RECOGNITION OF QUALITY CULINARY EDUCATION

The WORLDCHEFS Recognition of Quality Culinary Education program seeks to recognize educational companies, associations and institution’s which offer culinary and pastry art programs of various design and size and meet or exceed global standards for quality culinary education as established by the WORLDCHEFS Education Committee. It is a landmark program that officially recognizes high standards in Culinary Education and training by schools on an international level. By participating in this program you will be contributing to our work toward improving culinary standards and education worldwide.

OTHER BENEFITS

Affords culinary schools and educational programs a real advantage and opportunity to attract the best candidates on an international level. Gives employers the added assurance that these candidates were educated at schools that meet WORLDCHEFS standards for quality culinary education. Preferred listing on WORLDCHEFS website with links to your website under WORLDCHEFS recognized schools. Listing in WORLDCHEFS magazine under “WORLDCHEFS Recognized Culinary Education” Award coverage in WORLDCHEFS e-newsletters. Advertising discounts in WORLDCHEFS magazine and website. A custom designed plaque for your property to proudly display WORLDCHEFS Recognition Award.

APPLICATION PROCESS

Interested persons representing the company, association or institution, must register on-line, then complete an on-line application form, and submit all evidence in support of the application. A non refundable administrative fee of €350 (Euros) must accompany the application once it has been submitted. Once the application is received and the fee processed all documents shall be forwarded to the appropriate person on the Worldchefs Recognition of Quality Culinary Education review panel for review and processing. The review process shall take no longer than thirty (30) working days after receiving the initial application and payment unless additional information is requested by the review panel member. Once the application and documents have been reviewed the reviewer can recommend acceptance of the companies, associations or institution's application for Worldchefs recognition, seek additional information, or recommend denying the application based on the inadequacy of the company, association or institution to provide evidence in support of the twelve Standards of Quality Culinary Education. If and when the Worldchefs reviewer is prepared to recommend a company, association or institution for the recognition and additional annual fee will be due. The applicant may pay the annual fee once a year or all at once for the full term of the recognition.

INITIAL RECOGNITION AND RENEWALS

Initial recognition is extended for three (3) years, once the application has been approved and the official announcement has been made by Worldchefs. Once this period has elapsed, Future recognition periods shall be extended to five (5) years from the date of renewal.

ACCEPTABLE LANGUAGES

All materials and applications are available in the four official Worldchefs Languages which are English, French, Spanish and German. It is the responsibility of the applicant seeking Worldchefs recognition to have their application forms and documents translated into one of the four official languages at their own expense, before submitting the completed application and paperwork to Worldchefs.

ANNUAL REPORTS

Worldchefs requires that each company, association or institution given recognition under the Worldchefs Recognition of Quality Education guidelines shall submit an annual report to the Worldchefs office within thirty (30) days of its anniversary. These reports shall include any and all updates the institution feels is appropriate for its continuation in the program. Such updates can include, but are not limited to the following: Change in the company, association or institution's legal entity Change in the company, association or institution's lead culinary administrators Current and forecasted enrollments Change in contact information.

1. Qualified culinary director- At least one person must be assigned to be directly involved in the culinary program's development and administration, and must be qualified to do so based on a professional background and educational experience. That person may also have teaching roles, operational and administrative responsibilities. The culinary director must be able to show evidence of culinary education, training and experience which may include a professional certification from a local chefs association or Worldchefs. A formal Culinary Director Profile Sheet must be completed and sent in along with appropriate curriculum vitae and other evidence of professional accomplishments.

2. Qualified faculty and instructors- All faculty, instructors and trainers must possess adequate skills, knowledge and background to allow them to adequately teach students, as determined by the country's department of education, training institutes, chefs association or Worldchefs standards. A combination of professional training, apprenticeship and scholastic learning (earned degrees and diplomas) is preferred. Evidence must be presented to showcase each teacher's credentials as well as any plans for continuing education and professional development. Evidence may be presented in a single form by listing the names of each lead faculty member, their education and experience.

3. The applicant has a record of offering continuous classes or programs throughout its history and has an adequate student population to support continued growth. Evidence of this can come in the form of a chart or graph detailing the number of courses offered, the length of the courses and the enrollments for each.

4. Formal lesson delivery models. The company, association or institution's learning styles and practices may vary from demonstrations and lectures to hands-on practice and live-work experiences (either simulated or in public restaurants), but all must have formal, organized plans of execution and follow-up. Evidence of lesson plans which include detailed and specific learning outcomes and assessments (where appropriate) must be submitted for review.

5. Adequate facilities- Evidence must be presented that showcase the training and learning facilities and environment which should include practical training kitchens, lecture and demonstration classrooms where appropriate. All facilities must be adequately equipped and maintained for the administration of teaching and learning, and must be in proper proportion to the total number of students enrolled. A sample collection of digital photographs are sufficient to prove the adequacy of the facilities and equipment.

6. Commitment and support- The parent company, association, school, college or institution that offers the culinary program must show evidence of their support for the continuous physical and financial support for the culinary program. Evidence may come in the form of printed documents where commitments are publicly marketed or in letters of endorsement from company officers or administrators.

7. Mission statement: goals and objectives- A clear and well defined program mission statement must be publicly marketed to all potential students and sponsors. The mission statement must be supported by programmatic goals and objectives that are also well developed and available to all interested parties. Evidence must come in the form of printed brochures, catalogs or web pages which deliver promotional materials to the public and may be supplemented with other pieces of evidence.

8. Sanitation, food safety and hygiene. There must be evidence to support the applicants overall commitment to healthy eating including sanitation, food safety, personal hygiene and nutrition (where appropriate). Evidence can come in the form of statements in catalogs, brochures or lessons that address the teaching of and compliance with sanitation guidelines.

9. Learning centers, libraries or other education support centers: Learning centers, libraries and other educational support areas must adequately support learning and should include a variety of the following resources: published books, theses, pamphlets, booklets, manuals, internet websites, and other relevant academic research papers, magazines and or videos (DVDs).

10. Industry support: Must meet or exceed local standards for quality food production and service and have support from the local professional community or governmental agency charged with granting educational license. Evidence may come in the form of letters of support from the local chefs association, other local professional chefs, recent attendees (graduates), or copies of current operating certificates (governmental).

11. The institution must have a well defined and publicized set of policies and procedures in relation to complaints and grievances which may be raised by students or stakeholders. Evidence can come in the form of printed materials.

12. The company, association or institution (the applicant) offering culinary and pastry art programs are legal operating businesses as defined by the laws of the state or country in which it operates. Evidence to support this claim can be in the form of a business license, certificate of operation or any official government notice.

The following eligibility criteria shall apply to the educational company, association or institutions applying for the WORLDCHEFS Recognition of Quality Culinary Education programme that:

  • Offers one or more programmes in culinary or pastry arts.
  • Is an official business as defined by its local government or professional society.
  • Has a track record of progress and success in developing and delivering quality education.
  • Can document learning, training models and facilities, and have been in business for a minimum of five (5) years.
  • Comply with the twelve “Standards of Quality Culinary Education” as outlined in the application form.

Advanced standing can be applied to educational companies, associations or institutions which have already earned World class certification, such as those programmes recognised by City & Guilds of London Institute.

A non refundable administrative fee of €350 (Euros) applies for each application.

  • 0 – 100 students € 500
  • 101 – 250 students € 1.000
  • 251 – 500 students € 1.500
  • 501 + students € 2.000

Annual fees are based on total number of students registered on all culinary programmes.
Initial recognition is valid for three (3) years, once the application has been approved.
Once this period has elapsed, future recognition periods shall be extended to five (5) years from the date of renewal.

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