Self-Assessment: Is the “Dietitian (with Federal Diploma of Higher Education)” Professional Bachelor’s program the right fit for me?

What is a typical workday like for a dietitian with a Federal Diploma of Higher Education?

As a dietitian with a Federal Diploma of Higher Education, you plan and create individualized meal plans. This responsible role involves following the instructions of doctors and nutritionists. To do this, chefs draw on their expertise in food, the techniques they’ve learned, established technologies, and their culinary skills. They plan and prepare varied meals in hospitals, clinics, sports centers, and various other institutions. This enables a diet chef to directly assist individuals with specific dietary needs. However, the nature of the work can vary significantly depending on the workplace—particularly when working at elite sports clubs or hotels, where customer interaction is usually a higher priority.

The following are typical areas of work for dietitians with a Federal Diploma of Higher Education:

• Preparatory work (usually as prescribed by a doctor or as directed by a dietitian)
  • Planning and developing meal plans and dietary regimens for various nutritional therapies (such as diabetes, eating disorders, cardiovascular diseases, or food allergies)
  • Calculating Nutritional Tables for a Balanced Diet
  • Modifying Recipes
  • Situational use of appropriate and cost-effective cooking and food preparation methods
  • Preparation of Meals and Dietary Foods
• Organizational and administrative tasks related to the preparation of diet meals
  • Calculate Goods, Labor, and Costs
  • Designing a Cost-Effective and Efficient Manufacturing Process
  • Be familiar with trends and scientific findings in dietetics and healthy eating, and discuss them with the team
  • Provide competent and empathetic dietary counseling (tailor services to clients' needs, involve family members)
• Maintenance and cleaning duties as a dietitian chef
  • Thorough cleaning of tools and work surfaces
  • Compliance with Quality and Hygiene Requirements

Target Audience and Skills: Who is the Dietitian Training Program and Federal Professional Examination intended for? What qualities and skills are required?

The Dietitian Training Program leading to a Federal Diploma of Higher Education is intended for the following individuals:

• Trained chefs who wish to pursue a specialization at the advanced vocational training level
• Professionals who are committed to advancing their careers, for example, by taking on significantly more challenging tasks or assuming a mid-level management role
• Professionals who wish to further expand their expertise and share it with others, such as students

To be successful as a dietitian, you need the following skills and qualities:

• Interest in cooking and food
• Ability to handle pressure, quick learner, team player
• Flexibility and willingness to work irregular hours
• A meticulous, accurate, and reliable approach to work
• Organizational talent
• Empathy and the ability to work well with others
• A keen sense of smell and taste
• Awareness of hygiene and responsibility
• Creativity
• Business acumen and perseverance
• Foreign language skills
• Resilient constitution

Requirements for admission to the Federal Professional Examination in dietetics:

To be admitted to the final examination (Federal Professional Examination) as a dietitian, candidates must meet the following requirements at the time of the exam:

• Federal VET Diploma (EFZ) as a cook or equivalent certification

and

• At least two years of relevant professional experience at a 100% employment rate by the registration deadline for the final examination

and

• the required module certificates or certificates of equivalence for Module 1, “Nutrition Tailored to Individual Needs,” and Module 2, “Business Organization”

The individual modules are completed as required modules in the preparatory courses for the Federal Professional Examination. The module certificates are valid for five years. You will be notified in writing at least four months before the exam begins whether you meet the requirements for the Federal Professional Examination in dietetics—in the event of rejection, the notification will include the reasons for the decision and information on how to appeal.

Course Material and Content of the Dietitian Chef Continuing Education Program:

The curriculum for the preparatory courses for the Federal Professional Examination leading to the professional certification as a dietitian is based on the guidelines set by the responsible body of the Federal Professional Examination, theHotel and Restaurant Training.

The curriculum for the continuing education program for dietitians covers the following topics (which may vary by educational provider) as well as two required modules:

• Introduction and Fundamentals of Dietetics
• Theory
  • Module 1: Nutrition Tailored to Individual Needs
    • Nutrient Requirements
    • Nutritional Calculations for Dietary Meals and Recipes
    • Calculation and Preparation of Dietary Meals
    • Meal Plans for Different Diets
    • Support with Nutrition Issues
  • Module 2: Business Organization
    • Work Organization in the Dietary Kitchen
    • Laws and Regulations Governing Dietary Cuisine
    • Service Tracking and Cost-Effectiveness
    • Communication and collaboration
  • Practice
    • Consistency-Based Nutrition / Nutrition for Postoperative Recovery
    • Nutrition for Diabetes
    • Sodium- and Potassium-Restricted Diet
    • Nutrition for Gluten Intolerance / Protein-Defined Diet / Allergen Management
  • Exam Preparation and Practice Tests:
    • An assessment of your practical skills and theoretical knowledge in the specific course topic
    • Demonstrating the correct practical and dietary implementation of the exam program's requirements
    • Planning and Organization of the Individual Exam Components
    • Developing, refining, and implementing recipes, including calculations and dietary adjustments
    • Practical implementation of the revised program, including the corresponding documentation
    • Feedback from the course instructors, including practical tips for implementation
    • Expand your professional skills by applying your newly acquired theoretical knowledge in practice

Costs and Financing for Dietary Chef Courses:

The cost of training to become a dietitian varies depending on the provider and the duration of the program. On average, you can expect the following amounts for training costs:

• Course fees:approximately CHF 6,600 to CHF 12,950
  After taking the exam, you will receive around 50% of this back from the federal government on application (regardless of the result)*.
  For each participant whose employer—where he or she is working at the time of registration—is subject to the L-GAV in the hospitality industry, the costs of the final exam will be covered by the L-GAV. Excluded from this are meals, lodging, practical preparatory courses, and any retakes of the exam, which are the responsibility of the examinees.
• Examination fees:CHF 6,800 (as at August 2025)
  The examination fee is set by the responsible body for the Federal Professional Examination. It is paid by the candidate upon confirmation of admission to the dietitian examination.
• Extra costs:At some schools, the costs for items such as enrollment fees, teaching materials, course handouts, books, intensive exam preparation, mock exams, school diplomas, and interim certificates are not included in the course fees. Please contact the provider of your choice directly to find out what additional costs you can expect for the dietitian chef training program.

*Since January 1, 2018, preparatory courses for Federal Professional Examinations—such as the dietary chef training program—have received financial support from the federal government. Participants in these programs may therefore receive a refund of up to 50% (max. CHF 9,500) of the course fees paid after passing the federal examinations. In cases of hardship, federal subsidies may, as an exception, be provided in advance.

Duration of the program, number of class hours, and time commitment for the training program to become a dietitian-trained chef:

• The training and continuing education, further training program for dietitians is structured in modules (i.e., some of the competencies are assessed in module exams prior to the Federal Professional Examination, and the final exam only tests cross-module knowledge) and lasts 2 semesters on a part-time basis. The training program for dietitians comprises approximately 40 days of instruction.
• Class schedules vary depending on the provider of the dietetics continuing education, further training program. In-person classes are usually held one school day (occasionally two school days) per week—or, alternatively, over six intensive weeks. Practical preparatory courses and bridge programs then take place over the following 5 or 10 days.
• Thanks to the part-time training program for dietitians, you can immediately apply and reinforce what you’ve learned in a practical setting. Nevertheless, you should allow sufficient time for lesson preparation and follow-up, as well as for self-study. Depending on your prior knowledge, work style, and learning pace, we recommend setting aside an amount of time for the additional workload that is equal to the duration of the regular classes.

Note: Some schools offer so-called “trial lessons,” which provide a glimpse into the classes and the learning environment. A suitable learning environment is important for successfully completing the dietitian training program.

Degree, diploma and title:

The Federal Professional Examination for "Dietary Chef with a Federal Diploma of Higher Education" is held annually in German, French, and Italian, provided that at least twenty candidates meet the admission requirements; otherwise, it is held every two years.

Candidates for the Federal Professional Examination for Dietary Chefs will be notified at least 40 days before the exam begins. The notification includes the exam syllabus (with details on the location and time of the exam, as well as permitted aids) and the list of examiners.

The Federal Professional Examination for dietitians consists of the following four parts:

• Preparing dietary meals, including AVOR (practical, 390 minutes, weighting 3), to assess mastery of all cooking techniques and the implementation of a balanced diet, including calculations of portion sizes and energy values:
  • Implementing Nutrition Plans Tailored to Individual Needs (HKB A)
  • Cooking Dietary Meals (HKB B)
  • Organizing Business Processes (HKB C)
• Nutrition tailored to individual needs, workplace organization, communication (written, 150 minutes, weighting 1) to assess knowledge and skills:
  • Implementing Nutrition Plans Tailored to Individual Needs (HKB A)
  • Organizing Business Processes (HKB C)
• Needs-based dietary plans, operational organization, communication (oral, 30 minutes, weighting 1) for identifying customer needs and developing and explaining proposed solutions:
  • Implementing Nutrition Plans Tailored to Individual Needs (HKB A)
  • Organizing Business Processes (HKB C)
• Practical assignment (Weighting 1) based on a situation from your own professional experience:
  • Written practical assignment (prepared in advance) on work organization and structure, as well as adaptability
  • Presentation (oral, 10 minutes)
  • Technical Discussion (oral, 20 minutes) – Based on the content presented in the practical assignment and the presentation, the panel of experts asks in-depth and follow-up questions.

Diploma and title

Graduates of the Federal Professional Examination receive a federal certificate and are entitled to use the protected title “Dietary Chef with a Federal Certificate” or “Dietitian with a Federal Certificate” and the optional additional English title “Professional Bachelor.”

• In French: “Cuisinière / Cuisinier en diététique avec brevet fédéral,” Professional Bachelor’s Degree
• In Italian: “Cuoca / Cuoco in dietetica con attestato professionale federale,” Professional Bachelor’s Degree
• In English: “Specialist in Professional Dietary Kitchen, Federal Diploma of Higher Education, Professional Bachelor” (Note: This is only a recommendation/translation and not a protected title)