NOTIMEX 23.02.2018 – 18: 11H
Cooks and traditional cooks of Mexico will be certified by the Secretariat of Public Education (SEP), after the Conservatory of the Mexican Gastronomic Culture (CCGM) signed an agreement with the National Council for Standardization and Certification of Labor Competences (Know) and the Ministry of Culture of the state. During the second day of work of the VII National Meeting of Information on Traditional Mexican Cuisine as World Heritage, the Management Committee for Competencies of the CCGM was integrated. Through this instance, women dedicated to traditional cooking in the country who did not have access to secondary and higher education can now count on a certification to have a better salary. The Competency Management Committee of the Conservatory of Mexican Gastronomic Culture will be responsible for analyzing, identifying and developing competition standards and evaluation instruments related to traditional cooking. They will also address the need for people in training, evaluation and certification to increase their competitiveness. The director of Promotion and Development in productive sectors of Knowing, Horacio Rodríguez Jimenez, said that with the certification the beneficiaries will be all the traditional cooks and chefs of Mexico, where they can count on an official document of the Secretariat of Public Education and the Council. For his part, José Iturriaga, vice president of the Conservatory of Mexican Gastronomic Culture, said that the benefits that can derive from the certification of competences from the agreement that was signed today will be for traditional cooks and chefs in the country. “The important thing is that the conservatory as a certifying body can issue that official certification on behalf of the federal government,” he said. He said that any traditional cook who will now approach the conservatory for the first time will be trained, evaluated and finally certified. At the Conservatory of the Mexican Gastronomic Culture approximately 250 cooks are nationally.
Link to the note
