T/HNSCFX 009-2021 Active Group standards

T/HNSCFX 009-2021 The Basic Standards for Identification of Nutritional Dish Preparation Workers in Traditional Chinese Cuisine

Publish Date: 2021-03-12 Implement Date: 2021-03-12 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/HNSCFX 009-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-03-12

Implement Date: 2021-03-12

Scope

Main Technical Content: 1. Scope This standard specifies the terminology and definitions, grade classification, basic requirements, and certification procedures for traditional Chinese nutritional catering professionals. It applies to individuals engaged in or preparing to enter this profession. 2. Normative Reference Documents The following documents are essential components of this standard through normative references. Documents with a specified date apply only to the version corresponding to that date; unmarked documents apply the latest version (including all amendments). This standard does not have any normative reference documents. 3. Terminology and Definitions The following terms and definitions apply to this document: 3.1 Nutritional Catering Professional A person who uses basic nutritional knowledge to prepare meals that meet the reasonable nutritional requirements of different groups based on the characteristics and needs of diners. 4. Grade Classification There are three grades of nutritional catering professionals: - Nutritional Catering Professional - Level 1 Nutritional Catering Specialist - Level 2 Nutritional Catering Specialist 5. Basic Requirements 5.1 Possess skilled and accurate calculation and operation abilities, flexible fingers and arms, and adequate language expression skills; have normal color, taste, and smell discrimination abilities. 5.2 High school or secondary technical school education or higher. 5.3 Be loyal to their duties and passionate about their profession. Pay attention to quality and reputation. Study and innovate. Abide by laws and regulations, cooperate and assist others. 5.4 Basic Knowledge 5.4.1 Be familiar with the basic knowledge of commonly used cooking ingredients such as vegetables, aquatic products, poultry and livestock, grains, fruits, and seasonings. 5.4.2 Master the basic theory of traditional Chinese nutritional catering and the evaluation of various food properties and