What are the basic steps for a nutritionist to write a summary?

1. Career profile

1. 1 occupation name

Nutrition catering service.

1.2 occupation definition

According to the different characteristics and requirements of diners, people who use the basic knowledge of nutrition to prepare catering products suitable for the reasonable nutritional requirements of different groups of people.

1.3 professional level

There are three levels of this profession, namely: intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3) and technician (national vocational qualification level 2).

1.4 occupational environmental conditions

Indoor, normal temperature.

1.5 professional ability characteristics

Skilled and accurate calculation and operation ability, flexible fingers and arms, and certain language expression ability; Have normal color, taste and odor discrimination ability.

1.6 basic education level

Graduated from junior high school.

1.7 training requirements

1.7. 1 training period

Full-time vocational school education is determined according to its training objectives and teaching plan. Promotion training period: the intermediate level is not less than 300 standard hours; Senior not less than 260 standard hours; The standard working hours of technicians shall not be less than 220 hours.

1.7.2 Training teachers

Teachers who train intermediate nutrition caterers should have the professional qualification certificate of senior or above in this major or the professional technical post qualification of intermediate or above in related majors; Teachers who train senior nutrition caterers or technicians should have the professional qualification certificate of technician or above in this occupation (or related occupation), and have more than 2 years' work experience or the professional technical post qualification of intermediate or above in related majors.

1.7.3 training ground equipment

Standard classrooms and practice places to meet teaching needs.

1.8 identification requirements

1.8. 1 applicable object

A person who is engaged in or ready to engage in this profession.

1.8.2 reporting conditions

-Intermediate (one of the following conditions)

(1) Obtain the professional qualification certificate of catering profession (such as cooking, pastry, restaurant service, etc.). ) or continue to engage in catering-related occupations (such as cooking, cakes, catering services, etc.). ) more than 3 years, and after the professional intermediate formal training to reach the required standard hours, to obtain a graduation (completion) certificate.

(2) Obtain the vocational (professional) graduation certificate of the secondary vocational school recognized by the administrative department of labor and social security with intermediate skills as the training goal.

-Advanced (one of the following conditions)

(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 (one of the following conditions)

(1) After obtaining the senior professional qualification certificate of this major, he has been engaged in this major for more than 5 years continuously, and has been trained by this professional technician to reach the required standard hours, and has obtained the graduation (completion) certificate.

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

(3) The graduates of this occupation (major) in the senior technical school have obtained the qualification certificate of this occupation and have been engaged in this occupation for 2 years continuously.

1.8.3 identification method

It is divided into theoretical knowledge test and skill operation test. The theoretical knowledge test adopts the closed-book written test method, and the skill operation test adopts the on-site practical operation method. Both the theoretical knowledge test and the skill operation test adopt the 100 scoring system, and the score above 60 is qualified. Only those who pass the theoretical knowledge examination can take the skill operation examination. Technicians must also conduct a comprehensive review.

1.8.4 ratio of examiners to candidates

The ratio of examiners to candidates in the theoretical knowledge examination is 1: 15 ~ 1: 20, and each standard classroom has at least 2 examiners; In the skill operation assessment, the ratio of examiners to candidates is 1: 5, and there are not less than 3 examiners.

1.8.5 evaluation time

The examination time of theoretical knowledge at all levels is 90min；; ; Skill operation examination time: intermediate 120 minutes, advanced 120 minutes, technician 150 minutes.

1.8.6 Identification of field equipment

The theoretical knowledge test is conducted in the standard classroom; The skill operation examination is conducted in the practice place or standard classroom.

2. Basic requirements

2. 1 professional ethics

2. 1. 1 Basic knowledge of professional ethics

2. 1.2 professional code

(1) Be loyal to their duties and love their jobs.

(2) Pay attention to quality and reputation.

(3) study the business and be brave in innovation.

(4) Abide by the law, cooperate and help each other.

2.2 Basic knowledge

2.2. 1 Basic knowledge of common cooking materials

(1) vegetables.

(2) Aquatic products.