The 22nd National Baking Professional Skills Competition Chengdu Division Trials kicked off

News from this newspaper (Reporter Bao Xiaotie) The 22nd National Baking Professional Skills Competition Chengdu Division Trials was successfully held recently at Chengdu Omich Western Pastry College

The selection competition was hosted by China National Light Industry Federation, China Bakery and Sugar Products Industry Association, China Employment Training Technical Guidance Center, and the National Committee of China Finance, Trade, Textile and Tobacco Trade Union

The National Baking Professional Skills Competition has been held for 22 sessions so far.

As the highest stage for countless bakers to show their skills, the National Baking Vocational Skills Competition effectively guides and drives the majority of bakery practitioners to learn and research techniques, improve their skills and innovation levels, and promote the development of the domestic bakery industry

The competition lasted for three days, and there were three events: "Weiyi Cup" cake decoration technology competition, "Shunnan Low Sugar Filling Cup" mooncake technology competition, and "Angie Yeast Cup" bread technology competition

The competition is divided into two parts: the theoretical knowledge test and the skill operation assessment.

On-site scoring and evaluation will be implemented at the competition site, and the entries of the contestants will be evaluated as a whole, and the final results will be aggregated to generate the competition ranking

The first is the theoretical assessment, which accounts for 20% of the total score, and its importance is evident

At the beginning of the assessment, the entire examination room presented a tense atmosphere.

This competition shows the style of "artisan talents" in the new era, and it is also to a large extent to promote the players to improve their psychological quality, to make accurate and timely adjustments according to the actual situation, and to listen to the opinions of others.

The success of this competition is also inseparable from a professional lineup of judges

The professional jury will score the contestants' works according to the difficulty factor, product shape, color, time control, materials, etc.

　　At the same time, the judges commented on the performances and works of the contestants, and summarized and summarized the relevant details in the process of this competition.

"China Food News" (version 05, October 18, 2021)

(Editor-in-charge: Bao Xiaotie)