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.

From 2022, training as a dietary chef will take the form of a professional examination and will lead to a federal certificate. It is the first specialization at higher vocational education level after a federal certificate of competence (EFZ), i.e. apprenticeship.

As a rule, people who have an EFZ and two years of relevant professional experience are admitted to the professional examinations. The admission requirements are set out in the respective examination regulations.

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.