JOBB: Empowering Disadvantaged Youth with Career Planning
As more graduates choose “slow employment” or gap years, and job opportunities shift to lower-tier markets, disadvantaged groups face an increasingly limited range of employment options. In a context where access to educational resources directly impacts career opportunities, how can we enhance the employability of underprivileged youth? This question lies at the heart of the JOBB project.
The path to mastery in baking starts with a strong foundation.
As a key milestone of the first phase of the JOBB training program, participants will take the Entry-Level Pastry Chef Certification Exam in Early March. For those who have only recently been introduced to baking, this exam is anything but basic—it requires thorough preparation.
To support the students, JOBB invites professional pastry instructors weekly to provide training through a combination of theory and hands-on practice. One-on-one coaching helps students refine their techniques, develop safety awareness, and build a solid foundation for a professional baking career.
What Can You Do with a Pastry Chef Certification?
The Pastry Chef Certification is divided into five levels and is recognized and issued by employers and relevant organizations based on professional standards. The certificate is valid for life, requires no renewal, and is accepted nationwide.
Theoretical knowledge covered in the certification includes basic concepts and techniques for making Western pastries, maintenance and usage of common equipment, and supplementary skills such as nutrition, hygiene, and shop management.
Earning a pastry chef certification not only serves as an entry point to the industry but also provides a foundation for career advancement and salary growth. Certified individuals can pursue roles in pastry production, head pastry chef positions, menu design, and more.
Methodical Preparation for Success
Every hands-on practice session is designed to reinforce the baking theories taught by JOBB while simulating the production process required for the exam. This helps participants develop time and task management skills in multi-threaded scenarios, enhancing their ability to judge temperature, humidity, and proofing levels. These skills ensure they can perform confidently in the exam and produce high-quality results.
Expanding Horizons through Variety
Although Western pastries are labeled "Western" to distinguish them from Chinese pastries like steamed buns and noodles, the training emphasizes an Asian-inspired approach to baking (e.g., Japanese and Chinese baking). The products, techniques, and even flavor preferences taught differ from the traditional French baking that students may be more familiar with.
JOBB participant Tursunay observes that French baking places greater emphasis on delicate textures and intricate designs, with visual appeal as a key differentiator. Additionally, the process is more complex, requiring meticulous measurement of ingredients, precise control of temperature and humidity, and careful proofing of dough. “Making French bread is so much harder!” she remarked.
Products Mastered So Far
The students have already learned to make a variety of items, including but not limited to:
Jelly
Granola cookies
Hamburgers
Raisin bread
French muffins
Sponge cake
Muffins/Butter cake
Salad bread
Savory choux pastries
Walnut cake
Honey cake
Scallion and ham buns
Through teaching French baking techniques and preparing participants for the Pastry Chef Certification, the JOBB project aims to provide a comprehensive learning system. By exposing participants to various products and production methods, we hope to broaden their horizons while enhancing their competitiveness in the job market.