Table 1Transition record

industrial cooktoprepared meals nutritionist

A industrial cook already meets 65% of what the prepared meals nutritionist role asks for. The move turns on 6 required skills not yet in the profile.

From industrial cook

65%

Overlap1

To prepared meals nutritionist

21 Skills carried over

6 Required, not held

41.2 Difficulty2

adjacent 0–30

moderate 30–55

substantial 55–75

career change 75–100

this move, 41.2

This move: 41.2 of 100 · moderate

1 Share of the prepared meals nutritionist role’s weighted skill requirement already met by the industrial cook 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.

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 prepared meals nutritionist role needs them, and most people applying for one will not have them already. This is the part of a industrial cook 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 16 the prepared meals nutritionist role treats as required.

Table 3

Table 3 · What you would need to learn

The 16 missing skills fall into 6 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 information skills 2 required, 3 supplementary

required, not held ensure correct goods labelling required
required, not held strive for nutritional improvement of food manufacturing required

optional, not held perform food risk analysis optional
optional, not held conduct nutrition research optional
optional, not held perform market research optional

02 engineering, manufacturing and construction 1 required, 2 supplementary

required, not held prepared meals required

optional, not held traceability in food industry optional
optional, not held infections in food optional

03 health and welfare 1 required, 2 supplementary

required, not held dietetics required

optional, not held composition of diets optional
optional, not held dietary regimes optional

04 assisting and caring 1 required, 1 supplementary

required, not held supervise food in healthcare required

optional, not held prepare dietary meals optional

05 working with machinery and specialised equipment 1 required

required, not held manage the use of additives in food manufacturing required

06 management skills 2 supplementary

optional, not held develop policies for nutritional programs optional
optional, not held identify suppliers optional

Table 4

Table 4 · Where to start

The 3 entries a prepared meals nutritionist 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 check quality of products on the production line 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 science knowledge
already held food storage knowledge
already held functional properties of foods knowledge
already held identify nutritional properties of food skill
already held research new cooking methods skill
already held research new food ingredients skill
already held collect samples for analysis skill
already held create new recipes skill
already held develop new food products skill
already held label foodstuffs skill
already held participate in the development of new food products skill

10 supplementary skills, helpful but not required

Skill to acquire Tier

optional, not held perform food risk analysis optional
optional, not held prepare dietary meals optional
optional, not held traceability in food industry optional
optional, not held composition of diets optional
optional, not held conduct nutrition research optional
optional, not held develop policies for nutritional programs optional
optional, not held dietary regimes optional
optional, not held identify suppliers optional
optional, not held infections in food optional
optional, not held perform market research optional

41 held skills the prepared meals nutritionist role does not ask for

Skill Type

not needed by the target role administer ingredients in food production skill
not needed by the target role analyse characteristics of food products at reception skill
not needed by the target role apply different dehydration processes of fruits and vegetables skill
not needed by the target role apply flame handling regulations skill
not needed by the target role apply food technology principles skill
not needed by the target role apply preservation treatments skill
not needed by the target role bake goods skill
not needed by the target role be at ease in unsafe environments skill
not needed by the target role blend food ingredients skill
not needed by the target role care for food aesthetic skill
not needed by the target role coat food products skill
not needed by the target role cultural customs on food preparation knowledge
not needed by the target role dispose food waste skill
not needed by the target role ensure compliance with environmental legislation in food production skill
not needed by the target role execute chilling processes to food products skill
not needed by the target role fermentation processes of food knowledge
not needed by the target role food allergies knowledge
not needed by the target role food and beverage industry knowledge
not needed by the target role food canning production line knowledge
not needed by the target role food homogenisation knowledge
not needed by the target role handle kitchen equipment skill
not needed by the target role identify market niches skill
not needed by the target role ingredient threats knowledge
not needed by the target role keep inventory of goods in production skill
not needed by the target role knead food products skill
not needed by the target role label samples skill
not needed by the target role maintain cutting equipment skill
not needed by the target role maintain food specifications skill
not needed by the target role maintain industrial ovens skill
not needed by the target role make artistic food creations skill
not needed by the target role monitor temperature in farinaceous processes skill
not needed by the target role operate a heat treatment process skill
not needed by the target role operate mixing of food products skill
not needed by the target role origin of dietary fats and oils knowledge
not needed by the target role perform sensory evaluation of food products skill
not needed by the target role produce meat-based jelly preparations skill
not needed by the target role select adequate ingredients skill
not needed by the target role select adequate packaging for food products skill
not needed by the target role temperature scales knowledge
not needed by the target role watch food product trends skill

1 further entry not listed here

6 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 dietetics required
required, not held prepared meals required
optional, not held traceability in food industry optional
optional, not held composition of diets optional
optional, not held dietary regimes optional
optional, not held infections in food optional

Index

Other moves recorded from industrial cook

Full index of moves from industrial cook

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.