According to the different characteristics and requirements of diners, the basic knowledge of nutrition is used to prepare catering products suitable for different groups of people and with reasonable nutritional needs. Technical level: There are five levels in this profession, namely: primary (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1). Application conditions: There are five grades in this profession. They are: junior (national vocational qualification level 5), intermediate (national vocational qualification level 4), advanced (national vocational qualification level 3), technician (national vocational qualification level 2) and senior technician (national vocational qualification level 1). Entry requirements: 1. The junior (one of the following conditions) (1) has reached the standard hours stipulated in the formal training of this major and obtained the graduation (completion) certificate. (two) engaged in this occupation for more than 2 years. Second, intermediate (with one of the following conditions) Bu) After obtaining the primary vocational qualification certificate of this occupation, he has been engaged in this occupation for more than 3 years continuously, and has reached the standard hours stipulated in the formal training of this occupation intermediate, and has obtained the graduation (completion) certificate. (2) Having worked in this occupation for more than 5 years after obtaining the primary vocational qualification certificate of this occupation. (3) Obtaining a vocational graduation certificate from a secondary vocational school or above recognized by the administrative department of labor and social security for the purpose of cultivating intermediate skills. 3. Senior (who meets one of the following conditions) (1) has been engaged in this occupation for more than 4 years continuously after obtaining the vocational qualification certificate of this occupation, and has reached the standard hours stipulated in the formal training of this occupation, and has obtained the graduation (completion) certificate. (2) Having worked in this occupation for more than 7 years after obtaining the intermediate vocational qualification certificate of this occupation. (3) College graduates who have obtained the intermediate vocational qualification certificate have been engaged in this occupation for more than 2 years. (four) to obtain a vocational graduation certificate from a senior technical school or a vocational school recognized by the administrative department of labor and social security for the purpose of cultivating advanced skills. 4. Technician (who meets one of the following conditions) (1) has been engaged in the professional work for more than 5 years continuously after obtaining the professional senior vocational qualification certificate, and has obtained the graduation (completion) certificate after the professional technician training reaches the specified standard hours. (2) Having been engaged in this occupation for more than 8 years continuously after obtaining the senior occupation qualification certificate. (three) graduates of senior technical schools who have obtained the vocational senior vocational qualification certificate have been engaged in this occupation for 2 years. 5. Senior technician (who meets one of the following conditions) (1) has been engaged in this occupation for more than 3 years after obtaining the professional qualification certificate of this professional technician, has reached the standard hours stipulated in the formal vocational training of this professional senior technician, and has obtained the graduation (completion) certificate. (two) after obtaining the professional qualification certificate of this professional technician, he has been engaged in this professional work for more than 5 years. Certification object: people who are engaged in or preparing to engage in this profession. Registration conditions: (anyone who meets one of the following conditions can) (1) Preparatory classes for non-pharmaceutical majors, nutrition and food majors, and anyone who intends to engage in this major or nutrition knowledge and skills can participate. (2) Assistant nutritionist 1, technical secondary school or above, graduated from medical care and nutrition, and worked continuously for more than 2 years. 2. College degree or above, major in health care and nutrition, continuous work 1 year or above. 3, high school or technical secondary school education, more than 3 years of work experience, non-medical and nutrition majors to participate in the "public nutritionist" preparatory class 4, college education or above, non-medical and nutrition majors, continuous work for more than 2 years, to participate in the "public nutritionist" preparatory class. (3) Male nutritionist 1, technical secondary school or above, majoring in health care and nutrition, and working continuously for more than 6 years. 2. College degree or above, graduated from health care and nutrition, and worked continuously for more than 4 years. 3. Bachelor degree or above, major in health care and nutrition, and have worked continuously for more than 2 years. 4. graduated from non-medical or nutrition major and worked continuously for more than 6 years. 5. Bachelor degree or above, graduated from non-medical or nutrition major, worked continuously for more than 4 years, and participated in the preparatory class of "public dietitian". (4) Senior public nutritionist 1, college degree or above, graduated from medicine and nutrition, and worked continuously for more than 8 years. 2, bachelor degree or above, graduated from medicine, nutrition, continuous work for more than 6 years. 3. Bachelor degree or above, graduated from non-medical or nutrition major, and has been engaged in relevant work for more than 7 years. 4. Master degree or above, graduated from non-medical or nutrition major, and has been engaged in related work for more than 4 years. 2. Registration method: After passing the qualification examination, register and submit the following personal data; 1, copy of personal ID card; Copy of academic certificate; Proof of employment; 2. Two 2-inch and two 1 inch color photos with the same background. 3. A sexual intercourse tuition and fees, receive teaching materials, listening cards, etc. Third, the evaluation method: 1, complete the required study hours according to the specified time; 2. Take the admission ticket 3. Take the theoretical examination and skill examination at the designated time and place, abide by the rules of the examination room, and those who violate the rules of the examination room will be disqualified. 4. Those who have scored 60 points or above in the theoretical examination and skill examination shall be issued with job training certificates by the Education and Training Center of the Ministry of Labor and Social Security. 5. Those who fail to score 60 points in a subject are deemed to have failed, and they will apply for a make-up exam again next time; The National Professional Qualification Examination for Dietitians is held every August 12. Please prepare for the exam in advance. Intermediate dietitian: The qualification for the examination must meet one of the following conditions: 1. After training, pass the exam and obtain the qualification certificate of assistant dietitian, with more than one year of relevant work experience; 2. After professional job training, engaged in medicine, medicine, nutrition, health care, food processing, preschool education, baby-rearing, hotel management, health care products, food marketing or management for more than 2 years. 3. Persons (including students) with relevant majors or technical secondary school education or above. Non-related professional work for more than 2 years. Course content of intermediate nutritionist: (Compared with the assistant level, the theory of traditional Chinese medicine, the theory of medicinal diet and the theory of food collocation have been added. For details, please refer to the website enrollment brochure) 1, basic knowledge of nutrition 2, human body structure and physiological function of digestive system; 3. Nutritional value and health care function of various foods; 4. Basic knowledge of TCM and TCM health preservation (increase) 5 points. Scientific catering principle, catering taboo; 6. Guidelines for dietary nutrition balance and scientific cooking methods 8. Commonly used methods and recipes for medicated diet and dietotherapy (increase) 9. Design and calculation methods of nutritional catering 10. Application of software platform of expert consultation system for nutritional catering. 1 1, How to choose food scientifically and how to store food 12, principles and examples of taboo; 13. Physiological characteristics and nutritional needs of pregnant women, wet nurses, infants, adolescents and the elderly. 14, special environment and occupational population nutrition; 15, senior nutritionist with knowledge about health products: the application conditions must meet one of the following conditions: 1. Personnel who have obtained intermediate or above training certificates in nutrition, health care, medicine and medicine and have rich working experience; 2. Persons with technical secondary school education or above who have been trained in professional posts and engaged in the marketing and management of medical care, nutrition, health care, preschool education, catering and health care products for more than 5 years; 3. College degree or above in related major, with more than 2 years relevant working experience. 4. Master's degree or above in medicine, nutrition, food and other related majors can directly apply for advanced. Senior nutritionist course content: 1, nutritional assessment of traditional Chinese medicine; 2. Comprehensive nutritional assessment. Formulating nutrition recipes; 4. Senior banquet nutrition recipes 5. Four diagnostic methods of traditional Chinese medicine participate in eight dialectical principles; 6, Chinese medicine diet tonic, Chinese medicine diet and nutrition law 7, Chinese medicine health food and recipes; 8. Principles of TCM health care, dietotherapy methods and recipes for various constitutions are recommended. Dietetic health care methods and health care measures to prevent diseases in different seasons 10. What are the rules and examples of dietary supplements for various deficiency syndromes? Practical nutrition catering calculation and practical platform 1 1, nutritional efficacy of various common foods; 12, prevention of food pollution and poisoning 13, selection of health food for strengthening body and prolonging life and diet recipes; 14, physiological characteristics of patients with common diseases related to diet 15, key points and methods of nutritional care for common patients; 16, nutrition and health care of sub-healthy middle-aged and elderly people such as menopause 17, nutrition of special environment and special occupation population; 18, knowledge of common health care products and how to choose health care products.