Professional Language Translation (A Case Study of the Culinary Profession)
DOI:
https://doi.org/10.65168/bs.225-6Keywords:
International standards, ISCO/ESCO, culinary terminology, competency-based training, terminology standardizationAbstract
In today’s globalized labor market, the competitiveness of graduates in the culinary profession depends directly on how well their acquired skills are recognized internationally. In Mongolia’s vocational education sector, competency unit titles for the culinary profession have been defined according to national standards; however, their English translations lack a unified standard and are often rendered through literal translation. This creates inconsistencies with international classification systems such as the International Standard Classification of Occupations (ISCO) and the European Skills, Competences, Qualifications and Occupations (ESCO). The terminology currently in use does not fully meet the core requirements of competency-based training (CBT), particularly the need to express action-oriented and measurable outcomes. As a result, this poses challenges for evaluating training quality and achieving international accreditation. This study aims to identify approaches to improve and standardize culinary professional terminology in alignment with international standards.
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