The most basic educational level required for nutritional caterers is to graduate from junior high school, and the specific application conditions (all levels only need to meet one of the following conditions): Intermediate (1) Obtained entry-level or above in catering occupations (such as cooking, pastry, restaurant service, etc.)

Vocational qualification certificate (i.e., third-level chef certificate or pastry chef certificate, etc.) or continuous working in catering-related occupations (such as cooking, restaurant service, etc.) for more than 3 years, having completed the prescribed standard number of hours of formal intermediate training in this occupation, and obtained a diploma

(Completion) certificate.

(2) Obtain a vocational (professional) graduation certificate from a secondary vocational and technical school with intermediate skills as the training goal that has been reviewed and approved by the labor and social security administrative department.

Advanced (1) After obtaining the intermediate professional qualification certificate of this occupation, continuously working in this occupation for more than 4 years, receiving the required standard hours of advanced formal training in this occupation, and obtaining a graduation (completion) certificate.

(2) After obtaining the intermediate professional qualification certificate for this occupation, work in this occupation continuously for more than 7 years.

(3) Obtain a graduation certificate from a senior technical school or a higher vocational school (professional) that has been reviewed and approved by the labor and social security administrative department and has advanced skills as the training goal.

Technician (1) After obtaining the senior professional qualification certificate for this profession, work in this profession continuously for more than 5 years, receive the required standard hours of advanced formal training in this profession, and obtain a graduation (completion) certificate.

(2) After obtaining the intermediate professional qualification certificate for this occupation, work in this occupation continuously for more than 8 years.

(3) Senior technical school graduates of this occupation (major) who have obtained the intermediate professional qualification certificate for this occupation and have been working in this occupation for 2 consecutive years.

Assessment and identification methods for nutrition caterers.

The examination is divided into theoretical knowledge examination and skill operation assessment.

The theoretical knowledge test adopts a closed-book written test, and the skills assessment adopts on-site practical operation.

The theoretical knowledge test and skill assessment are both on a hundred-point system. Those with a score of 60 or above are considered qualified. Only those who pass the theoretical knowledge test can participate in the skills operation assessment.

Technicians also conduct a comprehensive review.

The examination questions are drawn from the examination question bank for nutrition caterers of the departments of labor and social security of each province.

Among them, the theory test tests the content in the reference book, and the skill test generally involves giving a specific group of people, such as diabetics or pregnant women, etc., and asking candidates to design a set of recipes and make the dishes on the recipe.

Among them, the theoretical knowledge test time is 90 minutes, and the skill operation test time varies according to different levels: intermediate and advanced are both 120 minutes, and technician time is 150 minutes.

What are the reference materials for nutrition caterers?

There is only one reference book for the Nutrition Catering Examination: "Nutrition Catering", published by China Labor and Social Security Press. The price of the intermediate book is 34 yuan and the advanced book is 40 yuan. It is available at the test center where you can register for the exam.

The content of the intermediate reference book mainly includes: basic knowledge of cooking ingredients, basic knowledge of nutrition, food safety knowledge, food poisoning and prevention, catering cost accounting knowledge and legal knowledge, professional ethics, etc.