Expanding Enrollment, Empowering Growth | JOBB Successfully Completes Its 4th Cohort Recruitment
The recruitment for JOBB’s 4th cohort has now been successfully completed.
Following a comprehensive evaluation process, 13 new students have been admitted. They will begin their baking and pastry training journey at JOBB in mid-February, learning through hands-on practice the craftsman’s philosophy of
“nurturing virtue through skills, and guiding skills with integrity.”
Expanding Enrollment, Empowering Growth
Having completed three cohorts, the JOBB Vocational Empowerment Program has remained committed to its founding mission of “inclusive skills education and self-reliance.” Within its capacity, JOBB continues to expand the reach of its public welfare impact, with employment and entrepreneurship as its ultimate goals, striving to provide professional baking education to more underrepresented and supported groups.
Building on its long-standing tradition of “Skills for Xinjiang,” the 4th cohort of JOBB also welcomes young participants from Guangdong and Yunnan. Among them are students from ethnic minority backgrounds, individuals with no prior exposure to Western-style baking, students from special education schools, and participants with existing culinary foundations.
Coming from across China, they have gathered in Shanghai, where—supported by JOBB’s systematic and professional training—they will master new skills that integrate French and Asian baking and pastry traditions, opening up broader possibilities for their future career paths.
JOBB Is More Than a Job
JOBB advocates a “whole-person” approach to education. While acquiring technical skills, students are also encouraged to develop character and personal growth. We believe that solid craftsmanship is the foundation of a profession—but not the endpoint of growth.
By fostering potential across multiple dimensions, including ethics, communication, and innovation, JOBB empowers students to discover their strengths and envision broader career paths in culinary arts, product development, management, and education.
Why Choose JOBB?
When asked why they chose JOBB, alumni often repeat a few key words:
“A skill,” “professionalism,” and “competitiveness.”
For many participants from supported communities, the most fundamental expectation is to quickly acquire a solid, employable skill. JOBB strives to be both a platform and a bridge—delivering structured, professional training, supported by certifications and internships, to enhance students’ competencies and expand employment opportunities.
Shanghai—recognized as a leading hub of China’s baking industry—offers students a panoramic view of industry development and hands-on workplace experience, further enriching their growth.
Comprehensive Support for Student Development
JOBB provides all-round growth support through the following initiatives:
Inclusive Skills Education
Free integrated baking and pastry courses, enabling participants to acquire practical skills and build a solid foundation for employment or entrepreneurship.Rapid Skill Empowerment
Rather than training “masters,” JOBB focuses on efficiently strengthening fundamental skills within a limited timeframe, helping students enter the baking industry.Practice-Oriented Dual-Track Curriculum
Combining systematic instruction with industry perspectives to cultivate job-ready baking professionals.Certification Support
Preparation for the Ministry of Human Resources and Social Security–certified Western Pastry Chef qualification, enhancing professional recognition.Immersive Learning Environment
Hands-on training at the JOBB Café public welfare bread corner, simulating real-world operational scenarios.Internship Placement
Connecting students with internship opportunities to support their professional launch.
Student Story
JOBB Cohort 3 Student: Rukeya Atawulla (Xiao Ru)
Born into a family of chefs, Xiao Ru had already set her heart on learning baking before coming to Shanghai.
She shared:
“There are no bakeries like this in Xinjiang.
I want to master this craft and bring it back home for everyone to enjoy.”
In the baking classroom, her figure can be seen bustling about every day. Despite her petite frame, she seems to carry boundless energy—mixing dough, weighing ingredients, shaping bread—with precision and confidence.
Starting in early January, she began an internship at the bakery chain Bread & Butter (B&C), following in the footsteps of previous cohorts.
“After my internship, I hope to follow in the footsteps of Yiyi from the first cohort and pass on what I’ve learned to the next generation of JOBB students.”