中式烹调师职业资格考试 Chinese Cuisine Chef Qualification Examination

[Ho Kwok Leung]

中式烹调师职业资格考试
国家对中式烹调师进行资格认证的考试
中式烹调师是指运用煎、炒、烹、炸、熘、爆、煸、蒸、烧、煮等多种烹调技法，根据成菜要求，对烹饪原料、辅料、调料进行加工，制作中式菜肴的人员。

职业等级
分别为：五个等级：初级（五级）、中级（四级）、高级（三级）、技师（二级）、高级技师（一级）。

考核科目
包括理论知识考试和操作技能考核两部分。

考核方式
理论知识考试采用闭卷笔试方式，技能操作考核采用现场实际操作方式。技师、高级技师还需进行综合评审。
理论知识考试和技能操作考核均实行百分制，成绩皆达60分以上者为合格。

**Chinese Cuisine Chef Qualification Examination**
The Chinese Cuisine Chef Qualification Examination is a national certification program designed to assess and certify the skills of Chinese cuisine chefs. A Chinese cuisine chef is a professional who utilizes a variety of cooking techniques, such as frying, stir-frying, boiling, deep-frying, braising, steaming, and stewing, to process raw ingredients, accompaniments, and seasonings in accordance with dish requirements to create traditional Chinese dishes.

### **Professional Levels**
The qualification is divided into five levels:
1. **Primary Level (Level 5)**
2. **Intermediate Level (Level 4)**
3. **Advanced Level (Level 3)**
4. **Technician Level (Level 2)**
5. **Senior Technician Level (Level 1)**

### **Examination Components**
The examination consists of two parts:
1. **Theoretical Knowledge Test**
2. **Practical Skills Assessment**

### **Examination Format**
- **Theoretical Knowledge Test**: Conducted as a closed-book written exam.
- **Practical Skills Assessment**: Conducted as an on-site, hands-on cooking demonstration.
- **Additional Requirement for Technician and Senior Technician Levels**: Candidates must undergo a comprehensive review.

### **Scoring and Passing Criteria**
Both the theoretical knowledge test and practical skills assessment are scored on a 100-point scale. A minimum score of **60 points** in each component is required to pass the examination.