The most basic educational level required by a nutrition caterer is to graduate from junior high school, and its specific application conditions (all levels only need to meet one of the following conditions):

Intermediate

(1) Obtaining a professional qualification certificate above the junior level (that is, a third-class chef's certificate or a pastry chef's certificate, etc.) or continuously engaging in catering-related occupations (such as cooking and restaurant service, etc.).

(2) Obtain the graduation certificate of this occupation (major) of the vocational and technical school above the secondary level, which is approved by the administrative department of labor and social security and aims at cultivating intermediate skills.

advanced

(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 reached the required standard hours of formal training in this occupation, and has obtained the certificate of graduation (completion).

(2) Having been engaged in this occupation for more than 7 years continuously after obtaining the intermediate vocational qualification certificate of this occupation.

(3) Obtaining the graduation certificate of this occupation (major) from a senior technical school or a higher vocational school with advanced skills as the training goal, which is approved by the administrative department of labor and social security.

Technician

(1) After obtaining the senior professional qualification certificate of this profession, he has been engaged in this profession for more than 5 years continuously, and has reached the required standard hours of formal training in this profession, and has obtained the graduation (completion) certificate.

(2) Having been engaged in this occupation for more than 8 years continuously after obtaining the intermediate vocational qualification certificate of this occupation.

(3) Graduates of this profession (major) from senior technical schools who have obtained the intermediate vocational qualification certificate have been engaged in this profession for two consecutive years.

assessment and appraisal methods for nutrition caterers.

The examination is divided into theoretical knowledge examination and skill operation examination. The theoretical knowledge examination adopts the closed-book written examination method, and the skill examination adopts the on-site practical operation method. Both the theoretical knowledge examination and the skill examination are based on a percentage system, and those with a score of 61 or above are qualified, and those who pass the theoretical knowledge examination can participate in the skill operation examination. Technicians also need to conduct a comprehensive review. The examination questions are drawn from the examination database of nutrition caterers in the labor and social security departments of various provinces. Among them, the theoretical examination takes the contents of reference books, and the skill examination is generally given to a specific group, such as diabetics or pregnant women, so that candidates can design a set of recipes and make dishes on the recipes.

Among them, the examination time of theoretical knowledge is 91 minutes, and the examination time of skill operation is different due to different grades: 121 minutes for intermediate and advanced, and 151 minutes for technicians.

what are the reference materials for nutrition caterers?

There is only one reference book for the Nutrition Caterer Examination: Nutrition Caterer, which is published by China Labor and Social Security Publishing House. The price of intermediate books is 34 yuan, and that of advanced books is 41 yuan. It is available at the test sites where you can register for the examination. 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.