middle (level)
(1) Obtain a professional qualification certificate (i.e. a third-class chef certificate or a pastry chef certificate, etc.). ) catering occupations (such as cooking, pastry and restaurant service, etc. ) or have been engaged in catering related occupations (such as cooking, catering services, etc.). ) For more than 3 years, he has reached the required standard class hours through the intermediate formal training of this major, and obtained the graduation (completion) certificate.
(2) Obtain the vocational (professional) graduation certificate of the secondary vocational and technical school recognized by the administrative department of labor and social security with intermediate skills as the training goal.
elder
(1) After obtaining the intermediate vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 4 years continuously, and has obtained the graduation (completion) certificate after reaching the prescribed standard hours through the advanced formal training of this occupation.
(two) after obtaining the intermediate vocational qualification certificate, he has been engaged in this occupation for more than 7 years.
(3) Obtaining the graduation certificate of this occupation (major) from a senior technical school or higher vocational school with the training goal of advanced skills, which is recognized by the administrative department of labor and social security.
technician
(1) Having been engaged in this occupation for more than 5 years continuously after obtaining this occupation senior occupation qualification certificate, having reached the required standard hours after this occupation senior formal training, and having obtained the graduation (completion) certificate.
(two) after obtaining the intermediate vocational qualification certificate, he has been engaged in this occupation for more than 8 years.
(3) Graduates from senior technical schools who have obtained intermediate vocational qualification certificates have been engaged in this occupation for 2 consecutive years.
Evaluation and identification methods of nutrition caterers.
The examination is divided into theoretical knowledge examination and skill operation examination. The theoretical knowledge test adopts the closed-book written test method, and the skill test adopts the on-site practical operation method. Both the theoretical knowledge test and the skill test adopt a percentage system, with a score above 60 being qualified. Those who pass the theoretical knowledge test can take the skill operation test. Technicians also need to conduct a comprehensive review. The test questions are extracted from the examination database of nutrition caterers in the labor and social security departments of various provinces. Among them, the theory test takes the content of reference books, and the skill test is generally given to specific groups, such as diabetics or pregnant women, so that candidates can design a set of recipes and cook on them.
Among them, the theoretical knowledge examination time is 90 minutes, and the skill operation examination time varies with different grades: 120 minutes for intermediate and advanced, and 150 minutes for technicians.
What reference materials does the nutrition caterer have?
There is only one reference book for the examination of nutrition caterers: Nutrition Caterer, published by China Labor and Social Security Publishing House. Intermediate book price 34 yuan, advanced 40 yuan. There are all the test sites where you can register for the exam. The contents of intermediate reference books mainly include: basic knowledge of cooking materials, basic knowledge of nutrition, knowledge of food safety, food poisoning and prevention, knowledge of catering cost accounting and legal knowledge, professional ethics, etc.