquette

3. Methods of cleaning used countertops and supplies

(2) sales

1. Can introduce coffee within the scope of the menu

two。 Be able to sell coffee within the menu

3. Be able to provide checkout service for guests

1. Name of coffee drink

two。 The method of cashier service

Second, coffee making

(1) preparation before business

1. Ability to clean and tidy up the work table

two。 Be able to prepare the equipment before work

3. Can prepare all kinds of coffee making accessories

Pre-business preparation process

(2) Coffee selection

1. Can choose coffee within the menu according to the guest's request.

two。 Can judge the freshness of coffee

1. Common sense of the origin of coffee

two。 Knowledge to distinguish the freshness of coffee

(3) Coffee grinding

1. Can use coffee grinder to grind coffee beans

two。 Coffee with corresponding particle size can be ground according to different coffee making methods.

1. General knowledge of the use of Coffee Grinder

two。 Requirements of various coffee making utensils on the particle size of coffee powder

(4) coffee brewing

1. Can use pressure coffee mechanism to make coffee

two。 Can use filtered coffee mechanism to make coffee

3. Can use a siphon pot to make coffee

4. Can use a mocha pot to make coffee

5. Can use an impregnation pot to make coffee

6. Can use a Turkish pot to make coffee

7. Can make coffee using prefabricated quantitative coffee utensils

1. Structure and application requirements of pressure coffee machine

two。 Structure and application requirements of filter coffee machine

3. Structure and requirements of siphon coffee utensils

4. Structure and application requirements of mocha kettle

5. Structure and application requirements of pressure infiltration kettle

6. Structure and use requirements of Turkish kettle

7. Structure and requirements of prefabricated quantitative coffee utensils

Maintenance of coffee equipment and utensils and business on closing days

(1) cleanliness

1. Can clean the work area on a daily basis

two。 Can clean, disinfect and wipe coffee cups

Cleaning and disinfection requirements

(2) maintenance of appliances and equipment

1. Ability to clean and organize coffee utensils and equipment

two。 Can maintain coffee grinder

1. Common sense of maintenance of coffee equipment

two。 Maintenance knowledge of Coffee Grinder

(3) closing day business

Be able to complete the work according to the closing schedule

Knowledge of closing business worksheet

3.2 Intermediate

Professional function

Work content

Skill requirement

Related knowledge

Coffee service

(1) reception

Be able to use basic service English to serve guests

1. Basic service English knowledge

two。 Common sense of Customs and Etiquette in China's main tourist Source countries and regions

(2) sales

Can recommend coffee products according to the guest's request

1. The characteristics of various coffee drinks

two。 The way coffee goes with food

3. Tips for recommending coffee

Second, coffee making

(1) selection of coffee

1. Can distinguish between ARABICA coffee and ROBUSTA coffee

two。 It can distinguish coffee processed by dry method and wet method.

3. Can distinguish between Chinese coffee, Brazilian coffee and Colombian coffee

1. Common sense of the type of coffee

two。 Knowledge of processing methods of raw coffee beans

3. The characteristics of Chinese Coffee

4. Characteristics of Brazilian Coffee

5. Characteristics of Colombian Coffee

(2) Grinding of roasted coffee

1. Can adjust the grinding particle size of coffee grinder

two。 It can adjust the powder output of coffee grinder.

1. Working principle of coffee grinder

two。 Adjustment method of grinding particle size

3. Adjustment method of component meter

4. General knowledge of maintenance of coffee grinder

(3) the choice of water for coffee

Can use all kinds of water treatment equipment to purify and soften water quality

Usage of various water treatment devices

(4) the brewing of coffee

1. Can adjust the working parameters of pressure coffee machine

2. Can adjust the working parameters of the filter coffee machine

3. Can select utensils, equipment and production methods according to the characteristics of coffee

1. Working principle of pressure coffee machine

2. Working principle of filter Coffee Machine

3. The working principle of siphon kettle

4. The working principle of the mocha pot

5. The working principle of prefabricated quantitative coffee utensils

6. Quality description of Coffee products

(5) fancy coffee making

1. Milk can be made into foam by steam, stirring, manual, etc.

2. Can make 8 kinds of fancy coffee such as cappuccino according to coffee spectrum.

1. The method of making milk foam

2. The method of making fancy coffee

3. Requirements for the use of coffee accessories

Maintenance of coffee equipment and utensils and business on closing days

(1) cleaning and maintenance of appliances and equipment

1. Ability to develop "work area cleaning process"

2. Be able to formulate "equipment and equipment maintenance process"

1. Work area cleaning process requirements

2. Maintenance requirements for coffee equipment

3. Maintenance requirements of coffee grinder

(2) closing day business

1. Be able to fill in daily work log

2. Be able to check business records

3. Be able to take stock of materials

1. The requirement to fill in the work log

2. Requirements for business records

3. The requirement of stocktaking

3.3 Advanced

Professional function

Work content

Skill requirement

Related knowledge

First, quality control

(1) Coffee purchase

1. Can put forward the purchase plan according to the quality and price of coffee

2. Can control the reasonable stock of coffee.

1. Principles for the selection and purchase of coffee

2. Control knowledge of reasonable inventory

(2) Coffee products

1. Be able to set the coffee production standard in the beverage list

2. Be able to judge whether the coffee is up to the standard

1. The basis for the formulation of production standards

2. A judgment method that conforms to the production standard.

(3) Fault diagnosis of coffee equipment

It can judge the causes of common failures such as power outage, water cut-off and coffee failure of coffee equipment.

Diagnosis method of Common faults of Coffee equipment

II. Innovation and Management

(1) Coffee beverage development

1. Can make innovative coffee.

2. Can make coffee beverage list according to new coffee

1. Knowledge of creative coffee

2. Requirements for the formulation of beverage list

(2) Planning and operation

1. Be able to collect market requirement information

2. Be able to establish customer files

3. Be able to put forward the layout plan of business environment according to the theme of the activity.

4. Can calculate the cost and gross profit of coffee drinks

1. The method of information collection

2. The basic method of establishing customer files

3. Requirements for environmental layout

4. Cost Accounting method of Coffee drinks

III. Training and management

(1) training

1. Ability to write training handouts

2. Can train junior and intermediate baristas

3. Be able to train new knowledge and new technology

1. Preparation requirements of training handouts

2. The method of skill training

(2) Management

1. Be able to train the work team on catering service

2. Be able to work out the service process according to the job requirements

1. Food and beverage service standard

2. Knowledge of service process

3.4 technician

Professional function

Work content

Skill requirement

Related knowledge

Roasting and blending of coffee

(1) roasting of coffee

1. Can distinguish the quality of raw coffee beans

2. Can set baking time and baking temperature according to the requirement of baking degree.

3. Ability to maintain coffee roasting equipment

1. National Standard for Raw Coffee beans

2. The standard of roasting degree

3. National standard for roasted coffee

4. Common sense of the use of Coffee roasting equipment

(2) blending of coffee

1. Able to identify coffee beans from major producing areas such as Ethiopia mocha, Indonesia Mantenin, Kenya and so on.

2. Can choose the kind of coffee you need according to the taste.

3. Can determine the matching proportion according to the taste requirements.

1. Characteristics of different coffees in blending

2. The basic principles of coffee blending

II. Training and management

(1) training

1. Be able to prepare training plan

2. Can train senior baristas

Preparation requirements of training plan

(2) Management

Be able to divide the work among the people in the team and lead the team to achieve the work goal

1. Knowledge of human resource management

2. Psychological knowledge of organizational management

III. Shop opening guidance and management

(1) guidance for opening a shop

1. Be able to make a shop opening plan

2. Ability to conduct market pre-evaluation and analysis

1. The basic knowledge of opening a shop

2. Knowledge of comprehensive market evaluation

(2) Operation and management

1. Ability to carry out in-store cost accounting

2. Be able to make a marketing plan

1. Knowledge of cost accounting

2. Knowledge of coffee shop management

Specific gravity meter

4.1 theoretical knowledge

Project

Primary (%)

Intermediate (%)

Advanced (%)

Technician (%)

Basic requirements

Professional ethics

Basic knowledge

Related knowledge

Coffee service

Coffee making

twenty

thirty

Maintenance of coffee equipment and utensils and closing day business

twenty

Quality control

forty

Innovation and management

Roasting and blending of coffee

Training and management

twenty-five

Store opening guidance and management

twenty-five

Total

100

one hundred

4.2 skill operation

Project

Primary (%)

Intermediate (%)

Advanced (%)

Technician (%)

Skill requirement

Coffee service

twenty-five

ten

Coffee making

ten

Maintenance of coffee equipment and utensils and closing day business

fifteen

ten

five

Quality Control

thirty

five

Innovation and management

fifteen

five

Roasting and blending of coffee

twenty-five

Training and management

thirty

thirty-five

Store opening guidance and management

thirty-five

Total

one hundred

Note: the contents of senior "Coffee Service", "Coffee production", "maintenance of Coffee equipment and utensils and end Day Business" module are assessed according to intermediate standards; technicians "Coffee equipment and utensils maintenance and end Day Business", "quality Control" and "Innovation and Management" module contents are assessed according to advanced standards.

Source: Baidu encyclopedia

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