occupation

functional work

content and skills require related knowledge.

nutrition

catering

preparation (1) investigation

2. being able to understand the current price and inventory of cooking materials

2. eating customs of different regions

3. inventory statements and quotations (2) accounting costs can account for the cost of nutritious meals. On)

2. Set menu knowledge, including ordinary set menu and group set menu

3. Catering menu pricing knowledge, Including kindergarten, primary and secondary school students' nutritious meals, elderly meals in nursing homes, etc. (3) Hygiene supervision 1. Ability to supervise personal and environmental hygiene

2. Ability to supervise the disinfection of common tableware 1. Hygiene supervision and inspection system

2. Common disinfection methods (4) Sensory quality inspection of cooking raw materials

Ability to conduct sensory quality inspection of common cooking raw materials, their properties and sources, Method 2 of identification and sensory quality appraisal,

making

nutrition

recipes (1) determining energy and main nutrients 1. being able to calculate the daily calorie intake and recommended dietary allowance

2. being able to calculate the calorie per meal and the recommended dietary allowance 1. the design requirements of nutrition recipes

2. the use of food composition table

3. the method of determining energy and main nutrients

4. determining the variety and quantity of staple food. Methods of determining the variety and quantity of non-staple foods

6. Methods of adjusting and determining recipes

7. Application of nutrition recipe software (2) Determining the variety and quantity of staple foods 1. Being able to design and determine the variety and quantity of staple foods

2. Being able to design and determine the variety and quantity of non-staple foods 1. Being able to design and determine the variety and quantity of non-staple foods

2. Being able to design and determine the quantity of non-staple foods (4). 1. Be able to adjust and determine the recipes of a meal, a day or a week according to the nutritional value and the requirements of color, fragrance, taste, shape and quality

2. Be able to adjust and determine the recipes according to the balanced diet theory

3. Be able to design the recipes by using computer nutrition cookbook software

4. Be able to design nutrition cookbooks for institutions, organizations and school canteens and for primary and secondary school students. Design recipes for the elderly in nursing homes 3. Participate in the production of nutritious meals and check the implementation of the cooking scheme of nutritious meals 1. Be able to verify and check the cooking materials

2. Be able to use reasonable cooking methods to cook

3. Be able to cook qualitatively, quantitatively and standardly 1. Basic knowledge of cooking

2. Scientific and reasonable cooking methods

3. About solids, Liquid measuring tools and conversion knowledge IV.

After meals

Summary

and publicity

Dissemination (1) Collecting and analyzing opinions can collect the opinions of diners and chefs, and classify, summarize and analyze them, and propose an improved scheme investigation method (2) Saving recipes can input recipes into a computer to save recipes. (3) Completing the investigation summary can apply questionnaires. And statistically analyze and process the survey results. Writing methods of survey summary (4) Introduction and promotion 1. Can introduce the nutritional value of relevant dishes, Popularize the knowledge of nutrition

2. Be able to introduce the knowledge of nutrition, the knowledge of nutritional value of dishes and balanced diet, and the methods of analysis and introduction to the restaurant waiter. Career

Functional work

Content and skills requirements related knowledge 1,

nutrition

catering

preparation (1) investigation can understand the food customs of different countries, foreign food customs and knowledge of food habits (2)

accounting cost can account for general banquet costs and nutritional components. 1. accounting method of banquet costs

2. calculation method of nutrients

3. pricing knowledge of whole banquet menu. Including family dinners, informal dinners, etc. (3) Quality inspection and storage of high-grade cooking raw materials

Quality inspection and scientific storage of high-grade raw materials

Knowledge of inspection and storage of high-grade, dry goods and fresh raw materials

,

making

nutrition

recipes (1)

designing banquet recipes 1. being able to determine the energy and nutrient supply of banquet recipes meeting the requirements of balanced diet

2. being able to design and determine the food composition of banquets meeting the requirements of balanced diet

3. being able to design and determine banquet dishes and nutrient collocation meeting the requirements of balanced diet

4. being able to carry out the nutrition of banquet dishes. Class, Features

2. Design requirements of banquet recipes

3. Design steps of banquet recipes

4. Nutrition analysis method of banquet recipes

5. Knowledge of using food exchange (2) Application of "food tonic health-care recipes" 1. Ability to apply "food tonic health-care recipes"

2. Ability to apply cooking chemistry knowledge to practical operation 1. Promulgated by the Ministry of Health. Basic knowledge of dietary supplements for health

3. Design methods of commonly used dietary supplements for health

3. Making nutritious meals and participating in the implementation of the cooking scheme of nutritious meals 1. Being able to make special meals (low-fat, low-sodium and other special meals)

2. Being able to make common dietary supplements for health

2. Relevant knowledge of special meals 4.

after meals

summary

and propaganda

(1)

summary 1. Be able to collect and sort out recipes according to different seasons, different diners and dishes

2. Be able to calculate nutrients according to modern nutrition knowledge and analyze the knowledge of "four natures" and "five flavors" of food in combination with dietotherapy function. Improve cooking techniques and improve the nutritional value of dishes

2. Be able to organize discussions on nutritional cooking techniques and methods, and develop and design innovative dishes, famous dishes and innovative dishes. 5. Train and guide the middle-level nutrition caterers. 1. Be able to evaluate the work of middle-level nutrition caterers, impart knowledge and skills, and give guidance

2. Be able to demonstrate in time and teach by example

Basic knowledge of teaching method occupation

functional work

content and skill requirements related knowledge 1.

nutrition

catering

preparation (1)

investigation 1. Being able to understand the dietary taboos of special dining people

2. Being able to understand new dishes, Nutritive components and production methods of new food 1. Knowledge of common diseases related to diet

2. Basic knowledge of dietary psychology

3. Trends and new trends of catering food development (2)

Accounting costs can account for the cost of high-end banquets. The whole set of banquet menu pricing knowledge, Including official banquets, receptions, wedding banquets, birthday banquets, etc. 2.

Nutrition

Formulation of recipes

Decision (1) The recipe design of special banquets can be based on nutritional ingredients and relevant requirements.

Design recipes for special banquets. Design methods of special banquet recipes (II) Design of nutrition recipes for special people can design recipes for special people such as hypertension,

Diabetes, and diet conditioning for special people such as hyperlipidemia, hypertension, obesity,

Diabetes (III) Design of "tonic health banquet" Design methods of "tonic health banquet" recipes. Participate in the production of nutritious meals and organize and coordinate the implementation of nutritious cooking schemes. Use the knowledge of "change in the tripod"

Monitor the food quality in the cooking process. 1. Knowledge about biochemistry in the food cooking process

2. Misunderstandings of modern dietary nutrition. 4.

Training

Guidance (1) Training middle and senior nutrition caterers to organize the implementation, Advanced

Training plan for nutrition caterers 1. Methods of organizing and implementing the training plan

2. Basic knowledge of paper writing (2) Organizing special seminars can keep abreast of and obtain the latest information on the development of nutrition and cooking technology. And carry out research on cooking and nutrition topics in combination with the actual work. 5. Technical management (1) Formulating relevant technical management system can formulate corresponding management system according to the characteristics of nutrition catering staff's work. 1. Talking art and critical skills

2. Formulation of incentive mechanism system

3. Development trends, new technologies and new methods of nutrition catering at home and abroad. (2) Knowledge and technology updates can regularly accept new knowledge and technologies.