The certification for cooks arrives. Thanks to the UNI standard, skills and professional criteria are finally established to define the profile of those who work in Italian kitchens. Federcuochi announces it.
The legislation falls within the framework of Law 4/2013 on professions that are not regulated by specific orders or registers and has, among its main purposes, that of guaranteeing the catering market and the consumer, precisely through the voluntary certification and adaptation of industry workers, optimal standards in professional kitchens.
“Politics help us to have at least one certified chef in every kitchen”, this is the appeal of Rocco Pozzulo, president of Federcuochi, who just yesterday took part in the launch of the VI Week of Italian Cuisine in the World promoted by the Foreign Ministry, with the involvement of 300 Italian diplomatic offices in 110 countries.
“In this period – explained Pozzulo – the Italian Federation of Chefs is working alongside the relevant Chamber and Senate Commissions, certain that this standard, for which Federcuochi has fought for years, will also offer professionals in the sector themselves the opportunity for a competitive repositioning on the labor market “.
Professional certification and compliance with the law are announced as an apical turning point for the category of cooks.
The application of common guidelines, already consistent with the “European Qualifications Framework (EQF), are in fact a serious prerequisite for starting a CEN regulatory path at European level that recognizes, in a homogeneous way, the profession of the cook at Community level. The topic will also be discussed at the Federcuochi National Council, which will be held on Sunday 21 and Monday 22 November at the Gustus Fair scheduled in Naples.
Source From: Ansa
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