Training and Experience Any combination of education, training, and experience equivalent to graduation from an accredited four year college or university with a major in a field related to nutrition, food service management, or institutional food service, and at least three years of recent experience of leading or supervising the work of other in the planning, preparation, and service of a large quantity food service/kitchen program involving nutritional analysis and specialty diets. A limited number of candidates demonstrating the strongest qualifications may be invited to appear before a panel at the end of September that will appraise general and technical qualifications through an oral examination.