Since 2022, training as a dietary cook has taken the form of a Federal Professional Examination and is certified with a federal certificate. It is the first specialization at higher vocational education level after a Federal Diploma of Vocational Education and Training (VET Diploma), i.e. an apprenticeship.

As a rule, persons with a Federal VET Diploma and two years of relevant professional experience are admitted to the Federal Professional Examination. The admission requirements are set out in the respective examination regulations.

For the Federal Professional Examination for Dietary Chefs, this means that people can take the FPE who:

• a Federal Diploma of Vocational Education and Training (VET Diploma) as a chef or an equivalent qualification

and

• Over 2 years of relevant professional experience with 100% employment

and

• have the required module qualifications or certificates of equivalence

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A professional examination to become a dietary chef or the federal certificate is a first specialization option at the higher professional education level.

In contrast to holders of a federal certificate of proficiency (EFZ), holders of a federal certificate of proficiency are qualified to take on a middle management function and perform significantly more demanding tasks. They are often also responsible for training apprentices.

After training as a diet chef, the doors to various further training courses are open to you:

• Various courses offered by technical or vocational colleges
• Professional examination (BP):Head chef with federal certificateorCatering manager with federal certificate
• Higher professional examination (HFP):Chef/chef de cuisine with a federal diploma,Gastro-entrepreneur with a federal diploma
• Higher technical college (HF):Dipl. Hôtelier-Restaurateur HF/dipl. Hôtelière-Restauratrice HF
• University of Applied Sciences (FH):Bachelor of Science (FH) in Nutrition and DieteticsorBachelor of Science (FH) in Food Technology.

Dietary cooks must have a meticulous, correct and reliable way of working. Deviations could otherwise have a negative impact on the health and well-being of customers and patients.

They should also be flexible. Irregular working hours are the norm in the catering industry.