Nutritional caterer
Nutritional catering staff is a new type of occupation promulgated by the Ministry of Labor and Social Security on February 26th, 2002. Its occupation code is 4-03-04-0 1, which is the 42nd occupation. At present, many vocational training institutions have been engaged in the training of nutrition caterers, and issued qualification assessment and standards, with designated training assessment materials.
The following are the national professional standards for nutrition caterers.
1. 1 occupation profile
1. 1. 1 professional name nutrition catering
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 environment: 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 graduated from junior high school, with basic education.
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 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.
1.8. 1 is suitable for people who are 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 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.
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 theoretical knowledge examination 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.
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.
2.2. 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.
(3) livestock and poultry.
(4) food.
(5) fruit.
(6) condiments.
2.2.2 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.
2.2.3 Food hygiene and safety knowledge
(1) Knowledge of food hygiene and food safety.
(2) Personal hygiene and safety knowledge.
(3) Environmental health and safety knowledge.
2.2.4 Basic knowledge of cost accounting
2.2.5 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.
Male nutritionist
Male nutritionist
As the fourth batch of new occupations, the Ministry of Labor and Social Security officially released the national new occupations in the third quarter of 2005. According to the National Professional Standard for Public Dietitians issued by the Ministry of Labor and Social Security (published by China Labor and Social Security Publishing House, April 2007 1 first edition, April 2007 1 first printing), its occupation is defined as:
Mainly engaged in the work includes:
(1) for dietary survey and evaluation; (2) Measurement and evaluation of human nutritional status; (3) Nutrition consultation and education; (4) Dietary guidance and evaluation; (5) food nutrition evaluation; (6) Community nutrition management and nutrition intervention; (6) Training and management
Career profile:
National nutrition and health status is an important indicator reflecting the economic and social development, health care level and population quality of a country or region. Good nutrition and health are the foundation and goal of social and economic development. In the United States, Japan and other developed countries, countries have established the legal status of nutritionists through legislation. On the whole, the social status and management mode of nutritionists are similar to those of doctors. In the past, the management of dietitian qualification in China focused on doctors engaged in clinical nutrition therapy, which was managed in the form of medical practitioner examination or health professional technical qualification certification, and the Ministry of Health was responsible for this work. There is no special nutrition major in medical colleges. However, such nutrition professionals are concentrated in medical institutions such as hospitals. Compared with the nutritional status of China people, this management and training system has created a huge gap for professional nutritionists, especially those who provide nutritional services to the public. According to incomplete statistics, there are less than 5000 professionals engaged in public nutrition in China.
With the continuous improvement of the national vocational qualification management system and the popularization of vocational education, nutritionist education and training programs are gradually heating up. Especially in June 5438+ 10, 2004, Vice Minister Wang Longde of the Ministry of Health introduced the nutrition and health status of China residents at the press conference of the State Council Office, and the proposal of the National Nutrition Regulations promulgated at the National People's Congress in March 2005, which made the market for nutritionist training and certification unprecedentedly hot.
In order to speed up the construction of nutrition and health professionals and cooperate with the drafting of national nutrition laws and regulations, the Vocational Skills Appraisal and Guidance Center of the Ministry of Health officially submitted the Proposal for a New Career for Public Dietitians to the Vocational Skills Appraisal Administration of the Ministry of Labor and the National Occupational Classification Ceremony and Professional Qualification Working Committee on May 16, 2005, and successfully passed the new career demonstration. The Occupational Skills Appraisal Bureau of the Ministry of Labor and Social Security issued the Opinions on the Profession Suggested by Health Managers, which clearly "agreed to list the occupations suggested by health managers, nutritionists and medical rescuers as new occupations". As the fourth batch of new occupations, public dietitians were officially released at the professional conference in the third quarter of 2005.
In view of the fact that public dietitians have always been an important part of the public health system, in accordance with the relevant procedures of occupational management, the General Office of the Ministry of Health issued the Letter of the General Office of the Ministry of Health on Applying for the Incorporation of Three New Occupations, including Medical Ambulance Workers, into the National Occupation of the Health Industry on June, 2004165438+1October, 4, In 2005 (No.499 of Health Office [2005]), in June 2005, 5438+065438+ 10/9, the letter from the General Office of the Ministry of Labor and Social Security (No.425 of the Labor and Social Security Department [2005]) on agreeing to include two new occupations such as medical paramedics in the special occupational scope of the health industry.
At the same time, in order to carry out the appraisal work smoothly and scientifically, the Vocational Skills Appraisal Guidance Center of the Ministry of Health was entrusted by the Vocational Skills Appraisal Administration of the Ministry of Labor to organize experts to complete the development and compilation of national vocational standards and teaching materials for this profession. The National Professional Standard for Public Dietitians was promulgated by the Ministry of Labor and Social Security on February 27th, 2006 ("15th National Professional Standard" (No.33 [2006] issued by the Ministry of Labor and Social Security).
According to the opinions of the General Office of the Ministry of Labor and Social Security on public dietitians and the progress of formulating national professional standards for public dietitians, and considering that the training mode, service mode and post of this major are closely related to the health industry, on February 6, 2007, the Vocational Skills Appraisal Guidance Center of the Ministry of Health issued the Letter on Carrying out Professional Skills Appraisal of Public Dietitians in the health system (Health Post Appraisal Report [2007]). The Vocational Skills Appraisal Administration of the Ministry of Labor and Social Security suggested that the Vocational Skills Appraisal Guidance Center of the Ministry of Health "take the lead in carrying out the national vocational skills appraisal of public dietitians in the health system, and play an exemplary role in the national vocational skills appraisal of public dietitians in the future". The vocational skill appraisal guidance center of the Ministry of Labor and Social Security issued the Reply on Agreeing to Carry out the Experimental Appraisal of Public Nutritionists in the Health System (Lao She Jian [2007] No.51), and agreed that the vocational skill appraisal guidance center of the Ministry of Health would hold the experimental appraisal of public nutritionists (national vocational qualification level 3) in Beijing during the National Unified Examination Day in July 2007. According to the reply, on July 22nd, 2007, the Vocational Skills Appraisal Guidance Center of the Ministry of Health organized the national 145 candidates to participate in the national professional qualification pilot appraisal of public dietitians, which effectively verified the national professional standards and appraisal scheme of public dietitians and accumulated valuable experience for promoting the professional qualification of public dietitians.
On this basis, according to the opinions previously reached by the Vocational Skills Appraisal Guidance Center of the Ministry of Health and the Vocational Skills Appraisal Bureau of the Ministry of Labor and Social Security, on August 14, 2007, the Vocational Skills Appraisal Guidance Center of the Ministry of Labor and Social Security issued the Letter of the Vocational Skills Appraisal Bureau of the Ministry of Labor and Social Security on Continuing the Experimental Appraisal of Public Dietitians in Health System, suggesting that "a unified national examination should be held in September 2007, 165438On September 8, 2007/kloc-0, the Vocational Skills Appraisal Bureau of the Ministry of Labor and Social Security and the Vocational Skills Appraisal Guidance Center of the Ministry of Health jointly issued the Notice on Carrying out the Experimental Appraisal of Public Nutritionists in Health System, and decided to organize a public nutritionist experiment in six provinces (municipalities directly under the Central Government) such as Beijing, Liaoning, Shandong, Guangdong, Sichuan and Gansu on September 23. A total of 792 candidates participated in the examination.
The above are some introductions about the public dietitian profession from its establishment to the present. The development of nutritionist training and certification in China can be roughly divided into three stages:
First, in 2004-2005, before the establishment of public dietitian as a national occupation.
The present stage is the initial development period of the vocational training and examination certification market. At the same time, with the development of China's national economy, people's demand for health services is increasing day by day, and medical and health training and certification programs have become a hot spot in this market. Especially after Vice Minister Wang Longde of the Ministry of Health gave two speeches on the nutritional health status of China residents and the National Nutrition Regulations, "nutritionist" has become the hottest item in this market, and it has gradually warmed up to now. During this period, many institutions have successively carried out training and certification programs related to nutritionists in various names. Many of these institutions are ostentatious and unidentified, and what they do is to reap huge profits, such as: national unique certification, industry qualification, national professional qualification, international general certification and so on. These projects violate the Administrative Licensing Law and other relevant laws and regulations and the relevant policies of the state on national vocational qualifications. The training quality is low and the assessment management is chaotic, which affects the social image of nutritionists.
Two. From 2005 to July 2007
At this stage, the public dietitian is a formal national occupation declared by the Ministry of Health and promulgated by the Ministry of Labor and Social Security. This move clarified the policy requirements for certification and qualification granting of this profession from the national level, and played a great role in standardizing the training market and putting an end to the violations of bad institutions. Some institutions engaged in relevant certification in the early stage have successively launched the market. Although some individuals still continue to set up relevant certification programs, it is difficult to become a climate.
After the occupation is released, according to the relevant requirements of occupation skill appraisal, the relevant appraisal can only be carried out after the occupation standard is officially promulgated. Therefore, the Vocational Skills Appraisal Guidance Center of the Ministry of Health is entrusted by the Vocational Skills Appraisal Bureau of the Ministry of Labor and Social Security to actively organize relevant experts to carry out standard writing. Therefore, there is no unified national professional standard and no standardized appraisal scheme, which leads to various professional interpretations and the same professional standards everywhere. Its assessment is also rather confusing.
Three. Experimental evaluation of health industry from 2007 to now
On July 22, 2007, the Vocational Skills Appraisal Bureau of the Ministry of Labor and Social Security and the Vocational Skills Appraisal Guidance Center of the Ministry of Health organized a nationwide 145 candidates to participate in the national vocational qualification pilot appraisal of public nutritionists in Peking University Medical Center. Among them, more than 70 candidates passed the examination and obtained the national third-class vocational qualification certificate of public dietitian. Since then, there has been a real public dietitian and a formal national professional qualification appraisal of public dietitians. This situation has been introduced before, so I won't repeat it here.
According to Article 44 of the draft Employment Promotion Law, which was deliberated by groups at the 26th meeting of the 10th the NPC Standing Committee held in the Great Hall of the People, workers engaged in special jobs such as public safety, personal health and safety of life and property should receive professional skills training before taking up their posts. Public nutritionists should fall into this category.