The Young Bakers is graduating and would like you to join the celebration!
第七届海上青焙坊学员毕业啦！我们诚邀您莅临毕业典礼，庆祝他们一年来的成长！
为期一年的培训SYB正渐渐接近尾声，海上青焙坊的学员们也开始意识到，不久之后他们将开始独立的生活，而他们一直在为之努力作着准备。
此时，他们的心情是复杂的，既兴奋又焦虑地为7月20日作着紧锣密鼓的准备。在那一天，他们将正式接过海上青焙坊的毕业证书，为一年的努力奋斗与个人成长画上一个圆满的句号。
Both the SYB bakery and pastry training content and exams were developed by our partner the Ecole Francaise de Boulangerie et Pâtisserie d’Aurillac (EFBPA), a top-ranked bakery school in France, and based on the recognized French “CAP” bakery diploma. Due to the high demand of the market, the pastry classes have been taking a bigger part into the curriculum, and the Young Bakers are now able to acquire skills in both traditional French bakery and pastry, enabling them to have access to even more recruitment opportunities upon graduation.
Since the beginning of June and until mid-July, the Young Bakers are busy with their final exams, and we are very pleased to have the participation of qualified Chefs into their evaluation, such as Brian Tan from hoF, Jérôme Rohard from Paul Bocuse Institute or Chef Ouyang and Liu Wenzhong from Lesaffre.
SYB的烘焙和西点培训课程和考试内容基于法国公认烘焙技能证书CAP，并由我们的合作伙伴，法国一流烘焙学校——法国奥利亚克烘焙学校（EFBPA）设计。根据市场的需求，西点部分在课程中所占的比例正在逐渐增大。学员们不仅能烘焙出纯正的法式面包，还善于制作美味的法式蛋糕，而这也使得他们在毕业之际能够获得更多更高质量的工作机会。
自6月初到7月中旬，海上青焙坊学员们都忙于期末考试，我们也非常高兴能请到业界出色的西点大厨和烘焙大师一同为他们打分，诸如hof创始人Brian Tan，来自保罗·博古斯学院的Jérôme Rohard大厨以及来自乐斯福的欧阳老师和刘文忠老师。
In addition, the Young Bakers have been busy preparing for the start of their career: learning how to write a CV and take interviews in a professional manner, preparing a career plan and visiting bakeries and bakery-related companies to get a better idea of the potential employment opportunities upon graduation. Every year in July we organize a Career Fair, during which companies looking to recruit qualified bakers can meet our students, whom will all be available for a full-time position from August on.
Program Director
项目总监