T/HNSCFX 007-2021 Active Group standards

T/HNSCFX 007-2021 The specification for identifying senior and master cooks in Henan Province

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

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Basic Information

Standard Code: T/HNSCFX 007-2021

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: Standards for Identifying Cooking Masters and Grandmasters in Henan Province 1. Scope This document specifies the criteria for classifying and evaluating cooking masters and grandmasters in Henan Province, as well as the evaluation procedures and principles. It applies to all current cooks in catering enterprises in Henan Province. 2. Normative Reference Documents This document does not reference any normative documents. 3. Terms and Definitions The following terms and definitions apply to this document: 3.1 Cooking Master: A technician who applies traditional and modern processing and cooking techniques to transform various raw materials into various dishes and desserts. 3.2 Cooking Master/Grandmaster: A highly respected and technically competent senior professional in the catering industry. Among them, the Henan Provincial Cooking Grandmaster (Special Grade I) represents the highest technical standards and honor in the industry. 4. Classification and Criteria for Henan Provincial Cooking Masters and Grandmasters 4.1 Henan Provincial Cooking Masters and Grandmasters are divided into four grades: Henan Provincial Cooking Master, Henan Provincial Cooking Grandmaster (Special Grade III), Henan Provincial Cooking Grandmaster (Special Grade II), and Henan Provincial Cooking Grandmaster (Special Grade I). 4.2 The classification of Henan Provincial Cooking Masters and Grandmasters is based on theoretical knowledge, professional skills, and quality, as well as professional ethics, social influence, signature dishes, and technical proficiency. 4.3 Henan Provincial Cooking Masters and Grandmasters should master current national and local regulations and standards related to hygiene, safety, and environmental protection in their professional fields. 5. Evaluation Criteria for Henan Provincial Cooking Masters and Grandmasters 5.1 Henan Provincial Cooking Master 5.1.1 Basic Requirements 5.1.1.1 Support the leadership of th