100% Pass Rate for JOBB Phase 4 Students from Guangdong and Xinjiang, with Another Special Needs Student Earning Certification
Great news from JOBB Phase 4!
In the recently completed Junior Western Pastry Chef Certification Exam, accredited by China’s Ministry of Human Resources and Social Security, almost all JOBB Phase 4 students successfully earned their certificates.
All students from Guangdong and Xinjiang passed the exam, while Qi Chenxiao, a special needs student from Pudong Special Education School, also achieved a meaningful milestone — making a successful transition from speed skating to baking.
With this result, JOBB has reached a new high in the pass rate for its Western Pastry Chef certification training.
The Phase 4 students come from different regions and backgrounds. Some had previously studied Chinese cooking, some had experience in housekeeping management, and some, like Chenxiao, were once athletes.
Most of them began their journey in French-style pastry from scratch — a field that requires physical strength, patience, perseverance, understanding, and creativity.
At JOBB, students with different starting points come together in the same classroom to learn, practice, adjust to their own pace, take assessments, and eventually achieve results. This process itself is just as valuable as the certificate.
JOBB does not aim to train “master pastry chefs.” Instead, we hope to provide students with foundational skills related to baking jobs, as well as support for future employment and entrepreneurship.
What they learn at JOBB goes beyond recipes and techniques. Their training also includes ingredient knowledge, equipment operation, hygiene standards, workflow management, product consistency, and teamwork.
More important than completing a single product is building transferable professional ability: knowing where the standard is, understanding how to practice toward it, and learning how to continue growing in a real workplace.
Qi Chenxiao’s successful certification once again reminds JOBB of the importance and feasibility of inclusive education.
From Jingyu in Phase 1, to Yunyun in Phase 3, and now Xiaoxiao in Phase 4, JOBB has continued to witness the potential and progress of special needs students in skills-based learning.
We deeply value these changes. They are not sudden “breakthroughs,” but gradual progress made through repeated practice, constant adjustment, and continuous understanding and support.
Take Jingyu as an example. After completing JOBB training and earning his certificate, he entered a related position with Sodexo. Today, he continues to gain work experience at a café inside an office building.
Real workplace experience has helped him better understand job procedures, while also giving him the opportunity to explore different work environments and find a position that better suits him.
We believe skills-based learning should not be limited by labels. With appropriate teaching support, sufficient practice opportunities, and real career scenarios, different learners can all explore their potential, develop their strengths, and find a path that suits them.
A New Journey Begins
Internships are coming soon.
Dream it
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Dream it 〰️
Let’s JOBB the future!
After receiving their pastry exam results, Phase 4 students will soon begin a three-month internship. They will enter community bakeries, pastry shops, and broader food and beverage industry roles, continuing to refine their skills in real work settings.
For young people facing career choices, internships are an important step in understanding the industry. Classroom learning helps them build a foundation, while internships allow them to experience the day-to-day reality of work: job responsibilities, work rhythm, service standards, communication methods, and the sense of responsibility that a real position requires.
Passing the exam is not the end. It is a new beginning.
Moving forward, JOBB will continue to support more young people with professionalism and inclusiveness, helping them discover new possibilities through learning and practice.