Chef - Chourishi

Japanese: 調理師 - ちょうりし
Chef - Chourishi
A person who has been licensed by the prefectural governor to work in cooking under the title of chef. This is a qualified occupation as stipulated in the Cooks Act (Act No. 147 of 1958). It was legalized as a license system by the prefectural governor with the promulgation of the Cooks Act in 1958. It is possible to work in cooking without a chef's license, but the Cooks Act stipulates that restaurants and other establishments must strive to employ a chef. To obtain a chef's license, one must acquire the necessary knowledge about cooking, nutrition, and hygiene for more than one year at a chef training facility designated by the Minister of Health, Labor and Welfare, or gain practical cooking experience for more than two years at a restaurant or other establishment, and then pass the chef examination administered by the prefectural governor according to the standards set by the Minister of Health, Labor and Welfare. To take the chef examination, one must have the same or higher ability as a junior high school graduate. A partial amendment to the Cooks Act in 1981 established a new cooking skills examination system. Based on the Cooks Act and the Human Resources Development Promotion Act, the Cooking Technology Center, an incorporated association, is commissioned by the Minister of Health, Labour and Welfare to award the title of professional chef or cooking technician to those who pass the cooking skills examination and skill test (cooking skills evaluation test).

Source: Encyclopaedia Britannica Concise Encyclopedia About Encyclopaedia Britannica Concise Encyclopedia Information

Japanese:
調理師の名称を用いて調理の業務に従事することができる者として,都道府県知事の免許を受けた人。調理師法 (昭和 33年法律 147号) に定められている資格職。 1958年調理師法の公布により都道府県知事の免許制として法制化された。調理師の免許がなくても調理の業務に従事することはできるが,調理師法では飲食店等は調理師を置くように努めなければならないと規定されている。調理師免許を取得するには,厚生労働大臣が指定する調理師養成施設で1年以上,調理,栄養および衛生に関する必要な知識を修得すること,または飲食店などで2年以上調理の実務を経験したあと,厚労相の定める基準により都道府県知事が行なう調理師試験に合格することが必要。調理師試験を受験するには中学校卒業と同等以上の能力であることが求められる。 1981年調理師法の一部改正により調理技術審査制度を新設。調理師法および職業能力開発促進法に基づき厚労相の委託を受けて社団法人調理技術技能センターが実施する,調理技術に関する審査および技能検定 (調理技術技能評価試験) に合格した人に対し,厚労相から専門調理師・調理技能士の称号が与えられる。

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