Specialist Vocational Qualification in Special Diet Services (1.1.2019)
Dietary Cooks who have completed a specialist vocational qualification in special diet services know how to
- work with solid vocational skills, independently and responsibly in keeping with their employer’s mission and business idea
- take the customer group and its special nutritional care requirements as well as their employer’s financial and qualitative goals into account in their work
- prepare dishes and meals that are consistent with the customer’s special diet and ethical conviction
- package and display the dishes and meals they have prepared and look after their labels and product descriptions.
Dietary Cooks also take the customer's individual needs and food safety into account in their work. They have extensive knowledge of nutrition and cooking for special dietary needs as well as capabilities for maintaining and developing their vocational skills.
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The scope of the specialist vocational qualification in special diet services is 160 competence points.
The qualification is composed of a compulsory unit, Cooking for special diets in a professional kitchen (50 competence points) and optional units (110 competence points).
As indicated by the composition of the qualification, one optional unit (60 competence points) must be selected from optional unit group 1: Cooking for older people with special dietary needs, Cooking for young or working-age people with special dietary needs, Cooking for children at day-care and school age with special dietary needs, or Providing nutritional care in a nursing environment.
The candidates must select units adding up to a minimum of 50 competence points from optional unit group 2.
The qualification title of holders of a specialist vocational qualification in special diet services is Dietary Cook.
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