(1) National Professional Qualification: China Cooking Professional Survey.

professional title

Chef China.

Professional grade

There are five levels of 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).

Characteristics of professional ability

Flexible fingers and arms, sensitive senses such as color, taste and smell, and strong sense of body.

Basic education level

Graduated from junior high school.

Training requirements

(1) training cycle

Full-time vocational school education is determined according to its training objectives and teaching plan. Promotion training period: no less than 4 standard hours for junior students; Intermediate class is not less than 350 standard hours: advanced class is not less than 250 standard hours; Technicians shall not be less than 150 standard hours; Senior technician shall not be less than 100 standard class hours.

(2) Training teachers

Teachers who train junior and intermediate talents must have professional qualifications above senior level in this profession; Teachers who train senior personnel and technicians must have professional and technical qualifications above lecturers in related disciplines or professional qualifications of senior technicians in this major; Teachers who train senior technicians must have professional and technical qualifications above senior lecturer (associate professor) or other relevant professional qualifications.

(3) Training venue equipment

A standard classroom to meet the needs of teaching. The operating room has complete facilities and reasonable layout. Fuel, refrigeration and freezing equipment meet the national safety and hygiene standards.

Declaration requirements

7. 1 Applicable object

A person who is engaged in or ready to engage in this profession.

7.2 reporting conditions

-Main (one of the following conditions)

1) Reach the standard class hours specified in the formal primary training of this occupation, and obtain the graduation (completion) certificate.

2) have been engaged in this vocational internship for more than 2 years.

3) The professional apprenticeship expires.

-Intermediate (one of the following conditions)

1) 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 required standard hours after the formal training of this occupation intermediate, and obtained the graduation (completion) certificate.

2) Having been engaged in this occupation for more than 5 years continuously after obtaining the primary occupation qualification certificate of this occupation.

3) Obtain the vocational graduation certificate of secondary vocational school or above recognized by the administrative department of labor and social security for the purpose of cultivating intermediate skills.

-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.

2) Having been engaged in this occupation for more than 7 years continuously 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.

4) Obtain this vocational graduation certificate from a senior technical school or a vocational school approved by the administrative department of labor and social security for the purpose of cultivating advanced skills.

-Technician (one of the following conditions)

1) After obtaining the senior professional qualification certificate, he has been engaged in the professional work for more than 5 years continuously, and has been trained by the professional technicians to reach the prescribed 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 occupation qualification certificate of this occupation.

3) Graduates from senior technical schools who have obtained vocational senior vocational qualification certificates have been engaged in this occupation for 2 years continuously.

-Senior technician (meeting one of the following conditions)

1) After obtaining the professional qualification certificate of the professional technician, he has been engaged in the professional work for more than 3 years continuously, reached the standard hours stipulated by the formal vocational training of the professional senior technician, and obtained the graduation (completion) certificate.

2) Having been engaged in the professional work for more than 5 years after obtaining the professional qualification certificate of the professional technician.

3) Identification method

It is divided into theoretical knowledge test (written test) and skill operation test. Theoretical knowledge examination written test, full score 100, 60 points or more qualified. Those who pass the theoretical knowledge test take the skill operation test. The skill operation assessment is conducted by the actual operation in the field, and the skill operation assessment is scored by items, with the full score of 100, and the score of 60 or above is qualified. Technicians and senior technicians must also conduct a comprehensive review.

4) the ratio of examiners to candidates

Theoretical knowledge examination Each standard examination room is equipped with 2 invigilators for every 30 candidates; Skill operation assessment Every 5 candidates are equipped with 1 invigilator; Finished product appraisal is equipped with 3-5 assessors to appraise and score the dishes.

5) Identification time

Theoretical knowledge test is 90 minutes.

The skill operation test takes 90 minutes for beginners, 0/50 minutes for intermediate and advanced/kloc, and 0/80 minutes for technicians and senior technicians.

6) Identification of field equipment

The theoretical knowledge test is conducted in the standard classroom. The skill operation assessment site requires complete cookers and stoves, and the hygiene and safety meet the national standards. Cooking and pastry making workshops meet the appraisal requirements.

⑵ What are the grades of Chinese cooking master certificate?

China culinary master certificate is divided into five grades, 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).

Chinese chef with national professional qualification refers to a person who uses a variety of cooking techniques such as frying, frying, boiling, frying, frying, steaming, roasting and boiling to make Chinese dishes according to the requirements of cooking.

(2) Extended reading for chefs and technicians in China:

I. Training requirements

1, training period

Full-time vocational school education is determined according to its training objectives and teaching plan. Promotion training period: no less than 4 standard hours for junior students; Intermediate class is not less than 350 standard hours: advanced class is not less than 250 standard hours; Technicians shall not be less than 150 standard hours; Senior technician shall not be less than 100 standard class hours.

2. Training teachers

Teachers who train junior and intermediate talents must have professional qualifications above senior level in this profession; Teachers who train senior personnel and technicians must have professional and technical qualifications above lecturers in related disciplines or professional qualifications of senior technicians in this major; Teachers who train senior technicians must have professional and technical qualifications above senior lecturer (associate professor) or other relevant professional qualifications.

3. Training venue equipment

A standard classroom to meet the needs of teaching. The operating room has complete facilities and reasonable layout. Fuel, refrigeration and freezing equipment meet the national safety and hygiene standards.

Second, the examination paper structure

The difficulty of theoretical knowledge test questions is mainly medium, accounting for about 70%; Low-difficulty questions account for about 20%; The problem accounts for about 10%.

Operation skill test paper consists of operation skill test preparation notice (examination room preparation notice and candidate preparation notice), operation skill test paper text and operation skill test score record form.

(3) What dishes does the cooking technician try to operate?

Requirements of Senior Cooking Technicians in China

I. Basic requirements

(a) proficient in all the production processes of a certain cuisine, and can improve and innovate traditional famous dishes according to market demand.

(two) can bypass the cooking skills of more than two other cuisines, and can make middle and high-grade dishes of other cuisines.

(three) a comprehensive grasp of rare cooking materials variety identification, storage, propagation, use and other production technologies.

(four) to organize the design of large and medium-sized high-end banquet menus and the production of dishes.

(5) Having the intermediate skill level of Chinese pastry chef.

(six) with large and medium-sized catering enterprises management and technical management capabilities.

(seven) training senior technicians, leading technicians to carry out technical research, and solving the operational technical problems of this position (type of work).

(eight) have the knowledge of foreign languages suitable for their own work.

Second, the examination content and methods

Theoretical evaluation

1. Comprehensive knowledge of cooking theory

(1) Master the cooking history and introduction of China;

(2) Familiar with the local customs, religious beliefs and eating habits of the main source countries;

(3) Understand the source, characteristics and nutrition of the rare cooking materials;

(4) To master the principles, methods and technical difficulties of cooking;

(5) Know how to manage the operation and management of large and medium-sized restaurants.

2. Menu design of large-scale high-end banquet

(1) menu can be designed according to the dining object, total number of people, requirements, season and price standard.

(2) Whether the number of cold dishes, hot dishes and snacks in the menu of large banquets, the structure of dishes and cooking methods are scientific and reasonable.

(ii) Operational requirements

1. Make one or a group of cold dishes with different colors;

2. Make a traditional dish;

3. Make innovative dishes;

4. Making famous snacks or innovative snacks;

5. Carve a whole set of food.

(3) Interview defense

According to the "professional test paper" provided, conduct a comprehensive interview and defense of theory and skills.

Detailed rules for the evaluation of senior Chinese cooking technicians in Henan Province

Municipalities, prefectures, ministries and agencies should vigorously publicize the policies and regulations related to the evaluation of senior technicians, and conscientiously do a good job in the preparation of the first application materials for senior technicians. The office of the Provincial Examination Committee for Senior Chinese Cuisine Technicians accepts materials from March to 20th of 1997, and the telephone number is 5902447. The unified evaluation time of the whole province will be notified separately.

Attachment: Detailed Evaluation Rules for Senior Technicians of Chinese Cuisine in Henan Province

Detailed rules for the implementation of the assessment of senior Chinese culinary technicians

In order to further improve the technician appointment system, select and train high-skilled talents, and give full play to their backbone role in production practice, these rules are formulated according to the Opinions of Henan Provincial Labor Department on the Evaluation and Employment of Senior Technicians and the actual situation of Chinese cooking posts in our province.

1. Scope of implementation and professional title.

In principle, the scope of implementation is limited to the types of work jointly approved by the Ministry of Labor and relevant state departments (bureaus). Chinese cooking is the first pilot work in our province. Anyone who is engaged in Chinese cooking in our province and meets the qualifications of senior technicians can sign up for the assessment. Title: Senior Cooking Technician in China.

Second, senior technician qualifications:

1, worked as a technician for more than three years and made outstanding contributions;

2. Have high technical theoretical knowledge of this type of work, understand and master high technical theoretical knowledge and operational skills of related majors (types of work);

3, with superb professional skills and comprehensive operational skills, in the industry, the region, the unit has a certain influence and visibility;

4, in the reception of important banquets, kitchen management, food innovation, technical research and solve the technical difficulties of this type of work.

5, can be enthusiastic about teaching technology, with stunts, with the ability to train senior skilled workers. Guide and lead skilled workers to tackle key technical problems and innovate.

Three, the contents and methods of senior technician evaluation:

(1) The assessment contents include: work performance, professional technology theory, practical operation skills and potential ability, etc.

1. Job performance evaluation: it mainly evaluates the job performance of imparting skills and stunts, training and guiding skilled workers, and learning, popularizing and applying new technologies and achievements in operating skills, tapping innovation and perfecting reception tasks. Because he worked as a technician for three years.

2, technical theory knowledge assessment. The key assessment is whether you are familiar with and master the advanced technology theory and new technology knowledge of this professional type of work and whether you understand and master the theoretical knowledge of related professional types of work.

3. Evaluation of operational skills. Focus on the practical operation of traditional dishes, innovative dishes and other cuisines, the identification, storage, wholesale and production technology of high-grade raw materials, and the preparation and compilation of high-grade banquets and menus; The use of advanced kitchen equipment, as well as the practical operation skills of on-site analysis, judgment and problem solving. The content should highlight exquisite skills, unique technical expertise and comprehensive skills.

4. Potential capacity assessment. Write personal technical summary and monograph, mainly including professional technical knowledge, kitchen management knowledge, innovation or rationalization suggestions. Solve and deal with technical problems, receive important banquets, and participate in skill competitions.

(2) assessment methods. Work performance appraisal is based on original records and solicit opinions from the masses. The unit will conduct qualitative evaluation according to the three grades of excellent, good and qualified, and stamp the column of grass-roots units; The examination of technical theoretical knowledge is conducted by written or oral examination, and the practical operation examination can only be taken after passing the theoretical examination; The actual operation assessment adopts the method of on-site scoring. Participants make their own dishes and specify dishes, and then the assessment team scores them to decide whether the operation is qualified or not. The assessment of potential ability is mainly based on technical summary and monograph, and is conducted by means of defense and qualitative evaluation, which is divided into four grades: excellent, good, qualified and unqualified.

Four, senior technician evaluation procedures

(1) A person who meets the reporting requirements shall provide the following materials and apply to his unit:

1, technician qualification certificate and employment certificate;

2. Technical business summary and monograph;

3. Relevant certification materials for recognition and reward;

4, "Senior Technician Review Report" in quintuplicate;

5. Summary of Senior Technician Review in quintuplicate.

(2) The workers' assessment organization of the applicant's unit shall assess its work performance and other related aspects according to relevant regulations (divided into three grades: excellent, good and qualified) and sign opinions; At the same time, fill in the "Henan Senior Technician Recommended Personnel Roster".

(III) The labor administrative department of the city or state or the labor wage institution of the ministries and agencies and bureaus shall review the post setting scheme of the reporting unit and the reporting conditions of the applicant, and summarize and fill in the "Roster of Recommended Personnel of Senior Technicians in Henan Province" in triplicate;

(four) the provincial labor department to review and declare the qualification of senior technicians and affix the official seal on the "Recommended List of Senior Technicians in Henan Province";

(five) the provincial Chinese cooking senior technician evaluation committee accepts the application materials, and the evaluation team evaluates the technical theory, practical operation and potential ability, and makes quantitative and qualitative evaluation;

(6) The bid evaluation team shall report the bid evaluation to the judges, and after comprehensive evaluation by the judges and secret ballot, it shall be considered as qualified;

(seven) the provincial China cooking senior technician evaluation committee to write a written summary; Those who pass the evaluation together with the evaluation results shall be submitted to the provincial labor department for examination and approval, and a national unified "Senior Technician Certificate" shall be issued.

Verb (abbreviation of verb) the use and management of senior technicians

(a) the administrative leader of the applicant's unit may sign an employment contract and issue a letter of appointment with the person who has obtained the certificate of senior technician, and the employment period is generally three years;

(two) senior technicians enjoy the salary, rural and housing benefits of senior professional and technical personnel from the month of employment;

(three) all units should regularly assess senior technicians, and establish assessment files, and those who are incompetent will be dismissed; At the same time, all units should provide training and technical exchange opportunities for senior technicians.

Six, senior technician qualification fees, in strict accordance with the relevant provisions of the Provincial Price Bureau, the Provincial Department of Finance, the Provincial Labor Department. The examination fee is paid by the unit from the employee education funds, and the certificate fee is paid by me.

Seven, China cooking senior technician evaluation organization.

The Provincial Labor Department, together with the Provincial Tourism Bureau, the Provincial Trade Department, the Provincial Reception Office and the Provincial Supply and Marketing Cooperative, established the Provincial Senior Technician Evaluation Committee, and the office is located in the Personnel and Education Department of the Provincial Tourism Bureau. The review committee is generally composed of 15 people, and the members of the review committee are selected by the provincial industrial and technological examination office from those with high theoretical level, excellent professional skills, certain popularity, decent style, strong sense of responsibility and fair handling, among which senior professional and technical personnel and senior technicians should account for more than two thirds of the review committee. Members of the Senior Technician Assessment Committee shall be submitted to the Provincial Labor Department for approval and issue letters of appointment.

Under the leadership of the assessment committee, a practical assessment team is composed of 5-7 people, whose members should be experts in this type of work and be responsible for the specific assessment of this type of work.

Eight, "Senior Technician Evaluation Report", "Henan Senior Technician Recommended Personnel Roster" and "Senior Technician Evaluation Summary" are uniformly printed by the Provincial Labor Department. See Annexes I, II and III for the styles.

Nine, other problems in the evaluation of Chinese cooking senior technicians in our province, according to the relevant provisions of the national and provincial technician appointment system.

(4) How high is the gold content of chefs and senior technicians in China?

Senior culinary technicians in China are required to master all the cooking techniques of a certain cuisine, and to improve and innovate traditional famous dishes according to market requirements. You can bypass the cooking skills of more than two other cuisines, and you can make middle and high-grade dishes of other cuisines. Fully master the production techniques such as variety identification, storage, expansion and application of rare cooking materials.

Senior technicians can play an important role in the difficult technological processing, complex equipment, adjustment and maintenance of this type of work, and can train skilled workers according to the teaching skills of their own units. Senior technician is a senior technical post set up among senior technical workers. Senior technicians should be evaluated and hired among technicians with exquisite skills and outstanding contributions in technology-intensive and complex industries.

If senior technicians work outside the domestic market, they have the status of cadres. With professional and technical (vocational) qualifications or senior technician qualifications recognized by the national human resources and social security departments, employed senior technicians can enjoy the same treatment as deputy senior technicians (senior engineers, senior accountants, associate professors and deputy chief physicians), and senior technicians in many provinces and regions can enjoy senior technician subsidies when they retire.

5] What is the third level of senior chef?

Senior chef level 3 is the national vocational qualification level 3.

Chef's certificate is divided into five grades.

Primary (national vocational qualification level 5)

Intermediate (national vocational qualification level 4)

Advanced (National Vocational Qualification Level 3)

Technician (National Vocational Qualification Level II)

Senior technician (national vocational qualification level 1)

(5) Examination conditions for chefs and technicians in China. Further reading: Matters needing attention in the examination of chef's certificate:

Intermediate over 20 years old, senior over 25 years old, technician over 30 years old, senior technician over 32 years old.

Applicants: ID card, education certificate, work experience certificate, copy of the original certificate, and 6 2-inch bareheaded photos.

Advanced (one of the following conditions)

(a) 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 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.

I am a cooking technician in China, and I have a technician qualification certificate. Ask me how many salary scales I should enjoy.

There are five levels of national professional qualifications for chefs in China, namely junior chef (national professional qualification level 5), intermediate chef (national professional qualification level 4), senior chef (national professional qualification level 3), chef technician (national professional qualification level 2) and chef technician (national professional qualification level 1). Senior chefs and technicians are the lowest among the senior ones.

(7) What does it mean to be a chef and a second-class technician in China?

There are five levels of national professional qualifications for chefs in China, namely junior chef (national professional qualification level 5), intermediate chef (national professional qualification level 4), senior chef (national professional qualification level 3), chef technician (national professional qualification level 2) and chef technician (national professional qualification level 1). A senior chef is the lowest of the senior ones.

When the chef changed his name to Chef China? How many grades are there?

Chefs are also divided into many grades, and each grade has a different certificate, which represents the identity and qualification of chefs. The lowest-level chef is a junior chef, and the average technical school graduate is an intermediate chef, a third-level chef who is lower in the intermediate level, and also a "rookie" level. It takes two years to hold a third-class chef's certificate before you can get the "free education" mentioned in the advertisement. In fact, the promotion training for chefs after graduation is free, and the time is not long, as long as you master a few key dishes. If you pass the exam, the third-level certificate can be changed to the second-level certificate. After holding the second-level certificate for two years, you are eligible to participate in the training again and take the first-level certificate examination. Grade three, grade two and grade one are all intermediate chefs from low to high.

(9) How long does it take for a Chinese chef to get a senior work permit before he can take the test as a technician?

Generally, it takes 8 years to get a senior technician certificate before you can take the technician certificate. Generally, it is a training course jointly organized by enterprises and municipal labor bureaus. In addition, if you win the top three in a large-scale industry skill competition, the company will make an exception and help you apply for a technician certificate directly.

The applicant for the certificate of culinary technician shall fill in the Application Form for the Evaluation of Technician's Professional Qualification or the Application Form for the Evaluation of Senior Technician's Professional Qualification (in duplicate) and the Summary Form for Henan Technician's and Senior Technician's Professional Qualification (in duplicate), which shall be signed and stamped by the unit (or custodian institution), the competent department and the administrative department of labor and social security, and provide the following information:

1, my work file;

2. Original and photocopy of ID card 1 copy, original and photocopy of academic certificate 1 copy, copy of vocational skills training certificate 1 copy, copy of senior vocational qualification certificate (worker's technical grade certificate) 1 copy or copy of technician's professional qualification certificate issued by the administrative department of labor and social security 1 copy;

3. Certification materials for commending awards, or certification materials for award-winning certificates and abnormal reports;

4. Papers related to this occupation (type of work) shall be provided in A4 paper in duplicate.

5. I recently took six two-inch bareheaded photos, the same as the original.

To register in the name of the organization, the personnel and labor department of the unit shall fill in the "Henan Province Reporting Technician and Senior Technician Roster" (in duplicate).

⑽ Is the first-class chef in China in the 20065438+0 exam the same as the senior technician now?

The first-class chef in China who took the 200 1 exam is different from the senior technician now.