China Ministry of Labor and Social Security has set up a new vocational assessment? The establishment of nutrition catering staff has aroused great concern in society. In recent years, diseases caused by malnutrition are decreasing in many areas of China. However, what about hypertension, cardiovascular and cerebrovascular diseases, diabetes and so on? Civilization disease? Is rising year by year. This puts forward a new task for the people who have solved the problem of food and clothing? Establish scientific eating habits. It is in this situation that the nutrition caterer came into being. Yu Ruomu, honorary president of China Nutrition Society and a famous nutrition expert, commented on this initiative, saying that this new occupation will contribute to improving the health quality of the Chinese nation, reducing civilized diseases, eliminating malnutrition diseases and promoting the health project in the 2 1 century.
According to the statistics of China Cuisine Association, there are about 400,000 restaurants, canteens, fast food and catering enterprises with registered chefs120,000. However, less than 10,000 people know professional nutrition knowledge. It is estimated that the demand gap of professional nutrition talents in China will reach 4 million.
The professional qualifications of nutrition professionals in China are divided into two sequences:
First, nutritionists working in the nutrition room of the medical system. These talents are undergraduates and master students who graduated from clinical nutrition major in colleges and universities, and obtained the national recognized medical titles through the examinations organized by the Ministry of Health. There is no separate series title of dietitian in China. Most of these talents work in hospitals, public health and scientific research units, cooperate with doctors to treat patients' diseases, and study or practice to meet the nutritional catering needs of special people;
Second, the' new national occupation access post' launched by the Ministry of Labor and Social Security? Nutritional caterers mainly provide catering services for the general healthy population and are engaged in the catering industry. There are only 3000-4000 people with professional qualifications. Hou, director of the Skills Training and Development Division of the Education and Training Center of the Ministry of Labor and Social Security, said: In Germany, the Netherlands and other European countries, there are health commissioners who are responsible for the nutrition of healthy people.
Cultivate? Nutrition catering company? It is a short-term and quick measure to solve the urgent need for talents in this field in China. As long as you pass the training and vocational qualification examination organized by the state, you can get it in a short time? National vocational qualification certificate? . This is essentially different from the general nutrition class training in society, with a unified name? Nutrition catering company? .
Nutritional catering-professional evaluation
Nutrition caterers are divided into three grades, namely, intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3) and technician (national vocational qualification level 2). Professional ability is characterized by skilled and accurate calculation and operation ability, flexible fingers and arms, and certain language expression ability; Have normal color, taste and odor discrimination ability.
Training period: full-time vocational school education, 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.
Training teachers: Teachers who train intermediate nutrition caterers should have senior or above professional qualification certificates or intermediate or above professional technical positions in related majors; Teachers who train senior nutrition caterers or technicians should have professional qualification certificates of technicians or above in their own major (or related major), and have more than 2 years of work experience or professional technical post qualifications of intermediate or above in related major.
Nutritional catering operators-declaration conditions
Intermediate (one of the following)
(1) Obtain the professional qualification certificate of catering profession (such as cooking, pastry, restaurant service, etc.). ) or engaged in catering related occupations (such as cooking, pastry, restaurant service, etc.). ) more than 3 years, and after the professional intermediate formal training to reach the required standard hours, to obtain a diploma.
(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) Obtain a vocational (professional) graduation certificate of a higher vocational school with advanced skills as the training goal recognized by a senior technical school or 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.
Nutritional caterers-identification methods
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.
The ratio of examiners to candidates The ratio of examiners to candidates in the theoretical knowledge test is 1: 15 ~ 1: 20, and there are not less than 2 examiners in each standard classroom; The ratio of examiners for skill operation assessment is 1: 5, with no less than 3 examiners.
Examination time: the theoretical knowledge examination time at all levels is 90min, and the skill operation examination time is intermediate 120 min, advanced 120 min, and technician 150 min.
On-site equipment appraisal: theoretical knowledge examination is conducted in standard classrooms; The skill operation examination is conducted in the practice place or standard classroom.
Nutritional catering operators-basic requirements
Basic knowledge of professional ethics
(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.
Basic knowledge of common cooking materials
(1) vegetables.
(2) Aquatic products.
(3) livestock and poultry.
(4) food.
(5) fruit.
(6) condiments.
Dietary nutrition knowledge
(1) Basic knowledge of nutrients.
(2) The human body needs knowledge of heat.
(3) Basic knowledge of digestion, absorption and metabolism of nutrients in food.
(4) Knowledge of nutritional value evaluation of various foods.
(5) China residents' dietary guide and dietary pagoda.
(6) The basic theory of balanced diet and reasonable diet system.
Knowledge of food hygiene and safety
(1) Knowledge of food hygiene and food safety.
(2) Personal hygiene and safety knowledge.
(3) Environmental health and safety knowledge.
Basic knowledge of law
(1) Knowledge of food hygiene law.
(2) Relevant knowledge of consumer rights protection law.
(3) Relevant knowledge of trademark law.
(4) Relevant knowledge of environmental protection law.
(5) Relevant knowledge of wildlife protection law.
Nutritional catering-learning content
According to the business scope, work content and professional characteristics of public nutritionists, the knowledge structure is divided into two parts: basic knowledge and skills. From the perspective of disciplines, it can be divided into modern nutrition, traditional Chinese medicine nutrition and life science.
Modern nutrition: basic nutrition, clinical nutrition, food nutritional value, food pollution and prevention, food poisoning prevention, China residents' dietary pagoda, and special population nutrition.
Life sciences: such as flavonoids and spirulina.
Traditional Chinese medicine nutrition: the basic theory of traditional Chinese medicine, the conditioning of traditional Chinese medicine diet, the tropism of dietary taste, and the nourishing diet with the same origin of medicine and food. And the application of common food and nourishing diet. The basic knowledge includes 12 course, and the skill part includes 12 course. Skills are the application of basic knowledge.
Nutrition Caterer-Career Development
The gap of nutrition caterers is 4 million, and the number of chefs in China is120,000. According to the chef service 10 diners, there are120,000 people eating out every day. Based on the average of 30 chefs in each business division, 1 nutrition caterer is provided, with a gap of 4 million. China is a big cooking country in the world, but the application of nutrition in catering is still relatively backward. Food and nutrition are often unbalanced and even conflict. For many years, the lack of nutrition knowledge of chefs is closely related to the lack of cooking knowledge of nutritionists.
Trained and qualified nutrition caterers can ensure that they understand the basic knowledge of nutrition and make delicious food at the same time. The task of the nutrition caterer is to comprehensively apply the knowledge of nutrition, cooking, food raw materials, food chemistry, food hygiene, TCM nourishing, health preserving theory, etc., and provide delicious and balanced meals for diners through scientific and reasonable nutrition calculation, recipe design, cooking raw material collocation and improvement of cooking methods, so that healthy people can eat healthier and unhealthy people can eat healthier.
China? Nutrition catering company? Vocational training is in full swing. The Skills Training and Development Division of the Education and Training Center of the Ministry of Labor and Social Security of China has held four teacher training courses and organized trainings in Beijing, Zhejiang, Shanghai, Shenzhen, Hebei and Liaoning. In this process, there are still a series of tasks such as the need to continuously improve teaching materials and the continuous strengthening of teachers. The professional qualifications of nutrition caterers are divided into three grades: intermediate, advanced and technician.