Barista professional skills competition opens registration channel
A simple cup of coffee with rich flowers becomes a work of art, and the exquisite quality of this work of art lies in the barista's skillful hands. In order to speed up the training of highly skilled personnel in the field of coffee and tea services in Nanhu District, and show the unique style and superb skills of coffee and tea culture, the reporter learned from the Nanhu District Human and Social Security Bureau that the 2016 "Nanhu Cup" barista vocational skills competition, sponsored by the bureau and co-sponsored by Jiaxing West Point Coffee and Tea Industry Association, has opened the registration channel, and the deadline for registration is October 20.
The contestants are required to be the personnel engaged in coffee making, blending and service within the city level. Those who are interested in registering should fill in the contestant's registration form and submit it to Jiaxing Jiaxing Vocational and Technical training School (Room 206, Building 6, Jiaxing Radio and TV University, 131Daxin Road, China) together with ID photo and ID card photocopy. Participants can also register through the official account jx-mainuo of Wechat.
With reference to the provincial and municipal regulations on vocational skills competition, the competition is set according to the national vocational skill standard (level 3) of baristas, in which the theoretical knowledge is conducted by closed-book written examination and the operation skills are compared by on-the-spot coffee pull operation. The competition is divided into two stages: the preliminary round and the final. The 20 finalists will have a live competition at Yaohan Shopping Mall on the afternoon of November 13.
The winner of the final will issue the national professional qualification certificate of barista (level 3), and the first prize contestant will be awarded the honor of "pull Flower Star". The national vocational qualification certificate of barista (level 4) will be issued to other contestants who have passed both theory and operation.
- Prev
I would like to warn the "small retail investors" of coffee: don't be a giant.
The weaknesses of small retail investors in coffee first talk about the weaknesses of small retail investors. 1. There is a saying in the high-cost industry that cafes have to open up to six stores before all kinds of costs can be optimized. In other words, if you open a single store, the logistics cost, labor cost and supply cost are relatively high. For example, rent a refrigerated car to deliver 200 yuan a day to a storefront and 10 to deliver.
- Next
Entrepreneurship: Shantou Young founder "Cafe" collides with Entrepreneurship Spark
In order to promote the interactive exchange of entrepreneurial youth and enhance the entrepreneurial ability and level of young people, on the afternoon of October 15th, the Shantou Youth Creator sharing meeting, sponsored by the Communist Youth League Municipal Committee and hosted by the High-tech Zone OAO Mass Creative Space, was held in the High-tech Zone Creator Coffee. This event is also one of the projects at the Shantou branch venue of this year's Volkswagen Entrepreneurship Innovation activity week in Guangdong Province. Deputy Secretary Wang Jiangfeng delivered a speech at the meeting.
Related
- Emergency removal! Instant coffee contains "aphrodisiac"!
- Confusion operation! Overlord tea lady is popular with "full bid"?!
- Brazil's 2024 COE Cup of Excellence Competition results announced! Introduction to rare varieties Arará and Topázio varieties
- A landslide occurred in the southern part of Ethiopia's Tima coffee producing area!
- Happiness is gone! Starbucks prohibits employees from fishing at work!
- Unexpected! Mstand actually launched scallion pancakes?!
- Why are cooperatives more common in Ethiopian coffee companies? What are the characteristics of Guodin coffee?
- White expectations! Manner's Peripheral Cup was "only announced but not included"?!
- Rain resumes in Brazil! Coffee bean production rises and prices fall
- Why is latte bitter? What is the ratio of coffee to milk in Latte? How strong should the coffee foam be?