Table 1Transition record

prepared meals nutritionisttoindustrial cook

A prepared meals nutritionist already meets 41% of what the industrial cook role asks for. The move turns on 15 required skills not yet in the profile.

From prepared meals nutritionist

41%

Overlap1

To industrial cook

21 Skills carried over

15 Required, not held

69.1 Difficulty2

Career overlap Partial match

41%

Learning distance Substantial retraining

69.1/ 100

adjacentmoderatesubstantialcareer change

1 Share of the industrial cook role’s weighted skill requirement already met by the prepared meals nutritionist profile. Required skills count in full, supplementary skills at 0.35. Directional: the figure for the reverse move differs. 2 Combines what is missing with how specialised it is, so a gap of general skills scores easier than the same number of narrow ones.

Why

Why this move works

A industrial cook role treats 14 of its required skills as things a prepared meals nutritionist already does. These are the ones it depends on most.

analyse trends in the food and beverage industries
apply GMP
apply HACCP
apply requirements concerning manufacturing of food and beverages
collect samples for analysis
combination of flavours

What stands in the way is 15 required skills the profile does not yet cover. Table 3 groups them; Table 4 says which to take first.

Table 2

Table 2 · What you already bring

Of the 21 skills that carry over, these are the ones fewest other occupations ask for. A industrial cook role needs them, and most people applying for one will not have them already. This is the part of a prepared meals nutritionist background worth leading with.

Skill the target role also needs Area

already held combination of textures engineering, manufacturing and construction
already held combination of flavours engineering, manufacturing and construction
already held research new cooking methods information skills
already held research new food ingredients communication, collaboration and creativity
already held functional properties of foods engineering, manufacturing and construction
already held participate in the development of new food products communication, collaboration and creativity

All 21 carried skills, including the 14 the industrial cook role treats as required.

Table 3

Table 3 · What you would need to learn

The 41 missing skills fall into 10 areas of the ESCO skill hierarchy, numbered below in the order worth working in: the areas carrying the most required skills come first, and inside each one the required skills sit above the supplementary ones.

Skill to acquire Tier

01 handling and moving 5 required, 5 supplementary

required, not held apply preservation treatments required
required, not held bake goods required
required, not held blend food ingredients required
required, not held knead food products required
required, not held select adequate ingredients required

optional, not held coat food products optional
optional, not held dispose food waste optional
optional, not held label samples optional
optional, not held produce meat-based jelly preparations optional
optional, not held select adequate packaging for food products optional

02 information skills 2 required, 3 supplementary

required, not held maintain food specifications required
required, not held keep inventory of goods in production required

optional, not held analyse characteristics of food products at reception optional
optional, not held watch food product trends optional
optional, not held perform sensory evaluation of food products optional

03 working with machinery and specialised equipment 2 required, 3 supplementary

required, not held administer ingredients in food production required
required, not held operate mixing of food products required

optional, not held apply different dehydration processes of fruits and vegetables optional
optional, not held execute chilling processes to food products optional
optional, not held monitor temperature in farinaceous processes optional

04 communication, collaboration and creativity 2 required, 1 supplementary

required, not held apply flame handling regulations required
required, not held work according to recipe required

optional, not held apply food technology principles optional

05 assisting and caring 1 required, 4 supplementary

required, not held handle kitchen equipment required

optional, not held ensure compliance with environmental legislation in food production optional
optional, not held operate a heat treatment process optional
optional, not held care for food aesthetic optional
optional, not held make artistic food creations optional

06 constructing 1 required, 1 supplementary

required, not held maintain cutting equipment required

optional, not held maintain industrial ovens optional

4 further areas in the appendix

Table 4

Table 4 · Where to start

The 3 entries a industrial cook role is least likely to hire without. The ordering is computed from the skill data, not from what pays.

Each entry opens a course search for that skill. Career Overlap earns nothing from these links.

Appendix

Appendix · The rest of the record

All 21 skills that carry over

Skill Type

already held analyse trends in the food and beverage industries skill
already held apply GMP skill
already held apply HACCP skill
already held apply requirements concerning manufacturing of food and beverages skill
already held collect samples for analysis skill
already held combination of flavours knowledge
already held combination of textures knowledge
already held ensure sanitation skill
already held examine production samples skill
already held follow hygienic procedures during food processing skill
already held food storage knowledge
already held functional properties of foods knowledge
already held research new cooking methods skill
already held research new food ingredients skill
already held check quality of products on the production line skill
already held create new recipes skill
already held develop new food products skill
already held food science knowledge
already held identify nutritional properties of food skill
already held label foodstuffs skill
already held participate in the development of new food products skill

The 4 learning areas not shown above

Skill to acquire Tier

07 management skills 1 required, 1 supplementary

required, not held be at ease in unsafe environments required

optional, not held identify market niches optional

08 health and welfare 1 required

required, not held food allergies required

09 engineering, manufacturing and construction 7 supplementary

optional, not held cultural customs on food preparation optional
optional, not held fermentation processes of food optional
optional, not held food and beverage industry optional
optional, not held food canning production line optional
optional, not held food homogenisation optional
optional, not held ingredient threats optional
optional, not held origin of dietary fats and oils optional

10 natural sciences, mathematics and statistics 1 supplementary

optional, not held temperature scales optional

26 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held analyse characteristics of food products at reception optional
optional, not held apply different dehydration processes of fruits and vegetables optional
optional, not held apply food technology principles optional
optional, not held coat food products optional
optional, not held cultural customs on food preparation optional
optional, not held dispose food waste optional
optional, not held ensure compliance with environmental legislation in food production optional
optional, not held execute chilling processes to food products optional
optional, not held fermentation processes of food optional
optional, not held food and beverage industry optional
optional, not held food canning production line optional
optional, not held food homogenisation optional
optional, not held ingredient threats optional
optional, not held label samples optional
optional, not held maintain industrial ovens optional
optional, not held monitor temperature in farinaceous processes optional
optional, not held operate a heat treatment process optional
optional, not held origin of dietary fats and oils optional
optional, not held produce meat-based jelly preparations optional
optional, not held select adequate packaging for food products optional
optional, not held watch food product trends optional
optional, not held care for food aesthetic optional
optional, not held identify market niches optional
optional, not held make artistic food creations optional
optional, not held perform sensory evaluation of food products optional
optional, not held temperature scales optional

16 held skills the industrial cook role does not ask for

Skill Type

not needed by the target role composition of diets knowledge
not needed by the target role conduct nutrition research skill
not needed by the target role develop policies for nutritional programs skill
not needed by the target role dietary regimes knowledge
not needed by the target role dietetics knowledge
not needed by the target role ensure correct goods labelling skill
not needed by the target role identify suppliers skill
not needed by the target role infections in food knowledge
not needed by the target role manage the use of additives in food manufacturing skill
not needed by the target role perform food risk analysis skill
not needed by the target role perform market research skill
not needed by the target role prepare dietary meals skill
not needed by the target role prepared meals knowledge
not needed by the target role strive for nutritional improvement of food manufacturing skill
not needed by the target role supervise food in healthcare skill
not needed by the target role traceability in food industry knowledge

9 gaps that are knowledge rather than practice

Knowledge gaps usually close through study. Practical skill gaps usually need something you can point at.

Skill to acquire Tier

required, not held food allergies required
optional, not held cultural customs on food preparation optional
optional, not held fermentation processes of food optional
optional, not held food and beverage industry optional
optional, not held food canning production line optional
optional, not held food homogenisation optional
optional, not held ingredient threats optional
optional, not held origin of dietary fats and oils optional
optional, not held temperature scales optional

Index

Other moves recorded from prepared meals nutritionist

Full index of moves from prepared meals nutritionist

Note

How this record was compiled

Both occupations are taken from ESCO, which lists the skills and knowledge each occupation is expected to have and marks every one required or optional. Nothing here is a prediction about hiring, and nothing here knows that a particular employer wants a particular certificate. Treat Table 3 as a starting point for your own research rather than a syllabus. The full method states what these figures can and cannot tell you.