T/GDC 89-2021 Self-Evaluation Standards for Baking Skillers, Pastry Making Skillers, and Culinary Management Skillers

Scope

Scope: This standard specifies the general principles of self-evaluation for baking technicians, pastry-making technicians, and culinary management technicians; the scope and levels of self-evaluation objects; the process of self-evaluation; the methods and contents of self-evaluation; and the categories of training. This standard applies to the self-evaluation of baking technicians, pastry-making technicians, and culinary management technicians organized by the Guangdong Provincial Baking and Confectionery Industry Association (hereinafter referred to as the "Association"); and the arrangements for continuing education and training for baking technicians, pastry-making technicians, and culinary management technicians. Main technical content: the general principles of self-evaluation for baking technicians, pastry-making technicians, and culinary management technicians; the scope and levels of self-evaluation objects; the process of self-evaluation; the methods and contents of self-evaluation; and the categories of training.

Development Information

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