Baking One More Possibility for Life — All JOBB Phase IV Students Take the Junior Pastry Chef Certification Exam

After a semester of intensive training and exam preparation, the students of JOBB Phase IV stepped into the examination room for the Junior Pastry Chef Certification Exam.

Three months ago, this group of young people left their hometowns for the first time and came to Shanghai to study French baking. Facing the unknown with both uncertainty and anticipation, they settled into a rigorous routine: five days a week, eight hours a day. Their goal was clear — to build a solid skill set and light up a new path for their future.

01

Student Feature: From the Ice Rink to the Oven

Special students Qi Chenxiao (first from left) and Wu Hao at the Junior Pastry Chef Certification Exam site

Before joining JOBB, Qi Chenxiao studied at Shanghai Pudong Special Education School. Her world once revolved around speed skating, and the ice rink was her brightest stage. At the 2021 Special Olympics, the 15-year-old made an impressive debut, winning two gold medals and three silver medals. Three years later, Xiaoxiao went on to win three more gold medals at the National Special Olympics Speed Skating Competition.

If the world on ice is about speed, the baking kitchen requires patience.

From the moment she first came into contact with flour, she developed a curiosity for this unfamiliar field. Whenever she was asked about the pastry exam, she would always answer loudly: “I’m confident. I can pass.”

Earning a Western Pastry Chef certificate — and the recognition it represents — is one of the goals she hopes to achieve through her studies at JOBB.

When speaking with Xiaoxiao, she can often be heard quietly repeating the steps for making a baguette. Repetition, repetition, and more repetition — this is her way of learning, and she has never grown tired of it. Those recipes and procedures, memorized word for word, have become the most solid foundation for a future pastry chef.

Xiaoxiao’s butter cake made during a mock exam

02

Exam Preparation: Repeating the Right Things

Preparation for the Western Pastry Chef exam was carried out mainly through teacher-led instruction and repeated mock practice. In the early stage, the focus was on improving accuracy in the theory exam; later, the emphasis shifted to precision and speed in the practical exam.

In fact, preparing for the theory exam tested the students’ focus and perseverance. Faced with a fixed question bank, the students went through the questions again and again. Many admitted that the intensity of the theory review once made them want to give up, but with mutual encouragement, they all made it through.

Student Chen Yuhang from Guangdong said:

“Since we have already put in so much effort, we should stick with it until the end.

The most important thing is to give ourselves an answer.”

03

Full Mock Exams: Calibrating for the Real Test

Two days before the official pastry exam, the JOBB teaching team organized two full mock exams for the students.

The students made their assigned products one by one according to the exam draw, while the teaching team provided on-site feedback. These simulations helped the students adapt in advance to the rhythm and intensity of the official exam, identify areas where mistakes were likely to happen, and prepare for a stable performance on exam day.

04

Student Reflections

Kurbonjan Saypar

“During the first mock exam, I forgot to take the dusting flour and the toast mold. I remembered the wrong weight for the walnut fruit cake, and I measured the ingredients for the chocolate cookies incorrectly. I felt a little nervous and scared.

During the second mock exam, my mindset became much calmer.

I was no longer afraid or nervous.”

Tahirjan Abdukérém

“At first, I was a little nervous.

After finishing two products, I adjusted myself.

I felt that my speed was a bit slow and that I needed to improve.

But through the mock exam, I learned what shortcomings and weaknesses I needed to correct.”

Alimire

“During the first exam, I made every product,

but three of them were not successful:

two were overweight, and one did not meet the required weight.

In terms of timing, I almost exceeded the time limit.

Through the exam, I learned where my gaps were.

By the second mock exam, I was much faster.

I could knead the dough while creaming the butter at the same time.”

Huang Zhencheng

“My experience from the pastry mock exam was that after baking the red bean paste buns, I was too eager to submit the product.

As a result, the surface cracked, which affected the appearance.

During the second mock exam, with the teacher’s guidance,

I corrected the mistakes I had made before.”

Months of hard training have gradually settled into skills in their hands and courage in the face of challenges.

We wish all Phase IV students a steady performance.

Your hard work will surely blossom and bear fruit.