Validation programme for professional qualification as a cook

The cook processes ingredients into hot and cold food preparations by applying cooking techniques.

The cook:

• creates dishes according to the company formula and thinks about the composition of the menu.
• monitors kitchen processes and manages the organisation of the kitchen.
• improves the quality of the work and the dishes.
• manages supplies to ensure good service and deliver quality meals to guests.

The cook works during the day, night, weekends and/or holidays. Flexibility, stress-resistance, cooperation, respect, clear communication, acting economically and hospitality are essential. The work is performed simultaneously (organising, technical, administrative, directing, etc.). The cook keeps up with developments in their own field, responds to them and is creative in preparation and dressing.

In the validation standard for cooks (in Dutch)(PDF file opens in new window) you can find detailed info about the validation programme.

If you want to demonstrate your experience as a cook at a validation body, you do so through a practical test and an interview.

The language of instruction in the tests is Dutch. This means you need at least a basic knowledge of Dutch to take the tests.

You will be tested on your ability to:

• create a menu, technical sheets and a price calculation in advance after choosing from five menus provided, indicating the main ingredients,
• make a work schedule in advance for the preparation of a menu,
• present a menu, technical sheets, price calculation and work schedule and answer questions about them,
• prepare a menu consisting of a minimum of four dishes for four people with a total of at least ten different preparations. Specifically, these are:
  • a starter,
  • a soup,
  • a main course (meat, fish or vegetarian dish), and
  • a dessert;
• organise and coordinate work in the kitchen,
• determine the closing stock after preparing a menu,
• answer a minimum of three questions and a minimum of two complaints from guests about the dishes and their composition.